Mild-to-medium warmth around 2,500–5,000 SHU; more about fruity depth than searing heat.

Chili Guajillo

Guajillo Chili Powder — Dried Chili (Capsicum annuum)

Q: Powder vs. whole pods?

Powder is quick and consistent; whole pods, when toasted and rehydrated, add body and complexity to sauces.

Q: Why does the heat vary?

Seed/placenta content, variety and growing conditions change the perceived heat; start with less and adjust.

Guajillo is one of Mexico’s essential chilies. As a ground powder it adds a bright, red-fruit tang and gentle warmth to sauces, stews and marinades—perfect when you want flavor-forward chili character without aggressive heat.

Common name: Guajillo chili (ground)
Latin name: Capsicum annuum
Family: Solanaceae
Origin/Provenance: Mexico (culinary tradition)
Form: fine ground powder (seeds/placenta may increase heat)
Piquancy (site scale): 5/10
Heat (Scoville guide): ~2,500–5,000 SHU
Aroma: red berries, tea-like, tomato, light sweetness

Flavor & Aroma

Clean chili warmth with fruity, tea-like notes and a touch of sweetness. It brightens tomato bases and adds depth to slow-cooked dishes.

Culinary Uses & Pairings

Core ingredient for adobo, enchilada sauces and everyday Mexican guisos. Stir into stews, beans, rice and marinades; build dry rubs. Pairs well with tomato, garlic, onion, cumin, coriander seed, Mexican oregano, cinnamon and citrus.

How to Use (Powder)

Blooming: cook the powder briefly in hot oil or fat for 10–20 s to round edges and release aroma.
Layering: add early for background warmth; finish with a pinch for a brighter top note.
Color: a small amount tints sauces a rich red.

Dosage & Tips

Sauces/stews: start with 1/2–1 tsp per 500 ml (2 cups) base; adjust to taste.
Marinades/rubs: 1/2 tsp per 250 g (9 oz) meat or veg.
Beans/rice: 1/4–1/2 tsp per 250 g (9 oz) base.

Ingredients & Allergens

Ingredients: Guajillo chili (Capsicum annuum) powder.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Keep airtight, cool, dry and away from light. Use within 12–18 months for best color and aroma.

Substitutes & Notes

Closest swaps: ancho (darker, milder; use a bit more) or pasilla/“chile negro” (raisin-like, slightly deeper). For a brighter kick, combine sweet paprika with a pinch of cayenne (about 4:1) and adjust.

Related Entries

Ancho chili
Pasilla chili
Mexican oregano

FAQ

Is guajillo hot?
Mild-to-medium. Expect warmth around ~2,500–5,000 SHU rather than sharp heat.

Powder vs. whole pods?
Powder is fast and consistent; whole pods (toasted and rehydrated) give extra body and complexity in sauces.

Why does the heat vary?
Seed/placenta content, variety and crop conditions change the perceived heat. Start with less and adjust.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Image: serving suggestion.