Organic Red Chillie Whole 100g (Guntur)
₹ 99.00
Dhatu Organics Organic Red Chillie Whole 100g (Guntur) delivers certified organic whole dried red chillies from Guntur — the chilli capital of India, whose Capsicum annuum va... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
Organic Whole Dried Red Chillies, Guntur (Capsicum annuum)
Nutrition Facts
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Per 100g | Energy 282 kcal | Protein 13.5g | Carbohydrates 56.6g |
| Per 3g (1 whole chilli) | Energy 8.5 kcal | Vitamin A 62.4mcg |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
Dhatu Organics Organic Red Chillie Whole 100g (Guntur) delivers certified organic whole dried red chillies from Guntur — the chilli capital of India, whose Capsicum annuum varieties are renowned globally for their intense red colour (capsanthin), pungent heat, and distinctive earthy flavour. Guntur chillies are prized for restaurant-quality curries, pickles, and tadka in South Indian and Andhra cooking.
Why Guntur Chilli? Guntur district in Andhra Pradesh grows more chilli than any other region in India — the volcanic alluvial soil, climate, and generations of cultivar selection have produced chillies with exceptionally high capsaicin (heat) and capsanthin (colour) content. Guntur S4 and S5 varieties routinely score 25,000–35,000 SHU (Scoville Heat Units) — significantly hotter and redder than standard red chillies. The authentic deep red of South Indian curries comes from these whole chillies tempered in hot oil.
Ingredients
Organic Whole Dried Red Chillies, Guntur (Capsicum annuum)
Single ingredient · No additives · No artificial colour · Certified organic
Certified Organic
Guntur Origin
Non-GMO
Gluten-Free
Nutrition Facts
Per 100g · Per 3g (approx. 1 whole dried chilli)
| Nutrient | Per 100g | Per 3g |
|---|---|---|
| Energy | 282 kcal | 8.5 kcal |
| Protein | 13.5 g | 0.41 g |
| Carbohydrates | 56.6 g | 1.70 g |
| Total Fat | 14.3 g | 0.43 g |
| Dietary Fibre | 34.8 g | 1.04 g |
| Vitamin C | 76.4 mg | 2.29 mg |
| Vitamin A | 2081 mcg RAE | 62.4 mcg |
| Iron | 7.8 mg | 0.23 mg |
Values approximate. Source: USDA FoodData Central.
Key Benefits
- Capsanthin for Natural Red Colour: Guntur chillies are particularly high in capsanthin and capsorubin — the carotenoids responsible for both the intense red colour of South Indian curries and significant antioxidant activity.[1]
- Capsaicin Thermogenesis: Whole Guntur chillies tempered in hot oil release capsaicin gradually into the cooking medium, providing a sustained heat with thermogenic and metabolic benefits at culinary doses.[2]
- Vitamin A Richness: 2,081 mcg RAE vitamin A per 100g from provitamin A carotenoids — vital for immune function, vision, and skin integrity.
- Natural Antimicrobial: Capsaicin inhibits multiple food-borne pathogens and has been studied as a natural preservative component in traditional pickles and fermented preparations.[3]
- Whole vs. Powder: Whole dried chillies provide textural contrast in tadka and curries; the seeds and inner membranes (where capsaicin concentrates) can be removed for milder heat, giving you precise heat control that powder cannot offer.
Research at a Glance
| Benefit | Study Finding | Reference |
|---|---|---|
| Capsanthin antioxidant | Capsanthin among highest carotenoid antioxidants in red chilli; ORAC contribution significant | Hornero-Méndez & Minguez, 2001[1] |
| Thermogenesis | Capsaicin increases energy expenditure and fat oxidation in multiple RCTs | Taghizadeh et al., 2017[2] |
| Antimicrobial | Capsaicin inhibits S. aureus, E. coli, and food-borne pathogens at low concentrations | Cichewicz & Thorpe, 1996[3] |
How to Use
- South Indian Tadka: Add 1–2 whole dried chillies to hot ghee or oil alongside mustard seeds — they blister and release both colour and heat into the fat, which perfumes the entire dish.
- Control the Heat: Remove seeds before adding to tempering oil for significantly milder heat. Split the chilli lengthwise and scrape out seeds. The skin and walls contribute colour and flavour; the seeds carry most of the capsaicin.
- Sambar and Rasam: Traditional whole red chillies are added to sambar powder blends and to the tadka poured over finished rasam.
- Pickle Making: Whole dried chillies in achaar provide heat, colour, and natural antimicrobial properties — essential in traditional mango and lime pickles.
- Dry Chutney: Dry-roast and grind with roasted coconut, cumin, and curry leaves for Andhra-style dry chutney powder (chutney pudi).
Frequently Asked Questions
How hot are Guntur red chillies compared to other varieties?
Guntur chillies typically score 25,000–35,000 SHU (Scoville Heat Units), placing them in the medium-hot range — noticeably hotter than standard red chilli powder (typically 10,000–20,000 SHU for Kashmiri or standard varieties) but significantly milder than bird’s eye chillies (100,000+ SHU). They are the authentic choice for South Indian and Andhra cooking where heat and colour are both important.
How do I reconstitute dried whole chillies?
For use in ground chutneys, pastes, or marinades: soak in hot water for 20–30 minutes until softened, then drain and blend. The soaking water is chilli-flavoured and can be used in the recipe for extra heat. For tadka, use directly from dry — the hot oil rehydrates and blisters the chilli sufficiently in 15–30 seconds.
Can I grind these to make Guntur chilli powder?
Yes — dry-roast briefly (30 seconds) in a pan until they darken slightly and become fragrant. Cool, then grind to a powder. Remove the seeds before grinding for milder powder, or include them for full heat. Homemade Guntur chilli powder has a noticeably richer, more complex flavour than commercially available red chilli powder blends that may use multiple chilli varieties.
How do I handle dried chillies safely?
Wear disposable gloves when handling quantities of dried chillies, and avoid touching your eyes, nose, or mouth. Wash hands thoroughly with soap after handling. The capsaicin in whole dried chillies is more concentrated than in chilli powder and can cause significant irritation on contact with mucous membranes or sensitive skin.
Explore More from Dhatu Organics
- Organic Red Chilli Powder 100g — ground Guntur-style chilli for convenience
- Organic Red Birds Eye Chilli 50g — for even more intense heat
- Organic Black Mustard 100g — the classic tadka companion to whole dried chillies
- All Organic Spices — browse our complete certified organic spice collection
Scientific References
- Hornero-Méndez D, Minguez-Mosquera MI. Xanthophyll esterification accompanying carotenoid over-accumulation in chromoplast of Capsicum annuum. Funct Plant Biol. 2001;28:451–60.
- Taghizadeh M, et al. The effects of dietary capsaicin on metabolic syndrome risk factors. J Res Med Sci. 2017;22:111. doi:10.4103/jrms.JRMS_487_17
- Cichewicz RH, Thorpe PA. The antimicrobial properties of chile peppers and their uses in Mesoamerican folk medicine. J Ethnopharmacol. 1996;52(2):61–70. doi:10.1016/0378-8741(96)01384-0