Sannam chili peppers are the standard chili peppers used to add heat in Indian cooking. They are deep red to orangish in color, 1-3 inches long and have a searing heat similar to that of cayenne's.

The sannam's peppers thick skin make them well suited for a long simmer without breaking up. This method of using them will add lots of great chili pepper flavor without unleashing the sannam's full heat.

But they can also be ground into sannam chili powder or add to dishes after slits having been placed in the peppers allowing more of their heat to be released.

 

Sannam go by a number of names or spellings which include:
sanaam, sanman, sanaam, and S4 chili peppers.

Chili Peppers:

Ancho Chile Powder

Bhut Jolokia

Cayenne Pepper

Chile de Arbol

Chipotle Chiles, Whole

Chipotle Powder

Crushed Red Pepper

Guajillo Powder

Habanero Powder

New Mexican Chile Powder

Paprika:

• Hungarian
• Smoked

Pasilla Powder

Sannam Peppers

Other Spices:

Annatto Seeds

Bay Leaves

Cinnamon

Coriander, Whole

Cumin Seed

Garlic, Ground

Mexican Oregano

Onion, Ground

Peppercorns

Sea Salts

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These spicy red Indian chili peppers have a heat of 40. Average size is about two inches long. No stems, nice orangey-red color. They are often sold simply labeled as dried red chili peppers in ethnic grocery stores.

Sannam chili peppers are often chopped and sold as the common chili flakes or crushed red chili flakes found in many restaurants.

These peppers are perfect for Asian stir-fry, ethnic cuisine, and crafts such as wreaths & Garlands. Some are broken.

One oz. is approximately 35 dried peppers.

These peppers are also called Yidu Chili, named after a part of China where they are commonly grown.

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