Guntur Sannam Chilli

In Guntur Sannam Chilli the word Sannam 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.

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 gra

Geographical Area of Production

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.

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.

Uniqueness of Guntur Chilli

The following are the chief attributes/characteristics of Guntur Sannam Chilli:

The Guntur Sannam chilli belongs to Capsaicin 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.
Guntur 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%.
It is rich in Vitamin C (185mg/100g) and Protein (11.98g/100g).
The peak harvesting season is from December to May.

Uses of Guntur Chilli

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 capsaicin 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.
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.

Medicinal Uses

Capsaicin, an ingredient of chilli is used as a chemical ingredient in many pain balms, liniments, carminative tonics, etc.
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.

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.

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.
Guntur Sannam 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.

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