Guajillo vs Kashmiri
Two mild dried chiles prized for red color more than fire. Guajillo (2,500–5,000 SHU) adds tangy, berry-like brightness for Mexican salsas, adobos, and chili; Kashmiri (1,000–2,000 SHU) gives deep crimson for Indian curries and tandoori without much burn. Reach for guajillo in Mexican-style pots where you want acidity and lift; Kashmiri when you need glowing red color and gentle warmth without Mexican tang.
| Guajillo | Kashmiri | |
|---|---|---|
| Scoville (SHU) | 2,500–5,000 SHU | 1,000–2,000 SHU |
| Heat tier | Medium | Mild |
| Fresh or dried | dried | dried |
| Flavor | Bright and tangy with a berry-and-green-tea sharpness. | Prized for deep red color rather than heat — mild and slightly sweet, it gives Indian curries and tandoori their signature crimson without the burn. |
| Best for | salsa, adobo | curries, tandoori |
| Top substitute | ancho | guajillo |