They are typically about 5 inches long and taper to a point. These chillies have a mild to moderate heat level, ranging from 5,000 to 15,000 Scoville Heat Units (SHU). They are prized for their rich, smoky flavor and are often compared to paprika but with more heat . Byadgi chillies are widely used in South Indian cuisine, especially in dishes like bisi bele bath, sambar, and chutneys.
They are also used in meat preparations for their color and flavour. The deep red color of Byadgi chillies is due to a high content of oleoresin, which is extracted and used in cosmetics like nail polish and lipstick. It is named after the town, Byadgi, which is Taluk (tehsil) headquarter in the Haveri district of Karnataka. Byadgi chilli is a long (12-15 cm) and thin, bright red variety of chilli characterised by wrinkles on the pods. Byadgi chillies are famous for its aroma and deep red colour. Byadgi Chillies are a great source of vitamins A, B, C, and E as well as potassium, manganese, foliate, copper, manganese oxide, and molybdenum. It helps you lose weight since it burns calories quickly. Byadgi Chilies have anti-inflammatory properties that can help reduce joint swelling and improve blood flow.
Storage Period : upto 24 months
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