Guntur Sannam Chilli
Capsicum annuum 'Guntur Sannam' · Chilli pepper
Top 10 pairings
The Guntur sannam chilli (Guntur sannam S4) is a long, slender, deeply wrinkled red chile from the Guntur region of Andhra Pradesh, one of India's principal hot varieties and a cornerstone of the country's chilli trade. Fiery, pungent and richly coloured, it is the chile that gives Andhra cuisine its notorious heat and supplies both kitchens and spice mills across India and the world.
Picking a good onedrag
UnderripeOverripe
Red ripePeakIt's sweetest and hottest now. Roast it, make chilli oil or sauce, or string it to dry.
ColourFully turned, bright even red
The pressFirm, springs straight back
Cap and stalkCap green and tight, stalk firming
Smell at the capWarm and fruity over the green
These cues are Chilli's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
73%
Edible part
45 g · fresh pod, stem and seeds out
62 g
Weight each
each one
Keeping ittap a temperature
Below 7 °C the skin pits and the cap moulds: in two weeks at 5 °C, in days at 0 °C.
90-95%
Humidity
Loosely bagged
Airflow