Chili is one of the most important spice and vegetable crops grown in Bangladesh and in many other parts of the world. It is scientifically known as Capsicum annuum for many common cultivated varieties, although several other Capsicum species are also grown. Chili is valued mainly for its characteristic hot and pungent taste, attractive color, pleasant aroma, and nutritional properties. In Bangladesh, chili is used almost every day in household cooking, restaurants, food processing, pickles, sauces, chutneys, dried spice products, and many traditional dishes.
