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