Introduction
Guntur Sannam Chilli, a popular variety from the Andhra Pradesh state in India’s Guntur district, is renowned for its color, odor, and traditional burning property. It is one of the world’s most popular chillies, sought after for its flavor and pungency.
How Guntur Sannam Chilli is Hot
Guntur Sannam Chilli (Capsicum annuum) is relatively hot between 35,000 to 40,000 SHU on the Scoville Heat Unit scale. The heat is in the mid-to-hot spice category, more spicy than Kashmiri chilli but not as spicy as Bhut Jolokia (ghost pepper). Its balanced pungency and deep red color rank it first in Indian, Asian, and worldwide foods.
Health Benefits of Guntur Sannam Chilli
Other than providing spice and flavor to meals, Guntur Sannam Chilli has numerous benefits to health:
1. Capsaicin-rich – Capsaicin in this chilli has anti-inflammatory and analgesic properties, which can be utilized in order to cure such ailments as arthritis.
2. Increases Metabolism – Capsaicin also causes thermogenesis by metabolic stimulation to activate calorie loss in weight loss.
3. Heart Healthy – It decreases the concentration of bad cholesterol (LDL) and increases the flow of blood, thereby making it heart healthy.
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4. Packed with antioxidants – Guntur Sannam Chilli is red because it is loaded with carotenoids and flavonoids that are antioxidant and shield against oxidative stress and improve immunity.
5. Digestion Aider – Spices such as chilli stimulate digestive enzymes, making digestion easy and preventing diseases such as indigestion and bloating.
6. Controls Blood Sugar Levels – Moderate regular use can improve insulin sensitivity and control blood sugar levels.
Possible Side Effects
Though Guntur Sannam Chilli offers many advantages, in excess it causes:
- Gastric irritation and acid reflux
- Rise in body heat, which is not comfortable
- Skin and eye irritation if not handled carefully
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Usage of Guntur Sannam Chilli in Your Diet
Guntur Sannam Chilli can be utilized in so many ways:
- Spice Blends – Used to prepare masalas and curry powders
- Pickles & Chutneys – Provides a hot kick to the traditional Indian pickle
- Sauces & Pastes – Specially suitable for making hot sauces and spice pastes
- Marinades – Specially suited for flavouring vegetables and meat
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