Red Chilli - Guntur | Lal Mirch | गुंटूर लाल मिर्च

Origin: Red chillies have been an indispensable part of Indian cuisine for centuries. The Guntur variety, in particular, owes its name and fame to the Guntur district in Andhra Pradesh, where it has been cultivated and celebrated for generations.

Best Quality Origin: Guntur in Andhra Pradesh stands as the primary and most renowned region for high-quality Guntur chillies. The unique soil composition and climate conditions of this district contribute to the chilli's distinctive heat and flavor.

Flavor & Aroma: Guntur chillies are known for their fiery spiciness, balanced by a slight tangy undertone. Their robust aroma is pungent and unmistakably intense, invigorating the senses even before tasting.

High-Quality Grades: The best Guntur chillies are bright red with a smooth skin, indicating their high capsaicin content and thus, their pungent heat. The 'Guntur Sannam' is one of the most acclaimed types within this variety.

Uses in Cooking: A staple in Andhra cuisine, Guntur chillies are used in an array of spicy curries, pickles, and chutneys. They're also popular in masalas and spice mixes across India, adding a bold heat to dishes.

Health Benefits: Apart from spicing up meals, Guntur chillies are rich in vitamins A and C. Capsaicin, the compound responsible for their heat, has been studied for its potential anti-inflammatory and antioxidant properties.

Zaycca Tip: To moderate the heat while still enjoying the full flavor, consider deseeding the Guntur chillies before using. And always remember, a little goes a long way with this fiery spice!