Byadgi Kuti Mirch refers to coarsely ground Byadgi chillies, a distinct preparation that retains more texture and a rustic feel compared to fine powder. It originates from the Byadgi chilli variety, primarily grown in Karnataka, India.

This coarse chilli offers the same beautiful deep red colour and mild heat as its powdered counterpart, but with an added textural dimension. It's excellent for garnishing and when a more pronounced chilli presence is desired in vegetarian tempering or spice blends.

• Rustic Texture: Coarsely ground to add textural interest and a traditional, rustic feel to your vegetarian recipes.
• Vibrant Colour: Imparts a beautiful, deep red colour to your dishes, enhancing visual appeal without excessive heat.
• Premium Quality: Sourced from authentic Byadgi chillies, ensuring superior colour, aroma, and a clean, pure flavour profile.
• 100% Vegetarian: A pure, plant-based spice, guaranteed free from any animal-derived ingredients, suitable for all vegetarian and vegan diets.
• Clean Label Promise: Absolutely No MSG, No Preservatives, and No Artificial Colours for a healthier and purer spice experience.
• Globally Certified: FSSAI, USFDA, ISO 22000, HACCP & Halal Certified, affirming international quality and safety standards.

Heat: Mild (Scoville units typically range from 5,000 to 15,000 SHU)

Aroma: Fruity, earthy, with a distinctive underlying sweetness

Taste: Mild, slightly sweet, and fruity with notes of:

• Rich, deep red colour
• Gentle, warming spiciness
• Earthy sweetness
• Subtle fruity tang

• Premium Grade Byadgi Kuti Mirch (Coarse Chilli Powder).
• 100% Pure, Single-Ingredient Spice for colour, mild heat & texture.
• No MSG, No Preservatives, No Artificial Colours.
• Manufactured in Mumbai, Maharashtra, India.
• FSSAI, USFDA, ISO 22000, HACCP & Halal Certified.
• Trusted brand, exported to 30+ countries.

• Home cooks making traditional South Indian vegetarian recipes requiring coarse chilli.
• Those looking to add texture and vibrant colour to their vegetarian curries and gravies.
• Garnishing dal, sambar, or roasted vegetables for a professional finish.
• Preparing spicy vegetarian chutneys, pickles, and dry masalas.
• Experimenting with different chilli textures in global vegetarian cuisine.

• As a tempering spice for dal tadka, sambar, or other lentil preparations.
• Adding texture and colour to vegetable curries like aloo gobi or mix veg.
• Garnishing spicy paneer starters or tofu stir-fries.
• Incorporating into homemade vegetarian spice blends for robust flavour.
• Making fiery dips and sauces where visible chilli flakes are desired.

Use Byadgi Kuti Mirch where both colour and a subtle textural presence of chilli are desired. Toast lightly in oil or ghee to enhance its aroma before adding to dishes.