There are fame around the world in the lavish luxury of Bengalis. Consumption of cooked cuisine in combination with the variety of spices, it does not take time to conquer any human mind. The rate at which Asian people use spices on our daily food list is not noticeable in other countries of the world. And there is no substitute for spicy food to make it tasty and delicious. Likewise, I will present today the description of a spicy variety and its use is well-received in the house of the Bengali people. It will be wrong to say the onion is only spice. Because onions are spices and vegetables too. Onion with rice, raw onions on the salad, raw gooseberry in Jhalmuri, potato, and brinjal flour, and its use in dried fare is very much appreciated. The use of betel paste as a spice, makes the butter a delicious and rosy way.
Onion is an important and essential spice. Vitamin A is more in its leaf. In addition, vitamin C and calcium rich on onion leaves and data. The onion meal is also fast palmer and it is not a combination of it.
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Major onion production areas of Bangladesh are in greater quantity of onion production in the Faridpur region of Chittagong, Comilla, Noakhali, Sylhet, Dhaka, Manikganj, Faridpur, Jamalpur, Mymensingh, Barisal, Jessore, Kushtia, Rajshahi and Rangpur.
Farming method: Sandy-loam soil is good for onion cultivation, but the pH value is 5.5 to 6.5. For the cultivation of this crop, it is necessary to keep the soil very tidy with frequent cultivation. Onion is well-fertilized with good organic matter.
Taherpuri, Bari onion-1 (Tahrpuri), Bari onion-2 (Rabi season), Bari onion -3 (Kharif season) (a) Local varieties (b) Faridpuri
Seeds produce seedlings and they have to plant in the seed field. Salkkand can be planted. Onion seedlings are cultivated on seeds by sowing the seeds.
