Guntur Sannam Chilli: The Fiery Pride of Andhra Pradesh
Bold, vibrant, and irresistibly hot — the Guntur Sannam Chilli (Capsicum annuum var. longum) stands as one of India’s most iconic spice exports. Cultivated in the fertile districts of Guntur, Prakasam (Andhra Pradesh), and Warangal, Khammam (Telangana), this slender red chili is a cornerstone of Indian agriculture and a global ambassador of flavor.
Registered as a Geographical Indication (GI) product of Andhra Pradesh under the Geographical Indications of Goods (Registration and Protection) Act, 1999, the Guntur Sannam Chilli symbolizes excellence in cultivation, processing, and trade.
Guntur Sannam Chilli — Quick Facts
| Attribute | Details |
|---|---|
| Name | Guntur Sannam Chilli (గుంటూరు సన్నం మిర్చి) |
| Scientific Name | Capsicum annuum var. longum |
| Type | Agricultural Produce / Spice |
| Region of Origin | Guntur, Prakasam (Andhra Pradesh); Warangal, Khammam (Telangana) |
| Country | India |
| Registered (GI Tag) | Andhra Pradesh (under GI of Goods Act, 1999) |
| Scoville Heat Units (Pungency) | 35,000 – 40,000 SHU |
| Colour Value (ASTA) | 35 – 50 |
| Major Uses | Culinary seasoning, chili powder, pickles, spice blends |
| Recognition | Globally renowned for color, aroma, and consistent pungency |
Origin and Agricultural Background
The Guntur Sannam Chilli traces its roots to the rich agricultural lands of Andhra Pradesh. Belonging to the Capsicum annuum species, it thrives in the region’s tropical climate and fertile black soils.
India ranks first globally in chili production, with Andhra Pradesh contributing nearly 46% of the national yield. Recognizing its importance, the Government of Andhra Pradesh established the Regional Research Station at LAM (near Guntur) over three decades ago to study advanced cultivation techniques and hybrid varieties.
The name ‘Guntur Sannam’ itself reflects its legacy — Guntur denotes its geographic identity, while Sannam (Telugu for thin) refers to the chili’s slender, elongated form.
Cultivation and Production
| Parameter | Details |
|---|---|
| Ideal Soil | Black cotton soil and red loamy soil |
| Climate | Hot, humid, and semi-arid |
| Sowing Season | June – September |
| Harvesting Season | December – March |
| Irrigation | Moderate (drip irrigation preferred) |
| Harvest Duration | 120–150 days after transplantation |
| Average Yield | 25–30 quintals per hectare |
The cultivation process is marked by precision — from seedbed preparation to organic fertilization and pest management. After harvest, the chillies are sun-dried for 10–15 days, achieving their trademark deep red hue and potent aroma.
Characteristics and Quality
| Feature | Description |
|---|---|
| Appearance | Medium-long, thin-skinned, and slightly wrinkled |
| Color | Deep glossy red after drying |
| Pungency | High — 35,000 to 40,000 SHU |
| Aroma | Strong, distinct, and appetizing |
| Flavor Profile | Sharp heat balanced with rich taste |
| Shelf Life | Long-lasting when properly dried and stored |
The Guntur Sannam Chilli is celebrated for its high color value, moderate seeds, and robust flavor, making it ideal for chili powder, spice blends, and processed food products.
Research and Development
Institutions like the Regional Agricultural Research Station (RARS), LAM, and Acharya N.G. Ranga Agricultural University (ANGRAU) play a vital role in improving cultivation practices. Their research focuses on developing disease-resistant, high-yielding varieties that retain the chili’s signature pungency and bright color, ensuring farmers’ prosperity and consistent export quality.
Manufacturers and Exporters
The Guntur region serves as the central hub for India’s chili trade and processing. From traditional sun-drying yards to state-of-the-art spice factories, the area hosts a thriving ecosystem of farmers, processors, and exporters who ensure that Guntur’s fiery flavor reaches kitchens across the world.
| Manufacturer / Exporter | Location | Specialty |
|---|---|---|
| Guntur Mirchi Yard (Asia’s Largest Chili Market) | Guntur, Andhra Pradesh | Primary auction and distribution center for raw and processed chillies. |
| Spices Board of India | Guntur Regional Office | Promotes export certification, quality control, and global trade facilitation. |
| Teja Spices Pvt. Ltd. | Guntur, Andhra Pradesh | Leading exporter of Guntur Sannam and Byadgi chillies; specializes in powder and flakes. |
| Vijayalakshmi Spices | Prakasam District | High-grade chili powder production and international export. |
| South India Spices Exporters Consortium | Hyderabad | Collective promoting standardized packaging and overseas shipment. |
| Chilli Exporters Association (CEA) | Guntur | Represents exporters, ensures traceability and GI compliance. |
These entities ensure that every chili — from the sun-dried farms of Andhra to spice markets abroad — upholds India’s reputation for purity, heat, and flavor.
Cultural and Economic Significance
The Guntur Sannam Chilli is more than a crop; it is the fiery identity of Andhra Pradesh. It supports thousands of farming families, strengthens rural economies, and contributes significantly to India’s agricultural exports.
From local dishes like Andhra pickles and Karam podi to international cuisines, the chili continues to ignite taste buds and symbolize the spirit, strength, and craftsmanship of Indian agriculture.
🏅 Conclusion
The Guntur Sannam Chilli stands tall as the flaming crown jewel of Indian spices — a perfect fusion of tradition, innovation, and global appeal.
Its journey from the farms of Guntur to the shelves of world markets is a story of dedication, excellence, and pride.
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