A) Richter Pepper Scale (RPS) B) Celsius Heat Index (CHI) C) Scoville Heat Units (SHU) D) Boltzmann Temperature (BT)
A) Ghost Pepper B) Habanero C) Bell Pepper D) Jalapeño
A) Capsicum baccatum B) Capsicum frutescens C) Capsicum annuum D) Capsicum chinense
A) Capsicum annuum B) Capsicum chinense C) Capsicum frutescens D) Capsicum baccatum
A) Distinct bonnet shape B) Long, slender shape C) Wrinkled skin D) Very small size
A) Poblano B) Banana Pepper C) Serrano D) Chipotle
A) Fresno B) Pimiento C) Cayenne D) Thai Chili
A) Perfectly round shape B) Wrinkled, bumpy skin C) Very long and thin shape D) Smooth, shiny skin
A) Capsicum baccatum B) Capsicum chinense C) Capsicum annuum D) Capsicum frutescens
A) Orange B) Purple C) Yellow D) Red
A) Bell-shaped B) Cylindrical and tapering C) Bonnet-shaped D) Round and plump
A) Bell Pepper B) Jalapeno C) Serrano D) Habanero
A) Cayenne B) Bird's Eye Chili C) Poblano D) Serrano
A) A pointed tail B) Bright yellow color C) Perfectly smooth skin D) Miniature size
A) Bell Pepper B) Pimiento C) Poblano D) Thai Chili
A) Jalapeno B) Bell Pepper C) Cayenne D) Serrano
A) Gloves B) Mask C) Sunglasses D) Apron
A) 2,500 - 8,000 B) 0 - 100 C) 100,000 - 350,000 D) 1,000,000+
A) Hybrid B) Clone C) Mutation D) Variant
A) Bell pepper B) Jalapeno C) Cayenne D) Serrano
A) Hot B) Mild C) Medium D) Extremely Hot
A) Ghost Pepper B) Serrano C) Habanero D) Anaheim Pepper
A) Capsicum frutescens B) Capsicum chinense C) Capsicum baccatum D) Capsicum annuum
A) Jalapeno B) Poblano C) Habanero D) Serrano
A) Low water content B) Thick skin C) They are specially cultivated D) High concentration of capsaicin
A) Thailand B) India C) Peru D) Mexico |