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The Guajillo chilli is one of the most commonly used chillies in Mexican cuisine and is almost always dried; its tangy and fruity flavour with mild-moderate heat sees it used in powders and sauces. The Guajillo is used to make Harissa paste, popular in Tunisian cooking, and is used to make salsa that accompanies Mesoamerican Tamales. It is also the base of Mole de olla.... The Guajillo is a must-have for any home-cooks!

The Guajillo produces very large chillies with a long curved taper with deep brown and orange red tones. The name means "little gourd".

Measuring in between 2,500 - 5,000 Scoville Heat Units it provides a warm buzz to any dish.
More Information
Package Size: N/A
Germination Rate: 95%
Germination Time: 7 - 21 Days
Origin: Mexico
Species: Capsicum Annuum
SHU: 3500
Heat Level: Mild Heat
Sowing Method: Raise SeedlingsRaise Seedlings
Sowing Depth: 5mm
Position: Full SunFull Sun
Plant Life Cycle: AnnualAnnual
Frost Hardiness: Half HardyHalf Hardy
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