From the fertile plains of Raichur, Karnataka, comes the famed Byadgi chilli, celebrated for its deep red hue, gentle heat, and rich aroma. The name “Byadgi” refers to two distinct varieties: Dabbi and Kaddi. The plump Dabbi, with its pocket-like pods, is sun-dried to reveal an oily crimson sheen and a smoky sweetness, lending curries their velvety red colour without overwhelming spice. By contrast, the slender Kaddi, easier to cultivate and more widely sold, but far less colour.
