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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Guajillo chilies are highly nutritious. They are rich in antioxidants that combat free radicals and are an excellent source of Vitamin A for vision and immune health. They also contain capsaicin, which may offer pain-relieving and cardiovascular benefits.
Per 100g, Guajillo chilies contain 314 calories, 57g of carbohydrates, 12g of protein, and 17g of fat. Because they are used as a spice in small quantities, their actual caloric contribution to a single serving is typically very low.
Yes, Guajillo chilies are a natural, plant-based ingredient. They are inherently vegan and gluten-free, making them safe for those with celiac disease or specific dietary preferences.
Yes, they are keto-friendly. Although they have 57g of carbs per 100g, a single dried chili weighs only a few grams, resulting in a negligible amount of net carbs per serving.
Guajillo chilies are considered mild to medium in heat, ranking between 2,500 and 5,000 on the Scoville scale. They provide a warm, manageable heat rather than an intense burn, making them versatile for various dishes.
To prepare them, remove the stems and seeds, then toast the skins in a dry pan for about 30 seconds per side until fragrant. Soak the toasted chilies in hot water for 15-20 minutes until soft before blending them into sauces or pastes.
They have a unique flavor profile that is sweet, smoky, and slightly acidic. You may notice notes of dried fruits like cranberry or plum, which adds a bright complexity to Mexican salsas and stews.
Guajillo Chilies is a versatile ingredient found in cuisines around the world. With 314 calories per 100g and 12 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 1 recipes featuring guajillo chilies with step-by-step instructions.
Browse recipes →The best substitutes are New Mexico or California dried chilies, as they share a similar thin skin and mild heat level. Ancho chilies can also be used, though they are sweeter and have a more raisin-like flavor.
Store them in an airtight container or a heavy-duty zip-top bag in a cool, dark, and dry place. They will stay fresh for about 6-12 months; if they become brittle or lose their aroma, they may be past their prime.
It is generally recommended to remove the seeds because they can be bitter and do not soften well when soaked. Removing the seeds ensures a smoother texture and a cleaner flavor in your final sauce or marinade.