Kashmiri-Byadgi Red Chili Powder

Kashmiri-Byadgi Red Chili: Kashmiri Red Chili originates from the state of Kashmir. Due to its deep red color and low Scoville level. Byadgi Red Chili is a variety of chili mainly grown in the Indian state of Karnataka. It is named after the town of Byadgi which is located in the Haveri district of Karnataka. Byadgi chili come in two types dabbi and kaddi. Byadgi dabbi, which is small and plump, is more popular for its color, flavor and taste. Though it has more seeds, it is less spicy compared to the kaddi variety. Generally Kashmiri- Byadgi used more for its color than its spiciness in recipes & curry’s in India. Majority of the restaurant industry in India use Kashmiri-Byadgi chilis or its powdered form. It is used in various non-vegetarian dishes such as tandoori chicken and snacks such as tiger prawns. It is also used in pickles and chutneys. It is used in food like pav bhaji, missal pav for color.