Mexico is the home of chilies. With more than 150 indigenous varieties of chilies to choose from,with each having a special use. We have exciting range of the leading & most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not ‘hot’but impart a characteristic taste which is unforgettable.
- The guajillo is pointed, long and narrow. The Guajillo Pepper is very tough and must be soaked longer than most dried chiles. Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes.The Guajillo pepper rates 1000 - 4000 Scoville Heat Units.
- The Guajillo Chili is widely used in the Mexican cuisine. The chillies have a medium heat level and a deep red colour. They develop an extraordinary taste: a fruity green tea flavour with berry overtones along with tannic and pine hints
- Guajillo chiles add an earthy flavor and gentle heat. A mild dried Chile with a complex fruity flavor.