A) Boltzmann Temperature (BT) B) Scoville Heat Units (SHU) C) Celsius Heat Index (CHI) D) Richter Pepper Scale (RPS)
A) Bell Pepper B) Jalapeño C) Ghost Pepper D) Habanero
A) Capsicum baccatum B) Capsicum frutescens C) Capsicum annuum D) Capsicum chinense
A) Capsicum baccatum B) Capsicum annuum C) Capsicum frutescens D) Capsicum chinense
A) Long, slender shape B) Distinct bonnet shape C) Very small size D) Wrinkled skin
A) Serrano B) Chipotle C) Banana Pepper D) Poblano
A) Thai Chili B) Fresno C) Cayenne D) Pimiento
A) Wrinkled, bumpy skin B) Perfectly round shape C) Very long and thin shape D) Smooth, shiny skin
A) Capsicum annuum B) Capsicum baccatum C) Capsicum chinense D) Capsicum frutescens
A) Yellow B) Red C) Orange D) Purple
A) Round and plump B) Bell-shaped C) Cylindrical and tapering D) Bonnet-shaped
A) Serrano B) Habanero C) Jalapeno D) Bell Pepper
A) Cayenne B) Poblano C) Serrano D) Bird's Eye Chili
A) A pointed tail B) Bright yellow color C) Miniature size D) Perfectly smooth skin
A) Pimiento B) Poblano C) Thai Chili D) Bell Pepper
A) Serrano B) Cayenne C) Jalapeno D) Bell Pepper
A) Apron B) Sunglasses C) Gloves D) Mask
A) 1,000,000+ B) 100,000 - 350,000 C) 0 - 100 D) 2,500 - 8,000
A) Variant B) Mutation C) Clone D) Hybrid
A) Cayenne B) Jalapeno C) Bell pepper D) Serrano
A) Hot B) Medium C) Extremely Hot D) Mild
A) Ghost Pepper B) Serrano C) Anaheim Pepper D) Habanero
A) Capsicum baccatum B) Capsicum frutescens C) Capsicum annuum D) Capsicum chinense
A) Jalapeno B) Poblano C) Habanero D) Serrano
A) Low water content B) They are specially cultivated C) Thick skin D) High concentration of capsaicin
A) Mexico B) Peru C) India D) Thailand |