BRIEF INTRODUCTION
Chilli (Capsicum annuum L.) is one of India’s most important spice and vegetable crops belonging to the Solanaceae family. It is grown for its pungent fruits, which are rich in vitamin A, C, and capsaicin — the compound responsible for its heat. Chilli is used both green and dry, serving as a key ingredient in culinary, pharmaceutical, and cosmetic industries. India is the largest producer, consumer, and exporter of chilli in the world, contributing about 35–40% of global production. Major chilli-growing states include Andhra Pradesh, Karnataka, Telangana, Tamil Nadu, Maharashtra, and Madhya Pradesh. In Karnataka, the important chilli-growing districts are Byadagi, Dharwad, Haveri, Ballari, Raichur, and Gadag, known especially for the Byadagi variety valued for its deep red colour and less pungency. The crop holds high economic importance due to its demand in domestic and export markets for powder, oleoresin, and pickles.
SOIL AND CLIMATE
| Soil type | pH | Temperature |
|---|---|---|
Well-drained loam soil rich in organic matter Medium to heavy textured soils Red sandy and sandy loam soils Remark: Saline and sodic soils hinder crop growth and fruit development. | Acid laterite soils of coastal areas: < 5.0 Alluvial soils of north India: > 8.0 Black cotton soils of the Deccan plateau: 6.5 | Optimum temperature range of 15- 35℃ Remark: Temperature beyond 40℃ results in poor fruit set as well as severe fruit drop. |
CHILI VARIETIES
| Variety Name | Season Suitability | Irrigated / Dry Land | Maturity (Days) | Characteristics |
|---|---|---|---|---|
Byadagi (Kaddi) | Kharif, Rabi | Dry Land | 160 | Grown in Haveri district; long, slender, deep red pods; low pungency; high oleoresin content; used in cosmetics and culinary applications. |
Byadagi (Dabbi) | Kharif, Rabi
| Dry Land | 160 | Plump, short, bright red pods; milder pungency; preferred for masala preparations; high seed content. |
Sankeshwar | Kharif, Rabi | Dry Land | 160 | Grown in Bagalkot and Bijapur; long, thick, blackish pods; mild flavor; suitable for export. |
Guntur (G-3 & G-4) | Kharif, Rabi | Dry Land | 160 | Popular in North Karnataka; long, red pods; high pungency; widely used in culinary applications. |
Arka Saanvi | Kharif, Rabi | Both | 160 | F1 hybrid; fruits are medium-sized, dark green, turning red; high yield potential; suitable for both green and dry pod harvest. |
Arka Meghana | Kharif, Rabi | Both
| 160 | CMS-based F1 hybrid; fruits are dark green, turning red; high yield potential; suitable for both green and dry pod harvest. |
Arka Harita
| Kharif, Rabi | Both | 160 | F1 hybrid; fruits are light green, turning red; resistant to powdery mildew and viruses; high yield potential. |
CO.1 | Rabi | Both | 210 | Erect, medium-tall plants; fruits are 6.0–6.5 cm long, green when unripe, turning bright red on ripening. |
CO.2 | Rabi | Both | 210 | Selection from Nambiyur local 'Gundu' type; fruits are oblong, thick, and bright red; high seed content (60%); suitable for both green and red pod harvest. |
CO.3 | Rabi | Both | 165 | Slender, dark green fruits turning deep red; low stalk/pod ratio (6.6); high oleoresin (13%) and capsaicin (0.402 mg/g); suitable for export. |