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Leading Manufacturer, Supplier & Retailer of Byadagi Chilli.
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. |
Mr. Deepak Sarin(Duraas International)
Rajendra Nagar, Satna, Madhya Pradesh - 485001, India
https://www.duraasinternational.com
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