Chili

Chili

Scientific name: Capsicum spp.

Bangla/Local name: Morich

Taxonomic Position According to Cronquist (1988)

Kingdom                     :Plantae

Division                       :Magnoliophyta

Class                            :Magnoliopsida

Subclass                      :Asterdae

Order                           :Solanales

Family                          : Solanaceae

Genus                           :Capsicum

Species                          : C. frutescence, C. annum

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Table 1. Chili (Capsicum frutescence L.) varieties developed by BARI, Joydebpur and BINA, Mymensingh, Bangladesh

Sl. No. Name of Variety Developed by Year of Release Growing Season Yield

(t/ha)

1 BARI  Morich-1 HRC 2001 Kharif 1 10-12
2 BARI  Morich-2 SRC 2013 Kharif 1 20-22
3 Binamorich-1 BINA 2018 Kharif 30-35

Table 2. Sweet pepper (Capsicum annum) varieties developed by BARI

 

Serial Number Name of variety Developed by Growing season Average yield

(t ha-1)

1 BARI Mistimorich 1 HRC, BARI Rabi 14-16

Economic Importance

Fruit are used as spice, most commonly consumed in Bangladesh.

The chili pepper (also chile pepper or chilli pepper) is the fruit of plants from the genus Capsicum.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.

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