People in Bangladesh's south-western districts like Khulna, Jessore, Bagerhat, Satkhira and Narail cut down the stem, roots, peel the skin and chop it into small pieces - and cook them with meat and fish, especially with mutton. It is a relatively expensive spice in Bangladesh, and the roots are usually more expensive than the stems because of their stronger aroma. The taste is similar to horseradish. It was use to make a dish hot before chili was imported from the Americas in the 16th century. Barisal, a coastal region, uses coconut in cooking. Sylhet Division Shatkora: In Bangladesh, the thick fleshy rind of the Citrus macroptera, known as shatkora, is eaten as a vegetable. It has a unique taste and aroma. The thick rind is cut into small pieces and cooked (either green or ripe) in beef, mutton, and fish curries. Curries cooked with and beef or mutton is now served in many Bangladeshi/Indian restaurants in the UK. A beef shatkora dish cooked by local chefs in Sylhet, Bangladesh (where the originates from) is featured in the British celebrity chef Rick Stein's cookery programme Rick Stein's Far Eastern Odyssey (Episode 6), which was broadcast by the BBC on 20 August 2009. Seven-colour tea or seven-layer tea is a well-known hot beverage in Bangladesh. Romesh Ram Gour invented the seven-layer tea after discovering that different tea leaves have different densities. Each layer contrasts in colour and distinct taste, from syrupy sweet to spicy cloves. The result is an alternating dark/light band pattern throughout the drink giving the tea its name. Biroin Bhat is one type of glutinous rice popular in Sylhet region. There is a special type of red-and-white sticky aromatic Biroin Rice is found only in the Sylhet region. This aromatic biroin chaul is cooked and eaten with fried fish, meat or kebab, khirshah rasmalai, date molasses etc. Biroin Chal is an organic rice cultivated in the highland of Sylhet and Chottogram. It is the main ingredients for Chunga Pitha, a traditional rice cake in the Sylhet region. Hutki,: Different types of fish curries is available in Sylheti cuisine. Fish is eaten both curry and fried. Dried and fermented fish called Hutki, and Hatkora, a bitter and fragrant citrus fruit are used for cooking curries. Even the extremely hot Naga Morich is used with broths. The most savored local cuisines include Hidol or fermented fish chutney, Hutki Shira or dried