Warangal Chapata chilli gets GI tag
It can help farmers tap export opportunity and benefit from additional income
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This Ugadi, there some sweet news for Warangal farmerse growing hot chillis. Called Chapata chilli, or tomato chilli, this unique variety has got the Geographical Indication (GI) tag. As many as 20,000 farmers growing the niche variety are expected to benefit from this development through additional income.
Known for its brilliant red colour and negligible pungency in taste, this chilli variety is a hot favourite of pickle makers. It is also ideal for use as a natural colouring agent in food and beverages, replacing synthetic dyes.
Grown on about 3,000 hectares in some villages in Warangal, Hanmakonda, Mulugu, and Bhupalalli districts, this variety has three variants – single Patti, double Patti and Odalu. Also known as “Tomato Chilli” for its shape and colour, this chilli has been grown in the region for over 80 years. The aggregate output is about 11,000 tonnes.
The Thimmampet Chilli Farmer Producer Company Limited and Sri Konda Laxman Telangana Horticultural University (SKLTGHU) received communication from the GI Registry, the Government of India, on being accorded the GI recognition.
Key attributes
The local soil and climate play a crucial role in determining the quality of the chillies. These conditions ensure that the pods have good moisture retention and low brittleness when dried, making them suitable for export and processing.
Warangal Chapata chilli is harvested from February to March, when the pods are fully ripened and 60-70 per cent withered on
2025-04-19
By
ANUSHKA TRIPATHI
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