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.

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