Guajillo Peppers

Guajillo peppers are the dried fruit of a cultivar of the chili pepper species *Capsicum annuum*. They are native to Mexico and are a staple in Mexican cuisine. The peppers are typically sun-dried, which gives them their characteristic deep red color and smoky, slightly fruity flavor.

Guajillo peppers are primarily used as a flavoring agent in a wide variety of Mexican dishes. They add a mild heat and a rich, complex flavor to sauces, marinades, stews, and rubs. Manufacturers often use them in ethnic food products, particularly those with Mexican or Southwestern profiles.

Guajillo peppers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of vitamins and antioxidants. International bodies like JECFA have evaluated chili peppers and their extracts, but no specific ADI for guajillo peppers is typically set. Evidence does not suggest adverse health effects from consuming guajillo peppers in typical amounts found in food.