The Byadagi Chilli, also famously known as Bedgi Mirchi. Byadgi, a town in Haveri district of Karnataka is known for its highly famed Red Chilies that adds Deep red colour naturally to your recipes. The Chilies have been a secret ingredient in the traditional south Indian Sambar for Centuries.
Byadagi Chilli Whole
Additional information
| State | Karnataka |
|---|---|
| Geographical Region | Dharwad, Haveri and Gadag Districts |
| GI Status Awarded | 2010 – 2011 |
| G.I. No | 147 |
Byadgi Red Chilly in India.
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Origin and Distribution
Chilly is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries including India. It was first introduced in India by Portuguese towards the end of 15th Century. Now it is grown all over the world except in colder parts.
Uses
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in curry powder and in seasonings. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce. Paprika, Bydagi chilly, Warangal chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a ‘natural plant colour’. As a medicine it is used as an counter irritant in Lumbago, Neuralgia, and Rheumatic disorders. Capsicum has a tonic and carminative action. Taken inordinately it may cause gastro-enteritis. The enzyme isolated from chilly is used in the treatment of certain type of cancers. Oleoresin capsicum is used in pain balms and vaporubs. Dehydrated green chilly is a good source of vitamin ‘c’.
Byadagi red chili, or byadagi, is one of refers to a specific type of chili pepper cultivated in region of India. Here’s an overview of byadagi, red chili:
- Origin and Description: byadagi red chili peppers are known for their vibrant red color and moderate heat level. They are slender in shape and usually about 5-7 cm in length. The peppers are dried and then ground into a fine powder.
- Flavor and Heat: byadagi red chili powder is prized for its bright red color and mild to moderate heat. It has a fruity, slightly smoky flavor with less intense heat compared to other chili varieties like cayenne.
BYADAGI red Chilli
Dried BYADAGI red chilies not only known for its hotness and aroma but also known for the rich culinary history. Spices of Kashmir is the soul of the valley of royal cuisines, which adds color, flavor, aroma, and taste. Kashmir origin red chilies are procured directly from the farms of Kashmir processed, then refined under proper supervision at every step and finally packed into a decent packing. The rich aroma of this BYADAGI spice intensify the richness of the dish. As they say, you first eat with your eyes and nose and then with your mouth and tongue, BYADAGI Mirch makes any dish qualified for such divine food experience. Kashmir origin red chilies are additionally a decent supply of beneficial minerals.
Buy Premium BYADAGI Chili Powder to Enjoy Authentic Flavors At BYADAGI Origin
BYADAGI Chili, with its bright red color and moderate heat, is used to enhance the flavor of many different foods. We at, BYADAGI Origin are pleased to provide you with authentic, high-quality BYADAGI Chili. Each of our chilies is hand-picked before being dried and pounded to a fine powder for optimal flavor and freshness. Our BYADAGI Chili is 100% natural, with no added ingredients or dyes, since we value purity and authenticity.
In addition, our BYADAGI Chili has a special blend of heat and flavor that makes it stand out. Its heat level is on the low to medium side, so you can enjoy its powerful flavor without getting burned out. The vibrant color of the chilies makes them a desirable ingredient for both cooking and garnishing. Let’s add the distinctive flavor and eye-catching hue that only our BYADAGI Chili can offer to your meals.
How do we store BYADAGI Dried Red Chillies?
BYADAGI red chillies if kept properly, can be preserved for many months. Commonly BYADAGI red chilli paste or powder are formed for its long lasting use are refrigerated. They are to be stored in air-tight container however they should be away from the moisture and air exposures.
How or where can we use BYADAGI Dried Red Chillies?
One or two tsp of BYADAGI red chillies can be added to recipes for flavour and colour.
Also can be added to any marination.
The whole chillies are used to temper the warm oil with other whole spices.
The chillies are broken or chopped then sprinkle to stir-fries and curries.
Sometimes the BYADAGI chillies are soaked whole in warm water and grind it into paste for an even brighter red colour and flavouful heat to the dish.
What are benefits the of BYADAGI Dried Red Chillies?
There is no doubt that species are not only vital source of flavors but also good source of nutrients, likewise BYADAGI dried Chillies not only enrich flavor and color to the dish but also add nutrients.
BYADAGI Dried Red Chillies are good source of Minerals
Now-a-days mineral deficiency has become a problem, this spice can increase the number of minerals to an individual as they are essential source of iron, potassium, copper, and manganese.
BYADAGI Dried Red Chillies are good source of Vitamins
Dried BYADAGI red Chillies are also good source of vitamin C and undoubtedly it will be beneficial for the growth, development and repair of all body tissues and improves body functions, including formation of collagen, absorption of iron, the proper functioning of the immune system, wound healing, and the maintenance of cartilage, bones, and teeth. It also helps in building stronger immunity. It is also rich in the vitamin B complex, which is beneficial for the nervous system and maintains energy levels.
BYADAGI Dried Red Chillies are good for digestion
BYADAGI Chilli powder reduces harmful bacteria in your gut as it is a natural detoxifying agent. It also secretes gastric juices which accelerates digestion and relieve issues like constipation and gas. These all property leads to good intestinal health.
Byadagi Chilli: A Taste of India
Introducing Byadagi Chilli, a culinary gem from the heart of Karnataka, India.
Renowned for its unique blend of flavor, aroma, and color, Byadagi Chilli is a staple ingredient in Indian cuisine. Grown in the fertile lands of the Byadagi region, these chili peppers are prized for their mild heat, deep red hue, and distinct aroma.
Key Features:
- Mild Heat: Perfect for those who enjoy the flavor of chili without the intense heat.
- Deep Red Color: Adds a vibrant touch to your dishes, both visually and flavor-wise.
- Distinct Aroma: Infuses your food with a subtle, earthy fragrance.
- Versatility: Can be used in a variety of dishes, from curries and chutneys to pickles and masalas.
- Geographical Indication (GI) Tag: Protected by a GI tag, ensuring its authenticity and quality.
Uses in Cuisine:
- Masalas: A key ingredient in many Indian spice blends.
- Curries: Adds depth and complexity to your favorite curry dishes.
- Chutneys: Creates a balance of sweet, sour, and spicy flavors.
- Pickles: Provides a tangy and spicy kick.
- Oleoresin: Used in the food industry for its color and flavor properties.
Experience the unique taste of Byadagi Chilli and elevate your culinary creations.
BYADAGI Dried Red Chillies are good source of Antioxidants
Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures. BYADAGI dried red chillies are a good source of various antioxidants and which control and convert the active free radicals in the blood.
Recipe of Marchwangan Mutton Korma using BYADAGI Dried Red Chillies
Marchwangan Mutton Korma is one of the famous dish of BYADAGI cuisine. The BYADAGI dried red chillies in native language is called “marchwangan” and as the name suggests its made from BYADAGI dried red chillies.
BYADAGI Dried Red Chillies Receipe Ingredients
1kg lamb/mutton with fat
2 green cardamoms
2 black cardamoms
1 big cinnamon
2 cloves
1/2 tsp turmeric
1 tsp fennel seed powder
1/2 tsp dry ginger powder
3 tsp BYADAGI dried red chillies (soaked overnight in water and then turned into paste)
1 pinch of saffron
1 small cup ghee
1/3 cup brown onion paste
Salt as per taste
1tbpsp garlic paste
1/2 cup curd
BYADAGI Dried Red Chillies Cooking Method
Wash mutton well and let it dry. Then in a pot add in ghee and after heating add in cardamon, cinnamon and cloves.Once atoma is released add in mutton. For some minutes fry mutton until it is browned. Add in whisked curd and stir well.
Take BYADAGI dried red chillies/ marchwangan paste and put saffron strands to it. Immediately add in brown onion paste garlic paste, salt, turmeric, ginger and fennel seed powder once mutton turned brown.
Give it a quick mix and add in little water that spices doesn’t burn. Add in half red chilly mixture and give good stir keeping flame on low then add in remaining red chilly mixture after few seconds followed by a good stir.
Once the oil layer is visible add in 2 cups water and let it boil for 5 minutes and then keep in simmer until mutton is cooked, tender and gravy has thickened up a bit . Marchwangan korma cooked from BYADAGI dried red chillies is ready.
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