The Byadgi chili is a mildly hot Indian variety prized for its deep red color and sweet, aromatic flavor rather than intense heat. Grown primarily in Karnataka's Haveri district, it features wrinkled pods and negligible capsaicin, making it ideal for coloring South Indian dishes.

Byadgi chilies, also known as Byadagi or Kaddi Byadgi, are a Capsicum annuum cultivar named after the town of Byadgi in Karnataka's Haveri district. They come in two main types: the shorter, plumper dabbi variety favored for its superior color and flavor in masalas, and the longer, more wrinkled kaddi type. The pods grow 10-15 cm long and about 1.5 cm wide, maturing from green to a rich, deep red with thin, heavily wrinkled skin when dried. Heat levels range from 5,000 to 15,000 Scoville Heat Units, placing them in the medium category with low pungency due to negligible capsaicin content. Flavor is distinctly sweet and aromatic with earthy, slightly smoky notes, complemented by an exceptionally high ASTA color value of around 157, which gives vibrant red hues to curries, chutneys, and spice blends without overpowering heat. In South Indian cuisine, especially Udupi and Karnataka preparations, Byadgi chilies are essential in sambar, bisi bele bath, rasam, and meat dishes for both color and subtle warmth. They are also ground into powders for commercial masalas and used for oleoresin extraction in food coloring and even cosmetics. The plants thrive in warm climates, reaching 60-100 cm in height, with flowering around 40 days after transplant and harvest from January to May. A Geographical Indication (GI) tag protects the variety since 2011.