Byadagi chilli
What is it?
Byadgi chilli is a deep red-hued, long, slender variety of dried chilli from Karnataka. It is a GI-tagged variety, valued for its distinctive aroma and bright red colour. There are several recognised varieties, including Dabbi and Kaddi, which are also GI-tagged. The chilli takes its name from the town of Byadgi in the Haveri district of Karnataka. It is known for its low pungency, mild sweetness, and wrinkled pods.
What other names does it have?
Botanical Name: Capsicum annuum
Regional Names: Bydagi chilli (Kannada)
When is it in season?
Where is it found?
The crop grows well in well-drained loamy soils; however, black soil with a pH range of 5.4 to 6.8, commonly found around the Byadgi region of northern Karnataka, is considered ideal. It thrives at temperatures between 20 and 25 degrees Celcius. The crop requires varied weather conditions during its growth cycle, with warm and humid conditions suitable for sowing, typically between May and June, followed by drier weather for harvesting, which usually takes place between November and January.
In addition to the Byadgi region, these chillies are cultivated in several other districts of Karnataka, including Dharwad, Bellary, Raichur, Belgaum, Bagalkot, Shimoga, Chitradurga, and Gadag.
What is its history/cultural significance?
According to the original GI application, Byadgi chillies have been renowned for their deep red colour since the British colonial period. The region was historically recognised as a major market centre and one of the largest trading hubs for Byadgi chillies in the Indian subcontinent. The document further notes that the market developed a well-established system of fair and organised trade, attracting farmers from surrounding areas and, over time, from neighbouring states as well.
In recent years, rising demand combined with limited supply has led to socio-economic and ecological challenges, resulting in inconsistencies in the availability of Byadgi chillies. This article underscores the urgent need to support, promote, and preserve this variety, along with its producers and traders, in order to sustain the legacy of Byadgi chillies.
How can you use it?
Dried Byadgi chillies are commonly available in markets either whole or ground into a powder. Owing to their high pigmentation and low pungency, they are frequently used as a natural food colouring in place of synthetic alternatives. In this respect, Byadgi chillies are used in a manner similar to Kashmiri chillies. They are well suited for tempering, pickling, and for adding a deep red hue to dishes without significantly increasing heat.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
According to this document by the NIFTEM and MoFPI, Byadgi chillies have protein as one of the nutrients present, essential for human health.
How do you store it?
Store whole dried Bydagi chillies in an airtight glass jar, away from light, heat, and moisture to preserve colour and aroma.
Grind only as needed; chilli powder should be kept airtight and refrigerated in humid climates.
Recipes:
Red Chilli Chutney (Byadgi Mirsaangi Taambdi Chutney) by Konkani Foodie
This chutney recipe features Byadgi chillies, coconut, ginger, and tamarind as main ingredients.
Adai Dosa with red chilli chutney on Cookpad
This recipe gives step-by-step instructions for a red chutney, which uses Byadgi chilli, to be eaten with dosa.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
Login with Google