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