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Flavor of the Week

The latest 'Flavor of the Week' information and uses of new flavors that are trending in restaurants with data from Datassential

Flavor of the Week: Guajillo pepper – the dry, smoky chile

Datassential

January 4, 2021

6 Slides
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The guajillo pepper is the dried form of the mirasol pepper. It has a complex fruity and smoky flavor, smooth leathery skin and medium spiciness, ranging from 2,500 to 5,000 Scoville Heat Units, which makes it usually spicier than a poblano but more mild than a jalapeño. In Mexican cooking it is a common ingredient in salsas, moles and marinades.

The name, which means “little gourd” in Spanish, refers to the rattling sound the seeds make in the whole dried chile.

Research marketing firm Datassential reports that 29% of the population knows about the guajillo pepper and 14% have tried it, with the highest awareness among Hispanic consumers.

Click through the slideshow to learn more about this Flavor of the Week: Guajillo Pepper and see a restaurant’s use of the ingredient for inspiration.

About the Author

Datassential

Datassential is a market research firm providing data, intelligence and market research to the foodservice industry. 

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