Karnataka’s Byadgi Chilli (Whole) - 200gms ₹ 63 incl. GST
Malabar Black Pepper (Whole) - Kali Mirch - 100 Gms ₹ 110 incl. GST
Andhra’s Guntur Sannam Chilli (Whole) – Dry Red Chilli – 200gms
₹ 63 incl. GST
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Guntur district in state of Andhra Pradesh is known for its Spicy dishes all over India, The secret ingredient is the Red Chilies of the Region which are extremely spicy with Exquisite Aroma and Unique Taste
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Guntur Chilli (Sukhi Lal Mirch)
Guntur, Warangal, Prakasam and Khammam Districts
|GI Status Awarded|
2010 – 2011
- Chilies are Called as Fruits of genus Capsicum.• Chilies have been a part of the human diet since 7500 BC.
- There are over 400 varieties of Chillies in the world.
- Christopher Columbus was the 1st Europeans to encounter Chili & called them Peppers.
Guntur Chili’s, the red hot chili peppers of India are Known for clearing Mucus Membrane in the stomach and in respiratory passages, Stimulate appetite, Helps to clear lungs and are Rich in vitamin C (185 mg/100g) and protein (11.98g/100g).
(Note: Since Guntur Chilli (sookha mirch) Sold at GI TAGGED is very pure without any Adulteration and of Extremely Good Quality our Customers can use the same for all medicinal purpose in the supervision of Experts for Natural Home Therapy).
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 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%.
- This chilli is rich in Vitamin C (185mg/100g) and Protein (11.98g/100g).
- The peak harvesting season is from December to May.
Best Suited for High Spicy South Indian Dishes and for Non-Veg Dishes. Guntur Chilli when Mixed with Byadgi Chilli enhances Spicy heat and imparts Colour to your Recipes, a secret combination used across south India since ages.