| Guntur Sannam chilli | |
|---|---|
| Species | Capsicum annuum |
| Origin | India |
| Heat |  Hot |
| Scoville scale | 35,000–40,000 SHU |
Guntur Sannam orCapsicum annuum var.longum, is a variety ofchili pepper that grows in the districts ofGuntur,Prakasam (Andhra Pradesh),Warangal (Telangana), andKhammam in India. It is registered as one of the geographical indications of Andhra Pradesh (pursuant toGeographical Indications of Goods (Registration and Protection) Act, 1999).[1][2]
The Guntur Sannam pepper belongs to the speciesCapsicum annuum. It is a commercial crop used as a condiment and culinary supplement.
India stands first place in the production of chilies. The state of Andhra Pradesh leads in its production, providing 46% of all chilies produced in India.[3] The government of Andhra Pradesh started a regional research station at LAM near Guntur around 30 years ago, which also studies the uses of chili.[citation needed]
Etymologically, the name 'Guntur Sannam' has its origin inTelugu, and indicates two facts: the origin of the fruit, and more importantly, the strongantecedents arising fromAndhra Pradesh. Guntur has been associated with chilies for decades, and hence the prefix 'Guntur' for the name of this chili. The word 'Sannani' in Telugu means 'thin'.
The Guntur Sannam chili's unique characteristics have brought it international acclaim. The Sannam chili is traded as anS4 type chili[citation needed] and is mainly used for its pungency and the extraction and derivation ofcapsaicin, which is an active component in chilies that gives them their hot qualities. The following are the chief attributes/characteristics of Guntur Sannam chili:
Guntur Sannam has its peak harvesting season from December to March.[4] The annual production of this type is approximately 280,000 tonnes. The Guntur Sannam chili has specific requirements in its means of production for attaining an optimum level of production. Guntur Sannam crops are highly prone to disease, and therefore need special care and attention to ensure a healthy, pest-free yield.
| Guntur Sannam Factsheet | |
|---|---|
| Producing Centers | Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Rajasthan, Assam |
| Harvesting seasons | January to March or December to March |
| ASTA Colour Value | 32.11 |
| Capsaicin content | 0.226% |
| Annual Production | 280,000 Tonnes |
The Guntur Sannam chili is cultivated, processed, and made available mainly from the Guntur district of Andhra Pradesh. It is also grown in neighboring regions such as the districts of Prakasam, Warangal, and Khammam.
The Guntur Sannam chili requires a warm and humid climate for its growth, and dry weather during its period of maturation. The crop can be grown at altitudes up to 2,100 meters above sea level. Black soils with a pH value from 6 to 7 and retaining moisture for long periods of time are suitable for a rain-fed crop; whereas well drained chalky, deltaic, and sandyloamy soils are good underirrigated conditions.
| District & State | Latitude | Longitude |
|---|---|---|
| Guntur, Andhra Pradesh | 15.55°N to 16.35°N | 79.19°E to 80.36°E |
| Warangal, Telangana | 17.30°N to 18.18°N | 78.25°E to 80.15°E |
| Prakasam, Andhra Pradesh | 14.57°N to 16.17°N | 78.43°E to 80.25°E |
| Khammam, Telangana | 16.48°N to 18.18°N | 79.30°E to 81.18°E |
At least 4 grades of Guntur Sannam chilies are known to exist. They are:
Capsaicin values of some of the well-known and accepted varieties of Indian chilis are:[5]
| Chilis | Capsaicin content |
|---|---|
| Guntur Sannam – S4 Type | 0.226% |
| Byadagi (Kaddi) | Negligible |
| Nalchetti (Semi Bird Eye) | 0.12% |
| Kashmiri (Annigira) | NA |
| S9 Mundu | NA |
| Wonderhot | NA |
| Tomato Chili (Warangal) | NA |
| Madras Pari | 0.206% |
