Guajillo
Large chillies that are mild to moderate in heat, the Guajillo is used extensively in Mexican cuisine and features in the iconic Harissa paste, Tamales and Mole de Olla.
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.
| SHU | 3,500.00 |
|---|---|
| Species | Capsicum Annuum |
| Origin | Mexico |
| Germination Rate | 95% |
| Germination Time | 7 - 21 Days |
| Heat Level | Mild Heat |
| Sowing Method | Raise Seedlings |
| Sowing Depth | 5mm |
| Position | Full Sun |
| Plant Life Cycle | Annual |
| Frost Hardiness | Half Hardy |
