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Byadgi Chilli

Byadgi, from Haveri district in Karnataka, is one of India's highest-colour, lowest-heat chillies and is registered as a Geographical Indication (GI). Its deep red, wrinkled pods give dishes and extracts rich colour with little pungency; Spices Board of India data put its ASTA colour around 160 with negligible capsaicin.

Geodhara International sources Byadgi through our supplier network in Haveri and Dharwad districts of Karnataka. Both types are available: Kaddi, the long wrinkled pod, and Dabbi, the shorter, plumper one. Lots are sun dried, machine cleaned and graded by colour and pod size for consistent export-grade supply.

Our target markets include China, Bangladesh, the UAE, Thailand, and Sri Lanka. For importers, spice processors, food manufacturers, and wholesale distributors there, we offer bulk supply, competitive pricing, and complete export documentation.

Specification

Country of OriginIndia (Haveri, Dharwad - Karnataka)

Botanical NameCapsicum annuum

HS Code0904.21 (whole); 0904.22 (crushed, flakes)

Variety TypeKaddi (long, wrinkled) and Dabbi (short, plump); registered Geographical Indication (GI)

Heat LevelMild, about 5,000 - 15,000 SHU

ASTA Colour ValueAbout 150 - 200 (Spices Board of India figure: about 160)

PodDeep red and wrinkled; long (Kaddi) or short and plump (Dabbi)

Available FormsWhole with stem, stemless, crushed, flakes

QualitySun dried, cleaned and sortex graded

MoistureMax 11%

Food SafetyTested for aflatoxin, pesticide residues and illegal dyes (Sudan I - IV) against importing-country limits; NABL lab reports supplied

PackagingCompressed bales, or 10 kg to 25 kg PP, jute bags and cartons

LabellingPrivate labelling available

Shelf Life12 - 18 months

StorageCool, dry and well ventilated, away from strong odours. Colour fades under heat and light

GMO StatusNon-GM

Harvest PeriodJan - May; supplied year round from cold store

SpecificationFull spec sheet, COA and samples on request

Container

Quantity:Approx. 7 - 8 MT baled

Quantity:Approx. 15 - 16 MT baled

Uses

Natural red colour for curries, sauces and seasonings without strong heat.
Colour extraction: oleoresin paprika and natural red food colour.
Mild, high-colour chilli powders and spice blends.
Blending with hot varieties to lift colour while holding heat steady.
Used whole in South Indian and coastal cooking for its colour and aroma.

Known As

EnglishByadgi / Byadagi / Kaddi / Dabbi

Hindiब्याडगी मिर्च (Byadgi Mirch)

Kannadaಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ (Byadagi Menasinakayi)

Chinese干红辣椒 (Gan Hong Lajiao)

Bengaliশুকনো মরিচ (Shukno Morich)

Arabicفلفل أحمر مجفف (Fulful Ahmar Mujaffaf)

Thaiพริกแห้ง (Phrik Haeng)

Sinhalaවියළි මිරිස් (Viyali Miris)

FAQs

Why is Byadgi chilli valued?

For colour. Byadgi, from Haveri district in Karnataka, is registered as a Geographical Indication (GI) and is one of India's highest-colour, lowest-heat chillies. Spices Board of India data put its ASTA colour around 160 with negligible capsaicin, so it is used where a deep red colour is needed without strong heat, including natural colour extraction.

What is the difference between Kaddi and Dabbi?

Kaddi is the long, wrinkled type and the more widely traded; Dabbi is shorter and plumper, with similar colour. Tell us which you need, or the size and colour specification, and we will grade to it.

What heat and colour values does Byadgi have?

Pungency is mild, typically about 5,000 to 15,000 SHU, and ASTA colour about 150 to 200. Each lot's measured values are on its certificate of analysis.

What packaging options are available?

We offer compressed bales, or 10 kg to 25 kg PP bags, jute bags and cartons, with custom private-label packaging to suit your market requirements.

What export documentation do you provide?

We provide complete export documentation including phytosanitary certificate, certificate of origin, fumigation certificate where the destination requires it, NABL lab test reports, and shipping documents.