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Product Category
sanam
| Product | Dried Sanam - S4/S10/334 Chilli, Gunture Chili |
| HS Code | 09042219 |
| Variety | With Stem, Stemless and Stem Cut |
| Packing | 10/20/25 Kgs Jute/HDPE/PP Bag or Customized |
| Loading | 07 MTS (20 FT), 14 MTS (40FT) |
| Aroma | Medium Spicy |
| Pungency | 25000-35000 SHU (0.16-0.22%) |
| Color | 30-50 (Red to Bright Red) |
| Size | 5 – 8 cm Long |
| Shelf life | 1 Years in 5°C - 12°C Storage at Dry Place |
| Origin | India |
Chilli is considered to be one of the best spices that are utilized in the Kitchen. Chilies are used for multiple purposes, viz., cooking of vegetarian and non-vegetarian meals, pickles, and making chutney. Because of its universal application, chili is known as “the Queen of Spices”. There are multiple variants of chili peppers and amoing them, the Sannam S4/S10, Teja S17, Byadgi, 273 Wrinkle, Kashmiri variants are the most preferred ones. These Chilli peppers are of genus Capsicum annum having the traits of fiery hotness, are one of the most popular spices known for their medicinal/health benefits and healing properties.
Sannam S4 Chili, also known as 334 Dry Chilli, is among the most famous types of Chillies that are in immense demand across the World. This product is also famous as Guntur Sannam Chili or Guntur Chili because of its natively grown region in the Guntur district of Andhra Pradesh. Nearly 50% of chili production in India is of Sannam red chilies. The physical attributes of Sannam S4 or 334 red dried chilly are that these are of medium size with bright red color. The pungency value of variant generally ranges between 25,000 SHU – 35,000 SHU. The length of the fully grown 334 Red Chili lies in between 5-8 cms (stemless) and has the color value of 30-50 ASTA. The fresh chilies are plucked and cleaned manually by the worker. Then, the yellow and white chilies, smaller size chilies, broken/damaged chilies, and leaves are removed by the grading process. In Stemless Sannam S4 chilies, the steam of chili is removed via hand. Based on the presence of the stem, this variant is known as sannam with stem or sannam without stem. While in the stem cut chilies, the stem is removed by an automatic cutting machine. The dried Sannam S4 Red Chili is obtained by a natural drying process under the sunlight. This variant of chili is mainly used for cooking multiple cuisines and can also be converted into Flakes, Powdered. Sannam S4 significantly enhances the taste, aroma, with reddish pleasant visuals of the cooked meal. A similar variety of Sannam S4 Dried Red Chili is Super 10 or simply S10, which is also exported from India that has similar physical attributes (5–8 cms long), pungency (25,000–35,000 SHU), and color level (30–50 ASTA).
The Sky Agri Export (SAE) can supply the best quality 334 or S4 red chilies in dried forms. The company is flexible for customized requirements in terms of quality, i.e., Premium, Best, Medium-Best, Medium, and different variants i.e., with the stem, without a stem annd stem cut. The Sannam, S4/334/S10 red chilies are in high demand in European Nations, Russia, the Middle East, and North America. SAE can supply bulk quantity chili within a specified timeline via a hassle-free export process.
Health/Medical benefits of Sannam chilies in day to day consumption
The Sannam S4 or Super 10 chilies work as detoxifiers as these remove waste impurities from one’s body, beneficial for the central nervous system, and increases the supply of nutrients.
The Sannam S4 Dry Red chili peppers contain different oxidants, including capsaicin can act as an anti-irritant for stomach and treat stomach ulcers.
This capsaicin from 334 Dry Chili also desensitizes the trigeminal nerve and reduces the calcitonin genetic peptide that causes headaches and migraines.
Daily consumption of hot red Sannam red chili in diets decreases the risk of cancer and slows down the growth of leukemia cells, which prevents prostate cancer.
The hot 334 Red Chilies are rich with Vitamin K, which decreases the risk of osteoporosis and profuse bleeding in cut out or injuries.
The Sannam chili peppers are rich in Iron and, when combined with oxygen, it enhances the cognitive performance of the body. It also reduces the risk of developing cognitive disorders such as dementia and Alzheimer’s disease.
Using dry red chilies 334 in meals enhances the performance of the digestive system, overall metabolism, and assists one to lose weight.
The Sannam S4 or Super 10 chilies work as detoxifiers as these remove waste impurities from one’s body, beneficial for the central nervous system, and increases the supply of nutrients.
The Sannam S4 Dry Red chili peppers contain different oxidants, including capsaicin can act as an anti-irritant for stomach and treat stomach ulcers.
This capsaicin from 334 Dry Chili also desensitizes the trigeminal nerve and reduces the calcitonin genetic peptide that causes headaches and migraines.
Daily consumption of hot red Sannam red chili in diets decreases the risk of cancer and slows down the growth of leukemia cells, which prevents prostate cancer.
The hot 334 Red Chilies are rich with Vitamin K, which decreases the risk of osteoporosis and profuse bleeding in cut out or injuries.
The Sannam chili peppers are rich in Iron and, when combined with oxygen, it enhances the cognitive performance of the body. It also reduces the risk of developing cognitive disorders such as dementia and Alzheimer’s disease.
Using dry red chilies 334 in meals enhances the performance of the digestive system, overall metabolism, and assists one to lose weight.
Culinary uses of Sannam red chilies
The Sannam Red Chilli can be used as a condiment to spice up and heighten the taste of the prepared food in various cuisines, viz., Indian, Mexican, Italian, Chinese.
The S10/S4 dry chilies are popularly used in making pickles, which act as a preservative and a pivotal ingredient to various chutneys and masala.
Dry Sannam chilly is the main ingredient for obtaining a hot flavor to the curried dishes. It can also be extensively applied to both veg and non-veg curries.
The dried powdered Sannam Chilli variants can be applied to almost everything from sauces to the dressing of salads, soups/appetizers, and various pasta and stews.
The crushed flakes/pieces of Sannam can be sprinkled over several seafood cuisines, soups, pizzas, raw and boiled or half-cooked vegetables, and baked food.
The Sannam Red Chilli can be used as a condiment to spice up and heighten the taste of the prepared food in various cuisines, viz., Indian, Mexican, Italian, Chinese.
The S10/S4 dry chilies are popularly used in making pickles, which act as a preservative and a pivotal ingredient to various chutneys and masala.
Dry Sannam chilly is the main ingredient for obtaining a hot flavor to the curried dishes. It can also be extensively applied to both veg and non-veg curries.
The dried powdered Sannam Chilli variants can be applied to almost everything from sauces to the dressing of salads, soups/appetizers, and various pasta and stews.
The crushed flakes/pieces of Sannam can be sprinkled over several seafood cuisines, soups, pizzas, raw and boiled or half-cooked vegetables, and baked food.
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