Guntur Sannam
The first time I opened a sack of Guntur Sannam from Andhra Pradesh, the colour struck me before the heat did. It was a deep, almost lacquered red. My friend Arvind, who grew up eating it, warned me not to lean in too close, but I did anyway, breathing in that sharp aroma. Minutes later, my eyes were watering, and Arvind was laughing. Since then, I’ve learned that Guntur Sannam is best appreciated from a distance.
—- Shikar Ghosh, Kolkata
What is it?
Guntur chilli is a commercial crop widely cultivated as a condiment and culinary ingredient, and occasionally consumed as a vegetable. In India, dried chillies account for a significant proportion of per capita spice consumption. A well-known variety is ‘Sannam’—a Telugu term meaning ‘thin’ or ‘long’. True to its name, the pods of the Guntur Sannam are slender and elongated, measuring approximately 5 to 15 cm in length. They are bright red in colour, have relatively thick skin, and develop a sharp, fruity aroma when dried.
What other names does it have?
Botanical Name: Capsicum annuum L.
Regional Names: Guntūru mirapakāyalu (Telugu), Guntur red chilli (English)
When is it in season?
Where is it found?
Cultivated primarily in the Guntur–Prakasam chilli belt of Andhra Pradesh and neighbouring districts, these chillies thrive in fertile black cotton soils under tropical conditions, with temperatures typically ranging between 20°C and 30°C. Production is largely driven by small-scale farmers and spans approximately 80,000 hectares. While smaller farm sizes can enhance resilience to pests such as thrips, cultivation remains vulnerable to climatic fluctuations, particularly irregular rainfall.
In India, the chillies are commonly traded through local Agricultural Produce Market Committees (APMCs), village markets and cooperatives. Guntur red chillies are widely available across spice markets in the form of dried pods or ground powder, and are exported internationally too. (Source)
What is its history/cultural significance?
Chillies were introduced to India by Portuguese traders in the 16th century through Goa, after which they spread widely and became integral to regional cuisines, particularly in Andhra Pradesh. Today, the Guntur region accounts for approximately 38 per cent of India’s chilli production. In 2010, Guntur chillies received Geographical Indication (GI) status, recognising and protecting their distinct regional identity.
Beyond their culinary use, these chillies feature in local food traditions and rituals and play a central role in the region’s agrarian economy. Major trading hubs such as the Guntur Mirchi Yard handle between 4,500 and 5,000 tonnes of produce daily during peak season, underscoring their scale and commercial importance.
How can you use it?
The chilli pods are typically dried and used whole, ground into powder, or crushed into flakes. The seeds contribute additional heat and may be retained or removed depending on the desired level of pungency. To prepare chilli powder, fully dried pods may be ground in a spice mill—with or without the seeds—and stored in airtight containers.
Dried pods can also be lightly roasted with spices such as cumin and coriander until fragrant, then blended into pastes for curries. Whole pods are commonly used in pickles, sauces, chutneys, and oil infusions.
What states can I find it in?
What parts of the plant are edible?
The dried fruits (pods)—including the pericarp and seeds—are edible. Avoid consuming the stems and leaves.
Is it nutritious?
The chillies are rich in vitamins A and C, capsaicin, and antioxidants according to research.
How do you store it?
Store the dried pods in airtight containers in a cool, dry place away from moisture to prevent mold. They will last for 6 to 12 months while retaining pungency and colour. Avoid exposure to direct sunlight to preserve the colour of the chillies and the capsaicin content.
Stories & recipes from The Locavore
One Must Listen to the Sound of Sun-Dried Chillies by Afshan Mariam, The Locavore
Afshan Mariam on her family’s generational knowledge of sun-drying and how to eat more attentively in an increasingly warming world.
Bangda Recheado Recipe by Chef Thomas Zacharias
A Goan Catholic favourite, Bangda Recheado combines slit, stuffed mackerel with a fiery red chilli–vinegar masala, shallow-fried in coconut oil until crisp.
More Recipes
Guntur Chilli Chicken by Sanjeev Kapoor, Sanjeev Kapoor Khazana
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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