Dried Chillies

We offer the best product range of Byadagi Chilli.

Byadagi Chilli

Min. Order (MOQ) 5 Metric Ton
Usage/Application Chilli Powder Manufacturing, Blended Masalas, Curries & Sauces, Pickles, Seasoning Mixes, Oleoresin Extraction.
Variety Byadagi – “Natural Color King”
Heat Level (SHU) 6, 000–15, 000 SHU
Spiciness Mild to Moderately Pungent
Moisture ≤ 12–14%
Pod Size 12–15 Cm Wrinkled Pods
Botanical Name Capsicum Annuum L.

Quantity in 1 Full Container Load (FCL) - 7–8 MT (20ft); 13–15 MT (40ft)

Description-

Byadagi chilli is India’s classic lowheat, highcolour variety, grown mainly around the Byadgi–Haveri–Davanagere belt of Karnataka. It is prized globally for its deep crimson colour with ASTA values often 80–130 and in premium lots up to 150–200, while maintaining a mild pungency of about 6, 000–15, 000 SHU. This profile makes it ideal when buyers need rich red pigment without excessive heat, such as paprikastyle powders, colourdriven masalas, and oleoresin extraction.

Byadagi pods are long (around 12–15 cm), thin, fully wrinkled and relatively low in seeds, with thin skin and high extractable colour, earning it the trade name “Natural Color King.” The variety is widely used by food processors, snack and instantfood brands, and oleoresin manufacturers, and also finds applications in natural cosmetic pigments and chilli oil products

Product Specifications Table

Parameter (priority ordered)	Specification
Variety & Product Type	Byadagi – “Natural Color King”, whole dried red chilli, with stem or stemless as ordered.
Colour (ASTA)	ASTA 80–130, with premium export lots reaching 150–200 ASTA for very high colour extraction.Website-Suggestions-3.pdfniftem+1
Heat Level (SHU) & Spiciness	6,000–15,000 SHU, mild to moderately pungent, ideal where colour is more important than heat.
Moisture (Max.)	≤ 12–14% for whole pods; many exporters target ≤ 10–12% for better shelf life.
Origin States	Primarily Karnataka (Byadgi, Haveri, Davanagere), also cultivated in pockets of Telangana and Andhra Pradesh.
Pod Size & Appearance	Long, thin, 12–15 cm wrinkled pods, deep red, thin skin, fewer seeds compared with high heat varieties.
Foreign Matter & Defects	Foreign matter ≤ 1–2%, broken pods ≤ 2%, loose seeds ≤ 2%, damaged/discoloured pods ≤ 2%.
Seed & Stem Parameters	Fewer seeds; with stem / stemless variants available; pods without stalk typically ≤ 8% depending on grade.
Primary Applications	High colour chilli powder, blended masalas, pastes, oleoresin extraction, natural food colouring, chilli oils, cosmetic pigments.
Capsaicin Content	Approx. 0.8–1.3%, supporting its high colour but moderate heat profile.
Drying & Processing	Sun dried under hygienic, controlled conditions, then cleaned, sorted and graded.
Packaging Options	5 / 10 / 15 / 20 / 25 / 40 kg jute or PP bags / cartons; private label and palletised export packing on request.
HS Code	0904 21 10 – whole dried capsicum (red chilli).
Botanical Name	Capsicum annuum L.
Harvest Season	Mainly October–December (monsoon crop) in Karnataka.
Shelf Life	12–18 months in cool, dry storage, protected from moisture and sunlight.
Testing & Compliance	Aflatoxin and pesticide residue testing available; can be supplied to meet EU, US and Asian MRL and quality requirements.