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Guajillo Chile Chinese Jinta Chili
Mexican-style Guajillo grown in China, mild with a fruity taste
- Length
- 10 cm and up
- Colour
- 60-180 ASTA
- Taste
- Mild hot with fruity taste
- Pungency
- 10,000-15,000 SHU
Mexican-style Guajillo grown in China, mild with a fruity taste
Chile Guajillo is a mild chili with a fruity taste, originally from Mexico. It is also grown in China, where the local name is Jinta chili. It is mild to moderately hot and has a dark, reddish brown colour.
Pods are graded at 10 cm and up. Heat is quoted at 10,000 to 15,000 SHU, and colour across 60 to 180 ASTA. It is bought by sauce producers who want the Guajillo flavour profile at a Chinese landed cost.
Key Benefits
A named variety, not a substitute
Guajillo is grown here as Jinta chili. You are buying the variety, not a pod that resembles it.
Fruity character survives cooking
The reason Guajillo ends up in Mexican-style sauces rather than in generic hot blends.
Long uniform pods
Graded at 10 cm and up, which suits both sauce cooking and visible retail use.
Moderate heat
10,000 to 15,000 SHU sits between our Beijing Red and our Yunnan cayenne.
Published Figures We Quote Against
| Length | 10 cm and up |
|---|---|
| Colour | 60-180 ASTA |
| Taste | Mild hot with fruity taste |
| Pungency | 10,000-15,000 SHU |
| Type | Stem and stem-less |
| Shelf life | TBC — ask us for the current figure |
Technical Features
- Also known as
- Jinta chili
- Origin of the variety
- Mexico, grown in China
- Appearance
- Dark reddish brown
- Length
- 10 cm and up
- Heat
- 10,000 to 15,000 SHU
Customisation Options
- Stem or stem-less.
- Length grading above the 10 cm minimum.
- Colour selected within the 60 to 180 ASTA band.
- Retail-ready or bulk export packing.
Where This Product Ends Up
Mexican-style sauces and moles
The classic use for this pod.
Marinades and adobo
Rehydrated and blended wet.
Retail whole-pod packs
Long dark-red pods for the Hispanic retail market.
Seasoning bases
Ground where a fruity chili note is wanted.
Who It Is For
- Mexican and Tex-Mex food manufacturers.
- Sauce producers sourcing a named variety at a Chinese cost base.
- Retail packers serving Hispanic grocery.
Problems It Solves
Mexican-origin Guajillo has a long, expensive supply line
The same variety is grown in China as Jinta chili.
Generic red chili loses the recipe
Guajillo has a specific fruity character that a substitute does not reproduce.
Pod length varies in mixed lots
Graded at 10 cm and up.
From the Field to Your Container
Variety agreed before planting
Puya, Chaotian, Yunnan cayenne and Jinta behave differently in the field and in the dryer. The variety is fixed with the grower before the season, because it is the variety that sets the colour and heat bands you can be quoted.
Picked ripe and sun dried
Pods are picked red and ripe and sun dried in the yard at Changyi. Sun drying is the step that decides the ASTA colour of the pod and of everything milled from it later.
Graded for length, broken and loose seed
Whole pods are sorted to a published length minimum and checked for broken content and loose seed before they are considered sellable as a whole grade.
Stored cold, then packed to your discharge method
Frozen and constant-temperature storage totals 4,800 cubic metres. Pods ship in woven sacks for millers, cartons for hand tipping, or retail-ready packs.
Quality Control and Certification
- Whole pods are graded by hand as well as mechanically, because broken content and loose seed are what a buyer actually pays for twice.
- Colour is confirmed inside the quoted 60-180 ASTA band against your agreed target point.
- Pods from our own Xinjiang plantation carry residues that comply with the Japanese Positive List System, which is the list that decides whether a whole-pod lot can enter Japan at all.
- Graded under a HACCP system certificate issued by the China Quality Certification Centre.
- No food quality or safety incident has occurred since the company began processing in 1999, and more than 90 percent of output has been exported throughout that period.
Use Guide
- Toast briefly, then rehydrate in hot water for 15 to 20 minutes before blending.
- Remove seeds and veins to bring the heat down without losing the fruit character.
- Blend wet rather than grinding dry to keep the flavour in the sauce.
- Store sealed and dark; the dark red colour dulls with light exposure.
How This Compares With the Rest of the Range
| Alternative | What changes |
|---|---|
| Puya Chili Beijing Red Pepper | Milder at 2,000 to 4,500 SHU and without the fruity note. Cheaper for pure colour work. |
| Jalapeno Chile Chaotian Chili | Shorter pod with a wider heat window. Choose Chaotian for hot sauce, Guajillo for mole. |
| Sweet Paprika Pods | Colour with almost no heat at 100 to 300 SHU, when the recipe needs red rather than hot. |
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Questions About Guajillo Chile Chinese Jinta Chili
Is Chinese Guajillo the same as Mexican Guajillo?
It is the same variety grown in China, where it is called Jinta chili. If you are matching an existing Mexican-origin spec, send it to us and we will quote against the numbers rather than the name.
How hot is it?
10,000 to 15,000 SHU, described on our specification as mild hot with a fruity taste.
What length are the pods?
10 cm and up.
Can it be supplied ground?
Ask us to quote it milled to your mesh; our standard powder line runs 40 to 120 mesh.
What is the colour?
The pod is dark reddish brown, graded across 60 to 180 ASTA.
Quote Guajillo Chile Chinese Jinta Chili to Your Specification
Tell us the ASTA colour, the SHU heat and the packing you need. We will come back with a price, a lead time and a sample.