Guajillo peppers are among the most popular peppers grown in Mexico.
They offer a mild to moderate level of heat, around 3000 Scoville units.
They are smoky, sensual and a little mysterious with a sweet, fruity undertone that balances nicely with earthy spices like cumin and smoked paprika.
They can be used on all types of meat. They are ideal for marinades on pork, chicken or beef. They add depth of flavor without covering the aroma of the meat and can even be used in soups and stews.
They are a key ingredient in many red sauces. They are often blended with other peppers for a more complex flavor. They are used for salsa roja, enchilada sauce, and mole rojo.
To prepare them, soak them in hot water for 15-20 minutes until soft. Then mashed them or ground, usually with garlic, onion, and other spices. They can be lightly roasted before steeping for a more intense flavor.
Grams: 50gr.
Long grain pepper is one of the most photographed spices because of its impressive appearance.
It is mainly used in Indian cuisine and less in European cuisine for the preparation of pickles and very spicy dishes.
Its aroma is reminiscent of black pepper, but its heat is milder.
FOTSI spices recommend you to decorate your friends' plates with long pepper and... let them search!
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