Below is a list of all known varieties for Guajillo Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Chile Costeño (Red) | A specialty dried chile from the coast of Oaxaca. It is a thin-walled, bright red pepper with a mild heat and a flavor profile that is strongly fruity, acidic, and slightly oily. Essential in regional moles. |
| Chile Costeño Amarillo | The dried, yellow/orange color variant of the Costeño. It has a very bright, citrusy-fruity flavor with a pleasant medium heat, distinct from the red variety. |
| Guajillo (Ground Powder) | The dried Guajillo pepper ground into a fine powder. It is used as a thickener and flavoring agent in rubs and seasoning blends, providing a bright, slightly sweet, red hue. |
| Guajillo Grande | The largest and widest of the Guajillo varieties. It is often milder than the standard form and is frequently used when a large, flexible dried pepper is required for stuffing or wrapping. |
| Guajillo Paste | A thick paste made from rehydrated and puréed Guajillo peppers. This ready-to-use form is a smooth base for Mexican moles, enchilada sauces, and braising liquids, providing a complex fruity-tangy flavor. |
| Guajillo Puya | A smaller, narrower, and **significantly hotter** cultivar of the Guajillo. It shares the smooth, bright red skin and fruity flavor but is used when a more pronounced heat kick is needed in sauces and braises. |