A) Lycopersicon B) Solanum C) Capsicum D) Piper
A) Flower color only B) Root depth C) Fruit morphology D) Leaf shape
A) Capsicum chinense B) Capsicum baccatum C) Capsicum frutescens D) Capsicum annuum
A) Capsaicin B) Capsanthin C) Anthocyanin D) Lycopene
A) Weight of chili peppers B) Color of chili peppers C) Pungency of chili peppers D) Size of chili peppers
A) Jalapeño B) Aji Amarillo C) Habanero D) Scotch Bonnet
A) Capsicum chinense B) Capsicum frutescens C) Capsicum baccatum D) Capsicum annuum
A) Capsicum annuum B) Capsicum frutescens C) Capsicum baccatum D) Capsicum chinense
A) Capsicum frutescens B) Capsicum annuum C) Capsicum baccatum D) Capsicum chinense
A) Heat level B) Plant size C) Fruit shape D) Soil pH
A) Seeds B) Skin C) Placenta D) Stem
A) Capsicum annuum B) Capsicum chinense C) Capsicum pubescens D) Capsicum frutescens
A) 0 SHU B) 50,000-100,000 SHU C) 1,000-2,500 SHU D) 2,000,000+ SHU
A) 0 SHU B) 100,000 - 350,000 SHU C) 2,000,000+ SHU D) 1,000-2,500 SHU
A) Serrano B) Habanero C) Bell Pepper D) Chipotle
A) Cooking at high temperatures B) Removing the seeds and placenta C) Adding salt D) Adding more chili powder
A) Erect B) Decumbent C) Prostrate D) Rhizomatous
A) Berry B) Pome C) Hesperidium D) Drupe
A) Bird's Eye Chili B) Poblano C) Anaheim D) Banana Pepper
A) Yellow B) Red C) Green D) Orange
A) Bell Pepper B) Pimiento C) Jalapeno D) Cayenne
A) Europe B) South America C) Asia D) Africa
A) Pollination using only insects B) Pollination between different plants C) Pollination without seeds D) Pollination within the same flower
A) Water more frequently B) Plant in the shade C) Isolate plants D) Add fertilizer
A) The level of perceived heat B) The size of the fruit C) The sweetness of the fruit D) The acidity of the fruit
A) By market price B) By Scoville Heat Units (SHU) C) By fruit shape D) By species
A) Stem thickness B) Anther color C) Root depth D) Leaf size
A) Lycopene B) Capsaicin C) Beta-carotene D) Capsanthin |