Talk:Guntur chilli

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Untitled

The "references" are either advertisements, or non-specific. It is true that Capsicum annum, var. cayenne cultivars are the most popular chili pepper variety grown in India, and that Guntur - and several other areas of both Andhra Pradesh, as well as neighboring Karnataka, Maharashtra and Madhya Pradesh cultivate these as a cash crop. However, there is no literature to indicate that the "Guntur Chile" is a special sub-species or cultivar, or has distinguishing characteristics in terms of flavor or heat (such as the "super cayenne" cultivar).

It is also true that dried and fresh cayenne chillies are an integral part of Andhra Pradesh cuisine, but the recipes do not call specifically for the Guntur variety of cayenne. Andhra cuisine, which is excellent but has been under-appreciated in the rest of the world because of its high heat, is distinguished more by the *quantity* of chillies used in a given recipe than in the variety of pepper used, as long as it is cayenne. This is different, for example, from Caribbean Jerk Chicken/Beef, where the smoky/fruity flavor of C. chinense varieties such as Habanero/Scotch bonnet makes a significant difference compared to using jalapeno, serrano, or cayenne. (Prakash Nadkarni (talk) 00:54, 1 November 2010 (UTC))[reply]

Duplicate article

There's a duplicate article at Guntur Sannam - kriskhaira (talk) 15:32, 6 February 2012 (UTC)[reply]