Byadagi Chilli

The Origin. From the Byadagi belt of Haveri district, Karnataka, the town whose name became India's shorthand for chilli colour. One region's harvest, never blended down.

Harvest. A post-monsoon crop, picked through the dry months, roughly November to February, then sun-dried before grinding in small lots.

The Test. Every batch is lab-tested before packing, colour value and heat included. We don't print fixed numbers here because they move batch to batch. The figures for your pouch are on its report, and the batch number printed on the pouch matches it.

Aroma & Flavour. Deep crimson, almost lacquer-red, with a warm, fruity aroma and gentle, rounded heat rather than sharp fire. The colour is the chilli's own, not added.

In the Kitchen. This is the chilli behind restaurant-red sambar, rasam, and butter-masala gravies. Use it for base colour and body, then add Guntur separately when you want real heat. A spoon in the tadka and the whole dish takes colour.

Storage. Keep the pouch sealed, away from light, heat, and steam. Use within 6 to 9 months for peak colour and aroma. Ground chilli doesn't spoil fast, but colour and lift fade, and colour is the point here.

Nothing Added. One ingredient. No artificial colour, no husk or bran filler, nothing to bulk it out. The red is the chilli's own.

The Details.

• Single origin: Byadagi belt, Haveri district, Karnataka
• Net weight: 50g
• Lab-tested each batch for colour and heat, report tied to your batch number
• Batch number and best-before printed on every pouch
• Packed under FSSAI licence

Common Questions.

Why is it milder than other chilli powders? Byadagi is prized for colour, not heat. It gives deep restaurant-red without burning the dish. For fire, pair it with Guntur.

Is the red colour natural? Yes. One ingredient, no added colour, and every batch is tested before packing, including for added dye.

How hot is this pouch exactly? The heat value for your batch is on its report, matched to the batch number. We don't quote one fixed number because it varies harvest to harvest.

Why 50g? Colour and aroma fade after grinding. A smaller pouch you finish in a few months stays vivid.