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| Byadgi chilli (ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಯಯಿ) is a famous variety of chilli mainly grown in the Indian state
of Karnataka. It is named after the town of Byadgi which is located in the Haveri district of
Karnataka. The business involving Byadgi chillis has the second largest turnover among all chilli
varieties of India. An oil, oleoresin extracted from these chillies is used in the preparation of edible
dyes (food colors). Byadgi chilli is famous for its unique high colour and low pungency and is
used in many food preparations of South India. It is also recognized by the name kaddi (meaning
stick-like) chillies. |
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| Byadgi chilli is an important ingredient in spicy preparations like Bisi bele bath, sambar, chutneys
and other food items of South India and is widely used in the Udupi cuisine. It has also been grown
for the extraction of oleoresin, a red oil from the pods. |
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| Byadgi (KADDI) Chilli |
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- Grown in Dharwad and Byadgi regiona
- Red in color with less pungency or without pungency
- Harvesting Season—January to May
- Annual Production — 21000 tones
- Available in Byadgi, HUBLI & Dhatwad Market
- ASTA color Value—156.9
- Capsaicin —Negligible
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Byadagi Chilli plants begin flowering 40 days after transplantation although the
majority of flowers bloom 60 to 80 days after transplanting. The chilli pods are
harvested from January to May.
The annual production of Byadgi Billi is around 21,000 tonns. The quality of chilli
varieties is measured in terms of the extractable red colour pigment; this color is
measured in ASTA colour units. Byadgi chilli has an ASTA colour value of 156.9.
The higher the ASTA colour unit, the better the quality of chilli and therefore the
higher the price. The Byadgi chilli has negligible pungency than other chili varieties.
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| Byadgi Chilli in the News |
| Business Line |
| Jairam Ramesh favours GI tag for Byadgi Chilli |
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| 2008-08-23(08:51:25) |
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Thiruvananthapuram: The Union Minister of State of State for Commerrce, Jairam Ramesh, has said that the officials of the Spices Board would be directed to take neccessary steps to get the "Geographical Indication" (GI) tag for Byadgi Chilli.This was imperative for protecting the brand indenty of the produce grown in this region in the Haveri district of Karnataka, the Minister said while inaugurating a fresh chilli processing plan with a capacity of 20 tonnes per day at Byadgi on Friday.Byadgi chilli had special appeal and was in great demand for its colour and less pungent odour. Just as in the case of Mysore Mallige and Darjeeling Tea, the produce needed to be credited with an appropriate GI tag. |
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