Guajillo Chilli Seeds (10 seeds)

Guajillo

Heat: Mild (2,500–5,000 SHU)

80 Days. A Capsicum annuum and one of the most important chillies in Mexican cuisine, the Guajillo produces elongated, pendant pods of 10–15 cm that ripen from green to a deep burgundy-red. It is predominantly used dried, where its tangy, slightly smoky flavour deepens considerably — essential in mole, enchilada sauces, adobo, and traditional marinades. The dried skin has a smooth, slightly glossy finish with a deep brick-red colour that adds rich colour to any dish.

Part of the holy trinity of Mexican chillies used in traditional mole, alongside Brown Poblano or San Luis Poblano (Ancho when dried) and Pasilla (Chilaca) Bajio. For a spicier version try Chile de Árbol.

Plants grow vigorously to 60–120 cm and are reliable and productive in full sun with fertile, well-drained soil. An essential variety for anyone interested in authentic Mexican cooking.

Harvest: Allow pods to ripen fully to deep red before picking for drying.
Flavour: Tangy and slightly smoky with a mild, sweet heat.

10 seeds