A) Size of chili peppers B) Heat level of chili peppers C) Color of chili peppers D) Weight of chili peppers
A) Rosaceae B) Brassicaceae C) Fabaceae D) Solanaceae
A) Capsicum annuum B) Capsicum frutescens C) Capsicum chinense D) Capsicum baccatum
A) Bell shape B) Small size C) High heat levels D) Mild flavor
A) Serrano B) Habanero C) Jalapeño D) Poblano
A) Poblano B) Cayenne C) Scotch Bonnet D) Thai Chili
A) 5,000 SHU B) 0 SHU C) 50,000 SHU D) 500,000 SHU
A) Cayenne B) Anaheim C) Shishito D) Banana Pepper
A) 2,500 - 8,000 SHU B) 50,000 - 100,000 SHU C) 0 - 100 SHU D) 1,000,000 - 2,000,000 SHU
A) Serrano B) Piquillo C) Chipotle D) Fresno
A) Capsicum baccatum B) Capsicum annuum C) Capsicum chinense D) Capsicum frutescens
A) Poblano B) Thai Chili C) Ancho D) Cherry Pepper
A) Ghost Pepper B) Birds Eye Chili C) Aji Amarillo D) Peter Pepper
A) Bonnet Pepper B) Serrano C) Shishito D) Habanero
A) Bird's Eye B) Serrano C) Banana Pepper D) Jalapeno
A) Color of the stem B) Smell C) Texture of the leaves D) Shape and size
A) Carolina Reaper B) Serrano C) Piquillo D) Jalapeno
A) Birds Eye Chili B) Pepperoncini C) Ancho D) Guajillo
A) Lycopene B) Capsaicin C) Chlorophyll D) Beta-carotene
A) Pickling B) Making sauces and pastes C) Stuffing D) Eating raw
A) Carolina Reaper B) Habanero C) Serrano D) Shishito
A) 800,000 - 1,000,000+ SHU B) 50,000 - 70,000 SHU C) 5,000 - 10,000 SHU D) 100 - 500 SHU
A) Size and shape B) Heat level C) Soil pH D) Plant species
A) Chili's B) Chilieses C) Chilis D) Chilies
A) Dry and windy B) Warm and sunny C) Cold and shady D) Damp and humid
A) Serrano B) Ancho C) Poblano D) Habanero
A) Hang downwards on the plant B) Point upward on the plant C) Grow in clusters D) Are unusually small
A) Sun-drying B) Air-drying C) Smoking over wood D) Oven-drying
A) Poblano B) Ancho C) Fresno D) Guajillo |