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