{"product_id":"byadagi-chilli-powder-single-origin-karnataka","title":"Byadagi Chilli","description":"\u003cp\u003e\u003cstrong\u003eThe Origin.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHarvest.\u003c\/strong\u003e A post-monsoon crop, picked through the dry months, roughly November to February, then sun-dried before grinding in small lots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Test.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma \u0026amp; Flavour.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the Kitchen.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNothing Added.\u003c\/strong\u003e One ingredient. No artificial colour, no husk or bran filler, nothing to bulk it out. The red is the chilli's own.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Details.\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSingle origin: Byadagi belt, Haveri district, Karnataka\u003c\/li\u003e\n\u003cli\u003eNet weight: 50g\u003c\/li\u003e\n\u003cli\u003eLab-tested each batch for colour and heat, report tied to your batch number\u003c\/li\u003e\n\u003cli\u003eBatch number and best-before printed on every pouch\u003c\/li\u003e\n\u003cli\u003ePacked under FSSAI licence\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCommon Questions.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it milder than other chilli powders?\u003c\/strong\u003e Byadagi is prized for colour, not heat. It gives deep restaurant-red without burning the dish. For fire, pair it with Guntur.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs the red colour natural?\u003c\/strong\u003e Yes. One ingredient, no added colour, and every batch is tested before packing, including for added dye.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is this pouch exactly?\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy 50g?\u003c\/strong\u003e Colour and aroma fade after grinding. A smaller pouch you finish in a few months stays vivid.\u003c\/p\u003e","brand":"Farmdoor","offers":[{"title":"Default Title","offer_id":55763868319912,"sku":null,"price":159.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7991\/5432\/files\/farmdoor-byadagi.png?v=1784307886","url":"https:\/\/farmdoorspices.com\/products\/byadagi-chilli-powder-single-origin-karnataka","provider":"Farmdoor","version":"1.0","type":"link"}