Organic Byadagi Chilli (Byadgi Mensinkai) — Mild Heat, Deep Red Color
Elevate your dishes with the distinctive taste and vibrant hue of Byadagi Mensinkai.
Pure Organic Mandya Byadagi Chilli vs. Regular Chilli
Experience the vibrant flavor and health benefits of pure, Byadagi Chilli.
| Feature | Pure Organic Mandya Byadagi Chilli | Regular Chilli |
|---|---|---|
| Source / Ingredients | Directly from Organic Mandya farmers | Often sourced from industrial farms |
| Preparation Method | Carefully dried using traditional methods | Mass-produced with quick drying techniques |
| Quality & Purity | Lab-tested, free from chemicals | Standard grade, may contain additives |
| Overall Experience | Rich flavor, enhances health benefits | Average taste, potential digestive issues |
Byadagi chilli takes its name from the town of Byadgi in Haveri district,Karnataka, and is prized across South India for its deep red colour and mild heat. The variety carries India's Geographical Indication (GI) tag, awarded in 2011 under GI No. 147. We grow the Byadagi variety organically on our partner farms in Karnataka, and lab-test every batch for purity.
Botanical name: Capsicum annuum
Recognised varieties: Dabbi (shorter, plumper pods) and Kaddi (longer, slimmer pods)
WHY BYADAGI CHILLI IS DIFFERENT
- Colour over heat. Naturally low in capsaicin, so it lends a rich red colour without making a dish fiery.
- Distinctive wrinkled skin. The thick, crinkled pods are the variety's signature and hold their colour well when ground.
- A South Indian staple. The backbone of sambar powder, rasam powder, bisi bele bath and countless everyday gravies.
- Naturally sun-dried. Dried the traditional way to protect colour and aroma.
BYADAGI vs GUNTUR CHILLI: WHICH SHOULD YOU USE?
|
Feature |
Byadagi Chilli |
Guntur Chilli |
|
Heat Level |
Mild |
Hot |
|
Prized For |
Deep red colour |
Pungency and heat |
|
Best For |
Sambar, rasam, gravies |
Spicy curries, pickles |
|
Skin Texture |
Wrinkled, thick |
Smoother, thinner |
Many South Indian cooks blend the two - Byadagi for colour, Guntur for heat.Start with a 2:1 ratio of Byadagi to Guntur and adjust to taste.
BYADAGI CHILLI NUTRITION (PER 100G, DRIED)
|
Per 100 g |
Amount |
|
Energy |
282 kcal |
|
Protein |
12.0 g |
|
Carbohydrate |
49.7 g |
|
Dietary Fibre |
34.8 g |
|
Vitamin A |
Present (952 µg RAE) |
|
Vitamin C |
Present (76.4 mg) |
Dried chilli naturally contains vitamins A and C. Byadagi is low in capsaicin, which is why it adds colour without strong heat.
PRODUCT DETAILS
|
Specification |
Details |
|
Net Weight |
200 g |
|
Ingredients |
100% Whole Dried Byadagi Chilli |
|
Botanical Name |
Capsicum annuum |
|
Origin |
Karnataka, India (Primarily Haveri, Dharwad, Gadag & surrounding regions of the Byadagi belt) |
|
Shelf Life |
12 Months |
|
Storage |
Store in an airtight container in a cool, dry place, away from direct sunlight and moisture. |
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Organic Byadagi Chilli (Byadgi Mensinkai) — Mild Heat, Deep Red Color
Organic Byadagi Chilli (Byadgi Mensinkai) — Mild Heat, Deep Red Color
Elevate your dishes with the distinctive taste and vibrant hue of Byadagi Mensinkai.
Pure Organic Mandya Byadagi Chilli vs. Regular Chilli
Experience the vibrant flavor and health benefits of pure, Byadagi Chilli.
| Feature | Pure Organic Mandya Byadagi Chilli | Regular Chilli |
|---|---|---|
| Source / Ingredients | Directly from Organic Mandya farmers | Often sourced from industrial farms |
| Preparation Method | Carefully dried using traditional methods | Mass-produced with quick drying techniques |
| Quality & Purity | Lab-tested, free from chemicals | Standard grade, may contain additives |
| Overall Experience | Rich flavor, enhances health benefits | Average taste, potential digestive issues |
Byadagi chilli takes its name from the town of Byadgi in Haveri district,Karnataka, and is prized across South India for its deep red colour and mild heat. The variety carries India's Geographical Indication (GI) tag, awarded in 2011 under GI No. 147. We grow the Byadagi variety organically on our partner farms in Karnataka, and lab-test every batch for purity.
Botanical name: Capsicum annuum
Recognised varieties: Dabbi (shorter, plumper pods) and Kaddi (longer, slimmer pods)
WHY BYADAGI CHILLI IS DIFFERENT
- Colour over heat. Naturally low in capsaicin, so it lends a rich red colour without making a dish fiery.
- Distinctive wrinkled skin. The thick, crinkled pods are the variety's signature and hold their colour well when ground.
- A South Indian staple. The backbone of sambar powder, rasam powder, bisi bele bath and countless everyday gravies.
- Naturally sun-dried. Dried the traditional way to protect colour and aroma.
BYADAGI vs GUNTUR CHILLI: WHICH SHOULD YOU USE?
|
Feature |
Byadagi Chilli |
Guntur Chilli |
|
Heat Level |
Mild |
Hot |
|
Prized For |
Deep red colour |
Pungency and heat |
|
Best For |
Sambar, rasam, gravies |
Spicy curries, pickles |
|
Skin Texture |
Wrinkled, thick |
Smoother, thinner |
Many South Indian cooks blend the two - Byadagi for colour, Guntur for heat.Start with a 2:1 ratio of Byadagi to Guntur and adjust to taste.
BYADAGI CHILLI NUTRITION (PER 100G, DRIED)
|
Per 100 g |
Amount |
|
Energy |
282 kcal |
|
Protein |
12.0 g |
|
Carbohydrate |
49.7 g |
|
Dietary Fibre |
34.8 g |
|
Vitamin A |
Present (952 µg RAE) |
|
Vitamin C |
Present (76.4 mg) |
Dried chilli naturally contains vitamins A and C. Byadagi is low in capsaicin, which is why it adds colour without strong heat.
PRODUCT DETAILS
|
Specification |
Details |
|
Net Weight |
200 g |
|
Ingredients |
100% Whole Dried Byadagi Chilli |
|
Botanical Name |
Capsicum annuum |
|
Origin |
Karnataka, India (Primarily Haveri, Dharwad, Gadag & surrounding regions of the Byadagi belt) |
|
Shelf Life |
12 Months |
|
Storage |
Store in an airtight container in a cool, dry place, away from direct sunlight and moisture. |
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Elevate your dishes with the distinctive taste and vibrant hue of Byadagi Mensinkai.
Pure Organic Mandya Byadagi Chilli vs. Regular Chilli
Experience the vibrant flavor and health benefits of pure, Byadagi Chilli.
| Feature | Pure Organic Mandya Byadagi Chilli | Regular Chilli |
|---|---|---|
| Source / Ingredients | Directly from Organic Mandya farmers | Often sourced from industrial farms |
| Preparation Method | Carefully dried using traditional methods | Mass-produced with quick drying techniques |
| Quality & Purity | Lab-tested, free from chemicals | Standard grade, may contain additives |
| Overall Experience | Rich flavor, enhances health benefits | Average taste, potential digestive issues |
Byadagi chilli takes its name from the town of Byadgi in Haveri district,Karnataka, and is prized across South India for its deep red colour and mild heat. The variety carries India's Geographical Indication (GI) tag, awarded in 2011 under GI No. 147. We grow the Byadagi variety organically on our partner farms in Karnataka, and lab-test every batch for purity.
Botanical name: Capsicum annuum
Recognised varieties: Dabbi (shorter, plumper pods) and Kaddi (longer, slimmer pods)
WHY BYADAGI CHILLI IS DIFFERENT
- Colour over heat. Naturally low in capsaicin, so it lends a rich red colour without making a dish fiery.
- Distinctive wrinkled skin. The thick, crinkled pods are the variety's signature and hold their colour well when ground.
- A South Indian staple. The backbone of sambar powder, rasam powder, bisi bele bath and countless everyday gravies.
- Naturally sun-dried. Dried the traditional way to protect colour and aroma.
BYADAGI vs GUNTUR CHILLI: WHICH SHOULD YOU USE?
|
Feature |
Byadagi Chilli |
Guntur Chilli |
|
Heat Level |
Mild |
Hot |
|
Prized For |
Deep red colour |
Pungency and heat |
|
Best For |
Sambar, rasam, gravies |
Spicy curries, pickles |
|
Skin Texture |
Wrinkled, thick |
Smoother, thinner |
Many South Indian cooks blend the two - Byadagi for colour, Guntur for heat.Start with a 2:1 ratio of Byadagi to Guntur and adjust to taste.
BYADAGI CHILLI NUTRITION (PER 100G, DRIED)
|
Per 100 g |
Amount |
|
Energy |
282 kcal |
|
Protein |
12.0 g |
|
Carbohydrate |
49.7 g |
|
Dietary Fibre |
34.8 g |
|
Vitamin A |
Present (952 µg RAE) |
|
Vitamin C |
Present (76.4 mg) |
Dried chilli naturally contains vitamins A and C. Byadagi is low in capsaicin, which is why it adds colour without strong heat.
PRODUCT DETAILS
|
Specification |
Details |
|
Net Weight |
200 g |
|
Ingredients |
100% Whole Dried Byadagi Chilli |
|
Botanical Name |
Capsicum annuum |
|
Origin |
Karnataka, India (Primarily Haveri, Dharwad, Gadag & surrounding regions of the Byadagi belt) |
|
Shelf Life |
12 Months |
|
Storage |
Store in an airtight container in a cool, dry place, away from direct sunlight and moisture. |
