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?

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)

Dried chilli naturally contains vitamins A and C. Byadagi is low in capsaicin, which is why it adds colour without strong heat.

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