A toasted tea flavor and slight roasted tomato-y flavor is what you may first discern after a bit of guajillo. There’s a lingering shadow of blackberry and raspberry that you can only peek out of the corner of your eye before it slips away.
This guajillo powder isn’t one you add to dishes for heat. Instead, use it as a base flavor at the beginning of cooking. Use it in combination with cumin, chipotles, coriander, and oregano to make a bold and versatile chile paste. Try whisking it with lime juice, olive oil, and toasted cumin seeds for a summer vinaigrette that brightens up fruit and fish.
|Ingredients||Dried guajillo chiles.|
|Recommended Applications||The Guajillo Chile Powder, with a mild heat, is great when used in your favorite chili, soup, sauces, or salsa. Traditionally used in Mexican and Southwestern Cuisines, use this product for mole sauces, stews, or chili.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after re-hydration, dice or puree before adding to your recipe.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Latin American, Mexican, Southwestern American, Tex-Mex|
|Handling / Storage||To be stored in a cool, dry place.|
|Scoville Heat Scale||1,000–2,500, 3,500–8,000|
|Shelf Life||2 Years|
|Country of Origin||Peru|
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