Talk:Chamoy (sauce)

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Notes

I suggest deleting the link to bad-candy.com. It starts with "we aren't racist" and then goes downhill from there. Just an unfunny rant about the candy packaging. Attempts humour based on the fact that adjectives follow nouns in Spanish. What point is a review from people who didn't even try the product? Not much facts here, just an attempt to insult a different culture. Ladarzak (talk) 01:39, 19 December 2008 (UTC)[reply]

I second this person's request. —Preceding unsigned comment added by 72.166.107.149 (talk) 23:14, 25 January 2009 (UTC)[reply]

I agree. I think when this link was first added it was almost the only page in English to say anything about chamoy but it no longer has anythng useful to say. I'm going to be bold and remove it. — Hippietrail (talk) 03:40, 27 October 2010 (UTC)[reply]

Possible Origin of Name

The Vietnamese name for pickled plum (apricot) is xi muoi. Chinese dried pickled plum is called "li hing mui". In Mandarin it seems to be called "mei". In Japanese it is "ume". The fruit originated in China, so the name "chamoy" may come from the "mei" root. Also, the pickling and flavor are basically the same: sugar and salt, except Mexican chamoy has chile flavors. 2602:30A:2EB2:EA00:8487:2AC1:9444:1611 (talk) 08:20, 3 May 2014 (UTC)[reply]

External links modified

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Added archive https://web.archive.org/web/20080321070812/http://www.mymexicanpantry.com:80/salsa-chamoy-la-coste2.html to http://www.mymexicanpantry.com/salsa-chamoy-la-coste2.html

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