the library

Guajillo chile

Spice & roots· spice

Every one of its 4 compounds carries a paper the library can cite.

• dihydrocapsaicintastenitrogen compoundMeasured in 6 of 338 ingredients.cite

  0.61 ± 0.11 mg per gram dry weight, 42% of the cultivar's total capsaicinoids — the largest single capsaicinoid, and the lowest dihydrocapsaicin measurement of any pungent cultivar in the table — González-Zamora et al. 2013, Molecules (Table 1 (Content of capsaicinoids in chili samples grown in an environment without thermal stress), row 'Guajillo cv. San Luis', DHC column)
• nordihydrocapsaicintastephenolMeasured in 3 of 338 ingredients.cite

  0.12 ± 0.03 mg/g dry weight, 8% of total capsaicinoids — the smallest capsaicinoid measurement in the whole of the unstressed table. Quantified as dihydrocapsaicin equivalents per the paper's footnote. — González-Zamora et al. 2013, Molecules (Table 1, row 'Guajillo cv. San Luis', n-DHC column)
• capsaicintastenitrogen compoundreads as highly volatile with a pungent odor (PubChem)Measured in 6 of 338 ingredients.cite

  0.17 ± 0.01 mg/g dry weight, 12% of total capsaicinoids, capsaicin to dihydrocapsaicin ratio 1:3.6 — the lowest capsaicin concentration and the most dihydrocapsaicin-skewed ratio of any pungent cultivar in the study, and the paper's own ranking places Guajillo last of the seven for capsaicin content — González-Zamora et al. 2013, Molecules (Table 1, row 'Guajillo cv. San Luis', C column and C:DHC ratio column)
• homodihydrocapsaicintastephenolMeasured in 2 of 338 ingredients.cite

  0.56 ± 0.16 mg/g dry weight, 38% of total capsaicinoids — the largest share this minor capsaicinoid takes in any cultivar in the study, and nearly as much as the dihydrocapsaicin beside it. Quantified as dihydrocapsaicin equivalents per the paper's footnote. — González-Zamora et al. 2013, Molecules (Table 1, row 'Guajillo cv. San Luis', h-DHC column)