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