From Guntur, India’s chilli capital, this fiery variety thrives in rich black cotton soils and a hot, semi-arid climate that sharpens its character. With small pods and thin skins, these chillies dry swiftly in the sun, locking in their bold red colour and piercing heat. Farmers handpick them at peak ripeness and sun-dry them in open fields, a tradition that deepens their pungency and makes them a hallmark of Andhra’s fiery cuisine.
