Talk:Friggitello

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Difference from cubanelle

How is this different from a Cubanelle - or are they the same thing? Badagnani (talk) 18:47, 31 March 2008 (UTC)[reply]

Could well represent a capsacain mutation of a slightly different parent chilli. To be honest I think a lot of the pepper articles would be better gathered into a single big list-type article, most of them are never going to get much beyond a stub. FlagSteward (talk) 16:35, 5 May 2008 (UTC)[reply]

I don't agree with this in general, as if I want to know about the guajillo pepper (which is widely used in Mexican cuisine and has a lot that can be said about it), I'd like to read an article about it. The fact that sources are hard to find in English doesn't mean that a lot can't eventually be written--giving us, as we have in many cases, the best articles in the English language on these subjects. Badagnani (talk) 16:39, 5 May 2008 (UTC)[reply]

Sure - but guajillo chili is a bit of an exception, it's one of the few mainstream chilli cultivars - and even then I'm not sure how much of that article would duplicate an article on mulato chillis or whatever. Of course there would be room for splinter articles on the "big" cultivars like habenero, which could be linked via {{main}} tags from the main article. But in most cases you'll end up with a better result from having a central resource about the biology and main uses of chillis, and the individual cultivars are best described in terms of the differences around a central theme. In many cases there are many names for what are sometimes the same cultivar (qv peperoni and Pepperoncini) and sometimes very similar mutants. Talking of Pepperoncini, I'm not entirely clear, does that represent a US name for the pickled versions of Italian sweet pepper, or are they different? FlagSteward (talk) 19:21, 7 May 2008 (UTC)[reply]

Pepperoncini is what we call "banana pepper" in North America, which are yellow or yellowish-green in color and pickled. It doesn't resemble the long red one pictured in this photo. Badagnani (talk) 19:24, 7 May 2008 (UTC)[reply]

Regarding mulato and ancho, they're all merged into Poblano, as I believe they should be. Badagnani (talk) 19:37, 7 May 2008 (UTC)[reply]

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Peperoncini

This might be the same as Peperoncini, and thus should be redirected there. Anna Frodesiak (talk) 11:23, 1 June 2011 (UTC)[reply]

Botanically, this is a very different pepper than the Peperocini. I'm well aware that Friggitellos are popularly known as Peperocinis in the United States, but it's a gross mislabel and leads to a lot of confusion. Do not redirect, do not merge. These are two wildly different peppers that don't even resemble each other. Skiendog (talk) 02:11, 6 June 2017 (UTC)[reply]

@Anna Frodesiak: you think they're the same thing because Americans have decided to create a lot of confusion, certainly avoidable, by calling friggitelli "pepperoncini". JacktheBrown (talk) 02:18, 25 June 2024 (UTC)[reply]