Chapata Chilli Gains National Recognition

Bringing joy to farmers this Ugadi, the unique Chapata chilli—also called Tomato chilli—from Warangal, Telangana has officially received the Geographical Indication (GI) tag. This chilli is known for its vibrant red color and mild pungency, making it a favorite for pickle makers and food processors seeking natural coloring alternatives. With this GI tag, over 20,000 farmers are expected to benefit from better pricing and increased demand.

The variety is cultivated across 3,000 hectares in Warangal, Hanmakonda, Mulugu, and Bhupalalli districts and has been grown in the region for more than 80 years.

Characteristics That Set Chapata Apart

The Chapata chilli thrives in the local soil and climate, which help retain moisture and reduce brittleness during drying. These characteristics make it ideal for processing and export. The chilli comes in three variants—Single Patti, Double Patti, and Odalu—and is harvested between February and March through two to three hand-pickings.

Due to its low labor requirements and fewer but bolder pods with weak pedicle attachment, it is also more efficient to harvest.

Warangal Chapata Chilli – Quick Snapshot

Strong Global Export Demand

According to D Raji Reddy, Vice Chancellor of Sri Konda Laxman Telangana Horticultural University, the Chapata chilli has high export potential, especially for oleoresin extraction. As several countries phase out synthetic coloring, the demand for natural alternatives like Chapata chilli has risen significantly.

Oleoresins from this chilli are in demand in the US, China, UK, Germany, and other European markets, with uses in the food, cosmetics, beverages, pharmaceuticals, and textile dye industries.

With this new recognition and rising global demand, the Warangal Chapata chilli could soon become one of India’s leading export-grade chillies.