Byadagi chilli, Protected chilli variety in Haveri district, India
Byadagi chilli grows in Karnataka's red soil and produces elongated red fruits with a thin skin and dense pod structure. This variety matures between January and March and is cultivated across Haveri district for both fresh and dried use.
Farmers in Haveri district developed this chilli variety through generations of selective cultivation over many years. The variety received geographical indication protection in 2011, recognizing its origin and quality standards.
This chilli is essential in South Indian cooking, especially for sambar and regional dishes that rely on its flavor. Local recipes depend on its moderate heat to add depth to traditional preparations.
Cultivation takes 6 to 8 months from planting to harvest, with the peak season between January and March. Visitors can observe harvesting and drying activities during these months at local farms in the region.
The oleoresin from these fruits is extracted and used by cosmetic manufacturers to color nail polish and lipstick. This lesser-known use shows how the chilli has value beyond traditional cooking applications.
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