Six reasons to sprinkle some more
May aid in pain relief
May promote weight loss
May be rich in antioxidants
May help relieve heartburn
May reduce inflammation
May help relieve pain caused by arthritis
Moderation is key
Repeated intake at higher doses may cause adverse effects in some individuals, such as a burning sensation.
Guajillo is a common ingredient in Mexican cuisine. It’s often mixed with ancho and pasilla chili powder to make salsas and sauces for mole, enchiladas and tamales.
Guajillo is one of the most commonly used chilies in Mexico. It is the dried form of the mirasol pepper, a chili variety of the species Capsicum annuum.