Byadagi Chilli Powder
Haveri & Dharwad, Karnataka, India · GI Tag #129
Byadagi chilli is grown in the Byadagi region of Haveri district, Karnataka, and holds a Geographical Indication (GI) tag — one of only a few Indian chilli varieties with this designation. It is the highest-colour chilli variety in India, prized globally for its deep mahogany-red pigment and negligible pungency.
The Kaddi sub-variety has slender, wrinkled pods (10–15 cm) and the highest colour extraction value. The Dabbi sub-variety is shorter and slightly plumper, both delivering the characteristic deep red colour that makes Byadagi the dominant choice for food manufacturers and oleoresin producers requiring colour without heat.
Applications
- Natural food colouring — highest colour value among Indian varieties
- Oleoresin extraction for cosmetics, food, and pharmaceutical industries
- Spice blends and masala powder manufacturing
- Restaurant supply and food service (colour without excessive heat)
- Retail repackaging for South and West Asian markets
Specifications
| Variety | Byadagi Kaddi / Dabbi (GI Tag #129) |
|---|---|
| Origin | Haveri & Dharwad districts, Karnataka, India |
| Colour Value (ASTA) | 130–170 |
| Pungency (SHU) | 8,000–15,000 |
| Capsaicin Content | ≈ 0.8–1.3% |
| Moisture | ≤ 10% |
| Packaging | 25 kg PP bags with LDPE inner liner |
| Minimum Order | On enquiry |
| Availability | Year-round (harvest: Jan–April) |