A toasted tea flavor and slight roasted tomato-y flavor is what you may first discern after a bit of guajillo. There’s a lingering shadow of blackberry and raspberry that you can only peek out of the corner of your eye before it slips away.
This guajillo powder isn’t one you add to dishes for heat. Instead, use it as a base flavor at the beginning of cooking. Use it in combination with cumin, chipotles, coriander, and oregano to make a bold and versatile chile paste. Try whisking it with lime juice, olive oil, and toasted cumin seeds for a summer vinaigrette that brightens up fruit and fish.
