Bydagi Chilli
Description
Byadgi chilli is a variety from Karnataka, India, known for its deep red color and mild pungency, used to add flavor and color to dishes rather than intense heat.It has a wrinkled, long (12-15 cm), or shorter, rounder shape, a high oleoresin content, and a long shelf life. This chili holds a Geographical Indication (GI) tag and is used in various food products, including spice blends, sauces, and for oleoresin extraction.
Key Characteristics
- Color: Deep red.
- Flavor: Mild pungency with a sweet, earthy flavor and a lingering warmth.
- Appearance: Wrinkled pods.
- Size: Long (12-15 cm) “kaddi” or shorter, rounder “dabbi” varieties.
- High Color Value: Contains a high amount of color pigments, ranging from 150,000 to 250,000 Color Units (CU) or 80-130 ASTA color units.
- Oleoresin: Rich in oleoresin, making it valuable for industrial extraction.
Uses
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Food Coloring & Flavoring:
Used to add a vibrant red color and a sweet, earthy taste to curries, chutneys, sauces, and traditional Indian recipes.
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Spice Blends:
Blends well with spicier chilies to create balanced flavors.
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Oleoresin Extraction:
A significant demand exists in countries like China for its high-quality oleoresin.
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Export:
Exported to the USA, Canada, China, the Middle East, and Europe for various food and spice applications.
Origin & Cultivation
- Location: Primarily grown in the Haveri district of Karnataka, India, named after the town of Byadgi.
- Harvest Season: Harvested from January to May.
- Growing Conditions: Often rain-fed crops, cultivated during the monsoon season.
- Geographical Indication: Byadgi chillies were granted a GI tag in 2011, recognizing their unique origin and qualities
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