Dry chilli whole 2400grms 3 types dry chillies

Description

Net weight: byadgi 800grm ,spicy 800grms,guntur chilli 800grm (total 2400grms) Usage: best before 3 months from date of packaging Direction: byadagi red chilli goes good as both whole and powdered spice, for both veg and non-veg dishes, preparing pickles and chutney Direction: goes good as both whole and powdered spice, for both veg and non-veg dishes, preparing pickles and chutney Direction: goes good as both whole and powdered spice, for both veg and non-veg dishes, preparing pickles and chutney Byadagi Mirchi is a famous variety of chili pepper grown in the Byadgi town of Haveri district, in the state of Karnataka, India. Its especially well-known for its deep red color, wrinkled appearance, and mild pungency, making it highly sought after in both culinary and cosmetic industries. Key Features of Byadagi Mirchi: Feature Description Color Deep, rich red Pungency Mild to medium (less spicy than Guntur chili) Skin Wrinkled and long Heat Level Around 8,000 to 15,000 Scoville Heat Units (SHU) Primary Use Used for natural coloring in curries, pickles, and spice mixes Oil Content High in oleoresin, which is used in cosmetics and food processing Geographical Tag Has a GI tag (Geographical Indication) for its uniqueness and origin Culinary Uses: Adds vibrant red color to Indian curries without too much heat. Used in Karnataka cuisine, especially in Udupi and Mangalorean dishes. Dried and ground into chili powder. Used in tadka (tempering) and masalas. Fun Fact: There are two main types of Byadagi chillies: 1. Dabbi smaller, highly wrinkled, and rich in color. 2. Kaddi longer and less wrinkled, with slightly higher pungency. Would you like to know how to use Byadagi mirchi in recipes or where to buy it?

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