Regions / Andhra Pradesh
Andhra Pradesh spices
Andhra and Telangana chilli — Guntur, Sannam, and related lots — are the heat backbone of many Indian masalas sold into the UK.
Guntur is a trade name as much as a geography. Heat (SHU) and colour value vary by lot. We will not invent Scoville numbers we have not measured.
Andhra meals often want a brighter, hotter chilli than Kashmiri. Use it in gongura, chicken fry, and pickle masalas; blend with Kashmiri if you need colour without the same bite.
These spices are commonly associated with Andhra Pradesh. That is a regional story, not a guarantee that every bag on this site is from that state. Country of origin and region on the pack must follow the lot.
- Turmeric — Rhizome sold as dried fingers or powder; earthy, bitter-warm colouring spice.
- Coriander — Citrusy seed, whole or ground; distinct from fresh coriander leaf.
- Amchur — Dried raw mango powder for sourness.
- Tamarind — Sour pulp, block or concentrate.
- Dried curry leaf — Dried Murraya koenigii leaves for South Indian tempering.
- Dried red chilli (generic Indian) — Generic dried red chilli when a named cultivar is not specified.
- Guntur Sannam chilli — Named Indian chilli cultivar: Guntur Sannam chilli.
- Guntur Teja chilli — Named Indian chilli cultivar: Guntur Teja chilli.
- S4 chilli — Named Indian chilli cultivar: S4 chilli.
- S10 chilli — Named Indian chilli cultivar: S10 chilli.
- Wonder Hot chilli — Named Indian chilli cultivar: Wonder Hot chilli.
