🌶️ The Byadgi chilli plant is a prized variety from Karnataka, India, known for its vibrant red color and unique flavor profile. Here's a spicy deep dive into what makes it special:
🌱 Plant Characteristics
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Species: Capsicum annuum
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Growth cycle: Begins flowering ~40 days after transplanting; peak bloom between 60–80 days
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Harvest season: January to May
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Preferred climate: Warm and humid during growth; dry during fruit maturity
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Soil: Well-drained loamy or lateritic soils with pH 5.5–6.5
🔥 Heat & Flavor Profile
| Attribute | Value |
|---|---|
| Scoville Heat Units (SHU) | 5,000–15,000 (mild to moderate) |
| ASTA Color Value | ~156.9 (high pigment content) |
| Flavor | Sweet, aromatic, less pungent |
🌿 Varieties
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Dabbi: Small, plump, rich in color and flavor; ideal for masalas and oleoresin extraction
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Kaddi: Long, thin, gnarled; preferred for higher yield and industrial use
🍽️ Culinary & Industrial Uses
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Widely used in South Indian dishes like sambar, bisi bele bath, and chutneys
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Adds rich red color to meat preparations
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Oleoresin extracted from pods is used in lipsticks and nail polish
💼 Economic Importance
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GI tag awarded in 2011 (GI-129)
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Major turnover in chilli trade; valued for color over pungency
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Exported for use as a natural red dye and paprika substitute
Would you like tips on growing it at home or sourcing seeds? Or maybe a recipe that showcases its flavor?
