Byadgi Hot Pepper Seeds

Biyadgi
Scoville Heat Units (SHU): 5,000–15,000 SHU (dabbi type is milder, kaddi is hotter, up to 50,000–100,000 SHU in dried commercial lines)
Flavour Profile: Sweet and aromatic, with deep red colour and gentle warmth; much prized for Indian cuisine, especially South Indian sambar, masala, and as a natural colouring agent. Used as a paprika replacement for added heat.
Origin: Karnataka, India; named after Byadgi town.
Species: Capsicum Annuum.
Plant Description: Two main morphotypes—dabbi (small, wrinkled, plump; colour-forward, low heat) and kaddi (thin, long, gnarled; hotter); up to 5in long, typically grown for drying, commercial use, and spice. GI-protected.