Guntur Sannam Chilli
GI Number –143
Description of Goods
The word Sannam in Telugu means thin or long. The very name of the chilli indicates two facts-the description of the fruit and more importantly the strong antecedents arising from Andhra Pradesh. Atleast 4 grades of Sannam Chillies are known to exist. They are,
S.S. – Sannam Special – which is light red in color, shining, with length of 5cm and more.
S.G.- Sannam General – which is light red in color, shining skin, with length of 3 to 5 cm.
S.F. – Sannam Fair – which is blackish a dull red in color with length of 3 to 5 cm.
N.S.- Non Specified – This is not a regular grade, and is meant to meet specific requirements of the buyers which are not covered under regular grades.
Geographical Area of Production and Requirements
Guntur Sannam Chilli is cultivated, processed and made available mainly from Guntur district of Andhra Pradesh. Guntur Sannam chilli requires a warm and humid climate for its growth and dry weather during period of maturation.
Proof of Origin
Sannam chilli belongs to the variety Capsicum annum. It is well-known as a commercial crop used as a condiment, culinary supplement or as a vegetable. Among the spices consumed per head in India, dried chillies contribute a major share.
Chilli was known to the Indians about 400 years ago. Globally, India stands first in the production of chilli and in India, Andhra Pradesh leads in its production. Andhra Pradesh alone commands 46% of the chilli production in India. The very fact that etymologically, the word Guntur Sannam chilli has its origin in Telugu only confirms its Andhra Pradesh origin. The word Sannam stands for thin or long in Telugu.
Guntur Sannam Chilli has got its specific characteristics which have enabled it to earn international and national acclaim. Sannam chilli is generally known to trade as S4 type chilli, and is mainly used for its pungency and for the extraction and derivation of capsaicin.
The following are the chief attributes/characteristics of Guntur Sannam Chilli:
- The Guntur Sannam chilli belongs to Capsicun Annum var longhum variety with long fruits (5 to 15 cm in length) and diameter range from 0.5 to 1.5 cm.
- The chilli has thick skin.
- The chilli is hot and pungent with average pungency of 35,000 to 40,000 SHU.
- The chilli is red with ASTA color value of about 32.11.
- The content of Capsaicin is about 0.226%.
- The peak harvesting season is from December to May.
- This chilli is rich in Vitanin C (185mg/100g) and Protein (11.98g/100g).
Interesting Facts of Guntur Sannam Chilli
- Chillies are Called as Fruits of genus Capsicum.
- Chillies have been a part of human diet since 7500BC.
- There are over 400 varieties of Chillies in the world.
- Christopher Columbus was the 1st Europeans to encounter Chili & called them Peppers.
Chilli forms an indispensable condiment in every household. Apart from imparting pungency and red color to the dishes it is a rich source of vitamins and has medicinal properties.
The pungency of chilli is due to the presence of capsacin and the red color due to carotenoid pigments such as capsanthin and capsorubin. As the demand for natural pigments is growing, the demand for chilli in the world market is bound to increase.
Chillies contain powerful medicinal properties.
- Chillies act as antioxidants that fight cholesterol, diabetes, cataract, ostea and rheumatoid arthritis and they even burn calories.
- A chilli poultice will heal sores even in an ulcerated stomach.
- The right amount of chillies are good for kidneys, spleen and pancreas, wonderful for Lock-jaw.
- Chillies are an excellent source of Vitamins and Minerals. Chilli fruits contain vitamins B,C and pro vitamins A (Carotene) in a fresh stage. They contain seven times more Vitamin C than an orange.
- Chillies with food stimulate taste buds and thereby increase the flow of saliva which contain ‘amylase’, inturn helping digestion.
- Chillies lend a helping hand to cure Sore throats, congestion, sluggish digestion, varicose veins, ulcers, laryngitis, blood pressure, insomnia, flu and such other infections.
- The chilli color is being used as a natural colorant in food stuff in place of synthetic dyes which are harmful. It is also used for seasoning of eggs, fish and meat preparations, sauces, chutney, pickles, sausages, etc.
Chilli is mainly consumed as ground spice powder in cuisine. The oil extracted from the chilli called Oleoresin is being used in food industries, confectioneries, cosmetic industry, beverage industry for toning of fresh wine, meat industry, pharmaceutical industry, poultry and cattle feed industry and as a dye in textile industry.
Guntur Sannam Chilli has been registered with the Geographical Indications (GI) registry of Government of India in 2009