Guajillo Chiles, measure 2,500-5,000 Scoville Heat Units (SHU). They are the second-most popular dried chile pepper in Mexico. Fruity with a sweet heat, they are slightly bitter and astringent with a hint of pine, tart berries, and light smoky undertones.

Ancho Chiles, are mild chiles that measure 500-1,500 Scoville Heat Units (SHU). Ancho Chiles are the most commonly used dried chile in Mexican cuisine and are one of the famous "holy trinity" of chiles. Ancho Chiles have a mild, fruity flavor with undertones of plum, raisin, chocolate, and tobacco, and a slight earthy bitterness.

These small, slender peppers maintain their bright red color after drying and feature a pronounced heat that registers between 15,000-30,000 Scoville heat units (SHUs). Chiles de Arbol have a gentle flavor; they are grassy and nutty, with a touch of smoke winding around the top notes.