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Spices & seasonings · Dried chillies

Guntur chillies

Hot, thin-skinned red chillies from Andhra Pradesh, behind the fire of Andhra pickles, podis and curries.

Also called: guntur sannam, sannam chilli, s4 chilli, guntur mirchi, guntur red chilli

Around the world: గుంటూరు మిర్చి (te)

A kind of dried whole chillies

Read the full spice guide: flavour, history and how to use it

What it is

Guntur chillies come from the Guntur region of Andhra Pradesh, home to one of the largest chilli markets in India. The best known type, Guntur Sannam, is long, thin-skinned and bright red, and it is hot. It is a registered Geographical Indication. Guntur chillies are sold whole and as chilli powder.

Capsicum annuum

How it’s used

  • Andhra pickles such as avakaya
  • Podis (gunpowder) and chutneys
  • Sambar powder for heat
  • Andhra curries

Characteristics

Taste
Strong, sharp heat.
Appearance
Long, smooth to lightly wrinkled, bright red.
Sold as
whole, powder
Cooking uses
Commonly cooked, Mainly a seasoning, Used for tempering (tadka)

Storage

Cool, dry and dark. Airtight container away from light.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Frying or roasting releases capsaicin fumes; ventilate and keep your face away from the pan.

Nutrition per 100 g

Energy
318 kcal
Protein
12.01 g
Carbohydrate
56.63 g
Fat
17.27 g
Fibre
27.2 g
Sugars
10.34 g

USDA FoodData Central: Spices, pepper, red or cayenne (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with guntur chillies

No recipe in the catalogue uses it yet.

More dried chillies