The Byadgi Chilli, a variety of Capsicum annuum, hails from the town of Byadgi in Karnataka’s Haveri district. Celebrated for its deep red hue, mild pungency, and rich aroma, it’s a staple in South Indian cuisine. There are two primary sub-varieties: Kaddi, characterized by its long, thin, and deep red appearance with mild heat, commonly used in traditional dishes like Karwari Fish Curry; and Daggi, known for its vibrant color and minimal spiciness, making it ideal for imparting color without overwhelming heat. Beyond culinary uses, the oleoresin extracted from Byadgi chillies is utilized in cosmetics such as nail polish and lipsticks. In 2011, the Byadgi chilli received a Geographical Indication (GI) tag, underscoring its unique regional significance.

• SHU: Nil
• ASTA colour value: 156.9
• Capsaicin: Negligible