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Dabbi Kaddi Byadgi Red Chilli
Byadgi Red Chilli is also known as Dabbi and Kaddi.
Dabbi – Kaddi – Byadgi Red Chilli
Byadgi Red Chilli is also known as Dabbi and Kaddi.
The deep red colour, least spiciness and negligible pungency make Byadgi one of the most popular variants of red chillies. Byadgi Red Chilli Produced in haveri district of Karnataka and Guntur district of Andhra Pradesh. Byadgi is one of the highly demanded red chilly varieties in Indian and International markets.
Royal Spices procure the most demanded Byadgi Chillies right from Byadgi Market, Warangal Market and Guntur Market. We can export Byadgi – Dabbi – Kaddi as per your need in whatever quantity you require.
Byadgi Red Chilli Specifications
| Characteristics | Specifications |
| Quality | Byadgi / Dabbi / Kaddi |
| Drying Process | Sun Dried |
| Flavor | Less Spicy |
| Pungency | 8,000 To 15,000 SHU |
| Color in ASTA | 80 To 130 Maximum |
| Capsaicin Content | 0.8% To 1.3% Maximum |
| Pods with Stalks | 1% Maximum |
| Broken Chillies | 2% Maximum |
| Loose Seeds | 2% Maximum |
| Damaged and Discolored Pods | 2% Maximum |
| Foreign Material | 1% Maximum |
| Moisture | 14% Maximum |
| With Stem and Stemless | Both are Available |
Dried Byadgi Chilli Specifications
| Characteristics | Specifications |
| Quality | Teja Red Chilli (S17) |
| Drying Process | Sun Dried |
| Flavor | Medium Spicy |
| Physical Analysis | |
| Appearance/Color | Deep / Dark Red color |
| Type | With Stem/Stemless |
| Odor | Typical of Chilli |
| Taste/Flavour | Less Spicy |
| Quality | Premium |
| Length | 10 – 13 cm (Max) |
| Breath | 0.8 – 1.3 cm (Max) |
| Skin | Thiner |
| Pods with Stalks | 1.00% |
| Damaged or Discolored Pods | 2.00% |
| Broken Chillies | 2.00% |
| Loose Seeds | 1.00% |
| Drying Process | Sun Dried |
| Chemical Analysis | |
| Moisture | 14.00% |
| Ash content | 5.00% |
| Pungency | 8000 – 15000 SHU |
| Capsaicin content in % | 0.05 – 0.13 % |
| ASTA | 130 – 180 (Max) |
| Foreign Material | 1.00% |
| Microbiological analysis | |
| Total Plate Count (TPC) | 100000 cfu/gm |
| Coliform Germs | 500 cfu/gm |
| E- Coli | 10 cfu/gm |
| Yeast & Molds | 1000 cfu/gm |
| Salmonella | Absent in 25 gm |
| Bacillus Cereus | 10 cfu/gm |
| Mycotoxins | |
| Aflatoxin – B1 | 5 PPB |
| Total Aflatoxin (B1, B2, G1, G2) | 10 PPB |
| Storage Condition | |
| Temperature | Store at 10 – 15°C Temperature |
| Humidity | Store in a Dry Place |
| Self-Life | 1 Year from the date of production |
Packing 10/15/20/25 Kgs – Jute/HDPE/PP Bag or Customized
Nutritional Analysis
| NUTRIENT | Per 100 grams dry |
| Energy (Calories) | 324.00 |
| Total Fat | 5.80 g |
| Saturated Fat | 0.80 g |
| Trans Fat | 0.00 g |
| Total Omega – 3 fatty acids | 23.00 mg |
| Total Carbohydrates | 69.90 g |
| Dietary Fiber | 28.70 g |
| Sugars | 41.10 g |
| Protein | 10.60 g |
| Cholesterol | 0.00 g |
| Riboflavin | 1.20 mg |
| Niacin | 8.70 mg |
| Vitamin B6 | 0.80 mg |
| Vitamin C | 31.40 mg |
| Vitamin E | 3.10 mg |
| Choline | 84.30 mg |
| Calcium | 45.00 mg |
| Magnesium | 88.00 mg |
| Phosphorus | 159.00 mg |
| Potassium | 1870.00 mg |
| Sodium | 91.00 mg |
