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