Guajillo Chilli Flakes

Guajillo is Pronounced Gwah Hee Hah, it takes practice but well worth the effort for this wonderful Mexican Chilli

Guajillo Chilli has been dried and flakes for ease of use, if not using the whole chilli or hydrating the whole chilli, then flakes are ideal for this use

A Guajillo pod weighs approx 4g making 3/4 teaspoon of Guajillo Chilli Flakes about the same

Don’t let the name Guajillo warn you off though, as with all Mexican Chilli the Guajillo has been cultivated by generations of master famers

Guajillo chilli flakes is Tannic and Spicy in flavour, goes great with all vegetables and meat dishes

Makes a great Guajillo dipping sauce as well and usually found in Mexico in many forms and meals

Becoming popular in the UK and EU and once tried you will want to stock always

Use Guajillo in Stews in the Winter and BBQ Sauces in the Summer, all year round supply for all year use

Guajillo Chillies are de stemmed, but may still contain some stalks and chilli tops, along with the seeds - 100% Chilli

Low Heat around 7500 SHU

See our favourite Guajillo Recipes here

Packed in a Unit that handles Sesame Seeds, Mustard and Celery

Nutritional Information per 100g
Energy kcals 324
Energy kJ 1355
Protein 10.6g
Fat 5.8g
of which Saturates 0.8g
Carbohydrate 69.9g
of which Sugars 41.1g
Fibre 28.7g
Sodium 91mg

Guajillo Chilli Flakes - Quick Reference

• What are Guajillo chilli flakes?: Dried Guajillo chillies cut into flakes for quicker use without hydrating a whole pod.
• Flavour: Tannic and spicy, with the distinctive cultivated flavour associated with one of Mexico’s principal dried chillies.
• Heat level: Mild to medium; flavour is more prominent than aggressive heat.
• Common uses: Mexican sauces, dipping sauces, marinades, stews, vegetable dishes and meat dishes.
• Pairs well with: Garlic, cumin, Mexican oregano, tomato, lime, pork, chicken, beef and beans.
• How to use: Add directly to sauces or soak briefly in warm water before blending into a smooth chilli paste.
• Quantity guide: About three-quarters of a teaspoon of flakes is roughly equivalent to one average 4g Guajillo pod.
• Texture: Flakes are easier to portion than whole pods and retain more texture than powder.
• Comparison: Brighter and more tannic than Ancho, without Ancho’s defining sweet berry flavour.
• Storage: Keep sealed in a cool, dry place away from direct sunlight.