Mexico is the home of chilies. With more than 150 indigenous varieties of chilies to choose from,with each having a special use. We have exciting range of the leading & most popular varieties of dried Mexican chilies. These exceptional chilies are not only about the heat but also about their aroma and taste. In fact, many of the chilies are not ‘hot’but impart a characteristic taste which is unforgettable. One of the most commonly grown chiles in Mexico, the Guajillo Chili is widely used in the Mexican cuisine. They are pointed, long and narrow this chillies have a medium heat level.They develop an extraordinary taste: a fruity green tea flavour with berry overtones along with tannic and pine hints. Dried Guajillos are around 4-6 inches long and taper to a point. They have a deep, burnished red color and a shiny, smooth skin. Their flavor is slightly sweet and tangy and has a nice spicy finish. Though not too spicy, as they rate about a 3-4 on a heat scale of 1-10.Like other dried chiles,Guajillos can be toasted for added flavor and re-hydrated by soaking in hot tap water, because their skin is thick and leathery, be sure to soak them a little longer, about 25-30 minutes. This spicy flavour makes them suitable for many hearty dishes like meat dishes. In the Mexican cuisine they are traditionally used for dishes like Mixiotes (mutton stew) or the famous Mole sauce. You can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. The best relief for a burning mouth isn’t water it’s a mild yogurt or sour cream. We strongly recommend that you experiment with these chilies in your Indian dishes to provide a mysterious touch of taste and aroma to a traditional dish.

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