Byadgi Chilli

About Byadgi Chilli..

In 1492 Columbus embarked upon a journey to find a new sea trade route to the India which was known for its spices. Though the world recognises the fact that this led to discovery of American Continent, very few people acknowledge that this also led to the discovery of new crops. Amongst all the crops, the most important were many varieties of red chillies. Eventually red chillies which were conventionally grown in South America, were cultivated extensively in Europe mainly in Spain and Portugal. Now chilli is being grown in many tropical countries such as  India, Nigeria, Mexico, China, Indonesia and South Korea.

The Portuguese seafarer and explorer Vasco da Gama was responsible for bringing red chillies into India. Currently India stands second in the world in terms of chilli production this has been possible due to the favourable climatic conditions and high market demand. Though numerous varieties of chillies are grown in India, amongst them only 5 to 6 are considered as major varieties.

In Karnataka, Bydagi variety chilli is grown in the various districts such as Dharwad, Gadag and Haveri. Districts such as Bellary, Raichur and Gulbarga which were earlier known for producing Guntur variety are also shifting to Byadgi variety as it has higher oleoresin content with an optimal yield of 15-20 quintals per acre. Even in adjacent state Andhra Pradesh it is grown in districts of Karmool and Adhoni. Though you will be able to find trading of all other varities of red chillies at various locations across India, the Byadgi variety is available for trade only in Byadgi and nowhere else. It is famous across the industries for its superior colour and aroma whilst having less pungency. In production of pickles, masala products and chilli powder prefer such characteristics of Byadagi chilli as it allows them to bring out the best colour naturally and at the same time avoid their products being too pungent for consumption.

Byadgi chilli is also heavily used in extraction of oleoresin. Oleoresins are concentrated form of the spice consisting of the volatile essential oil and the non-volatile resinous fraction representing the flavour and taste of the spice. They are obtained mainly by solvent extraction from the spice. In food and flavour formulations, oleoresins can replace spice powder as it provides standardized & consistent flavour, longer shelf life and are free from microbial contamination. Oleoresins are used as a colouring agent in production of cheese, sauces, spice mixtures and to deepen the colour of egg yolks.   

Within Byadgi variety, they are further segregated into Kaddi and Dabbi.

Kaddi Chilli :

  • Skin is wrinkled and long and slender in appearance.

  • Dark red in colour with aromatic mild pungency. The ASTA colour value is very high at 156.9 with a negligible Capsacin value.

  • Due to its dark red colour similar to the cold drink ''Thumbs Up'' , Kaddi chilli is also popularly known as Thumbs Up variety.

Dabbi Chilli :

  • Skin is thick and wrinkled. In appearance it is fat and about the same length Of all the varities of chillies available in India, Dabbi variety has highest colur and lowest pungency.

  • Also popularly known as Kasmiri Chilli.

  • Has a wonderful taste and aroma.

Both Kaddi and Dabbi variety find their application in manufacturing of spice mixtures, pickles due to their rich red colour and low pungency. Such characteristics also make these two varieties the most important raw material in manufacturing of oleoresin

DD chill :

DD chilli is a hybrid of Byadagi and Guntur Variety. It gives high colour content as that of Byadagi chilli and the pungency of Guntur chilli. It is used in manufacturing of chilli powder and an important ingredient of spice mixtures.

Some facts about Red Chillies :

  1. There are more than 300 varieties of chillies of which more than 100 are indigenous to Mexico.

  2. Depending on the variety of chilli, they can vary in length from 5mm to over 300mm, some are long and narrow and others are plump and globular. In terms of heat, they vary from mildly warm to mouth blisteringly hot.

  3. Smaller chillies are hotter because they proportionally contain more seeds and membrane.

  4. The chilli is a rich source of Vitamin C, even more than the Lemon and Orange. Even after cooking it loses only 30 percent of the Vitamin C content.

  5. The pulp of red chillies is used in cosmetic industry for lipsticks and nail polish.

  6. There is no difference between red chillies and green chillies. Generally, the green chilli is harvested early and red is left to change colour and ripen.

  7. At different stages, chillies are called berries, fruits, vegetables and spices.

  8. Red Chillies are also known to help in digestion and as a pain relieving agent. The properties of chillies are also considered to be helpful in eliminating flatulence, formation of bile and in combating cholera.

 

 

 

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