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Guajillo chili Capsicum Annuum Solanaceae

http://en.wikipedia.org

Scoville heat units

 

15,000,00016,000,000

Pure capsaicin

8,600,0009,100,000

 

5,000,0005,300,000

 

855,0001,463,700

 

350,000580,000

 

100,000350,000

 

50,000100,000

 

30,00050,000

 

10,00023,000

 

2,5008,000

guajillo chili 2.500-5.000

5002,500

 

100500

 

0


 

Most often used in dried form to make a red sauce used for tamales.

A guajillo chili (chile guajillo in Spanish) is a variety of chili pepper of the species Capsicum annuum, produced by drying the Mirasol Chile, and which is widely used in the cuisine of Mexico.

The guajillo chilli's thin, deep-red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.

Guajillo chillies may be used in pastes, butters or rubs to flavour all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.

 

 

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