ATA Guajillo Chili Powder – Dried Mirasol, Fruity & Tangy, 2,500–5,000 SHU

SKU: ATA-PWD-GUA · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

The Bright One of the Trio, Already Ground

Guajillo is the chili that makes Mexican red sauces taste like themselves — fruity, tangy and brick-red, with a gentle working heat underneath. In whole-pod form it demands the full ritual: toast, soak, blend, sieve out the skins. ATA Guajillo Chili Powder is that same dried mirasol pepper, milled to 60 mesh at 2,500–5,000 SHU, so the flavor arrives ready to weigh into salsa bases, marinades and dry blends. There is no smoke on this pepper and nothing added to fake it: what you get is the pod’s own bright fruit and clean acidity, in a powder that disperses instead of needing a blender and a sieve.

• The heat of ATA Guajillo Chili Powder is 2,500–5,000 SHU, verified by HPLC using AOAC 995.03 and stated per lot on the CoA.
• ATA Guajillo Chili Powder is milled from dried mirasol peppers (Capsicum annuum) — the smooth-skinned, deep-red pod behind classic guajillo salsas — with no colors and no anti-caking agents.
• ATA Guajillo Chili Powder is ground to 60 mesh at a moisture of ≤11.0% (ISO 939), replacing the toast-soak-blend-sieve ritual the whole pod requires.
• ATA Guajillo Chili Powder brings bright fruit, tang and smooth red color at a mild-medium heat that builds sauces rather than dominating them.
• ATA Guajillo Chili Powder ships in 25 kg bags and 10 kg cartons, FOB Qingdao, HS 0904.22.0000.

Product Snapshot

Technical Specification

Physical

Chemical

Microbiological

Contaminants & Compliance

How This Product Differs

Versus whole dried guajillo pods

• The ritual, removed: Whole guajillo is traditionally toasted, soaked, blended and sieved, because its smooth skins resist breaking down. The powder is milled and sieved at origin, so it stirs straight into a sauce base, a marinade or a dry rub with no skin flecks and no blender step.
• Consistency: A pod lot varies pod to pod; a milled lot is blended before packing, and its SHU is stated on the CoA, so the salsa base repeats batch after batch.
• Where pods still win: A whole-pod process gives the cook the toasting step and the soaking liquor, and lets a traditional kitchen control texture from scratch. The powder is for plants that buy the flavor, not the ritual.

Versus ATA Chipotle Morita Chili Powder (ATA-PWD-MOR)

• Smoke versus brightness: The morita powder is hardwood-smoked jalapeño at 2,500–8,500 SHU — dark, fruity and smoky. This guajillo powder is unsmoked mirasol at 2,500–5,000 SHU — bright, tangy and clean. They sit at opposite ends of the Mexican flavor palette.
• Color direction: Morita deepens a sauce toward brown; guajillo lifts it toward a smooth brick-red.
• Use split: Guajillo for salsas, adobos and chile colorado-style bases where the sauce itself is the product. Morita where smoke is the signature. The two are classic partners — guajillo for body and color, a smaller dose of morita for smoke.

Versus ATA Whole Dried Ancho Pods (ATA-WHL-ANC)

• The other half of the trio’s base: Ancho is dried poblano — earthy, sweet, raisin-like at 1,000–2,500 SHU. Guajillo is brighter and tangier at 2,500–5,000 SHU. Traditional salsa building uses both: ancho for depth and sweetness, guajillo for lift, color and a little more heat.
• Form: The ancho in this catalog is a whole pod for in-house processing; this guajillo arrives as a ready powder. A plant can run ancho pods for its base notes and dose guajillo powder for the bright top, or ask in the RFQ about ground formats for either pepper.

Industrial Applications & Use

• Salsas and sauce bases: The defining use — salsa roja, enchilada sauce and chile colorado-style bases. Bench starting point 0.5–1.5% of the finished sauce, hydrated directly in the cooking liquor; no sieving needed.
• Adobos and marinades: Bright red marinades for pork, chicken and grilled meats, where the tang reads through charring and the color stains attractively.
• Birria and braising bases: A core component of birria-style braising liquors and stew bases, typically paired with ancho for depth.
• Seasoning blends: The fruity red layer in taco, fajita and Mexican-style dry blends, at 2–6% of the blend.
• Meat processing: 0.2–0.8% in chorizo-style and marinated meat formulations seeking color plus mild heat without smoke.
• Snack coatings: A tangy, brick-red dusting for chips and nuts where a non-smoked Mexican note is wanted.

Handling note: the bright fruit notes and the red color are the value. Keep the powder sealed, cool and dark, dose against the lot’s stated SHU, and rotate stock promptly once opened.

Packaging, MOQ, Logistics & Shelf Life

• Standard packs: 25 kg kraft bags and 10 kg cartons, food-grade liner.
• Small-lot option: 5 kg by agreement.
• Samples: 250 g–1 kg for bench and pilot work.
• MOQ: Confirmed in the RFQ per pack format; mixed shipments with other ATA chili powders can be consolidated.
• Shelf life: 18–24 months sealed, stored cool, dark and dry. Fruit aromatics and color fade first — tight sealing and first-in, first-out rotation protect them.
• Incoterms: FOB Qingdao; CIF / CFR on request.
• HS code: 0904.22.0000 (ground Capsicum).

Certifications & Export Documents

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and Kosher documentation on request.
• Per-lot CoA stating SHU (HPLC), moisture and microbiology.
• Commercial invoice, packing list, bill of lading (B/L), Certificate of Origin / Form E as applicable.

Frequently Asked Questions

1. What pepper is guajillo, exactly?
The dried form of the mirasol chili (Capsicum annuum) — a smooth-skinned, deep-red pod named for the way the fresh pepper points upward toward the sun. Dried, it turns fruity, tangy and brick-red at a mild-medium heat; it is one of the three chiles (with ancho and pasilla) that anchor traditional Mexican sauce making.

2. How is the heat measured, and what should I expect lot to lot?
By HPLC using AOAC 995.03, reported on the lot CoA. The specification is 2,500–5,000 SHU — judge a lot against that HPLC result, not against color or an unmethoded claim. State your target in the RFQ if your recipe is heat-critical.

3. Is anything smoked, colored or added?
No. Guajillo is an unsmoked pepper, and this SKU is single-ingredient ground pod: no smoke, no added color, no anti-caking agents. The brick-red color is the pod’s own.

4. Do I still need to sieve it in a salsa?
No. Whole guajillo needs sieving because its skins survive blending; the powder is milled to 60 mesh and sieved at origin, so it hydrates directly in the cooking liquor to a smooth base. For an exceptionally fine table sauce, a final plant-side pass through your own standard filtration remains your choice, not a requirement of the ingredient.

5. What grind is it, and how does it disperse?
60 mesh, consistent with the ATA chili powder line. It disperses into hot liquids immediately; in cold systems, pre-wetting a small portion in warm water or oil gives the smoothest result.

6. Is it tested for aflatoxin and pesticides?
Yes. Aflatoxin and ochratoxin are tested against destination-market limits, pesticide residues are screened against EU / destination MRLs, and the per-lot CoA states SHU, moisture and microbiology. Name your destination market in the RFQ so the correct limit set applies.

7. How does it pair with ancho and pasilla?
As in the traditional trio: ancho (1,000–2,500 SHU) brings earthy sweetness, guajillo (2,500–5,000 SHU) brings brightness, color and the middle heat, and pasilla brings a deeper, prune-like bass note. A common bench start is equal parts ancho and guajillo with a smaller pasilla share, adjusted to your sauce.

8. What information is needed for an RFQ?
Destination market and port, quantity and preferred pack format (25 kg bags or 10 kg cartons), the target application, your heat target if it matters, and any specific CoA or certification requirements (for example Halal or Kosher documentation). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There are no public prices and no cart — every quotation is issued on inquiry.