A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) is a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine. Chilli de Arbol is characterized by spicy taste and rich aroma, chili can be cooked or used raw, sliced, etc. Chiles de árbol has a high content of vitamins C and A and are cultivated from pre-Hispanic times. The plant is taller than average chilli and has long, thin fruits about 7 cm long. After drying, it acquires a bright red color. It is usually used in the dry state, although some gourmets prefer fresh. This highly popular variety is often used in soups, sals and sauces or for direct consumption. Highly tasty variety that fits most of the wide selection of mild to medium-sized Mexican dishes, such as Chilli Con Carne. It can also be used in jams. The pods are about 15 cm long and 4 cm wide. Chili peppers are rich in vitamin C and carotene ("provitamin A"), contain a number of B vitamins, vitamin B6 and are also very rich in iron, magnesiumand potassium. Medium-Sharp Chili Peppers Are Characterized By A Strong Pleasant Taste With Deep Smoky Tones. Despite The Sweet Scent, They Turn Into An Earthy Burning Sensation That Lasts For Several Minutes. Chipotles Are Hotter Than Anaheim Or Poblano Peppers, But Softer Than Cayenne Pepper Or Serrano. Jalapeños Are Collected When They Are Still Green. For The Production Of Chipotles, They Ripen To A Nice Red Color. They Are Collected Only When They Are Almost Dry. They Are Then Placed On Metal Grids On Which They Smoke. The Result Is Dried, Dark Brown And Smoke-Smelling Chili Peppers.