OriginPacked in KochiThe Nine-Drawer Spice Box
HotEntry No. 005Vegetarian
Guntur Sannam Chillies
4.7264 reviews
Guntur Sannam is the chilli most of South India cooks with: thin-skinned, bright red and hot enough to respect.
₹120for 100 g₹120 per 100 gInclusive of all taxes
Weight100 g
FormWhole
1
Only 8 left from this lot
- Free delivery over ₹1,499
- Dispatched within 48 hours
- Sealed returns within 7 days
- Secure checkout by Razorpay
Ours are S4 grade from farms around Guntur, dried in the sun on open yards for ten to twelve days and sold with the stems on, which is how you know they have not been swept up.
Whole for tempering, flakes for finishing, or ground into a pure chilli powder with nothing added for colour.
- Origin
- Guntur, Andhra Pradesh
- Harvest
- 2025
- Notes
- sun-dried tomato, smoke, sharp heat
- Ingredients
- Dried red chillies (Capsicum annuum)
- Allergens
- None
- Diet
- Veg
Dispatched from Kochi within 48 hours, Monday to Saturday, and delivered in 3 to 7 working days. Delivery is free over ₹1,499; below that a flat charge is shown at checkout. Unopened, sealed items can be returned within 7 days. Opened or ground-to-order items cannot, unless they arrive damaged or stale: tell us within 48 hours with a photograph and we will replace or refund.
Folio 01Profile
Heat, flavourand where it grew
Heat
5/5Fierce
Tasting notes
- sun-dried tomato
- smoke
- sharp heat
Flavour profile
Origin and harvest
OriginGuntur, Andhra Pradesh16.31° N · 80.44° E- Harvest
- 2025
- Packed
- Mattancherry, Kochi
- Shelf life
- 18 months whole, 9 months ground
Folio 02Use it in
Whereto start
- 01Tadka
two whole chillies in hot oil with mustard seed and curry leaves
- 02Guntur chicken
1 tbsp ground, bloomed in oil before the onions
- 03Chilli oil
flakes steeped in warm sesame oil overnight
- 04Podi
dry-roast whole with urad dal and garlic, then grind
Folio 03Pairs with
Good company
Chosen by flavour: what shares the most notes with this entry, from other shelves first.
OriginPacked in KochiThe Nine-Drawer Spice Box
OriginBlended in KochiLedger Garam Masala
OriginJaintia HillsGolden Milk Masala
OriginThalasseryTellicherry Black PepperFolio 04From the order book
What cooks wrote back
Entry 01
The garam masala smells like my grandmother's kitchen. I use half of what I used to and the dal tastes fuller.
Entry 02
Ordered the pepper cracked on a Monday and the tin said it was ground on Tuesday. You can tell the moment you open it.
Entry 03
Proper saffron, deep red with no yellow bits. Ten threads coloured a whole pot of kheer.