Guntur is home to some of the finest red chillies, each with its own distinct flavor and heat profile. The Guntur Sannam (S4 Type) is a bright red chilli with medium-hot spice levels (35,000–40,000 SHU), making it a popular choice for spice powders, pickles, and sauces. The 334 Guntur Chilli, known for its deep red hue and moderate pungency (30,000–35,000 SHU), is widely used in oil extraction and seasoning blends. If you’re looking for extreme heat, the Teja Chilli is one of the spiciest varieties (50,000–100,000 SHU), ideal for fiery sauces and Asian cuisine. For those seeking vibrant color with mild heat, the Byadgi Chilli (8,000–15,000 SHU) offers a deep red hue and is commonly used in Kashmiri-style curries and natural food coloring. Lastly, the Dabbi Chilli (10,000–15,000 SHU) is favored for its strong aroma and mild spice, making it perfect for pickles, seasoning, and spice powders.