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guajillo
Scientific Name: Acacia berlandieri
Family: Fabaceae
Category: Dicot
Growth: Tree, Shrub
Duration: Perennial
Other Names:
Guajillo Chili: A Staple of Mexican Cuisine
The guajillo chili (chile guajillo in Spanish) is a widely used variety of chili pepper in Mexican cuisine, known for its complex flavor and mild to moderate heat.
Considerations for Pets
- Guajillo is a variety of the species Capsicum annuum and some members of this family can be considered toxic to pets.
- The forage value of guajillo is poor for livestock and wildlife except under drought conditions. However, it may be toxic when consumed as a major part of the diet.
Scientific Classification and Nomenclature
- Scientific Name: Capsicum annuum (Guajillo variety)
- Common Names: Guajillo chili, Guajillo chile
- Synonyms/Related Varieties: Dried version of the Mirasol chili, relative of the pulla pepper, Catarina pepper/chile
Heat and Flavor Profile
- The guajillo chili's heat ranges from 2,500 to 5,000 Scoville units, considered mild to hot. Some sources state a range between 2,500 and 4,000 Scoville units.
- Its flavor is often described as fruity, berry-like, and slightly sweet with a hint of green tea. Some find a subtle green tea flavor.
- The guajillo is considered deeply aromatic, sometimes described as having a piney or berry undertone.
Distribution and Usage
- Guajillo chiles are very common in Mexican cooking, particularly in northern and central Mexico.
- They are used in salsas, sauces, soups, stews, and can be toasted before use to enhance their flavor.
- Guajillo chiles are also used to make Harissa, a hot chili paste mixture used in Tunisian cooking.
Morphological Characteristics
- Guajillo chiles are generally 2 to 4 inches long.
- They are a shiny, deep orange-red chile with an elongated shape that tapers to a point.
- Dried guajillo chiles have a vibrant color and pliable texture when of good quality. They are bright-red colored, thin, and long with a shiny, almost velvety skin.
Quirky Facts
- Rick Bayless, a local chili expert, describes guajillo chiles as "workhorse chiles with a lot of dazzle."
Culinary Applications
- Guajillo powder can be added to almost any dish that calls for chiles, from mole sauces to stews.
- The chili is often used to make Guajillo Salsa.
- It can be combined with pineapple for pulled pork recipes.
Substitutes
- Pequin pepper (much hotter)
- Tepin pepper (much hotter)
- Cayenne pepper (hotter)
Availability
- Guajillo chiles can be found in most Mexican groceries, some well-stocked general groceries, and via the internet.
Further Resources
- Food Network's Food Terms Encyclopedia
- Chili Pepper Madness
- Rancho Gordo (Dried Chile: Guajillo)
- www.baileyfarmsinc.com