Guntur Sannam

Guntur Sannam or Capsicum annuum var. longum is a type of chili pepper that originates from Guntur District, Andhra Pradesh, India. It is renowned for its unique flavor and high pungency. Guntur Sannam is one of the many varieties of chili used in Indian cuisine and is a major ingredient in Andhra cuisine.

History

The cultivation of Guntur Sannam dates back to the 18th century in the Guntur District. The region's climate and soil conditions are ideal for growing this variety of chili, which has led to its widespread cultivation and popularity.

Characteristics

Guntur Sannam chilies are medium-sized, with an average length of 5 to 15 cm. They are known for their bright red color and high Scoville Heat Units (SHU), which range from 35,000 to 40,000. The chilies have thick skin, which makes them ideal for drying and subsequent use in chili powders and other spice blends.

Cultivation

Guntur Sannam is primarily grown in the Guntur, Warangal, and Khammam districts of Andhra Pradesh. The crop is typically sown in August and harvested in December and January. The chilies are sun-dried before they are sold in the market.

Uses

Guntur Sannam is used in a variety of dishes in Andhra cuisine, including pickles, curries, and chutneys. It is also used in the production of chili powder and other spice blends. In addition to its culinary uses, Guntur Sannam is also used in traditional medicine and as a natural colorant.

Geographical Indication

In 2009, Guntur Sannam was granted Geographical Indication (GI) status by the Indian government. This designation recognizes the chili's unique qualities and ties to the Guntur region, and it helps protect the chili's name and reputation in the global market.

See Also

• Indian cuisine
• Andhra cuisine
• Chili pepper
• Geographical Indication

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