The guajillo pepper is the dried form of the mirasol pepper. It has a complex fruity and smoky flavor, smooth leathery skin and medium spiciness, ranging from 2,500 to 5,000 Scoville Heat Units, which makes it usually spicier than a poblano but more mild than a jalapeño. In Mexican cooking it is a common ingredient in salsas, moles and marinades.

The name, which means “little gourd” in Spanish, refers to the rattling sound the seeds make in the whole dried chile.

Research marketing firm Datassential reports that 29% of the population knows about the guajillo pepper and 14% have tried it, with the highest awareness among Hispanic consumers.

Click through the slideshow to learn more about this Flavor of the Week: Guajillo Pepper and see a restaurant’s use of the ingredient for inspiration.