Talk:Crushed red pepper

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Wiki Education Foundation-supported course assignment

This article was the subject of a Wiki Education Foundation-supported course assignment, between 29 March 2021 and 4 June 2021. Further details are available on the course page. Student editor(s): SterlingAC. Peer reviewers: Reham321, Sshockley1, Serrekunda62.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 18:44, 16 January 2022 (UTC)[reply]

Added a "citation needed".

I fixed, the statement, "Red pepper flakes are not made of one type of chili, but from various combinations of ancho, bell, cayenne and more.[citation needed]". Really though, whomever put the citation needed tag should have first looked at the references. It was there all along, meaning there was no need for a citation in the first place. In any case to placate said user, I added the repeated citation. MagnoliaSouth ^(talk) 14:48, 20 November 2010 (UTC)[reply]

Misinformation about seeds

It takes about 30 seconds of searching to find out the seeds actually contain zero capsaicin other than what must have been transferred from the ribs of the pepper they were attached to. Furthermore, while this is irrelevant it is common to "seed a pepper" especially if you plan on cooking it because from personal experience if you slice up and fry a pepper without seeding it the seeds will burn and it is not a pleasant taste. That statement in the article should probably be reworded to something like "the seeds are widely misunderstood to contain the most spice" (also I wouldn't use "spice" but I think that is understandable to a lay person)

^[1]

Avram42 (talk) 19:46, 7 July 2020 (UTC)[reply]

References

^ https://www.thekitchn.com/the-true-source-of-a-chile-peppers-heat-kitchen-facts-216983

I too have concerns about the seeds' Scoville scales. This article's introductory paragraph currently says, "This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000–50,000 Scoville unit range." Further down in the background section it says, "Jalapeños, serranos and Anaheim chilis are some of the most commonly used chilies to make crushed red pepper." Following the links to jalapenos, serranos, and Anaheim pages, serrano peppers have the highest reported Scoville levels of "10,000 to 25,000", while Anaheims are "500 to 2500". I came to this page via search engine specifically seeking information about the Scoville scale of "red chili flakes", and this article did not provide much clarity. Gzuufy (talk) 07:42, 25 November 2024 (UTC)[reply]

Maintenance tag

I added three additional sections to this page and addressed the missing citation that was needed so I went ahead and removed the maintenance tag. SterlingAC (talk) 01:27, 5 May 2021 (UTC)[reply]

[1] ttps://www.thekitchn.com/the-true-source-of-a-chile-peppers-heat-kitchen-facts-216983

[1]