Byadgi Chilli Powder

About

What it is and where it shows up.

Byadgi chilli powder is ground dried fruit of Capsicum annuum var. Byadgi, a cultivar grown primarily in the Haveri and Dharwad districts of Karnataka, India, prized for its deep red colour, mild-to-moderate heat, and high oleoresin content. It is used as a natural food colourant and flavouring in Indian cooking and in the food industry as a source of natural red pigment (capsanthin).

Safety summary

The regulatory and scientific consensus.

Chilli powder from Capsicum annuum is generally recognised as safe for the general adult population; its bioactive compounds (capsaicin, capsanthin, vitamins A and C) confer antioxidant and anti-inflammatory benefits at culinary doses. High-dose capsaicin can irritate the gastrointestinal mucosa, and individuals with irritable bowel syndrome or existing gastric ulcers may experience exacerbation. Adulteration of chilli powder with unauthorised synthetic dyes (e.g., Sudan dyes, Rhodamine B) and aflatoxin contamination during improper storage are the principal food-safety risks associated with this commodity class, not the spice itself.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSSAI (Food Safety and Standards Authority of India) (India)	Restricted	FSSAI FSMS Guidance Document (2018) for spice processors mandates Good Handling Practices (GHP/GMP) to control microbial hazards including Salmonella and pathogenic E. coli; mycotoxin testing required under FSS (Contaminants, Toxins and Residues) Regulations, 2011. Adulteration with synthetic dyes is prohibited.source
EFSA (European Food Safety Authority) (European Union)	Approved	Chilli/pepper permitted as a spice under EU food law. Aflatoxin B1 maximum limit (ML) set at 5 µg/kg and total aflatoxins at 10 µg/kg in spices including chilli and peppers. Unauthorised synthetic colour additives (e.g., Sudan dyes, E160b annatto when undeclared) in chilli powder are subject to RASFF notifications and are prohibited.source
FDA (Food and Drug Administration) (United States)	Approved	Capsicum/chilli is classified as GRAS (21 CFR Part 182) as a spice and natural flavour. FDA Risk Profile on Pathogens and Filth in Spices applies FSMA cGMP and preventive controls requirements to chilli and dried peppers. Ethoxyquin permitted at 100 ppm as antioxidant for colour preservation in chilli powder (21 CFR 172.140). Defect Action Levels (filth) apply under FDA's Macroanalytical Procedures Manual.source

Who should approach with care

Whose guidance would steer them away.

Ibs — Capsaicin stimulates TRPV1 receptors in the gut and can exacerbate abdominal pain, diarrhoea, and urgency in individuals with irritable bowel syndrome, as noted in reviews of chilli's GI effects.

Ibd — High capsaicin intake may aggravate mucosal irritation in individuals with inflammatory bowel disease; clinical guidance recommends limiting pungent spices during active flares.

Infants — Chilli powder is not appropriate for infants and young children due to gastrointestinal irritation from capsaicin; FSSAI and general paediatric dietary guidance exclude pungent spices from infant foods.

Pregnancy — Large amounts of hot chilli may aggravate pregnancy-associated heartburn and gastroesophageal reflux; moderate culinary use is generally considered safe but high intake is discouraged.

Gout — No direct evidence of gout exacerbation, but heavily spiced foods can trigger GI distress that complicates medication adherence; individuals on gout medications should consult a doctor about dietary spice intake.

Research citations

The sources behind this verdict.

1PubMed. Exploring the nutritional values, volatile compounds, health benefits, and potential food products of chilli (Capsicum annuum): A comprehensive review, 2025. pubmed.ncbi.nlm.nih.gov
2PubMed. Post-harvest profile, processing and value addition of dried red chillies (Capsicum annuum L.) - PMC, 2023. pmc.ncbi.nlm.nih.gov
3PubMed. Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art - PMC, 2023. pmc.ncbi.nlm.nih.gov
4FSSAI. Guidance Document: Food Safety Management System (FSMS) for Spice Processors, 2018. fssai.gov.in
5PubMed. Phytochemistry and gastrointestinal benefits of the medicinal spice, Capsicum annuum L. (Chilli): a review, 2016. pubmed.ncbi.nlm.nih.gov
6FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.9: Salt, Spices, Condiments and Related Products, 2011.

Independently researched6 citations