Byadagi

Byadagi chilli is a type of chilli pepper cultivated primarily in the Indian state of Karnataka. It is known for its deep red color and relatively mild heat.

Characteristics: Byadagi chillies are long and thin, ranging from 10 to 15 centimeters in length. Their skin is wrinkled and thin, allowing for easy extraction of their vibrant red color. The heat level is generally considered mild to medium, typically ranging from 20,000 to 30,000 Scoville Heat Units (SHU). This makes them prized more for their color than their pungency.

Uses: Byadagi chillies are widely used in Indian cuisine, particularly in South Indian dishes. They are a key ingredient in sambar, chutneys, and various spice blends. The vivid red color they impart makes them desirable for enhancing the visual appeal of food. They are also exported for use in food coloring and as a natural dye.

Origin and Cultivation: The chilli is named after the town of Byadagi in Karnataka, which is a major trading center for the pepper. The region's climate and soil conditions are well-suited for its cultivation. The harvest season typically occurs during the winter months.

Economic Importance: Byadagi chillies are an important cash crop for farmers in the Byadagi region and contribute significantly to the local economy. The demand for these chillies, both domestically and internationally, supports a thriving agricultural industry.