Byadgi Chili, renowned for its deep red color and mild pungency, is one of the most iconic chili varieties cultivated in India, especially in the state of Karnataka. Named after the town of Byadgi in Haveri district, this chili has made a name for itself in both domestic and international markets due to its rich color, low heat, and high ASTA (American Spice Trade Association) color value, which makes it a favorite in the food and cosmetic industries.

What distinguishes Byadgi chili from others is its wrinkled skin, long and narrow shape, and vibrant red hue. It contains very low capsaicin content, which means it adds color without overpowering heat. That’s why it is widely used in curry powders, spice blends, and food processing where color is more important than spice. It’s also a popular ingredient in pickles, sauces, and snacks.

Farmers prefer Byadgi due to its good yield and resilience to pests, while traders value it for its high demand in the export market. Over the years, its demand has also increased in cosmetic industries—especially for oleoresin extraction, a key ingredient in lipsticks and natural dyes.

Byadgi chilies are available in two main types: Dabbi (wrinkled, rich in color, low pungency) and Kaddi (less wrinkled, slightly more pungent). Both are prized, and selection depends on the end use—culinary or industrial.