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
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.