About
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
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
| 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
Research citations
- 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.
