Guntur Sannam chilli
Species	Capsicum annuum
Origin	India
Heat	Hot
Scoville scale	35,000–40,000 SHU

Guntur Sannam or Capsicum annuum var. longum, is a variety of chili pepper that grows in the districts of Guntur, Prakasam (Andhra Pradesh), Warangal (Telangana), and Khammam in India. It is registered as one of the geographical indications of Andhra Pradesh (pursuant to Geographical Indications of Goods (Registration and Protection) Act, 1999).^[1][2]

The Guntur Sannam pepper belongs to the species Capsicum 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 in Telugu, and indicates two facts: the origin of the fruit, and more importantly, the strong antecedents arising from Andhra 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 an S4 type chili^{[citation needed]} and is mainly used for its pungency and the extraction and derivation of capsaicin, which is an active component in chilies that gives them their hot qualities. The following are the chief attributes/characteristics of Guntur Sannam chili:

• The Guntur Sannam chili belongs to Capsicum annuum var. longum, with long fruits (5 to 15 cm. In length) and diameter range from 0.5 to 1.5 cm.
• The chili has thick skin.
• The skin of the chili, when crushed, is thick, red and hot.
• The chili has an average rating of 35,000 to 40,000 SHU.
• The chili is red with an ASTA color value of about 32.11.
• The content of Capsaicin is about 0.226%.
• This chili is rich in vitamin C (185 mg/100 g) and protein (11.98 g/100 g).

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.

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 sandy loamy soils are good under irrigated conditions.

At least 4 grades of Guntur Sannam chilies are known to exist. They are:

• Sannam Special (S.S.): light red in color, shining skin, with a length of 5 cm and more.
• Sannam General (S.G.): light red in color, shining skin, with a length of 3 to 5 cm.
• Sannam Fair (S.F.): blackish/dull red in color with a length of 3 to 5 cm.
• Non-Specified (N.S.): This is not a regular grade and is meant to meet specific requirements of the buyers which are not covered under regular grades.

Capsaicin values of some of the well-known and accepted varieties of Indian chilis are:^[5]