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