Guntur Red Chilli

The Origin. From the Guntur belt of Andhra Pradesh, one of the world's great chilli regions and the engine of Andhra heat.

Harvest. A post-monsoon crop, picked through the dry months and sun-dried before grinding in small lots.

The Standard. Batch-tested before packing under FSSAI licence, with the batch number on every pouch and its report tied to it. Heat and colour values live on that report, not as a fixed printed claim, because they move batch to batch.

Aroma & Flavour. Sharp, assertive heat with a bright edge and a clean red colour. This is fire with flavour, not just burn.

In the Kitchen. Built for Andhra-style curries, pickles, podis, tadkas, and marinades, anywhere heat is the point. Pair with Byadagi when you want deep colour and controlled heat in the same dish.

Storage. Keep the pouch sealed, away from light, heat, and steam. Use within 6 to 9 months for peak heat and colour.

Nothing Added. One ingredient. No artificial colour, no husk or bran filler. The heat is entirely the chilli's own.

The Details.

• From the Guntur belt, Andhra Pradesh
• Net weight: 100g
• Batch-tested for heat and colour, report tied to your batch number
• Batch number and best-before printed on every pouch
• Packed under FSSAI licence

Common Questions.

How hot is it? Guntur is genuinely hot, built for Andhra cooking. The exact heat value for your batch is on its report, matched to the batch number.

Is the colour natural? Yes. One ingredient, no added dye, tested every batch.

Guntur or Byadagi? Guntur for heat, Byadagi for deep colour and mild heat. Many cooks keep both and blend them.

Why buy this over supermarket chilli? Single ingredient, tested every batch, packed fresh, no fillers or added colour.