Talk:Capsicum annuum var. glabriusculum

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Comment[edit]

The difference between Chiltepin and Pequin_pepper is not clear. Both articles use the same names. 01:02, 11 December 2010 (UTC) — Preceding unsigned comment added by Mdmcginn (talk • contribs)

Pequin[edit]

The article for pequin, and the List of Capsicum cultivars, both say that the pequin is hotter than the chiltepin. But this article has a source that says differently. Which one is correct? -50.59.88.46 (talk) 14:37, 28 May 2013 (UTC)[reply]

External links modified[edit]

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chiltepin[edit]

I think that the name of the article should be chiltepin. The current name is too long and complicated — Preceding unsigned comment added by OverEasyEggsandFish (talk • contribs) 02:01, 10 November 2017 (UTC)[reply]

Bird pepper redirect[edit]

As of 23 September 2018, "Bird pepper" redirected to "Pequin pepper", however the Pequin article doesn't even contain the word "bird", while the current article says its subject is often called a "bird pepper", and also says that Pequin is often confused with it. Therefore I have changed "Bird pepper" to redirect to this article, which seems to better reflect the text of the two articles. Eleuther (talk) 22:45, 23 September 2018 (UTC)[reply]

Tepin and Pequin are both Capsicum annuum var. glabriusculum[edit]

The introduction makes it sound like they're not. Whether or not they have differences, they're still both Capsicum annuum var. glabriusculum. 65.129.81.82 (talk) 01:54, 16 January 2020 (UTC)[reply]

Order of heat intensity reversed?[edit]

In the "Description" section, is the following statement: "Also there is a large variation between the heat levels of the green fresh fruit (which are pickled in vinegar), red-ripe fresh fruit, dried whole fruit and dried fruit with the seeds removed, and their heat levels are arranged from mildest to hottest in that order." Although the sentence structure is odd, I believe that the heat levels are actually arranged from hottest to mildest. Perhaps the sentence should be: " Heat levels also vary greatly depending on the form in which the fruit are consumed, with the hottest being the green fruit, which are often pickled in vinegar, followed in descending order of intensity by the red-ripe fresh fruit, dried whole red fruit and dried red fruit with the seeds removed. 174.18.67.107 (talk) — Preceding undated comment added 18:11, 15 April 2022 (UTC)[reply]