A) Solanum B) Piper C) Capsicum D) Lycopersicon
A) Root depth B) Flower color only C) Leaf shape D) Fruit morphology
A) Capsicum chinense B) Capsicum frutescens C) Capsicum baccatum D) Capsicum annuum
A) Capsanthin B) Anthocyanin C) Lycopene D) Capsaicin
A) Weight of chili peppers B) Pungency of chili peppers C) Color of chili peppers D) Size of chili peppers
A) Habanero B) Scotch Bonnet C) Aji Amarillo D) Jalapeño
A) Capsicum baccatum B) Capsicum chinense C) Capsicum annuum D) Capsicum frutescens
A) Capsicum frutescens B) Capsicum annuum C) Capsicum baccatum D) Capsicum chinense
A) Capsicum frutescens B) Capsicum annuum C) Capsicum baccatum D) Capsicum chinense
A) Heat level B) Fruit shape C) Plant size D) Soil pH
A) Placenta B) Stem C) Skin D) Seeds
A) Capsicum annuum B) Capsicum chinense C) Capsicum frutescens D) Capsicum pubescens
A) 1,000-2,500 SHU B) 2,000,000+ SHU C) 50,000-100,000 SHU D) 0 SHU
A) 100,000 - 350,000 SHU B) 0 SHU C) 1,000-2,500 SHU D) 2,000,000+ SHU
A) Bell Pepper B) Habanero C) Serrano D) Chipotle
A) Removing the seeds and placenta B) Adding more chili powder C) Adding salt D) Cooking at high temperatures
A) Rhizomatous B) Erect C) Prostrate D) Decumbent
A) Hesperidium B) Drupe C) Pome D) Berry
A) Anaheim B) Bird's Eye Chili C) Banana Pepper D) Poblano
A) Yellow B) Red C) Green D) Orange
A) Cayenne B) Pimiento C) Bell Pepper D) Jalapeno
A) Asia B) Africa C) Europe D) South America
A) Pollination without seeds B) Pollination within the same flower C) Pollination using only insects D) Pollination between different plants
A) Add fertilizer B) Water more frequently C) Isolate plants D) Plant in the shade
A) The size of the fruit B) The acidity of the fruit C) The level of perceived heat D) The sweetness of the fruit
A) By species B) By market price C) By fruit shape D) By Scoville Heat Units (SHU)
A) Root depth B) Stem thickness C) Leaf size D) Anther color
A) Beta-carotene B) Capsaicin C) Capsanthin D) Lycopene |