Guntur Sannam (also known as Sannam S4) is a variety of hot chili pepper from India, originally from the Guntur district in the state of Andhra Pradesh — a region famous for producing some of the country’s most pungent and aromatic chilies.
With a deep red color, it has an elongated shape with a pointed tip, measuring about 5 to 8 cm in length. Its heat level ranges between 30,000 and 50,000 SHU on the Scoville scale, offering a moderate spiciness with a fruity touch, and a strong, slightly smoky aroma.
Belonging to the species Capsicum annuum, it is a commercial crop widely used as a condiment and culinary ingredient. It contains approximately 0.226% capsaicin and is rich in vitamin C and protein.
Guntur Sannam Chili Sauce
Ingredients
- 10 dried Guntur Sannam chilies
- 2 tablespoons sesame or vegetable oil
- 3 garlic cloves
- 1 teaspoon cumin seeds
- 1 tablespoon tamarind (paste or pulp)
- 1 teaspoon sugar or jaggery (unrefined cane sugar)
- Salt to taste
- 2 tablespoons water to adjust texture
Preparation
- In a dry pan, lightly toast the Guntur Sannam chilies for about 30 seconds until they release their aroma (do not burn).
- In a little oil, sauté the garlic and cumin seeds for a few seconds until the garlic turns slightly golden.
- Add the toasted chilies, tamarind paste, and a pinch of salt. Cook everything together for 1–2 minutes.
- Blend the mixture, adding a bit of hot water until you get the desired texture.
- Adjust with salt and sugar (or jaggery) to balance the heat.
