Byadgi chilli is a variety mainly grown in the Indian state of Karnataka, named after the town of Byadgi. It has the second largest turnover among Indian chilli varieties. The main varieties are Dabbi, Biligay, and Kaddi, which differ in size, shape, and color, with Byadgi being red with less or no pungency. Products made from wet chillies include paste, pickles, chutneys, and medicines. Dried chillies are used to make powder, pickles, and chutneys. Pericarp and seeds are exported for color extraction and oil extraction. Byadgi chilli's main purpose was oleoresin extraction for products

1. BYADGI CHILLIES
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2. INTRODUCTION
Byadgi chilli : is a famous variety of chilli mainly grown in the Indian state
of Karnataka. It is named after the town of Byadgi which is located in the
Haveri district of Karnataka. The businessinvolving Byadgi chillishas the
second largest turnover among all chilli varieties of India.
Byadgi (KADDI) Chilli
Grown in Dharwad and Byadgi regiona
Red in color with less pungency or without pungency
Harvesting Season—January to May
Annual Production — 21000 tones
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3. VARIETISES OF CHILLIES
 Chili Varieties
The varieties under cultivation differ in the size, shape and
colour.
1) Dabbi
2) Biligay
3) Kaddi
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4. PRODUCTS MADE FROM WET RED
CHILLIES
 Pure Paste,
 Pickles, Chutneys
 Ground to thick Masala – gravies
 Many other traditional products –chutney
 In Ayurveda Medicines
 sauces
 Masala dried
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5. PRODUCTS MADE FROM DRIED RED
CHILLIES
 Powdered – Goes into many masala, pastess
 Pickles, Chutneys in diff. packings
 Pericarp goes for colour extraction & seeds for oil extraction
 Colour & Oil exported – used as dye in cosmetics, food, textiles, pharma etc
 Used in Ayurveda medicines
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6. EXPORT
 Oleoresin
Byadgi Chilli was grown mainly for the purpose of the extraction of
oleoresin, a red oil from the pods. Oleoresin is used in the preparation
of nail polish and lipsticks. The extraction of oleoresin has also led to
the creation of cold storage units in Byadgi since the chilli pods have
to be maintained at a low temperature of 4 to 6 degree Celsius in
order to maintain the colour and purity. Storing in cold storage units
also increases the amount of oleoresin extracted from chilli by
about 30-40%. About 50 litres of oleoresin can be extracted from
about 1 tonne of Byadgi chillies. Companies have been set up in and
around Byadgi that are involved in the extraction of oleoresin. This
oleoresin is then sent to Kerala where it is further refined before being
exported to countries like USA, Japan and those in Europe.
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7. Samit Shahi
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