You are purchasing a fine medium heat pepper each bag comes with 20 or more seeds in it

A guajillo chili or guajillo chile (nee, chile guajillo in Spanish) (meaning 'big pod') is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second most commonly used dried chili in Mexican cuisine. after Poblanos (ancho) [1][2] [3] The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two varieties that are distinguished by their size and heat factors. The guajillo "Puya" is the smallest and hottest of the two ("Puyar" in Spanish, is to prick or poke). In contrast, the longer and wider guajillo has a more pronounced, richer flavor and is somewhat less spicy.

This is a quick guide to grow peppers successfully

Set pepper plant seedlings out after the last spring frost. They grow well in raised beds, containers, and in-ground gardens.

Plant them 18 to 24 inches apart in a sunny, well-drained spot. Pepper plants need at least 6-8 hours of sunlight per day.

Mix compost or other organic matter into the soil when planting.

Water immediately after planting, then regularly throughout the season. Aim for a total of 1-2 inches per week (more when it’s hotter).

Mix a continuous-release fertilizer into the soil at planting, then feed plants with liquid plant food every couple of weeks.

Spread mulch (such as chopped leaves or straw) around the plants to help keep the soil cool and moist.

Support each pepper plant with a stake or small tomato cage, to help bear the weight of the fruit once it begins to produce.

Harvest peppers with shears or a knife, then store in the fridge. Be sure to pick all peppers before the first fall frost comes.