Sarpan 102 Byadgi Chilli Seeds' variety of chilli pepper is known for its intense heat, unique flavour, and high yield. Perfect for adding a kick to your favourite dishes, these seeds are also ideal for those who enjoy making their hot sauce or chilli powder. 

 Benefits: 

• High pungency: With a Scoville Heat Unit (SHU) rating of 8,000-9,000, chillies are some of the hottest in the world. 
• Unique flavour: In addition to their heat, these chillies have a complex flavour profile that includes notes of fruit, spice, and earth. 
• High yield: You can expect to harvest a bountiful crop of chillies from your Sarpan 102 plants. 
• Suitable for irrigated and dryland farming: This versatile variety can be grown in a variety of climates. 
• Long shelf life: Once dried, Sarpan 102 chillies can be stored for up to a year. 

Key Features: 

• Plant height: 90-100 cm 
• Fruit length: 15-18 cm 
• Fruit colour: Cherry red 
• Flavor: Acidic 
• Pungency: 8,000-9,000 SHU 
• Yield: 25-30 quintals/acre dry chilli in irrigated land 
• Yield: 10-12 quintals/acre in dry land 
• Sowing season: Kharif, Rabi, Summer 
• Production period: 180-210 days 
• Spacing: Row to Row: 2.7-3 ft, Plant to Plant: 1-1.2 ft 

 Land Preparation:    

• Number of ploughings: 2-3 ploughings are generally recommended to achieve a fine tilth.   
• Depth of ploughing: The first ploughing should be deep (18-20 cm) to break the hardpan and improve drainage. Subsequent ploughings can be shallower (10-12 cm).   
• Timing: Ploughing is best done during the summer months (April-May) to allow the soil to dry and aerate.   
• Moisture content: Ideally, the soil should have moderate moisture content during ploughing. Avoid ploughing when the soil is too wet or dry.   
• After ploughing, remove all weeds, stones, and other debris from the field. This will prevent competition for resources and facilitate smooth land levelling.   
• Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water-holding capacity, and soil structure.   
• Incorporate well-decomposed farmyard manure (FYM) or compost at 15-20 tons per acre at the time of final ploughing. This improves soil fertility, water-holding capacity, and soil structure.   
• Apply a basal dose of fertilizers based on soil test recommendations. A general recommendation is 40 kg nitrogen, 60 kg phosphorus, and 40 kg potassium per acre.   

 Sowing   

• Sow Sarpan 102 Byadgi Chilli seeds in a well-drained seedbed with fertile soil.   
• Sow seeds thinly, about 2-3 cm apart.   
• Cover the seeds lightly with soil.   
• Water the seedbed regularly and keep it moist.   
• These Chilli Seedlings should emerge in 7-10 days.   

 Transplanting:    

• Transplant seedlings to the field when they are 4-5 weeks old and have 4-5 true leaves.   
• Harden off seedlings for a week before transplanting by gradually exposing them to outdoor conditions.   
• Prepare the field by tilling, levelling, and making planting holes.   
• Space the plants 45-60 cm apart in rows that are 60-75 cm apart.   
• Make sure the roots are not bent when planting.   
• Water the plants thoroughly after transplanting.    

Harvesting:   

• Sarpan 102 Byadgi Chillis are ready for harvest when they reach full colour and size.   
• Ripe Sarpan 102 Byadgi Chilli 
• Use sharp scissors or pruners to harvest the chillies.   
• Cut the stem about 1 cm above the fruit.   
• Harvest chillies regularly, as this will encourage further fruiting.   

Storage:   

• Fresh Sarpan 102 Byadgi Chilli can be stored in the refrigerator for up to 2 weeks.   
• Sarpan 102 Byadgi Chilli stored in refrigerator   
• Wash chillies gently before storing them.   
• Place Chilli in a plastic bag and remove as much air as possible.   
• Alternatively, chillies can be dried or frozen for longer storage.   

 Drying of Sarpan 102 Byadgi Chilli  :   

• Wash chillies and remove stems.   
• Slice chillies into thin strips or leave them whole.   
• Spread chillies on a clean drying rack or trays in a well-ventilated area.   
• Drying chillies   
• Turn chillies regularly to ensure even drying.   
• Chillies are dry when they are brittle and break easily.