Guajillo

(Capsicum annuum)  4-7" chile, drying to a black color, with a nice cylindrical shape. Fairly hot fruity flavour, popular in North and South American cuisine. The seeds usually detach from the placenta when dried, allowing the Guajillo's use as a rattle. When fresh this chile is actually named Mirasol, and Guajillo is the dried version- used a lot in Mexican cooking in the same way as dried Ancho's etc.