Talk:Ghost pepper

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Previous discussions

See Talk:Naga Bhut Jolokia for previous discussions. Talk page was not moved when article was moved to current title.

Help Me?

Hello, I intend to edit this article to make it more cohesive and to make it flow better. I am taking out parts that are not relevant to the article. I am also going to try and make it more user-friendly and easy to understand by changing some headings. I am adding wikilinks, as well. I am also adding information (from previously referenced sources) that I believe will be interested in reading. Any suggestions for areas I could improve would be wonderful. My sandbox is https://en.wikipedia.org/wiki/User:JustAcscStudent

Ghost Pepper

Ghost Pepper links here, but there is no mention of the term in the article or etymology section. :( McKay (talk) 16:45, 24 April 2015 (UTC)[reply]

I always thought it was called "ghost pepper" because after you eat one and then fart, it smells like something died inside your ass. --The_Iconoclast (talk) 15:41, 25 April 2015 (UTC)[reply]

"Ghost pepper" is a wrong translation of the term "bhut jolokia". Here "Bhut" means the "Bhutanese" (people of Bhutan) and "jolokia" means "pepper". The pepper is call "bhut jolokia" because the Bhutanese were used to sell this pepper. The term "bhut" also means "ghost", so some people translate "bhut jolokia" as "ghost pepper".দিব্য দত্ত (talk) 19:48, 7 October 2016 (UTC)[reply]

Can this be put on the page? Hyperbolick (talk) 19:08, 29 December 2018 (UTC)[reply]

I don't see why not, provided it can be supported by reliable sources. I'm sure দিব্য দত্ত is correct here, but the article still need sources. Martinevans123 (talk) 20:26, 29 December 2018 (UTC)[reply]

I'll find a source and add it in, at least as an alternative name. I doubt putting it in etymology is appropriate, unless we want to include a separate etymology for that alternative name. John2510 (talk) 13:36, 25 June 2019 (UTC)[reply]

This information used to be in the article and looks like it was removed in 2012. I have restored it, with one of the original sources. From my own original research I think the confusion is between ভোট ('Bhutanese') and ভুত ('ghost'), but as I don't speak Assamese I am unable to locate a reliable source to deal directly with this issue in the original script. Ibadibam (talk) 05:36, 23 July 2020 (UTC)[reply]

Ibadibam, you are correct, and your research is confirmed by the Merriam-Webster dictionary entry. I've revised the etymology section to include this. -Ishtirak (talk) 03:35, 26 October 2020 (UTC)[reply]

The current Merriam-Webster dictionary entry says this:

"borrowed from Assamese bhüt-zolokiya (in semi-phonetic transliteration; in Sanskritic transliteration bhōṭ-jalakīyā, phonetically bhʊt-zɔlɔkiya), from bhüt- (probably truncated from bhütiya "of Bhutan, Bhutanese," going back to Old Indo-Aryan *bhōṭṭīya "Tibetan") + zolokiya "pepper," of uncertain origin."

"NOTE: This form of the compound is recorded in the University of Gauhati's Candrakānta Abhidhānya (3rd edition, 1987), a comprehensive dictionary of Assamese with English glosses, as a variant (in quotation marks) of bih-zolokiya, literally, "poison pepper." However, the conventional translation as "ghost chili" or "ghost pepper" points to a variant (or misunderstanding?) bhut-zolokiya (in Sanskritic transliteration bhut-jalakīyā), with bhut "ghost, goblin, evil spirit" (corresponding to Sanskrit bhūtá "being, spirit, demon"). The forms bhüt /bhʊt/ and bhut /bhut/ differ only in the vowel, as the dental and retroflex stops have merged in Assamese." Martinevans123 (talk) 14:27, 6 January 2022 (UTC)[reply]

Remedy remedy to summer heat

What is a "remedy to summer heat"? How can a hot chilli be a heat remedy?Royalcourtier (talk) 20:51, 8 January 2016 (UTC)[reply]

In many cultures spicy foods are enjoyed as antidotes to the heat. The hot chili causes you to sweat, which helps your body cool down. -Ishtirak (talk) 03:08, 26 October 2020 (UTC)[reply]

Scoville scale

1,041,427 is very precise. I highly doubt all peppers are at that exact heat. It should either be a range, or an average. I'm assuming that is just an average, but if it is, it does nothing to specify that. Alex of Canada (talk) 06:37, 10 July 2018 (UTC)[reply]

Dorset Naga?

I am unclear why the final section on the Dorset Naga chili is included in this entry on the ghost pepper. No connection to the subject of this entry is apparent. Opus131 (talk) 23:23, 5 September 2019 (UTC)[reply]

tombstone?

many sources refer to the "tombstone" ghost pepper. is this a more formal name for the same thing? or a SUBSET, i.e. specific variety?

or just a BRAND NAME, even?

also, do the various skin colors affect anything? this article would suggest NO, but other articles say things like "red is hotter than yellow" etc.

is "tombstone" one particular color? 66.30.47.138 (talk) 16:17, 28 November 2020 (UTC)[reply]

From what I read in an informal web search I suppose it's a strain bred from the "ghost" pepper. Whether it's trademarked, or a registered cultivar, I have been unable to learn. Ibadibam (talk) 19:27, 2 December 2020 (UTC)[reply]

Level 5 vital article?

How does this one variety of one species which has limited crop, medicinal, ornamental, or culinary value, qualify as a level 5 vital article in plants? —valereee (talk) 21:02, 18 August 2021 (UTC)[reply]

I'm really not sure. I guess it's considered the James Bond of chillies? Martinevans123 (talk) 11:50, 12 October 2021 (UTC)[reply]

I don't know what qualifies something as a level 5 vital article, but it's not the case that ghost pepper has limited crop or culinary value. There's a major market for ghost pepper in India, the US, and elsewhere; the largest hamburger chains in the US (McDonalds, Burger King, Wendys) all offer ghost pepper burgers; hot sauce is a $4.5 billion industry. -Ishtirak (talk) 12:46, 12 October 2021 (UTC)[reply]

The amount of pepper used by all of those companies, in a single burger, to suit the average American palate, must be quite tiny? Martinevans123 (talk) 12:50, 12 October 2021 (UTC)[reply]

It's important to have good articles about other ingredients used in relatively tiny amounts by those companies: salt, black pepper, glucose, etc. I'm not suggesting that ghost pepper is as important as salt, just that I don't think that the amount consumed is the most salient feature. -Ishtirak (talk) 16:01, 12 October 2021 (UTC)[reply]

I'd have to agree. Even tiny amounts of a foodstuff can be very precious and thus very expensive e.g. saffron and truffle. I wonder how much the word trade in ghost pepper is actually worth. Martinevans123 (talk) 16:09, 12 October 2021 (UTC)[reply]

yum yum yum i want to eat 10 of them right now!!! — Preceding unsigned comment added by 2604:3D09:1580:9600:1D94:D81D:A671:BBC6 (talk) 17:35, 27 June 2022 (UTC)[reply]

Photos

The gallery seems very bloated with many photos. Are all of them needed? It could be one of each colour and a couple of the plant a leaves, this would still be many but would cut some. Omni314 (talk) 18:50, 28 November 2023 (UTC)[reply]

Bhut jolokia ghost pepper 🌶️

How hot is it? 2601:6C1:500:3210:4DBD:30B2:DF02:7275 (talk) 02:13, 14 April 2024 (UTC)[reply]

"Ghost pepper (version 2)" listed at Redirects for discussion

The redirect Ghost pepper (version 2) has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at Wikipedia:Redirects for discussion/Log/2024 November 5 § Ghost pepper (version 2) until a consensus is reached. cogsan _{(nag me) (stalk me)} 18:06, 5 November 2024 (UTC)[reply]