Byadgi Dabbi Chilli

Originating from the Byadagi region of Karnataka, this chilli variety is characterized by its low pungency and rich, earthy, slightly sweet flavour profile. It has a high capsaicin and oleoresin content, making it excellent for imparting colour to dishes like curries and sauces, and is also used in making oleoresin for its vibrant red hue.

General Specifications

Name: Byadgi dabbi chilli

Botanical Name: Capsicum annuum

Color: Cherry red

Pungency: 4000-9000 Scoville Heat Units (SHU)

Flavor: Mildly spicy with a characteristic taste

Form: Plump, small, and wrinkled pods

Cultivation & Yield

Plant Height: Typically 90-130 cm

Fruit Length: 15-18 cm

Germination: 6-8 days

Harvesting: 70-80 days from transplanting

Yield: 25-30 quintals/acre in irrigated land; 10-12 quintals/acre in dry land

Key Features & Uses

High Color Value: The Byadgi dabbi chilli boasts a high color value, ranging from 150,000 to 250,000 CU or 290-300 ASTA, making it excellent for color enhancement.

Culinary Use: It is a popular choice for masalas, spice blends, sauces, and for oleoresin extraction.

Adaptability: The seeds are genetically robust, showing good germination, and are suitable for both irrigated and dry land farming.

Stress Tolerance: The plants exhibit tolerance to various environmental stresses, such as drought and heat.

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