What Do You Know About Peppers?

Milk is the best option to reach out for when your mouth is on fire after consuming a hot pepper. This is because milk contains casein, a protein that can bind to the capsaicin compound in hot peppers, which is responsible for the burning sensation. Casein helps to neutralize the capsaicin and provide relief from the spicy sensation. Water, orange soda, and lemonade do not contain the same compounds that can effectively counteract the heat of the pepper, making milk the most suitable choice.

Peppers grow on plants. This is because peppers are a type of fruit that grows on flowering plants in the Capsicum family. These plants have a bushy or vine-like growth habit and produce flowers that eventually develop into peppers. The peppers start off as small green fruits and gradually ripen to various colors, such as red, yellow, or orange, depending on the specific variety. Therefore, the correct answer is "On plants."

The Scoville scale is used to measure the hotness or spiciness of peppers. It was developed by pharmacist Wilbur Scoville in 1912 and measures the concentration of capsaicin, the chemical compound responsible for the heat sensation in peppers. The scale ranges from 0 (no heat) to 16 million (pure capsaicin). This scale is widely used in the food industry to indicate the level of heat in different peppers and spicy foods.

The explanation for the correct answer, "The smallest," is that generally, the hottest peppers tend to be smaller in size. This is because the compound responsible for the heat in peppers, called capsaicin, is concentrated in the seeds and the white pithy membrane surrounding them. Smaller peppers have a higher concentration of capsaicin per unit of flesh, making them hotter. Therefore, it is commonly observed that smaller peppers are hotter than larger ones.

Red peppers contain more fiber compared to green, yellow, and orange peppers. The color of the pepper is determined by its ripeness, with red peppers being the most mature. As peppers ripen, their fiber content increases. Therefore, red peppers have a higher fiber content than other colored peppers.

Pepper belongs to the fruit food group because it is the fruit of the pepper plant. Although it is commonly used as a spice or vegetable in cooking, botanically speaking, peppers are classified as fruits because they contain seeds and develop from the ovary of a flower.

The correct answer is the inner wall. The inner wall of a pepper contains a compound called capsaicin, which is responsible for the pepper's spiciness. Capsaicin binds to pain receptors in the mouth, creating a sensation of heat. The more capsaicin present in the inner wall, the hotter the pepper will be. The seeds and stem of a pepper do not contain as much capsaicin, so they are not as hot. The outer part of the pepper does not contribute to its spiciness.

Peppers can be classified as perennials in terms of duration of growth. Perennials are plants that live for more than two years and continue to produce fruits or flowers year after year. Unlike annuals, which complete their life cycle in one year, and biennials, which complete their life cycle in two years, peppers have the ability to survive and produce fruits for multiple years, making them a perennial plant.

There are five varieties of peppers that are widely domesticated.

Chili Tibet is not a chili pepper because it is not commonly recognized as a variety of chili pepper. While chili peppers are known for their spicy flavor and are widely used in cooking, Chili Tibet does not fit into this category. It is likely that Chili Tibet is either a fictional or lesser-known variety of chili pepper that is not commonly found or recognized.