Sanam Chilli Pods | Dried | Fiery | Bright & Fierce

Deep red, richly coloured, and delivering a clean, direct heat that builds beautifully without ever crossing the line into punishment — Sanam Chilli Pods (Capsicum annuum) are one of India's most important and widely used dried chillies, grown predominantly in the Guntur region of Andhra Pradesh where the climate produces a chilli with an intensity of colour and a depth of flavour that has made it indispensable in Indian cooking for generations.

These are not a subtle chilli. But they are a controlled one.

Sitting at six out of ten on the heat scale and between 15,000 and 30,000 Scoville units, Sanam chillies deliver a warm, persistent heat with a slightly smoky richness that builds through cooking without the sharpness that hotter varieties bring. The thin walls and medium-sized pods make them ideal for everyday cooking — reliable warmth without extreme spiciness, and a clean, straightforward heat that lets the other flavours in a dish shine rather than competing with them. That deep, vibrant red colour bleeds into every dish they touch — turning oils, curries, dals, and sauces a rich, glorious red that makes everything look as extraordinary as it tastes.

Drop two or three whole pods into hot oil at the start of a curry and watch the oil turn deep red as the Sanam releases its colour and warmth into the fat before a single spice has gone in. Rehydrate in hot water for twenty minutes before blending into curries, sauces, and pastes where the smoky depth makes the whole preparation taste more considered and more complex. Toast them briefly in a dry pan then grind into a powder for a homemade chilli spice blend that delivers both colour and clean heat in equal measure. They are particularly extraordinary in lentil dishes and vegetable curries where their moderate heat and brilliant colour do the most beautiful work — and in seafood preparations where a controlled warmth lifts delicate flavours without overwhelming them.

Bloom in hot oil alongside Cumin Seeds and Mustard Seeds for a tarka that transforms a simple dal into something that tastes like it came from a kitchen with decades of practice behind it. Grind with Coriander Seed Splits and Garlic Granules for a homemade chilli paste that delivers both heat and that characteristic deep red colour into curries and marinades. Combine with Fenugreek Seeds and Turmeric in spice blends that build a South Indian foundation with real depth and warmth. Infuse into olive oil with Garlic Granules for a deeply coloured, warmly spiced oil that makes everything it drizzles over taste more interesting. Add to Smoked Paprika in rubs and marinades for a heat and colour combination that makes meats look and taste extraordinary.

Deep Red. Warmly Persistent. Built for the Curry Pot. Yours.

Hand-packed in Wollongong. Packed fresh in food-safe pouches and ready for your pantry.

Allergen information: May contain soy, gluten, milk, sulphites, tree nuts, peanuts, sesame and egg.

Note: All information provided is for general informational purposes only and is not intended as medical advice. Please consult a qualified professional before use, especially if pregnant, nursing, or managing a health condition.