• Byadgi chillies are mostly cultivated in Karnataka. They are named after a town in this state. They are also known as “Kashmiri chilli,” even though they are not from Kashmir.
• These chillies are called “kaddi,” which means “stick-like.”
• They are milder than the other normal chillies.
• They are pointed and shriveled. And, they are deep-red in color.
• They give an appealing color to the food. They also add depth and richness to the food items.
• These chillies are ideal for people who prefer a milder cuisine.
• Byadgi chillies are added to many South Indian cuisines like “bisi bele bath.”
• They are also used in chutneys and to add flavor to meat. You can also add them to your stews, soups, curries, and the South Indian dish-“Sambar.”
• In short, these chillies are a must in authentic Indian cuisine.
• The powdered form of these chillies can be mixed with the normal red chilli powder. This will add more color and spiciness to the ordinary chilli powder.
• Their SHU range is between 50,000 and 100,000.

Benefits of Byadgi Chilli

• Byadgi chillies have several health advantages. These chillies are acclaimed for their high nutritional value.
• They are fantastic sources of Vitamins A, B, C, and E. They are also rich in certain minerals like potassium, thiamin, copper, and manganese.
• If you are keen on slimming down, you can add these chillies to your food. They burn calories faster.
• They also stimulate your appetite and clear the lungs.
• The component called oleoresin, which is extracted from these chillies, is used in the manufacturing of lipsticks and nail polishes.
• Their aroma and pungency are suitable for various cuisines like the Indian, European, American, Chinese, and Japanese ones.