Dry Red Chilli variety · Regional type
Byadgi (Byadagi)
Also known as Byadagi Dabbi, Byadagi Kaddi
Town of Byadagi, Haveri district, Karnataka · Farmer-maintained landrace; no formal breeding institute
Deep red colour (150,000–250,000 CU), low pungency (2,000–5,000 SHU), wrinkled pods (8–15 cm). Primary use: oleoresin extraction (around 50 litres per tonne), paprika, food colouring, and nail polish/lipstick manufacturing. Dabbi type is small and plump; Kaddi is longer. High colour value is its defining attribute.
Key facts
| Type | Regional type |
|---|---|
| Origin | Town of Byadagi, Haveri district, Karnataka |
| Breeder / source | Farmer-maintained landrace; no formal breeding institute |
| Parentage | Local selection of Capsicum annuum; cultivated for approximately 200 years in Karnataka |
| Yield | Byadagi APMC market trades substantial volumes; record auction prices reported in recent years |
| Tolerance | No specific pest/disease tolerance data; grown under conventional and organic (natural cultivation) farming |
| Distinctive features | Small, wrinkled dried pods; intense red hue; low heat makes it food-safe for general use. Suitable for both fresh and oleoresin trade. |
| Grown in | Haveri, Gadag, and surrounding districts, Karnataka; GI certified 27 January 2011 |
| Also known as | Byadagi Dabbi, Byadagi Kaddi |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
Byadgi (Byadagi) in detail
Byadgi is a farmer-maintained landrace from Karnataka's Haveri district, prized for its deep red colour and remarkably low heat—the opposite of Guntur's fiery chillies—making it a standard choice for natural red colouring in foods and cosmetics.
Origin & story
Byadgi chilli has been cultivated for roughly 200 years around the town of Byadagi in Haveri district, Karnataka, as a farmer-maintained landrace with no formal breeding-institute origin. It holds a Geographical Indication (GI) certification granted on 27 January 2011, which protects its origin and trade identity. Unlike the heat-bred chillies of Andhra Pradesh, Byadgi became known across the Indian spice trade specifically for oleoresin and paprika production rather than pungency.
How it grows
Byadgi is grown mainly in Haveri, Gadag, Dharwad and surrounding districts of Karnataka, under both conventional and natural farming methods. The crop is harvested fully red-ripe and then sun-dried. Yields and detailed agronomy are not well documented in formal agricultural literature, but the variety is grown using standard chilli practices suited to Karnataka's climate.
Quality & character
Small, deeply wrinkled dried pods (8–15 cm long) with an intense red hue. The defining trait is its very high colour value (150,000–250,000 CU) paired with very low pungency (2,000–5,000 SHU). Two distinct morphological types exist: Dabbi (small and plump) and Kaddi (longer and more slender). The low heat makes it food-safe for general use and suitable for both fresh and oleoresin trade.
Why it matters to buyers
Byadgi is valued by oleoresin extractors, paprika manufacturers and colour-focused food producers for its natural red pigment; around 50 litres of oleoresin are extracted per tonne of dry pods. It is also used in nail polish and lipstick manufacturing as a natural colourant. Cooks blend Byadgi with hotter types such as Guntur to get a deep red colour without excessive heat in gravies, marinades and biryanis. The GI certification supports its origin identity in trade.
About dry red chilli
India grows chillies across a spectrum of heat levels, colours, and purposes—from the mild, deep-red Byadgi prized for oleoresin and paprika, to the searingly hot Bhut Jolokia of Assam's Northeast. Between these extremes sit dozens of released varieties from ICAR institutes (IIHR Bengaluru, IARI Delhi) and state universities, plus landraces and regional…
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