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Spices & seasonings · Dried chillies

Byadgi chillies

Deep-red, wrinkled Karnataka chillies with mild heat and strong colour; the base of Mangalorean and Udupi masalas.

Also called: byadgi, byadagi chilli, bedgi chilli, bydagi, byadgi kaddi, byadgi dabbi

Around the world: ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ (kn)

A kind of dried whole chillies

Read the full spice guide: flavour, history and how to use it

What it is

Byadgi chillies are named after the market town of Byadgi in Haveri district, Karnataka. They are long, deeply wrinkled and dark red, with thin flesh and fewer seeds than most chillies. They give dishes a bright red colour with only mild to moderate heat. Byadgi chilli is a registered Geographical Indication.

Capsicum annuum

How it’s used

  • Mangalorean ghee roast and Kundapur masalas
  • Sambar powder and rasam powder for colour
  • Goan and Udupi curries

Characteristics

Taste
Mild heat, slightly sweet and fruity.
Appearance
Long, very wrinkled, deep red.
Sold as
whole, powder
Cooking uses
Commonly cooked, Mainly a seasoning, Used for tempering (tadka)

Storage

Cool, dry and dark. Airtight container away from light; colour fades in sunlight.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
318 kcal
Protein
12.01 g
Carbohydrate
56.63 g
Fat
17.27 g
Fibre
27.2 g
Sugars
10.34 g

USDA FoodData Central: Spices, pepper, red or cayenne (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with byadgi chillies

No recipe in the catalogue uses it yet.

More dried chillies