Template talk:Pepper

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Cut and paste any of the following. Change the boxwidth how you see fit. Use the template to show the heat of chillies, curries, or anything that calls for it!

Contents

[edit] Mild
Heat: Mild

Cut and paste the following into the article :

{{Pepper | image=chilli05.jpg | boxwidth=240px | heat=Mild }}

In terms of chile peppers, this would suit a Scoville Rating between 0-999.

[edit] Low
Heat: Low

Cut and paste the following into the article :

{{Pepper | image=chilli15.jpg | boxwidth=240px | heat=Low }}

In terms of chile peppers, this would suit a Scoville Rating between 1,000-3,999.

[edit] Medium
Heat: Medium

Cut and paste the following into the article :

{{Pepper | image=chilli25.jpg | boxwidth=240px | heat=Medium }}

In terms of chile peppers, this would suit a Scoville Rating between 4,000-9,999.

[edit] Hot
Heat: Hot

Cut and paste the following into the article :

{{Pepper | image=chilli35.jpg | boxwidth=240px | heat=Hot }}

In terms of chile peppers, this would suit a Scoville Rating between 9,999-49,999.

[edit] Very Hot
Heat: Very Hot

Cut and paste the following into the article :

{{Pepper | image=chilli45.jpg | boxwidth=240px | heat=Very Hot }}

In terms of chile peppers, this would suit a Scoville Rating between 50,000-250,000.

[edit] Exceptionally Hot
Heat: Exceptionally Hot

Cut and paste the following into the article :

{{Pepper | image=chilli55.jpg | boxwidth=240px | heat=Exceptionally Hot }}

In terms of chile peppers, this would suit a Scoville Rating of 250,000+.

[edit] Different kinds of spiciness

This might be a big change, but I think this template should distinguish between the spiciness of peppers (caused by capsaicin) and the spiciness of horseradish and mustard (caused by various organosulfur compounds), which is quite different. But what should the icon be? Everyone recognizes a chile pepper, but how many people recognize a mustard seed or a wasabi root? —Keenan Pepper 17:17, 6 April 2006 (UTC)

  • Prob keep the same image, just have different criteria. --PopUpPirate 21:53, 8 April 2006 (UTC)

[edit] Removal

I suggest we remove this template, in almost all the pages it is used on the pepper score is really random. Sure there are 'hot' dishes but how hot a certain dish is completely depends on the preference of the chef/supermarket/housewife in question. --62.251.90.73 20:33, 8 April 2006 (UTC)

  • Actually, it goes off Scoville rating --PopUpPirate 21:52, 8 April 2006 (UTC)
    • Yeah i figure that but there is no objective way to give a certain dish a scoville rating... --62.251.90.73 00:02, 9 April 2006 (UTC)
      • Ah now the template is removed from all the dishes, and it only remains at the pages of the spices itself. Way better, can live with it now. --62.251.90.73 22:22, 15 April 2006 (UTC)

[edit] Scoville rating on the template

I'd very nearly proposed the six images for deletion before I found this page. As it stands currently, within the articles the template gives absolutely no indication that the ratings are based off of the scoville scale. I'm going to go through each of the inclusions now to make it explicit, but ideally the template would automatically ask for a scoville rating, even a rough one, to prevent accusations of original research GeeJo (t)⁄(c) • 17:18, 15 June 2006 (UTC)

Adding the Scoville Rating as a template argument would definitely be a good idea. -- Bovineone 06:47, 21 June 2006 (UTC)