If you ever had a friend from Andhra Pradesh, you would know what we are talking here. A person from Andhra Pradesh on an average knows more about chillies than rest of us. And they say there is no food for them without chillies.
So what makes chillies such a hot favourite in this state? If India is the biggest producer of this spice in the world, Andhra Pradesh holds the same tag as being the largest producer of chillies in the country. Suitable climatic conditions, abundant black soil and adequate rainfall makes Andhra Pradesh the ideal place to grow chillies.
The major chilli farming tracts in the state include Guntur, Nellore, Warangal, Krishna, Khammam, Nizamabad, Hyderabad, Prakasam, Cuddapah and Rajamundry.
Among all these areas, Guntur is especially famous for its three variants namely 334 chilli, Guntur sannam and Tejachilli. With thick red skin and high pungency, Guntur sannam is world famous for its flavour and aroma. Notably, under the Geographical Indications of Goods (Registration and Protection) Act, 1999, it was listed as one of the geographical indication from Andhra Pradesh.
The other popular varieties from the state include Tomato Chilli (Warangal Chappatta), Tadappally, Mundu, Nellore’s Madras Puri and the hot and fiery Hindpur. While Tomato chilli and Tadappally have mild pungency, Mundu, Madras puri and Hindpur are red hot and highly pungent, thanks to their high capsaicin values.