Dried chillies
Guntur chillies
Capsicum annuum
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)
- Hot & numbing
- Fruity & sour
- Hot
Flavour and aroma
fiery, sharp, slightly fruity. Strong, sharp heat.
- Heat
- Hot
- Forms
- whole, powder
How to use it
bloom in fat · Tadka (tempering) technique
Fry 1–2 broken chillies in hot oil for 10–15 seconds for tempering.
fry · Tadka (tempering) technique
For podis and chutneys, fry in a little oil over medium-low heat for 1–2 minutes until crisp, then pound or grind.
- Andhra pickles such as avakaya
- Podis (gunpowder) and chutneys
- Sambar powder for heat
- Andhra curries
Identifying good quality
Long, thin-skinned, bright red pods, smoother than byadgi. They should be glossy and flexible.
Origin and history
Origin: Chillies came from the Americas; Guntur Sannam is a cultivar from Andhra Pradesh.. Grown and used: Grown in Guntur, Prakasam and Krishna districts of Andhra Pradesh and in Telangana; widely exported..
Guntur is one of the largest chilli markets in India, and Guntur Sannam is a registered Geographical Indication. The hot chillies drive Andhra cooking, from avakaya pickle to podis and curries, and much Indian red chilli powder is made from them.
Well documented
Recipes with guntur chillies
No recipes use it yet.