The Byadgi chilli is a mild, deeply wrinkled, dark-red Capsicum annuum chilli from Karnataka, India, valued for its colour. It is a staple of south Indian cooking and often sold as Kashmiri chilli.
What it is¶
The Byadgi (also spelled Byadagi) chilli is a Capsicum annuum chilli named after the market town of Byadgi in Haveri district, northern Karnataka. The dried pods are a deep, dark red, heavily wrinkled, and known for giving food an intense colour with relatively little heat. Two main types are traded:
- Kaddi ("stick"): long, thin and deeply wrinkled, the more common type, with a little more heat.
- Dabbi: shorter, plumper and fleshier, with even less heat and more colour, and usually more expensive.
Heat figures for Byadgi vary widely between sources and batches, from barely warm to moderately hot; it is best thought of as a low-heat chilli, commonly compared with Kashmiri and sometimes a little warmer. Much of the "Kashmiri chilli powder" sold in India and abroad is Byadgi or includes it, because true Kashmiri chilli is grown in small quantities.
Origins and history¶
Chillies reached south India with the Portuguese in the sixteenth century and were quickly adopted along the western coast and across the Deccan. The Byadgi type became established on the black soils of northern Karnataka, and the town grew into one of India's major chilli markets, where dried chillies from the surrounding districts and neighbouring states are auctioned by the sack in vast quantities each season.
The Byadgi chilli was registered as a Geographical Indication in India in the 2010s. Besides its kitchen use, a large share of the crop goes to extraction plants that produce chilli oleoresin, a concentrated natural red colouring used in food and other products; the high pigment content of Byadgi makes it valuable for this.
As with other colour-rich chillies, Byadgi powder has been a target for adulteration with added dyes. See spice adulteration.
Flavour and aroma¶
Byadgi is mild and warm, with a gentle sweetness and a light, slightly smoky, fruity note. Fried in oil or ghee, it turns the fat a deep crimson, and ground, it gives a curry a rich red colour without the sharp heat of a Guntur-type powder. The Dabbi type is noticeably fleshier and sweeter than the thin Kaddi.
In the kitchen¶
Byadgi is the default red chilli of much south-western Indian cooking, especially in Karnataka, the Konkan coast and Goa.
- Mangalorean and Udupi dishes: ground with coconut, tamarind and spices for the masala of chicken ghee roast, kori gassi (chicken curry), fish curries and sambar; see sambar powder.
- Bisi bele bath and rasam: dry-roasted Byadgi chillies are ground into the spice powders for Karnataka's rice and lentil dishes.
- Goan cooking: soaked in vinegar and ground for red masalas and recheado paste, often alongside or instead of Kashmiri chillies.
- Tadka: one or two whole Byadgi chillies fried in oil or ghee with mustard seeds and curry leaves to finish dals, chutneys and vegetable dishes. See tempering spices.
- Blending for balance: many cooks combine Byadgi for colour with a hotter chilli, such as Guntur, for heat: 3 parts Byadgi to 1 part hot chilli gives a red, moderately hot masala.
💡 Roast before grinding
For spice powders, dry-roast whole Byadgi chillies in a heavy pan over a low heat for 2–3 minutes, turning, until crisp and fragrant but not darkened. Cool, then grind with the other roasted spices. See toasting spices.
As a guide, 6–8 whole Byadgi chillies colour a curry masala for four with only gentle warmth.
Buying and storing¶
Choose whole pods that are deep, glossy red and pliable, with stalks attached; pale, brittle or dusty chillies are old. Store airtight away from light, which bleaches the colour, for up to a year. Ground Byadgi fades within months, so buy powder in small amounts from a reputable brand or grind your own. See storing spices.
Substitutes¶
- Kashmiri chilli: the closest match in colour and mildness.
- Mild or sweet paprika for colour, plus a pinch of cayenne for warmth, about 3:1.
- Guajillo chillies in whole form: similar colour and gentle heat, a little fruitier.
- Do not swap one for one with Guntur or other hot Indian chillies: they are far hotter.
Pairs well with¶
Coconut, tamarind, curry leaves, mustard seed, coriander seed, cumin, fenugreek, black pepper, garlic, ghee, jaggery, chicken, fish, lentils and rice.
Growing your own¶
Byadgi-type chillies are grown like other C. annuum chillies and need a long, warm season to ripen and dry on the plant. Sow indoors in February–March at 20–25°C, grow on under cover, and keep in a greenhouse or conservatory in Britain. Let the pods ripen fully to deep red and begin to wrinkle before picking, then finish drying on trays or strings in a warm, airy place. Seed is occasionally offered by specialist chilli suppliers. See growing chillies.