Byadagi Chilli

Byadagi chili is a famous chili variety from the town of Byadagi in the Haveri district of Karnataka, India. Known for its vibrant red color, mild heat, and rich aroma, Byadagi chili is highly prized in Indian cuisine and spice markets. Here’s a detailed overview of Byadagi chili: Characteristics Appearance: Byadagi chilies are long, wrinkled, and deep red in color. They can grow up to 12-15 cm in length.

Flavor: They have a mild heat level but are known for their rich, aromatic flavor and deep red color.

Heat Level: Relatively mild, with Scoville heat units ranging from 1,000 to 10,000.

Texture: The skin is thin and wrinkled, making it ideal for drying and grinding into powder.

Climate and Soil Requirements Climate: Byadagi chilies thrive in warm, tropical climates. They require temperatures between 20°C and 35°C for optimal growth.

Soil: They prefer well-drained, fertile loamy soil with a pH between 6.0 and 7.0. Rich organic matter in the soil enhances growth and yield. Planting Season: The best time for planting Byadagi chili is early spring (February to April) or post-monsoon (August to September).

Seed Sowing: Seeds are typically started in nurseries and transplanted when the seedlings are 4-6 weeks old. Direct sowing in the field is also practiced in some areas.

Spacing: Maintain a spacing of 45-60 cm between plants and 60-75 cm between rows to ensure adequate growth and air circulation.

Land Preparation Plowing: Prepare the field by plowing thoroughly to a fine tilth. Incorporate organic manure or compost to enrich the soil. Bed Preparation: Raised beds are recommended to improve drainage and prevent waterlogging.

Irrigation Watering: Consistent watering is crucial, especially during the flowering and fruiting stages. The soil should be kept moist but not waterlogged. Frequency: Irrigate every 5-7 days, adjusting based on soil moisture levels and weather conditions.