Greendoor - Guajillo – Chili Seeds

• Focus on flavour: Whilst other varieties impress with their heat, the Guajillo is prized for its complex, fruity flavour.
• Mirasol origin: The name ‘Mirasol’ means ‘look at the sun’, as the fruits on the plant grow characteristically upwards.
• Thin-walled: As the pods have quite thin walls, they are perfect for drying and making pastes.

Plant characteristics

The Guajillo plant is robust and very high-yielding:

• Growth habit: It grows compactly and bushy, reaching a height of around 60 to 100 cm.
• Special feature: The fruits often grow in small clusters and point – as the name Mirasol suggests – towards the sky.
• Yield: The plant continuously produces new pods over a long season.
• Cultivation: It is easy to care for and is suitable for both outdoor planting and large pots.

The Fruit

The pods have an elegant, smooth appearance:

• Shape: Elongated, conical and slightly curved, about 10 to 15 cm long and approx. 3 cm wide.
• Colour change: They ripen from a light green to a glossy, deep dark red (almost verging on brown).
• Texture: The skin is smooth, tough and leathery. When dried, they turn a chestnut brown.

Flavour & heat level

The Guajillo offers a very rich, almost tea-like flavour profile.

• Heat level: 2 to 4 (mild to moderate). On the Scoville scale, it ranges between 2,500 and 5,000 SHU (comparable to a mild jalapeño).
• Aroma: Uniquely complex with notes of green tea, berries (cranberry) and a slight smoky note. It is more tart and fruity than heavy and sweet.

Uses

It is the workhorse of Mexican sauce cuisine:

• Pastes & Sauces: The dried pods are soaked and puréed into a fine paste. They form the basis for mole, adobos and the famous sauce for enchiladas.
• Birria: Indispensable for the traditional Mexican meat dish birria.
• Salsas: Gives salsas a beautiful red colour and a deep flavour without making them too hot.
• Chilli oil: Ideal for making flavoured oils due to its berry-like aroma.

Technical details

• Type: Capsicum annuum
• Contents: 10+ seeds
• Heat level: 2–4 (mild to medium)
• Sowing: February to April (indoor pre-cultivation)
• Maturation time: approx. 80–90 days
• Location: Full sun and warm; requires a good supply of nutrients for the large fruits.