Byadgi Chili
Also known as Byadagi Chilli · Kaddi Byadgi · Byadgi Dabbi · Byadgi Mirch
The Byadgi chili is a mildly hot Indian variety prized for its deep red color and sweet, aromatic flavor rather than intense heat. Grown primarily in Karnataka's Haveri district, it features wrinkled pods and negligible capsaicin, making it ideal for coloring South Indian dishes.
About 1/8.1 the typical heat of a Capsi Jalapeño (25,086 SHU).
Growing
~120 days to maturity
Fruit size
8–15 cm
Flavor & Use
Sweet and aromatic with earthy undertones and subtle smokiness; valued more for vibrant color and mild warmth than sharp heat.
Culinary
About
Byadgi chilies, also known as Byadagi or Kaddi Byadgi, are a Capsicum annuum cultivar named after the town of Byadgi in Karnataka's Haveri district. They come in two main types: the shorter, plumper dabbi variety favored for its superior color and flavor in masalas, and the longer, more wrinkled kaddi type. The pods grow about 8-15 cm long and about 1.5 cm wide, maturing from green to a rich, deep red with thin, heavily wrinkled skin when dried. Flavor is distinctly sweet and aromatic with earthy, slightly smoky notes, and better lots carry a high ASTA color value, often cited around 150 to 200, which gives vibrant red hues to curries, chutneys, and spice blends without overpowering heat. In South Indian cuisine, especially Udupi and Karnataka preparations, Byadgi chilies are essential in sambar, bisi bele bath, rasam, and meat dishes for both color and subtle warmth. They are also ground into powders for commercial masalas and used for oleoresin extraction in food coloring and even cosmetics. The plants thrive in warm climates, reaching 60-100 cm in height, with flowering around 40 days after transplant and harvest from January to May.
Backstory
Byadgi is the place-kept chilli of Byadgi town in Karnataka's Haveri district. Farmers have long saved seed from the local Kaddi and Dabbi types, and the crop is sun-dried to hold its color. Spices Board registered it as Geographical Indication 129 in 2011.
Appearance
Growing
Heritage
ExploreByadgi Chili is a traditional landrace.
Sources
FAQ
- How hot is Byadgi Chili?
- Capsi’s sourced range is 2,465–3,655 SHU (Lab-verified; typical 3,082). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Byadgi Chili taste like?
- Sweet and aromatic with earthy undertones and subtle smokiness; valued more for vibrant color and mild warmth than sharp heat.
- How do I grow Byadgi Chili?
- Byadgi Chili: about 120 days to maturity, subtropical climate, full sun, hardiness zones 9-11.
- What can I substitute for Byadgi Chili?
- Kashmiri chili, paprika