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Red Chilli
Byadgi Chilli Powder
Deep red colour with gentle heat, the chilli behind Karnataka classics.
₹105
Inclusive of all taxes
Byadgi chillies from northern Karnataka are wrinkled, long and deeply coloured, prized far more for what they do to the look of a dish than for heat. They sit around a quarter of Guntur's pungency, which is why they carry Bisi Bele Bath, Kundapur style curries and most Udupi cooking.
We source from Byadgi and Haveri, dry in the shade to protect the natural pigment, and mill whole pods. The oil content is high enough that the powder clumps slightly in humid weather; that is a sign of a real Byadgi rather than a fault.
Use it where you want a rich mahogany colour without overwhelming heat, or blend it with Guntur powder to tune colour and heat independently. It is also the right choice for anyone cooking for children or for guests who find Andhra heat too much.
We source from Byadgi and Haveri, dry in the shade to protect the natural pigment, and mill whole pods. The oil content is high enough that the powder clumps slightly in humid weather; that is a sign of a real Byadgi rather than a fault.
Use it where you want a rich mahogany colour without overwhelming heat, or blend it with Guntur powder to tune colour and heat independently. It is also the right choice for anyone cooking for children or for guests who find Andhra heat too much.
100% dried Byadgi red chilli (Capsicum annuum), stalks removed.
No artificial colour or filler.
No artificial colour or filler.
Deep mahogany colour with mild heat.
High natural oil content for a glossy finish in curries.
Shade-dried to protect natural pigment.
Blends well with hotter chilli to control colour and heat separately.
High natural oil content for a glossy finish in curries.
Shade-dried to protect natural pigment.
Blends well with hotter chilli to control colour and heat separately.
Bisi Bele Bath and sambar: one to two teaspoons per four servings.
Colour base: use two parts Byadgi to one part Guntur.
Coastal curries: add with the coconut paste rather than the tempering.
Colour base: use two parts Byadgi to one part Guntur.
Coastal curries: add with the coconut paste rather than the tempering.
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