User:SterlingAC/Crushed red pepper/Sshockley1 Peer Review

General info

Whose work are you reviewing?

SterlingAC

Link to draft you're reviewing

https://wiki.riteme.site/wiki/User:SterlingAC/Crushed_red_pepper?preload=Template%3ADashboard.wikiedu.org_draft_template

Link to the current version of the article (if it exists)

Crushed red pepper

Evaluate the drafted changes

1. I think your additions add a lot of substance to the article. I like your background and history angle as they take it beyond the expected info
2. I would reorganize some pieces of the existing article into your new sections so that it is cleaner and continues the good flow you developed.
3. I would look at your sources to make sure they are all good to go. A couple were selling items or were self-published blogs. See my notes on sources below.
4. I’m also working on a food related article and want to boost the background and history as you did. I like how that’s working for your article as far as boosting interest beyond the obvious.
5. I always opt for an Oxford comma and made some noted edits to include them on your third prongs ", and"

A lead section that is easy to understand

• Your lead has a good start in the first couple of sentences but includes some information that might be better suited to the History or Background section.

• Move to "History" or remove: “Crushed red pepper shakers have become a standard on tables at Mediterranean restaurants—and especially pizza parlors—around the world." If you want to acknowledge the cuisines it is prevalent in this might be a good place to introduce them.
• EDITS:
  • Crushed red pepper or red pepper flakes is a condiment or spice consisting of dried and crushed (as opposed to ground) red chili peppers. This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000–50,000 Scoville unit range. Often there is a high ratio of seeds, which are popularly believed to contain the most spice.
  • Crushed red pepper shakers have become a standard on tables at Mediterranean restaurants—and especially pizza parlors—around the world. Often there is a high ratio of seeds, which are popularly believed to contain the most spice. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups, and sausage.
  • Move to "Background" and maybe add description of what it is like in China (Is there a source for this?):
    • "Crushed red pepper in Turkey, served as a common condiment with very few seeds, is known as pul biber in English. One specially prepared variety of it is the urfa pul biber (isot)."

A clear structure

• Your structure is easy to navigate. I don’t think anything needs attention there.

Balanced coverage

• You cover the background, info on the plant and processing, how it is used in society, and places that it comes from. I think that is great.

Neutral content

• Your tone is neutral and doesn’t guide the reader one way or the other for most of the article. For the health benefits there are some areas that might not be proven facts.
• Edits: Crushed red pepper are popular among a vast (frequently found in a) variety of dishes including Italian, Indian, Mexican and Caribbean. Crushed red pepper also has antioxidants that help fight off heart disease and cancer. (Is this proven? Could say that it is thought to fight off heart disease/cancer) Capsaicin helps kills off prostate cancer cells, (This is in the PepperScale article and has no sources. It sounds also like they may be saying studies show it but perhaps it has not been proven. I would talk about it as something that is being studied instead of fact.) serves as an appetite suppressant which CAN contribute to weight loss, improves digestion, and CAN HELP prevent diabetes and constipation.

Reliable sources

• PepperScale seems like a blog and I don’t see them referencing anyone with their facts. They also sell products so they might not be a good source.
• The Daily Meal Interview seems good.
• Cooked Best All About Red Pepper is also a blog and it references your article, so that might be a bad circle to draw on.
• Spiceography lists sources and seems good. You might check out the ones they mention:
  • https://aneducatedkitchen.com/crushed-red-pepper-flakes/
  • https://www.singleingredientgroceries.com/paprika-substitute-the-ultimate-list/  

EDITS - These Pasted paragraphs include all grammatical edits

• Crushed red pepper or red pepper flakes is a condiment or spice consisting of dried and crushed (as opposed to ground) red chili peppers. This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000–50,000 Scoville unit range. Often there is a high ratio of seeds, which are popularly believed to contain the most spice.
• Crushed red pepper shakers have become a standard on tables at Mediterranean restaurants—and especially pizza parlors—around the world. Often there is a high ratio of seeds, which are popularly believed to contain the most spice. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups, and sausage.
• Crushed red pepper, known for its spicy heat, comes from the word capsicum, a Latin/Greek word for “capsule,” which refers to the shape of the pepper. One or multiple red pepper chilis can be used to create crushed red pepper with jalapeños, serranos, and Anaheim chilis being some of the most commonly used. Crushed red pepper usually contains up to four chili cultivars. Crushed red pepper is popular among a vast variety of dishes including Italian, Indian, Mexican, and the Caribbean. Red pepper chilis originally start off green before ripening into an orange-red to deep dark red color, are best grown in the summer months, between 70 to 84 degrees and sunny weather. Over time, crushed red pepper loses its spiciness level and typically lasts up to 12 to 18 months. Today, China and Turkey are among the top countries to produce crushed red pepper.
• Red pepper chilis, which are a part of the Solanaceae (nightshade) family, were first spotted in Central and South America and have been around since about 7,500 BC. Spanish explorers found the pepper while on a search for black pepper. Once brought back to Europe, the red peppers were traded in Asian countries and enjoyed primarily by Indian cooks. The village of Bukovo, North Macedonia, is often credited with the creation of crushed red pepper. The name of the village—or a derivative of it—is now used as a name for crushed red pepper in general in many Southeast European languages: "буковска пипер/буковец" (bukovska piper/bukovec, Macedonian), "bukovka" (Serbo-Croatian and Slovene) and "μπούκοβο" (búkovo, Greek).

Sshockley1 (talk) 22:30, 21 April 2021 (UTC)