Talk:Chili pepper

so if you go ahead and look at the poisonous ingredient of a nightshade it's an alkaline and anyone with any common sense knows the chili pepper is acidic so I think that to improve this article you should clarify what you're talking about for their chili peppers don't fall into I would I would I'm not sure that they fall into the nightshade family or not but I would like some clarification on it but I am sure that they don't fall into the same category as tomatoes potatoes eggplants and bell peppers bell peppers might have been a cross between them but I'm almost positive chili peppers are a separate if not naturally occurring plant. So you can improve the article by explaining how the nightshades poison is alkaline alkaline is an alkaline and how a chili pepper which is highly acidic is related to a nightshade which is a categorized by its alkaline poison. I can add a bit of contacts by explaining to that alkaline and acidity need a balance in people for example two match acidity and cause health problems and such but too much alkaline is death as far as I know this is true with any species there's a balance but some species and different animals and classifications and plants can tolerate a lot more acidity but the opposite is not true with alcohol alkaline. 209.171.85.193 (talk) 14:47, 1 July 2023 (UTC)Reply

The poison in nighshade is an alkaloid, and only mildly alkaline. "anyone with any common sense knows the chili pepper is acidic"? I diagree. It's often pungent, that's different. Both plants, along with tomatoes and potatoes, are members of the Solanaceae. This article is about chili peppers, not nightshade. Maproom (talk) 22:38, 1 December 2023 (UTC)Reply

Why are Guinness world records given particular significance in the "Notable hot chili peppers" section? Does Guinness have some kind of decisive authority or particular interest in the extremely hot chili pepper industry? I would argue that they don't, since they have neither verified nor disproven the schoville ratings of the two strong contenders in the past 5 years that the peppers have existed. 84.248.2.22 (talk) 22:52, 21 July 2023 (UTC)Reply

The UN CPC v2.1 has three codes related to Capcicum production stats:

• 23922 Chillies and peppers, dry (capsicum spp., pimenta), processed
• 01652 Chillies and peppers, dry (Capsicum spp., Pimenta spp.), raw
• 01231 Chillies and peppers, green (Capsicum spp. and Pimenta spp.)

All three of these include not just chili peppers, but other Capcisum (e.g. green pepper) and pimenta (allspice). The 01231 currently in use might be mostly non-spicy (-> not chili) pepper in some countries. (What does "green" mean anyways? The color of unripe capsicum, or just "fresh, not dried" like in the HS #070960 equivalent?) Artoria2e5 🌉 11:18, 5 October 2023 (UTC)Reply

This article makes the following claim: "Peppers are commonly broken down into two groupings: bell peppers (UK: sweet peppers) and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or a cross between them"

I'm not sure this is true. Just above, bell peppers are referenced as a variety of Capsicum annuum. It seems a bit confusing to have this statement made directly below without any explanation or citation. 128.180.196.168 (talk) 18:07, 16 November 2023 (UTC)Reply

.. has two sentences. The first states that the fruits are "white, yellow, red or purple to black", and the second is about the green ones. I'm not sure what has gone wrong here. Maproom (talk) 22:41, 1 December 2023 (UTC)Reply

The first sentence addresses the colors possible in cultivars under years of breeding to establish desirable traits for consumers. The second sentence comes from representative FAO data on global and national pepper production (also under the Production subhead). Using the FAO source and picklists, I checked the FAO production categories, which include under "crops, primary" 1) chillies and peppers, dry (Capsicum spp.), 2) chillies and peppers, green (Capsicum spp.), and 3) pepper (Piper spp.), raw.

This article is about both 1) and 2). Not sure how we should best present production data, as various cuisines use either or both raw/dried, and colors are not differentiated under 1). Perhaps as the production note requests, there should be a table for raw (would be for green) and another for dried (color unknown). Most recent data available from FAO are from 2021. Zefr (talk) 23:52, 1 December 2023 (UTC)Reply