Talk:List of Capsicum cultivars

Untitled

This is a daunting task. Ironically, that's why it's a good list to create. Pretty please, add to the list, even if just a single entry. --Kaz 18:50, 27 July 2006 (UTC)

Standard measurements

Can we stop the fight between the metric system and the Imperial/U.S. units? Discuss here which ones we're going to use and why you think it's the best system. -- Salanth 09:32, 9 August 2006 (UTC)

As currently written, the text does not comply with my reading of Wikipedia:Manual_of_Style_(dates_and_numbers)#Units_of_measurement.

• The use of quotation marks instead of spelling out "inches" is not sanctioned.
• Conversions should generally be included.
• If for some reason the choice of units is arbitrary, choose SI units as the main unit, with other units in parentheses. For subjects dealing with the United States, it might be more appropriate to use U.S. measurements first, i.e. mile, foot, U.S. gallon.

Since I don't think that it can be argued convincingly that this article deals with the United States, I think SI units should be the main unit, with other units in parentheses.--Walter Siegmund (talk) 16:46, 9 August 2006 (UTC)

I agree that SI units should be used with imperial equivalents in parentheses per the MOS link above. eg "2.5 cm (1 in)" -- I@n 02:54, 10 August 2006 (UTC)

I took it upon myself to convert the units. — mæstro ^t/c, 08:11, 19 August 2006 (UTC)

The most common measurement of peppers found on the web, by far, is English/Imperial system. This was therefore the established system for this article, is not arbitrary, and shall remain so. --Kaz 15:29, 29 August 2006 (UTC)

The web is irrelevant. The Manual of Style clearly specifies that standard international SI units shall be given preference over imperial. Wikipedia is not a forum for promoting imperialism. - MPF 13:38, 8 September 2006 (UTC)

Ambiguous Cayenne

Why cayenne pepper, usually considered a c. annuum cultivar (see for example http://www.fiery-foods.com/dave/profile_cayenne.html ), was included in the c. frutescens species? it:user:Blakwolf 09:12, 25 September 2006 (UTC)

Penis?

"Penis – hot – this orange pepper, 8-17 cm (3-7 in) long, is shaped as its name implies. Normally grown ornamentally."

Vandalism? —The preceding unsigned comment was added by 80.216.201.27 (talk • contribs) 12:03, 22 November 2006.

Nope, it's a real pepper. Jacobshaven3 15:16, 3 December 2006 (UTC)

HOTTEST CHILI

THE HATTEST PEPPER IS THE CHIPITIN —The preceding unsigned comment was added by 67.150.208.56 (talk) 05:41, 22 December 2006 (UTC).

VERY USEFUL, indeed, for an Encyclopedia. Don't you have more tidbits of your vast wisdom to add? --AVM (talk) 20:26, 18 November 2008 (UTC)

You're referring to the Pequin pepper. It's nowhere near the hottest chile, but we can probably guess it's the hottest you've eaten. — Preceding unsigned comment added by 99.181.60.231 (talk) 03:45, 11 September 2016 (UTC)

Reorganization

So, I switched the list to a table because the list was very difficult for me to scan for information at a glance. The table, however, tends to highlight missing information. In the next week or so I'll start looking for heat and length info where missing and references for numbers wherever possible. More images would be nice, too, but aren't really a priority. — Laura Scudder ☎ 16:06, 3 February 2007 (UTC)

I merged the "sweet" and "hot" lists with each other... such a distinction is too informal, I think. I also removed some peppers from the first group where there was no real useful information. —The preceding unsigned comment was added by 24.107.60.65 (talk) 18:30, 4 February 2007 (UTC).

This list is just ridiculous. I think we should limit it to peppers that are relatively common. So, unless there's objection, I'm going to redo the list to include *only* the following: Aji, Anaheim, Banana (Pepperoncini), Bell, Cascabel, Cayenne, Cherry, Chiltecpin, de Arbol, Fresno, Mirasol, Habanero, Jalapeno, New Mexico, Pasilla, Pimento, Poblano, Rocoto, Scotch Bonnet, Serrano, Tabasco, Thai, Yellow Wax. I'll also throw in the Dorset Naga, Naga Jolokia, and Red Savina because of their distinction as some of the very hottest chiles. If anyone else has suggestions, please let me know. Elchip 14:43, 7 February 2007 (UTC)

What's ridiculous about it? If a variety exists it belongs on this list. How are you going to make the very subjective call over what is common and what is not? --Monotonehell 17:15, 5 February 2007 (UTC)

The problem is that a cultivar is not the same as a species, and there are a HUGE number of culviars, many of which are very closely related. Take a look at the list I've included -- there are so many cultivars that I don't even want to count them, and the information provided often doesn't include the size, species, scoville rating, or other important information. If you're not going to include *every one of those*, where do you draw the line? I figured it was better to include only peppers for which we can find a good amount of fairly consistent information, rather than an enormous and messy list of peppers with sporadic information (like what is currently there). If someone really wants to go buy a copy of the "International Code of Nomenclature for Cultivated Plants" and list every recognized cultivar here, okay... but until we can get some clear and unambiguous information, shouldn't we be conservative in our listing and only list ones for which we can find a decent amount of data? http://www.chiliguiden.se/index.php?option=com_content&task=blogcategory&id=45&Itemid=118 Elchip 14:43, 7 February 2007 (UTC)

Okay, how about this: If you can supply the name, the size, the scoville rating, and a description that's more than just a few words long... include it. If not... leave it out. Elchip 14:43, 7 February 2007 (UTC)

All right, I finished cleaning things up. Everything is now in table form and has all of the requisite information. I guess, now add peppers whenever you have all of the information needed to complete a table entry. Elchip 14:43, 7 February 2007 (UTC)

I guess that's fair. You've done some great work by the way - sorry if my comments detracted from that. You may consider obtaining a username so we can call you something other than a number. ;) --Monotonehell 07:48, 7 February 2007 (UTC)

Done. Elchip 14:43, 7 February 2007 (UTC)

Tien Tsin/Japanese

Are Tien Tsin chilis the same as what are marketed as "Japanese" chili peppers in the U.S.? Badagnani (talk) 19:00, 31 March 2008 (UTC)

Facing heaven pepper

To add: Facing heaven pepper. Badagnani (talk) 04:04, 17 July 2008 (UTC)

Use approved horticultural terminology please.....

Cultivars are usually the sub-varieties of plant species that are broadly cultivated--222.64.218.7 (talk) 02:07, 5 June 2009 (UTC)

Listing species

The previous arrangement with a list of species in addition to the that in the table of contents was a little confusing, and needless so it seemed to me. The declaration that four species are paramount and exclusion of a fifth species, varieties of which are included on the page, was not clear in value. It seems to me that most readers will be looking first for one of the sections, and a link thereto, so I've moved up the TOC. The TOC also has the advantage of functioning as a list that automatically updates if species are added. I've left the text list of species at this point even though it's redundant and incomplete regarding varieties, but I think there's room for improvement. ENeville (talk) 15:40, 8 June 2009 (UTC)

ñora / nyora

Any idea where this fits in? Thanks - TheMightyQuill (talk) 17:12, 22 July 2009 (UTC)

Thai Chili

Link leeds to birdseye chili and should be removed as birdseye chili is on the list too, also see birdseye chili talk page — Preceding unsigned comment added by BrontosaurusLove (talk • contribs) 14:26, 24 March 2011 (UTC)

Thai Chili / Prik Kee Nu / Birdseye are all on the list separately. Should be a single entry. Mysticdan (talk) 03:52, 11 September 2016 (UTC)

The Scoville box

The articles seem to have this:

List of Capsicum cultivars
Heat	Exceptionally Hot (SR: 100,000-300,000)

I have issues with them. I think this information could be better presented. Thoughts? Anna Frodesiak (talk) 04:25, 26 June 2011 (UTC)

Infoboxes

I see pepper infoboxes and cultivar infoboxes. Which do we use? Anna Frodesiak (talk) 00:33, 21 July 2012 (UTC)

Perhaps both, as e.g., here? Sminthopsis84 (talk) 15:41, 1 August 2012 (UTC)

Devil's Tongue habañero ?

The Devil's Tongue habañero is treated elsewhere as a unique cultivar, yet the "article" here is a redirect to Red Savina (nothing like it, judging from the pics). From images it looks almost identical to fatalii. It does appear in the Scoville Institute periodic table (7th from the end).

Does it merit an entry here? --Dmforcier (talk) 00:39, 22 August 2012 (UTC)

Pretty Purple Peruvian Peppers??

I recently bought a pepper plant with small (about 2 cm) egg shaped peppers that start as purple and then ripen to red. Searching on the web I found it described as a Pretty Purple Pepper or a Pretty Purple Peruvian Pepper. When it produces peppers again (I already ate what was on it), I can provide a photo. Does anyone have more authoritative info on this? I did not find it anywhere on Wikipedia. Johnohana (talk) 21:51, 28 August 2012 (UTC)

Baton Rouge

In the description for Tabasco peppers it says:

The capital city of Louisiana is named Baton Rouge after le petit bâton rouge, a stick with the tip painted bright red, that each worker carried to compare to the chiles in sorting, to pick the fully ripe fruit.

I think this is pure BS, but I'm not an expert. In the article on Baton Rouge it says:

The European-American history of Baton Rouge dates from 1699, when French explorer Sieur d'Iberville leading an exploration party up the Mississippi River saw a reddish cypress pole festooned with bloody animals that marked the boundary between the Houma and Bayou Goula tribal hunting grounds. They called the pole and its location le bâton rouge, or the red stick.

So which is it? Wikipedia needs to be consistent! DrHenley (talk) 16:49, 31 March 2013 (UTC)

Extremely limited list

This list is extremely limited and nearly useless at this time. There are probably thousands of cultivars of peppers worldwide. I would suggest the chile pepper institute, ARS (USDA), Seed catalogs, Cornell'd Vegetable Varieties for Gardeners - http://vegvariety.cce.cornell.edu/index.php , Dave's Garden, etc. to add more. I may add some... — Preceding unsigned comment added by Loki-dog (talk • contribs) 14:15, 25 April 2014 (UTC)

And extremely unsourced. Some of the names look dubious and could be vandalism. • • • Peter (Southwood) ^(talk): 04:14, 17 May 2015 (UTC)

Thank you for bringing this issue up. I'm starting to add citations to this list. NewMexMike (talk) 23:25, 21 May 2015 (UTC)

Carolina Reaper record date

Hey guys, the date on this says 2014, but Guinness officially recorded them as the hottest in 2013 http://www.guinnessworldrecords.com/world-records/hottest-chili, which is listed on the pepper's page. — Preceding unsigned comment added by 24.197.172.193 (talk) 11:17, 7 February 2015 (UTC)

Thank you for bringing this to our attention. I have corrected this. NewMexMike (talk) — Preceding undated comment added 23:44, 21 May 2015 (UTC)

Sport peppers

The first reference is entirely non-existent on the referenced page, and the second page makes vague assertions of the cultivar, yet no other commonly available sources validate these claims. — Preceding unsigned comment added by 99.181.60.231 (talk) 03:42, 11 September 2016 (UTC)

conspecific?

Sometimes C. frutescens is not distinguished as a species separate from C. annuum,[7] while other botanists consider it and C. annuum to be conspecific.[8] This makes no sense--if they're different they are *heterospcific*, not conspecific. Lewis Goudy (talk) 22:01, 15 September 2016 (UTC)

Indeed. Removed. Sminthopsis84 (talk) 06:50, 16 September 2016 (UTC)

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Bogus entry: morita

I think the morita entry should be deleted, or at most replaced with a cross-reference to jalapeño; it isn't a cultivar, but style of preparation of jalapeños as chipotle (smoked peppers).  — SMcCandlish ☏ ¢ 😼  06:33, 25 January 2018 (UTC)

Criteria for listing / chainsaw repair job

I'm going through this with a chainsaw. Anything without an article will be removed if it either has no refs, or is reffed only to commercial/unreliable sources. It's ridiculous - on my first pass, on the Capsicum annuum list alone, I took out nearly 16k in unreferenced content. ♠PMC♠ (talk) 10:04, 2 November 2018 (UTC)

Total removal over 28k. Christ. ♠PMC♠ (talk) 10:50, 2 November 2018 (UTC)

How is bell pepper not in the list?

:facepalm:

2600:8800:1180:25:452:463F:9DBD:1C60 (talk) 19:34, 26 May 2024 (UTC)