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Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. [2] Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers (due to their consumption and spread by wild birds; "unlike humans birds are impervious to the heat of ...
A piece of cheese used as bait on a mousetrap. Bait is any appetizing substance (e.g. food) used to attract prey when hunting or fishing, most commonly in the form of trapping (e.g. mousetrap and bird trap), ambushing (e.g. from a hunting blind) and angling.
Bird trapping techniques to capture wild birds include a wide range of techniques that have their origins in the hunting of birds for food. While hunting for food does not require birds to be caught alive, some trapping techniques capture birds without harming them and are of use in ornithology research.
Insect traps are used to monitor or directly reduce populations of insects or other arthropods, by trapping individuals and killing them. They typically use food, visual lures, chemical attractants and pheromones as bait and are installed so that they do not injure other animals or humans or result in residues in foods or feeds.
Traditionally, seed traps are wooden frames with a screened bottom. Traps with metal frames have also been used. Additionally, funnel-shaped traps that are set above the soil or leveled at the ground, traps with screen or cloth bags, traps with water or soil to germinate them, plastic buckets, or traps with sticky surfaces have been used. [1]
Bal-chatri (/bɑːl tʃʌθri/) are traps designed to catch birds of prey (raptors). The trap essentially consists of a cage baited inside with a conspicuously visible live rodent or small bird, with a series of monofilament nooses attached to the surface to snare the legs of a free-flying raptor that attempts to take the bait. [2]
Chili peppers of varied colours and sizes: green bird's eye, yellow Madame Jeanette, red cayenne. Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.
The pepper has a Scoville scale rating of 10,000-23,000 SHU [1] depending on cultivation and preparation, making it more spicy than the jalapeño. The peter pepper has both ornamental [2] and culinary use. Common uses include pickling, [3] salsa, and chili pepper. [6] It can be used like jalapeño or serrano peppers. [6] Peter peppers