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