Kaddi Mirchi Chili Pepper – Organic (Capsicum annuum)

Kaddi Mirchi Chili Pepper (Capsicum annuum) it is a historic heirloom variety originating from the state of Karnataka in southern India. Belonging to the renowned Byadgi group of chillies, its name comes from the Kannada word “kaddi”, meaning “stick”, a direct reference to the shape of its fruit. The peppers are elongated, slender and straight, with skin that tends to wrinkle markedly during the drying process. At full maturity, the chillies develop a deep, intense ruby-red colour. This variety has been passed down through generations of Indian farming communities and carefully maintained in its pure form because of its economic and cultural significance in the historic spice markets of Hubli and Dharwad.

In the kitchen, Kaddi Mirchi offers a warm, earthy aromatic profile with a moderate level of heat, estimated at between 5,000 and 10,000 Scoville Heat Units. Compared with other regional varieties, it stands out for its exceptionally high concentration of natural pigments, making it an essential ingredient for giving dishes a vivid red colour without overwhelming the palate with excessive heat. Traditionally, the fruits are dried completely in the sun before being ground into powder. In the cuisine of Karnataka and the traditional cooking of Udupi, Kaddi Mirchi powder or flakes are fundamental ingredients in Bisi Bele Bath, a complete dish made with rice, lentils, vegetables and tamarind. The chilli is also widely used in sambar, meat curries and in fresh chutneys made with coconut, garlic and mustard seeds, where it adds both flavour and colour.

In the garden, the plant is medium-sized, generally reaching no more than 80 cm in height. It is exceptionally productive and tolerant of very high temperatures. Undemanding in terms of soil and irrigation, it is nevertheless sensitive to waterlogging, which must be avoided entirely.

The growing cycle is of medium duration, with the fruits reaching maturity approximately 80–90 days after emergence or transplanting.

Harvesting takes place once the fruit skin has developed its final red colour. The peppers are then exposed to the heat of the sun for curing and drying, a process that stabilises their colour, improves their storage life and concentrates the full aromatic character of this distinctive spice.