Guntur / Andhra Chile
What it is
A fiery dried red chile from the Guntur district of Andhra Pradesh — India's chile capital and one of the world's largest chile markets. The Sannam (S4) and Teja types are the hottest.
How it's made
Sun-dried in vast quantities; Guntur's yard is a global hub for chile trade and export.
Flavor profile
Sharp, pungent, and very hot with a robust, slightly bitter red-pepper depth — heat-forward, the engine of Andhra's famously spicy food.
Culinary uses
Powdered into gunpowder (idli podi), Andhra curries, pickles (avakaya mango pickle), and gongura dishes. Pairs with tamarind, curry leaf, mustard seed, and garlic.
Regional variations
Guntur Sannam (color + heat) vs. Teja (extreme heat, high oleoresin for export and extraction).
Cultural & historical context
Andhra Pradesh's identity as India's spiciest cuisine rests on Guntur chiles; the region drives India's position as the world's top chile producer and exporter.
Reference notes
Tags: `dried`, `hot`, `Indian`, `Andhra`, `C. annuum`, `heat-chile`, `South-Indian`. Related: teja, cayenne, byadagi. Substitute cayenne or de árbol. Sourcing: Indian grocers; "Guntur" or "Teja" labeled. Link → Avakaya, Idli Podi, Byadagi Chile.