Guajillo chili is one of the the holy trinities of chilies used in authentic Mexican mole sauces. It is a very complex chili, with several layers of flavour. It has an unexpected sweet tang to it, followed by a layer of mild smokiness and then a kick of heat, level medium to mild.
Guajillo chilli is about 2,500 – 5,000 scoville heat units.
Scoville heat units, also known as SHU is simply a measurement of the number of times capsaicin needs to be diluted by sugar-water.
Guajillo chilli is packed with antioxidants, dietary fibe and vitamins A, C, and K. It can help with skin issues like psoriasis, disorders like diabetes, and auto-immune diseases like arthritis. Like all peppers, Guajillo chili has capsaicin, technically an irritant that has several health benefits which include pain relief, appetite suppression and blood sugar control.
Guajillo chilis are most known for being used in mole sauces and harissa chili paste. It can be used dried or rehydrated, whole or ground. Rehydrated, it can be blended with other spices or vegetables to make a base for a stew or soup, or ground and incorporated in spice rubs and marinades before cooking or seasonings sprinkled on top of cooked food.
Allergens: May Contain Soy, May Contain Cereals Containing Gluten, May Contain Milk, May Contain Sulphites, May Contain Tree Nuts, May Contain Other Tree Nuts, May Contain Peanuts, May Contain Sesame, May Contain Gluten, May Contain Egg
Storage: For long lasting freshness, store in an air-tight container and in a cool, dark place.