A) Size of chili peppers B) Color of chili peppers C) Weight of chili peppers D) Heat level of chili peppers
A) Solanaceae B) Brassicaceae C) Fabaceae D) Rosaceae
A) Capsicum annuum B) Capsicum baccatum C) Capsicum chinense D) Capsicum frutescens
A) High heat levels B) Bell shape C) Mild flavor D) Small size
A) Habanero B) Jalapeño C) Serrano D) Poblano
A) Cayenne B) Poblano C) Thai Chili D) Scotch Bonnet
A) 5,000 SHU B) 50,000 SHU C) 0 SHU D) 500,000 SHU
A) Cayenne B) Shishito C) Anaheim D) Banana Pepper
A) 1,000,000 - 2,000,000 SHU B) 50,000 - 100,000 SHU C) 0 - 100 SHU D) 2,500 - 8,000 SHU
A) Fresno B) Piquillo C) Chipotle D) Serrano
A) Capsicum frutescens B) Capsicum chinense C) Capsicum annuum D) Capsicum baccatum
A) Cherry Pepper B) Ancho C) Poblano D) Thai Chili
A) Peter Pepper B) Birds Eye Chili C) Ghost Pepper D) Aji Amarillo
A) Habanero B) Shishito C) Bonnet Pepper D) Serrano
A) Jalapeno B) Serrano C) Bird's Eye D) Banana Pepper
A) Color of the stem B) Shape and size C) Smell D) Texture of the leaves
A) Serrano B) Jalapeno C) Carolina Reaper D) Piquillo
A) Ancho B) Birds Eye Chili C) Guajillo D) Pepperoncini
A) Lycopene B) Beta-carotene C) Capsaicin D) Chlorophyll
A) Making sauces and pastes B) Eating raw C) Pickling D) Stuffing
A) Habanero B) Shishito C) Carolina Reaper D) Serrano
A) 800,000 - 1,000,000+ SHU B) 100 - 500 SHU C) 5,000 - 10,000 SHU D) 50,000 - 70,000 SHU
A) Size and shape B) Plant species C) Soil pH D) Heat level
A) Chilieses B) Chilies C) Chili's D) Chilis
A) Cold and shady B) Dry and windy C) Warm and sunny D) Damp and humid
A) Ancho B) Poblano C) Serrano D) Habanero
A) Point upward on the plant B) Are unusually small C) Grow in clusters D) Hang downwards on the plant
A) Sun-drying B) Air-drying C) Oven-drying D) Smoking over wood
A) Poblano B) Guajillo C) Fresno D) Ancho |