Guajillo Chile Powder, Capsicum annuum, is a medium-heat chile powder that measures 2,500-5,000 Scoville Heat Units (SHU). It is the dried and pulverized version of the Mirasol chile. It is also known as guajillo chili powder, guajillo powder, or chile guajillo powder.

Pronounced gwa-HEE-yo, the name translates to "little gourd" because of the rattling sound the seeds make when the dried pods are shaken. 

Guajillo Chile Powder is popular with Mexican, Latin American, barbecue, and bar and grill restaurants, spice shops, seasoning companies, sauce, snack, and sausage manufacturers, and breweries.

You can also buy Guajillo Chile Flakes or whole Guajillo Chiles. 1 teaspoon Guajillo Chile Powder = 1 whole dried chile.

Flavor Profile

Guajillo Chile Powder is slightly fruity and spicy with hints of pine, berries, and smoky undertones.

Heat Level

Guajillo Chile Powder is considered a medium heat chile and has a heat range of 2,500 to 5,000 SHU.

How to Use

Guajillo Chile Powder is often combined with Ancho Chile Powder and Pasilla Negro Chile Powder to make Mexican moles. Blend it into the Mexican beef stew Birria. Stir into the marinade when making Oaxaca-Style Chile Marinated Pork. It adds a bit of fruity sweetness to Pasilla de Oaxaca Black Bean Dip. Add Guajillo Chile Powder to Pozole Rojo, a traditional Mexican stew made with hominy. Its unique flavor can also be used as a topping for cheesecakes and ice cream, and pairs beautifully with chocolate.

It is excellent in enchiladas, salsas, sauces, soups, stews, tamales, tacos, burritos, or as a topping on roasted vegetables. It pairs well with sweet peppers, rice, beans, epazote, garlic, scallions, shallots, coriander, cumin, cilantro, plantains, and corn.