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  • Pronounced as “gwaa-hee-oh“, guajillo is hotter than ancho chili powder and brings a spicy kick that ranges from 2,500 to 5,000 SHU. Apart from its spicy taste, this substitute has a lot more going on in flavor than cayenne. It is pleasingly sharp, tangy, and smoky just like paprika. That is why it’s also a good substitute for both hot and smoked paprika.


  • Cayenne powder, made solely from ground cayenne peppers, is known for its heat. It's primarily used to add spiciness to dishes rather than flavor. Cayenne, part of the C. annuum species, varies in shape but is uniformly hot. This simplicity makes cayenne a go-to spice for adding heat to any meal.

  • Manufacturers of extra hot crushed red pepper often source their peppers from different regions to achieve the desired heat level and flavor profile. Some peppers are naturally hotter than others, such as the Carolina Reaper or Ghost Pepper, and can add a significant amount of spice to the blend. Other peppers, like cayenne or Thai chilies, provide a milder heat that can be more easily controlled.
  • Crushed red hot peppers are a staple in many cuisines around the world, adding a fiery kick to dishes and giving them a unique flavor. They are commonly used in Mexican, Indian, and Thai cuisine, among others. As people's palates become more adventurous and willing to try new flavors, the demand for crushed red hot peppers has skyrocketed.
  • Dried hot red peppers are a popular ingredient in many cuisines around the world. They add a bold and spicy flavor to dishes, making them a favorite among those who love a little heat in their food. As a result, the demand for dried hot red peppers has been steadily increasing, leading to a growing market for exporters in this industry.
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