Byadgi chilli powder
Karnataka's colour chilli: wrinkled, dark crimson pods with very high ASTA and gentle heat.
Deep crimson, very high depth
About Byadgi
Byadgi (also written Byadagi) comes from the Haveri, Dharwad and Gadag districts of Karnataka and is protected by a geographical indication (GI application 129, registered 2011). The wrinkled, deep-crimson pods carry very little pungency and a very high colour value, which is why Byadgi is the base of most natural red food colours and paprika-type oleoresin from India. We source Kaddi (slender, 150 to 160 ASTA typical) and Dabbi (plumper, 180 to 200 ASTA) grades and grind to order.
Best for
Typical destinations
USA, Germany, Spain, Japan, UAE, Australia.
Crop and availability
Harvest December to March.
In pictures
| Product | Byadgi chilli powder |
|---|---|
| Composition | 100% dried red chilli. No salt, oil, starch, anti-caking agent, colour or flavouring |
| Origin | Haveri, Dharwad and Gadag districts, Karnataka, India (Byadagi chilli, GI application 129) |
| Pungency | 8,000 to 15,000 SHU (HPLC, ASTA 21.3) |
| Colour value | 150 to 200 ASTA (ASTA 20.1) |
| Capsaicin | below 0.05 percent (negligible) |
| Moisture | Below 10% at packing |
| Mesh | 40, 60 or 80 mesh as specified |
| Total ash | Below 8% |
| Acid-insoluble ash | Below 1.25% |
| Sudan dyes I to IV | Not detected (LC-MS/MS) |
| Aflatoxin | B1 below 5 µg/kg, total below 10 µg/kg |
| Salmonella | Absent in 25 g after treatment |
| Pesticide residues | To EU MRLs or US tolerances, multi-residue screen on request |
| HS code | 0904.22 |
| Shelf life | 24 months in sealed export packing, cool and dry |
Sun-dried, untreated
Extraction and industrial buyers who run their own kill step, and markets without a microbial-reduction requirement.
Traditional open-yard sun drying on raised tarpaulin, followed by machine cleaning and destoning.Steam sterilised
European Union, United Kingdom, Switzerland and any buyer who does not accept ethylene oxide.
Saturated-steam treatment at a validated external facility, with cooling and packing under controlled conditions and a treatment certificate per lot. ETO is not permitted for food in the EU, so steam is our default for European orders.ETO treated
USA and other markets where ethylene oxide fumigation of spices is permitted.
Ethylene oxide treatment at an approved facility with residue testing on request. Not offered for EU or UK shipments.
25 kg PP woven bag with food-grade LDPE liner
Our standard export pack for powder and flakes.
25 kg multiwall paper bag with LDPE liner
Preferred by many EU and US buyers for palletised handling.
50 kg PP woven bag with liner
For bulk industrial buyers of powder and whole pods.
500 to 1,000 kg jumbo bag (FIBC) with liner
For extraction plants and large grinders.
10 kg or 20 kg export bags with sealed inner liner
Smaller consignments and distributors; same liner and outer bag as the 25 kg pack.
Private-label retail packs, 100 g to 1 kg
Pouches or jars with your artwork, packed under FSSAI licence.
Minimum order 2,000 kg per product for powder and flakes; one 20 ft container for whole pods. Trial orders below MOQ are considered for new buyers alongside a sample programme.
- Commercial invoice and packing list
- Bill of lading
- Certificate of origin
- Phytosanitary certificate, when the importing country requires it
- Batch certificate of analysis (NABL-accredited laboratory)
- Steam sterilisation or ETO treatment certificate
- Export Inspection Council health certificate with Spices Board analytical report (mandatory for chilli to the EU since 2016)
- Ethylene oxide test report for EU and UK lots
- Fumigation certificate, when required
- Sudan-dye-free, allergen and non-GMO declarations
- Insurance certificate for CIF shipments