Chilli Guajillo Whole – 22g

$4.99

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Weight
22G

Product description

Guajillo Chillies are the dried version of the Mirasol chilli and are very common in Mexican cuisine along with Chilli Ancho. It is a large chilli (3 to 6 inches in length) with thick skin and red-orange tones. It has a medium piquancy with a slightly fruity and light smoky flavour. It is used to flavour meats and sauces. For optimum results and flavour, re-hydrate the chillies for 20 minutes in boiling water before use.

 

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Flavour Notes:

Guajillo Chillies are the dried version of the Mirasol Chilli that is widely used in Mexican Cuisine. Relatively mild in heat compared to other Mexican chillies, Guajillo Chillies add a lightly fruity, smoky flavour that’s used to add warmth and season sauces, salsas, slow-cooks and marinades. A large chilli (about 3-6 inches in length), Guajillo Peppers are harvested when ripe and dried until they turn a deep reddish-brown colour. Guajillo Pepper can be used whole and removed before serving or ground to impart flavour throughout. Whether using whole or ground, it’s a good idea to re-hydrate your peppers in boiling water for 20 minutes before use for optimum flavour.

Culinary Notes:

Guajillo Chillies are a common ingredient found in a variety of Mexican dishes, adding a rich, slightly sweet, smoky flavour that adds a complexity and depth that’s second to none. Rehydrated in boiling water before use, Guajillo Peppers can then be used in all your favourite Mexican recipes such as salsas, enchiladas, tacos al pastor – a classic street food made with marinated pork, burritos and famously, carne asada – a renowned Mexican dish of chargrilled beef. The mild heat and rich flavour of the Guajillo Pepper makes it as versatile as it is flavourful and will bring the taste of Mexico to your kitchen in a flash.

Health Benefits:

All chillies, including Guajillo Chillies, contain capsaicin, a compound known to have many health benefits including boosting the immune system, reducing inflammation and invigorating the metabolism to help aid in weight loss. It also is known to help with arthritis, cardiovascular disease, gastric ulcers, vascular headaches, infections and respiratory conditions like bronchitis and the common cough.

Ingredients:

100% dried Whole Guajillo Chillies

How to use

  • To use your Guajillo Chillies to their absolute best, lightly toast them in a dry, warm pan before soaking in boiling water for 20 minutes
  • From here, you can blend into a marinade with onions, garlic, peppers and other spices, grind in a mortar and pestle for a spice paste or add whole into a soup or stew and remove before serving
  • As Guajillo Peppers are fairly mild, they are a fantastic option for adding that chilli flavour minus the heat and can be used liberally, just taste as you go and adjust accordingly

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.