Botanical Name: Capsicum annuum
Byadgi chiles are a popular variety of dried red chili peppers grown primarily in the Indian state of Karnataka, particularly in the Byadgi region, where they get their name. Known for their deep red color and mild heat, Byadgi chiles are a staple in South Indian cuisine, where they are used to add vibrant color, flavor, and aroma to a wide range of dishes. These chiles are often compared to Kashmiri chiles, as they also deliver rich color with minimal heat, making them ideal for adding warmth and brightness without overwhelming spiciness.
On the Scoville scale, Byadgi chiles measure between 10,000 to 30,000 Scoville Heat Units (SHU), giving them a moderate heat level that is milder than many other Indian chiles. What sets them apart, however, is their wrinkled appearance and their intense red hue, which they retain even after drying. This makes them especially prized in culinary applications where color is as important as flavor.
Byadgi chiles are most commonly used in Indian spice blends, such as sambar and rasam powders, and in making the famous Karnataka-style chutneys. They are also essential in the preparation of guntur and kodi kura dishes, which are known for their deep red gravies. Byadgi chiles are often soaked in hot water to soften them before being ground into a paste, or they are used whole in tempering (tadka) to release their oils and enhance the flavor of dishes.