Talk:Tabasco pepper

Heat

The text lists the heat as between 30,000 and 50,000 Scoville units, but the 'heat' box on the right lists 9,999 to 49,999. Does anyone know enough to reconcile this? This page lists the former range, and is the only independent source I could find. --dinomite 15:02, 26 January 2007 (UTC)

I actually saw a magazine article last week (sorry, forget where) that listed the tabasco pepper's heat at 190,000 Scoville. That's surely incredible---if true, it would put the tabasco above a lot of habaneros---and every other source I've seen (example) mentions 30,000 or thereabouts. (The stupid print journalists probably have never heard of decimal places.) Anyway, certainly, we needn't worry that anyone is confusing the heat of the pepper with that of the relatively wimpy sauce. 69.250.43.106 04:56, 26 April 2007 (UTC)

Dave DeWitt says the tabasco pepper has a Scoville rating of 30,000 to 50,000 in his book The Chile Pepper Encyclopedia (1999).--Skb8721 15:53, 26 April 2007 (UTC)

I found an outside source, scovillescaleforpeppers.com and added it as citation. The Hal Apeno (talk) 17:49, 19 March 2013 (UTC)

I found an informative website that seems to be legit and lists Scoville rating by chilis: it’s at: https://scovillescale.org/chili-pepper-scoville-scale/. Could this help to fix the dead link in the reference section? RavKook (talk) 21:02, 22 October 2022 (UTC)

All peppers are different - even among the same type. Tabasco peppers can range from mild to extremely hot, just like all other peppers - like the jalapeno, for example. There is no way to number them accurately. You can argue that all you want, but I've grown them all - and there is no way to tell until you bite into one when it's mature. 73.6.96.168 (talk) 09:11, 11 April 2021 (UTC)

Name

Is it also known as "Red Amazon" or "Amazon" chili? Badagnani (talk) 20:28, 8 August 2008 (UTC)

Nope. 73.6.96.168 (talk) 09:12, 11 April 2021 (UTC)

Origin

Sorry, had some typos in my edit comment, so I restate: the statement is correct and it is proved by a reference; there may be other references to add in case it is necessary if disputed, but its origin is as certain as its name. Its current availability in the Mexican State of Tabasco is irrelevant to the pepper's origin.--Fermín F.M. 17:28, 2 August 2013 (UTC) — Preceding unsigned comment added by Ferminmx (talk • contribs)

Er, sorry? As I read that reference, it says that the origin of the pepper is Mexico, but says nothing about it having originated in any particular state. I completely agree with your statement "Its current availability in the Mexican State of Tabasco is irrelevant to the pepper's origin." I've looked at the book DeWitt, D.; Bosland, P.W. (2009). The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking. Timber Press. ISBN 978-0881929201.{{cite book}}: CS1 maint: multiple names: authors list (link), which also doesn't state that the pepper came from the state of Tabasco. It seems very likely, I think, that the exact place of origin of this cultivar is unknown. Sminthopsis84 (talk) 18:02, 2 August 2013 (UTC)

I think you are right, thank you. According to this site its origin is Costa Rica (located in southern Central America), and this other site states that its origin is the region of Mexico and Guatemala. So that it seems that the sources indicate that the origin is the region of Mexico and Central America. However, the first cited site and the German one already in cited in the article both give the same historical account of " the peppers were first imported (to Louisiana, U.S.)from the State of Tabasco in Mexico", where I suspect the name comes from. Therefore, unless other sources become available, we cannot trace the origin of this plant to the Mexican State of Tabasco, but we can say that this is the region from where they were brought to the U.S. from. How about we rewrite for the leading paragraph of the article "The tabasco pepper is a variety of chili pepper species Capsicum frutescens, native to the Mexican State of the same name and to part of Central America"? I think that the connection of the name with the Mexican State is important because it is not a coincidence, and it gives the reader immediate historical and geographical information about the plant, as well as some credit to the lands that saw it first grow.--Fermín F.M. 07:57, 3 August 2013 (UTC) — Preceding unsigned comment added by Ferminmx (talk • contribs)

Well, I still think that "native to the Mexican state of the same name" is not a true statement. I like the statement "first imported to Louisiana from the State of Tabasco in Mexico". How about "native to Mexico and parts of Central America. The peppers are named after the Mexican state of Tabasco, from where they were first imported to Louisiana and later popularized throughout the U.S. in the form of Tabasco sauce"? Sminthopsis84 (talk) 15:37, 3 August 2013 (UTC)

On further consideration, some equivocation in the native range seems to be appropriate, "appear to be native to Mexico and parts of Central America ...". Sminthopsis84 (talk) 15:40, 3 August 2013 (UTC)

References

Tabasco name origin

Are tabasco peppers named after the Mexican state of Tabasco? 98.17.26.232 (talk) 00:38, 3 July 2023 (UTC)

  Yes Seki1949 (talk) 15:31, 9 December 2023 (UTC)