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