The Guajillo chili, which originates from Mexico, is a variety of Capsicum annuum and is often used in Mexican cooking. It has thin walls and dark red flesh with a fruity aroma of green tea. Pods are large with mild heat, ranging from 2,500 to 5,000 Scovilles. These are used fresh for salsas, while dried and ground pods cooked with salt create a flavorful, thick, red sauce. The Guajillo is perfect as a paste, in butter, or as a spice for giving aroma to all types of meat – especially chicken.

Heat level: 2/10

Origin: Mexico