Guntur chilli is the hot, thin-skinned red Capsicum annuum chilli of Andhra Pradesh, India, best known as Guntur Sannam. It gives Andhra food its famous fire and is traded through one of Asia's largest chilli markets.
What it is¶
"Guntur chilli" is the collective name for the hot red Capsicum annuum chillies grown in and traded through the Guntur district of Andhra Pradesh, in southeast India. The best known is Guntur Sannam (also traded under the code S4), a long, slim, smooth-skinned pod, bright red when dried, with thin walls and plenty of seed. It is commonly cited at around 35,000–40,000 SHU, comparable with cayenne, though heat varies with the season and the batch.
Guntur Sannam holds an Indian Geographical Indication, but "Guntur" in the trade often covers a range of varieties grown across Andhra Pradesh and Telangana, some milder and some considerably hotter. Among them, the Teja type, from the Khammam area of Telangana and traded at Guntur, is usually described as markedly hotter still. If a packet says only "Guntur chilli", expect a hot, sharp chilli of the cayenne class.
Origins and history¶
Chillies spread through the Deccan within a century of the Portuguese arriving in India, and by the time of the great Telugu-speaking kingdoms they had become integral to the cooking of the region, whose food is famously the hottest in India. The fertile black cotton soils of the Krishna delta around Guntur suit the crop, and the area has grown chillies commercially for generations.
India is the world's largest producer and exporter of dried chillies, and Andhra Pradesh, together with neighbouring Telangana, grows a large share of them. The Guntur Mirchi Yard, the district's agricultural market, is often described as one of the largest chilli markets in Asia: in the peak season, from roughly January to May, trucks bring in chillies by the hundred thousand bags, which are auctioned, sorted and shipped to spice mills across India and to export markets from Southeast Asia to the Middle East.
Flavour and aroma¶
Guntur chilli is chosen for heat. The flavour is clean and fairly dry, with a slight fruitiness and a toasty note when roasted, but the thin skin means there is little flesh to carry sweetness. The heat is sharp and immediate, felt on the tongue and at the back of the throat, and it lingers. Ground, it is an orange-red rather than the deep crimson of Kashmiri or Byadgi powder.
In the kitchen¶
Guntur chilli powder is what many Indian recipes mean by plain "red chilli powder" or "hot chilli powder".
- Andhra cooking: kodi kura (chicken curry), Andhra chicken fry, gongura (sorrel leaf) pickle and chutney, pulusu (tamarind stews) and the potent karam podi spice powders eaten with rice, idli and dosa.
- Pickles: avakaya, the Andhra cut-mango pickle, uses Guntur chilli powder, mustard seed powder, salt and sesame oil in large quantities.
- Everyday masala: in curries across India, often blended with a milder, redder chilli such as Byadgi or Kashmiri to balance colour and heat.
- Tempering: whole dried Guntur chillies fried in oil with mustard seeds, cumin and curry leaves for dals and chutneys. See tempering spices.
- Beyond India: a good general-purpose hot chilli powder wherever cayenne is used.
As a guide, ½–1 tsp Guntur chilli powder makes a curry for four properly hot; many Andhra recipes use two or three times that.
⚠️ Fumes
Dry-roasting or frying Guntur chillies releases pungent fumes that make everyone in the house cough. Ventilate well, use a moderate heat, and keep your face away from the pan. See handling chillies safely.
Buying and storing¶
Choose whole pods that are bright red, glossy and unbroken; stalkless chillies are common in the trade and fine for grinding. Store airtight away from light and use within a year. Ground Guntur chilli keeps its heat for a long time but loses its colour and aroma within six months. Buy powder from a reputable brand: bright red chilli powders have been adulterated with dyes. See spice adulteration.
Substitutes¶
- Cayenne pepper: very close in heat and neutrality; use the same amount.
- Chile de árbol, whole or ground: similar heat, slightly nuttier.
- Thai dried bird's eye chillies: hotter; use fewer.
- For less heat and more colour, part Kashmiri or Byadgi.
Pairs well with¶
Tamarind, curry leaves, mustard seed, cumin, garlic, ginger, fenugreek, asafoetida, sesame oil, coconut, sorrel (gongura), mango, lentils, chicken and rice.
Growing your own¶
Guntur types are productive C. annuum chillies grown like cayenne. Sow indoors in February–March at 20–25°C, grow on in pots and keep in a greenhouse, polytunnel or a hot, sunny, sheltered spot after the last frost. Plants reach 60–90 cm and need staking when laden. Let pods ripen fully red on the plant; their thin walls make them ideal for air-drying on strings or trays in a warm, airy place. Seed sold as Guntur Sannam or simply as Indian hot chilli is available from specialist suppliers. See growing chillies.