Hilton Chen
The Red Sea
Red chilis drying under the sun in Bogura district, northern Bangladesh. Drying the chilis intensifies the color, flavor, and heat of this spicy vegetable. The chili farming season in Bangladesh typically lasts from November to March, and while some of the chilis are exported, most are processed for domestic consumption. Walking into a chili drying yard is an experience in and of itself. The air is pungent with the spicy aroma of chili, and after a few minutes it irritates your mucus membranes and airways and you start to cough and eyes start to water. The workers processing the chilis all have red tinged hands and feet. I don't honestly know how they endure working there all day.
The Red Sea
Red chilis drying under the sun in Bogura district, northern Bangladesh. Drying the chilis intensifies the color, flavor, and heat of this spicy vegetable. The chili farming season in Bangladesh typically lasts from November to March, and while some of the chilis are exported, most are processed for domestic consumption. Walking into a chili drying yard is an experience in and of itself. The air is pungent with the spicy aroma of chili, and after a few minutes it irritates your mucus membranes and airways and you start to cough and eyes start to water. The workers processing the chilis all have red tinged hands and feet. I don't honestly know how they endure working there all day.