Sannam S4 Dry Red Chilli is a premium chilli variety cultivated predominantly in the Indian states of Maharashtra, Andhra Pradesh, and Karnataka. Known botanically as Capsicum annuum L., this chilli stands out due to its bright red color, thick skin, and medium-hot pungency ranging between 30,000 to 50,000 Scoville Heat Units (SHU). Measuring between 5 to 7 cm in length, Sannam S4 is highly valued for its balance of heat and flavor, exhibiting a mildly pungent profile with a distinct chili flavor, making it an ideal choice for enhancing Indian culinary dishes. With an Asta value between 40 to 60, it offers a vibrant red color that is perfect for producing high-quality chilli powder, masalas, and curry powders. Its excellent color retention and flavor consistency make it a preferred ingredient in food processing industries for sauces, spice blends, and other commercial culinary applications.
Key Features
| Features | Description |
|---|---|
| Botanical Name | Capsicum annuum L. |
| Origin | India (Maharashtra, Andhra Pradesh, Karnataka) |
| Color | Bright Red |
| Size | 5–7 cm long with thick skin |
| Pungency (Heat Level) | 30,000 to 50,000 Scoville Heat Units (SHU) |
| Asta Value (Color Quality) | 40–60 (Indicates good red color) |
| Flavor Profile | Mildly pungent with distinct chili flavor |
| Common Uses | Indian cooking, chilli powder, curry powders, masalas, and sauces |
| Preferred For | Balanced color and heat for spice blends and food processing |
| Attributes | Description |
|---|---|
| Variety | Sannam S4 Dry Red Chilli |
| Botanical Classification | Capsicum annuum L. |
| Geographical Origin | Maharashtra, Andhra Pradesh, Karnataka (India) |
| Length | 5 to 7 cm |
| Skin Thickness | Thick |
| SHU (Heat Unit) | 30,000 to 50,000 |
| Asta Value | 40 to 60 |
| Color | Bright Red |
| Flavor | Mildly pungent, distinct chili flavor |
| Usage | Ideal for spice powders, masalas, sauces, and commercial food processing |
| Processing Suitability | Highly suitable for grinding and color retention in spice mixtures |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Sannam S4 Dry Red Chilli has a thick skin and high Asta value (40-60), which ensures excellent color retention during grinding and blending, producing vibrant red spice powders and masalas favored in commercial food processing.
Sannam S4 has a moderate heat level ranging from 30,000 to 50,000 SHU, positioning it between mild and very hot varieties, offering balanced pungency suitable for a wide range of Indian culinary applications.
The Sannam S4 Dry Red Chilli is predominantly cultivated and sourced from Maharashtra, Andhra Pradesh, and Karnataka, ensuring consistent quality and supply.
Yes, due to its balanced flavor profile and bright red color, Sannam S4 chilli is highly suitable for making sauces, masalas, and spice blends, providing both color and flavor enhancement.
The Asta value ranging from 40 to 60 indicates the quality of red pigmentation in the chilli, which is critical for producing brightly colored spice powders and maintaining color vibrancy during food product processing.
Country Of Origin: India
Sannam S4 Dry Chilli Variety
Botanical Name: Capsicum annuum L.
Common Names: Sannam Chilli, S4 Chilli
Origin: India (Maharashtra, Andhra Pradesh, Karnataka)
Color: Bright red
Size: 5–7 cm long, thick skin
Pungency (Heat): 30,000 to 50,000 SHU (Scoville Heat Units)
Asta Value: 40–60 (Good red color)
Flavor: Mildly pungent with distinct chilli flavor
Common in Indian cooking, curry powders, masalas, and sauces
Used in chilli powder and spice blends
Preferred for color and taste balance
