# Byadgi Chili

Also known as Byadagi Chilli, Kaddi Byadgi, Byadgi Dabbi, Byadgi Mirch.
Species: Capsicum annuum.

Byadgi Chili is a Capsicum annuum landrace from Haveri district, India. Capsi’s sourced range is 2,465–3,655 SHU (Lab-verified; typical 3,082). Flavor is sweet, aromatic, earthy, slightly smoky. Used for sambar, chutneys, bisi bele bath, masala powders, curries. Heat is a range, not a single marketing number.
About 1/8.1 the typical heat of a Capsi Jalapeño (25,086 SHU).

## Heat sources

- 2,465–3,655 SHU · Lab-verified
  Abhishek Patil, B. D. Biradar, O. Sridevi, C. P. Mallapur (2024) Journal of Farm Sciences, 37(2): 114-117
  DOI: 10.61475/JFS.2024.v37i2.01
  https://doi.org/10.61475/JFS.2024.v37i2.01

- 8,000–15,000 SHU · Official breeder
  (2022) National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Ministry of Food Processing Industries
  https://niftem.ac.in/newsite/pmfme/wp-content/uploads/2022/08/byadagichilliwriteup.pdf

- 12,000 SHU · Vendor Claim
  Spice Villa Export
  https://www.spicevillaexport.com/byadgi-chilli.php

- 11,700 SHU · Vendor Claim
  Spice Extra
  https://spiceextra.in/dry-chili-lab-report-of-local-byadgi-kdl-second-variety/

- 15,000–25,000 SHU · Vendor Claim
  AMBE Exports
  https://ambeexports.com/byadgi-with-stem/

- 5,000–15,000 SHU · Vendor Claim
  The Hippy Seed Company
  https://thehippyseedcompany.com/product/byadgi-chilli/

## Heritage

Landrace

Byadgi Chili is a traditional landrace.

The GI statement and UAS Dharwad papers describe Byadgi as a long-kept local Karnataka chilli, with Kaddi and Dabbi forms and no named parents. Spices Board registered it as GI 129; the certificate is dated 27 January 2011.

## Page sources

- [Spices Board GI statement of case: origin, Kaddi and Dabbi, farmer-saved seed, ASTA 156.9, capsaicin 0.03% in Dabbi](https://www.origin-gi.com/wp-content/uploads/2017/01/128-byadagi-chilli.pdf)
- [NIFTEM PMFME handbook: morphology, 8,000-15,000 SHU trade range, ASTA grades, GI 129](https://niftem.ac.in/newsite/pmfme/wp-content/uploads/2022/08/byadagichilliwriteup.pdf)
- [Patil et al. 2024, Journal of Farm Sciences: capsaicin measured as SHU on 58 Byadagi accessions](https://journaloffarmsciences.in/index.php/JFM/article/download/452/428/)
- [IP India GI register: Byadagi Chilli, application 129, certificate 27 January 2011](https://search.ipindia.gov.in/GIRPublicSearch/Application/Details/129)
- [Hippy Seed Company listing: Karnataka origin, pod size, vendor heat band](https://thehippyseedcompany.com/product/byadgi-chilli/)
- [Spice Villa export spec: 12,000 SHU, ASTA 160, negligible capsaicin](https://www.spicevillaexport.com/byadgi-chilli.php)

## 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

Page: https://web.thecapsi.app/pepper/byadgi-chili
Catalog: https://web.thecapsi.app/data