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- The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section.
Older discussions from the herb and spice mixtures template are located here.
Um, why is it necessary to include a brand name with an article tagged "notability" since September and the complete text, "Lawry's and Adolph's is a food and beverage brand owned by Unilever. == External links == * Lawrys Website"?? < eleland/ talk edits> 21:18, 10 November 2007 (UTC)
- I made a mistake. On further checking, I don't find a brand-name seasoning called "Lawry's and Adolph's," just two companies that make many kinds of seasonings. Badagnani 23:12, 10 November 2007 (UTC)
- I do support leaving in Mrs. Dash, though...I just made several dishes with it yesterday! Badagnani 23:19, 10 November 2007 (UTC)
- BTW, we really need photos of a lot of these! Badagnani 23:20, 10 November 2007 (UTC)
If Djahe, which redirects to Ginger and is translated in the Ginger article as "ground ginger root," is indeed strictly a foreign name for ground ginger root, it should be removed from this template. Badagnani ( talk) 20:07, 25 February 2008 (UTC)
What are qâlat daqqa and tabil? Badagnani ( talk) 02:48, 16 April 2008 (UTC)
...is listed in thee template as a spice, yet the article says it's a herb. They can't both be right... Grutness... wha? 07:50, 16 September 2009 (UTC)
- " Fennel" can refer to several parts of the plant. Fennel seed is a spice; other parts of the plant are an herb or a vegetable. -- Una Smith ( talk) 17:27, 4 December 2009 (UTC)
Terribly misleading. Chilis and peppercorns are not in any way related nor do they provide anything remotely similar in flavor other than the basic "heat" which one can get from other spices (such as cinnamon) as well. They should not be grouped together. oknazevad ( talk) 15:40, 24 December 2019 (UTC)
Perhaps, but I do not believe that the non-layman differences are noticeable in terms of spice. Keeping the spice Paprika is good, but I believe many people use Tabasco, Habanero, Jalapeño, and New Mexico as spices in the same capacit. But I agree that peppers and peppercorns should be obviously delineated. Might help guide interested people to other spicy foods, and educate the usage of peppercorn and peppers as heat, not to mention we should also includerelated cinnamon and curry spices. 73.98.120.89 ( talk) 08:40, 6 January 2020 (UTC)
- All of that is already covered by being under the "spice" section. Relative "hotness" is not a good criteria of splitting them. Mustard is also "hot", while the "heat" provided by black pepper is very different than the type provided by chilis. They're not actually related, and not similar in taste of use. They don't belong together, and lumping them only reinforces common misconceptions.
oknazevad (
talk) 18:52, 9 January 2020 (UTC)
- As per your comment, I am listening to you. I do believe your onto something here. We need to find a way to make sure the chilis and peppercorns don’t get mixed up, because peppercors don’t rely on capsaicin for their heat. But, maybe we could find a way to better delineate these spices. Piquency, bitterness, sweetness, or maybe we can find a better system. Because, Wasabi and Mustard are spicy but how do we better convey this rather than lumping it all together. You’re right, this all does seem quite haphazard. I’m going to re-add some of the chilis that are used as spice, but we need to find out how to better organize these spices. 73.98.120.89 ( talk) 17:40, 10 January 2020 (UTC)