Byadagi chilli is a distinctive and highly valued variety of chilli cultivated predominantly in the Indian state of Karnataka, particularly around the town of Byadgi in the Haveri district. Celebrated for its vibrant deep red colour and mild pungency, this chilli holds a unique position in both culinary and industrial applications. It received a Geographical Indication (GI) tag (GI-129) in 2011, underscoring its regional and economic significance.
Widely used in food processing and the cosmetics industry, the Byadagi chilli plays a vital role in local agriculture and trade, contributing substantially to the rural economy of the region.
Varieties of Byadagi Chilli
Byadagi chillies come in two distinct types:
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Byadagi Kaddi – Thin, long, gnarled, with fewer seeds. It is preferred for high yield.
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Byadagi Dabbi – Short, plump, and rich in colour and flavour, widely used in spice blends and oleoresin extraction.
Growth and Yield Performance
The Byadagi Kaddi chilli variety demonstrated superior seed yield and growth characteristics over Dyavanur local variety across different locations. The performance highlights are:
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Maximum plant height (92.21 cm vs. 82.91 cm in Dyavanur local).
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Higher number of primary branches (5.62 vs. 4.70) and secondary branches (10.83 vs. 9.82).
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Early flowering (43.10 days vs. 46.40 days in Dyavanur local).
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Higher fruit yield (1348 kg/ha vs. 1227 kg/ha).
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Higher seed yield (495.42 kg/ha vs. 405.90 kg/ha).
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Longer fruit length (15.86 cm vs. 12.60 cm in Dyavanur local).
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More fruits per plant (109.50 vs. 91.08).
Conversely, Dyavanur local variety had advantages in fruit girth (1.16 cm vs. 0.84 cm), fruit weight (1.29 g vs. 1.09 g), and number of seeds per fruit (81.50 vs. 66.62).
Impact of Cultivation Location
Among cultivation locations, Dharwad showed the highest productivity in terms of fruit yield, seed yield, and overall quality, outperforming Annigeri and Hanumanamatti locations. Byadagi Kaddi variety thrived best at Dharwad, showing superior growth and yield performance.
Culinary Importance
Byadagi chilli is widely used in South Indian cuisine, especially in dishes such as:
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Bisi Bele Bath
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Sambar
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Chutneys
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Udupi-style curries
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Meat preparations, where it imparts a rich red colour.
Oleoresin Extraction and Industrial Use
Beyond food, Byadagi chilli is an essential component in the cosmetic industry. An oil called oleoresin is extracted from its pods and is used in:
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Lipsticks
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Nail polish
To preserve its colour, cold storage units have been established for maintaining chillies at 4–6°C, improving the efficiency of oleoresin extraction by 30–40%. Approximately 50 litres of oleoresin can be derived from one tonne of chillies, with processing companies sending the extracted oil for refinement in Kerala before export to the United States, Japan, and Europe.
Economic Importance and Challenges
Byadagi chillies attracts traders from Karnataka and Andhra Pradesh due to transparent pricing and immediate payment systems. However, the rising demand for cheaper and spicier chilli varieties has led to a decline in Byadagi chilli prices, impacting farmers' profitability.
Byadagi chilli remains a vital agricultural commodity, offering both economic and culinary benefits. Despite competition from more pungent varieties, its rich colour, low spiciness, and versatility keep it in demand across multiple industries.
