Cooking with spice mixes, pastes and sauces

Byadgi. This sort of pepper comes from India. Its curved wrinkled pod reaches up to 5 inches in length with a color range varying from bright red to dark red. Along with the Kashmiri pepper it is valued for its color that they pass to the dish and for its light fruity flavor and strong pungency. In order not to confuse these two varieties, one should know that Byadgi is a bit lighter and thinner than Kashmiri and is much hotter. Even in a dried form its color remains attractive and saturated. It tastes a bit like paprika, but of course is it much hotter.

Guajillo. This is dried pod of Marisol pepper which is Mexico’s most widespread dried chili pepper after Ancho. This elongated pod with a blunt tip and glossy peel of dark red color grows to an average of 4-6 inches long and of 1-1 1/2 inch wide and has a wrinkled surface. It is characterized by a pleasant slightly hot flavour (in some cases, it reaches medium pungency) and a light note of a sweet-fruity aroma. This sort is more delicate than Ancho. This pepper is often used for making salsa, mole sauces and enchilada sauces. Having a bright flavour and aroma, these pods are perfect for many spice blends. These aromatic hot peppers are popular not only in Mexico, but all over the world. It is no wonder that Guajillo is added to African harissa. You can buy this pepper in a form of dried pods, flakes and powder.

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