Talk:Piper guineense

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Use in cuisine

Removed (piquantness) and quotes around heat. Everyone will understand what the word heat means in this context, piquant just seems pedantic. The word piquant simply isn't used outside of food science. I could just as easily make a case for writing, "piquant" (transient receptor potential cation channel subfamily V member 1 activator causing false sensation of burning), since that's more correct than either word, but the perception is of heat, same as hot peppers and via the same mechanism, and now we've just switched to an even more specialized scientific term to describe something redundantly. The slightly later phrase "spicy, pungent" was changed is being changed to just "pungent" without quotes, as common usage of this word indicates smell more often than taste. The next parenthesized pair, '"soup" (stew)' was sort of the opposite. The first paragraph already calls it stew without clarifying that stew and soup are somewhat different, and this didn't add to readability. Finally, the posted oil content in the first paragraph doesn't make sense. I've tagged with a citation needed while I try to find a formal analysis that proves it. One disproof has already been found in which apiole made up 1.4% of Piper guineense and the three other compounds in that particular sentence were not. It probably belongs in a chemistry subsection of the article rather than the lede, anyway. They Terk Err Jerbs (talk) 13:22, 15 May 2016 (UTC)

Is it a perennial?...

I'm working on a table of plants used as herbs and/or spices ( https://en.wikipedia.org/wiki/Draft:Table_of_plants_used_as_herbs_or_spices ), and one piece of data I'm trying to collect is the general form factor of the source plant, including whether it's an annual or a perennial. This information is not presently available on this page, if anyone has it, I'd appreciate an add (or even an edit of my table with a cite). Tamtrible (talk) 16:33, 1 October 2021 (UTC)