Byadgi dry red chilli is a world-renowned variety of Indian chilli, primarily distinguished by its deep red colour, characteristic wrinkled appearance, and low pungency. This variety, belonging to Capsicum annuum, is a preferred raw material for industries where brilliant colour value (ASTA) and high oleoresin content are of prime importance rather than high heat.
Byadgi chillies are geographically specific and are mainly cultivated in the Haveri, Dharwad, and Gadag districts of Karnataka, India. The region’s specific terroir and the traditional practice of sun-drying under ample sunlight are favourable for the development of its intense natural pigment.
Effective heat release in products
Provides heat without imparting much red colour
Efficient drying and oleoresin extraction
Reliable heat standardization for processing
Byadgi is a colour-grade chilli variety rather than a pungency-grade variety and is protected by a Geographical Indication (GI) tag.
Provides intense natural red hue without synthetic dyes
Delivers flavour and colour without overpowering heat
High surface-to-mass ratio indicating high oleoresin density
Protects pigments from oxidation and yields higher oil extracts
| Parameter | Typical Specification |
|---|---|
| Botanical Name | Capsicum annuum L. |
| Variety | Byadgi (Kaddi / Dabbi) |
| Pod Length | 10 - 15 cm |
| Pod Width | 1 - 1.5 cm |
| Shape | Slender, linear and wrinkled |
| Skin (Pericarp) | Thick |
| Seed Content | Moderate |
| Surface Texture | Fully wrinkled |
| Stem | Available in three export formats: With Stem, Stemless, and Stem Cut. |
* Thin skin helps in quick evaporation of moisture during drying, and it also increases the yield of capsicum oleoresin.
Byadgi lots are provided in accordance with international food safety standards.
| Parameter | Range | Method |
|---|---|---|
| Scoville Heat Units (SHU) | 12,000 - 17,000 | HPLC / Spectrophotometric |
| Total Capsaicinoids | 0.08 – 0.1% | HPLC |
| ASTA Colour Value | 80 - 130 (Max 200+) | ASTA 20.1 |
| Moisture | ≤ 11% | AOAC |
| Water Activity | 0.51 - 0.68 | aw meter |
| Total Ash | ≤ 8% | AOAC |
| Acid Insoluble Ash | ≤ 1.3% | AOAC |
| Volatile Oil | 0.5 - 1.5% | Steam distillation |
| Non-volatile Ether Extract | 12% minimum | SOCS-PLUS |
Low moisture levels are strictly maintained to ensure microbiological stability and prevent.
| Parameter | Limit |
|---|---|
| Total Plate Count | < 100,000 cfu/g |
| Yeast & Mold | < 1 × 103 cfu/g |
| E. coli | Absent in 25 g |
| Salmonella | Absent in 25 g |
| Aflatoxins | As per EU / USFDA limits |
The export quality of Byadgi chillies must meet stringent international regulatory limits on pesticide and heavy metal residue.
| Parameter | Standard |
|---|---|
| Pesticide Residues | EU MRL / Codex / US FDA compliant |
| Heavy Metals | < 2.5 ppm |
| Sudan Dyes | Not Detected / Nil |
| Extraneous Matter | ≤ 1% |
| Aflatoxins | As per EU / US FDA limits |
Byadgi chillies are processed with technical precision to maintain their high colour value
The chillies are processed in a controlled manner to retain capsaicinoid content
and minimize the risk of contamination.
The unique phytochemical profile of Byadgi chilli makes it vital for several high-value industries:
This variety ensures consistent SHU value delivery, which helps to calibrate the heat level in food preparations.
EXPORT DESTINATIONS
ANNUAL SUPPLY CAPACITY
Storage conditions will also help in preserving the pungency and preventing loss of quality.
Preferably below 15°C
Keep away from heat sources. Refrigerated or cool-room storage preferred for long-term quality retention.
Controlled dry conditions
Humidity above 65% accelerates mould growth and capsaicinoid degradation. Use desiccant packs in humid climates.
UV-protected environment
Avoid direct sunlight exposure. Prolonged UV exposure degrades ASTA colour value and pungency levels.
Oxygen barrier packaging
Use moisture-proof, oxygen barrier packaging to prevent capsaicinoid degradation due to oxygen and moisture ingress.
When stored under recommended conditions (below 25°C, below 65% RH, sealed moisture-proof packaging).
All packaging options meet food-grade compliance standards and are designed to preserve product integrity during long-haul international transit.
Byadgi is categorized as mild (12,000–17,000 SHU), which is significantly lower than high-heat varieties like Teja S17 (70,000–90,000 SHU).
Its high ASTA colour value (100–200+) allows food brands to achieve a "Clean Label" status by replacing synthetic dyes like Red 40 with natural pigments.
Yes. Maintaining chillies in cold storage (4-6°C) can increase the amount of extractable oleoresin by 30-40% compared to ambient storage.
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