Product Description
PURPOSE
WHAT IS IT?
Most chiles are more about their flavor profiles than their heat. Chile guajillo (g-wa-heel-o) is no exception. Its flavor profile, in fact, is a national passion of Mexican cuisine. It’s one of the chile “holy trinity:” Guajillo, ancho, and pasilla.
It is the dried form of the Mirasol pepper. Most Mexican chiles get two names, one for fresh, the other for dried. Dried Mirasols also go by the name of Chile Molido. In the state of Guanajuato, it is also called Chile Cascabel Ancho.
Their tingle, and spicy bite at the finish, has caused a few Mexicans to dub as “travieso,” mischievous.
EXPERIENCE
Dried guajillo/chile molido is a low-to-medium heat (2,500-5,000 SHU) pepper. It is, therefore, considered mild to medium in pungency. The taste is a sweet heat that suggests notes of:
- green tea;
- roasted tomato;
- berry and spruce notes.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Asado de Puerco
- Sauce for tamales, and enchiladas
- Seasoning chorizo sausage meat
- Al Pastor
IMPROVISATIONAL ‘RIFFS’
- The Jazz Chef’s AAA-1 Steak Sauce gets its body and a bit of pop from guajillo
- English Roast Beef with Ghee Yorkshire pudding and Guajillo roasted potatoes;
- Loco Locro, an ancient Andean squash stew, takes a big flavor pop from Mexico.
THE BACKSTORY
Guajillo, means “little gourd”, named for the rattling sound the seeds make in the dried pods. In the U.S. it is commonly called the guajillo chili or Mirasol pepper.
AKA
- English: Guajillo chile (powder)
- Spanish: Chile guajillo (en polvo)
- French: Piment guajillo (en poudre)
- Portuguese: Pimenta guajillo (em pó)
- Italian: Peperoncino guajillo (in polvere)
- German: Guajillo-Chilipulver
- Dutch: Guajillo-chilipoeder
- Swedish: Guajillo-chilipulver
- Norwegian: Guajillo-chilipulver
- Danish: Guajillo-chilipulver
- Finnish: Guajillo-chilijauhe
- Polish: Papryczka guajillo (w proszku)
- Czech: Guajillo chilli (prášek)
- Slovak: Guajillo chilli (prášok)
- Hungarian: Guajillo chili (por)
- Romanian: Pudră de ardei iute guajillo
- Bulgarian: Гуахийо лют пипер (на прах)
- Greek: Πιπεριά guajillo (σε σκόνη)
- Russian: Перец чили гуахильо (порошок)
- Ukrainian: Перець чилі гуахільйо (порошок)
- Serbian / Croatian / Bosnian: Guajillo čili (u prahu)
- Slovenian: Guajillo čili (v prahu)
- Turkish: Guajillo biber tozu
- Arabic: بودرة فلفل غواخيو
- Hebrew: אבקת צ’ילי גואחיו
- Persian (Farsi): پودر فلفل گواخیلو
- Hindi: गुआजिलो मिर्च पाउडर
- Urdu: گواہیلو مرچ پاؤڈر
- Bengali: গুআজিলো মরিচ গুঁড়ো
- Tamil: குவாஜிலோ மிளகாய் பொடி
- Thai: ผงพริกกวาฮิโย
- Vietnamese: Bột ớt guajillo
- Indonesian: Bubuk cabai guajillo
- Malay: Serbuk cili guajillo
- Chinese (Simplified): 瓜希约辣椒粉
- Chinese (Traditional): 瓜希約辣椒粉
- Japanese: グアヒージョチリパウダー
- Korean: 과히요 고추가루
- Swahili: Unga wa pilipili guajillo
- Amharic: ጉዋሂዮ ቺሊ ፓውደር
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