AT Karn India, we supply premium-grade Dry Byadgi Chilli — with or without stem, as whole, crushed, or in powder form — directly sourced from the renowned Byadgi region in Karnataka, India. Known globally for its deep red color, low pungency, and high natural oil content, Byadgi Chilli is a preferred choice for flavouring and coloring in culinary and food processing industries worldwide.
| Variety | Image | Color (ASTA) | Standard Heat Level (SHU) | Key Features | Use |
|---|---|---|---|---|---|
| Byadgi Kaddi | ![]() |
200-240 | 10,000–15,000 | Long (12–15 cm), wrinkled skin, deep red color, low heat, high color value, high oleoresin content. | Ideal for oleoresin extraction, natural food coloring, cosmetics. |
| Byadgi Dabbi | ![]() |
240 - 260 | 10,000–12,000 | Shorter length, thicker skin, slightly more pungent than Kaddi, rich in color. | Used in cooking, spice powders, and pickles. |
| Syngenta 2043/5531 | ![]() |
140-150 | 40,000-45,000 | High circular wrinkles, particularly when uniformly dried. | Commonly used in recipes that require mild pungency levels. |
| Rallis 355 | ![]() |
140-160 | 30,000-40,000 | Deep crimson color, which gives a theatrical red oil when used in cooking. | Curries, Sambar, Rasam, and other traditional dishes. |
| Sanam4 / Super10 | ![]() |
130-140 | 30,000-35,000 | Bright red in color with thin skin and medium spice. | Curries, Sambar, Rasam, and other traditional dishes. |
| Teja | ![]() |
140-145 | 70,000-90,000 | Thin, long, sharp-pointed and sometimes wrinkled. | Often blended with milder chillies to create balanced spice mixes. |