Byadgi Dry Red Chillies

Byadgi chilli is typically preferred by food manufacturers and spice blenders for its high colour potential and moderate heat profile. Industry references commonly describe it as having around 8,000–15,000 SHU of pungency and approximately 80–130 ASTA colour, although actual results differ by crop, subtype, growing conditions, drying, and lot. It is often available in variants such as Kaddi and Dabbi, which can vary in pod shape and appearance. Any stated ASTA, SHU, moisture, pod length, or colour value must be confirmed through the specification or laboratory report for the actual lot.

Use whole chillies in tempering, soak and grind them into chilli paste, or process them into powder, flakes, sauces, masalas, and seasoning blends. Their bright natural red colour makes them useful for adding visual appeal to soups, chutneys, gravies, snacks, processed meats, and other savoury foods while maintaining a milder heat level than high-pungency chilli varieties.

Store in clean, sealed, food-grade packaging in a cool, dry, dark place, away from direct sunlight, moisture, heat, pests, and strong odours. Reseal after opening to protect colour, flavour, and quality. Bulk supply and customized packing may be discussed according to buyer requirements. Confirm product type, stem status, pod length, colour, pungency, moisture, broken-chilli percentage, foreign matter, crop year, origin, packing, MOQ, shelf life, and required residue or microbiological reports before supply.

Indicative nutritional values

The following figures are general reference values for dried chilli peppers per 100 g, not a final nutrition declaration for Byadgi chilli. Actual nutritional content varies by cultivar, maturity, drying method, and laboratory test method. Use a lot-specific laboratory analysis for retail labels or regulatory documentation.