Talk:Zhug

message: I think this should be merged with Adjika, it's the same spice with different names from different countries.  —Preceding unsigned comment added by 212.199.9.67 (talk) 09:56, 17 March 2009 (UTC)
thread_title:  Merge with Adjika 

message: The proper name is the original name, which is Sahawiq, and not some name that comes according to google hit count. Is this a common sense to call a food item according to google hit count? If so, I might as well start a wiki entry about an Ugandan food item, give it a name in my local dialect, and stamp it with my nationality, and get many google hit counts (just to be discovered years later, and infuriates people up, and start the move/google hit count illogical discussion). This does not make sense, and obviously google hit counts is not a meter. The original name is Sahawiq, and not some broken name ChuChu (talk) 22:39, 8 April 2017 (UTC)
replies: text: Per WP:COMMONNAME: The criterion is not the original name, but the name commonly used in English-language sources. In many cases Google hit count may be a good estimate for the most common usage. One can also check Google books: Zhug (at least 15 books in English describing the Zhug sauce) vs. Sahawiq (only 3 entries in English). --Off-shell (talk) 07:02, 9 April 2017 (UTC)
replies: text:  This still does not make sense, and should not be used as a criterion. The criterion should be the country/region of origin, and not some broken mis-pronounced name. 109.65.85.201 (talk) 08:22, 9 April 2017 (UTC)
replies: text:  WP:COMMONNAME is the current Wikipedia policy applied to all articles. There are many other examples, e.g. borscht and not borshch, pajamas and not pāy-jāmeh etc. If you'd like to modify the policy, then you need to start a global discussion, see WP:PROPOSAL. --Off-shell (talk) 09:03, 9 April 2017 (UTC)

text: As for requested move, I oppose the move, since the common-name, indeed, applies in this case, and in the Middle Eastern countries this culinary spice is commonly called by its Arabic transliteration, "zhug". --Davidbena (talk) 15:11, 9 April 2017 (UTC)
replies: text:  I don't know where you are coming with this utterly incorrect information... in the middle eastern countries it is known by it's proper name, which is either Sahawiq (سحاوق) or Daqqus (دقوس). zhug is a broken mis-pronounciation of the name of this food, and NOT what it's called in Middle Eastern countries, unless you think that Israel is the only Middle Eastern country ChuChu (talk) 19:14, 9 April 2017 (UTC)
thread_title:  Requested move 8 April 2017 

message: Which species of "black cumin"? Please be specific. Bunium bulbocastanum and Nigella sativa are nothing like one another. 173.88.243.210 (talk) 07:27, 2 August 2016 (UTC)
replies: text: The reference in this article to "black cumin" refers specifically to Nigella sativa.--Davidbena (talk) 15:08, 9 April 2017 (UTC)
replies: text:  No. That's wrong. It should refer to Bunium bulbocastanum. Nigella sativa is used in many Yemeni dishes like Bent al-Sahn, Mulawah, Khamir etc but not in the Shawaq.--SharabSalam (talk) 02:58, 26 October 2019 (UTC)
thread_title: "Black cumin"

message: Hi,
In rural areas of Yemen, they add some ingredients that make the sahawaq really good. I am from Yemen and I lived most of my life in rural areas. I have done some research for the scientific names of these ingredients, 
:1)Dhomar (ضومر): This ingredient is very commonly used in rural areas only. Because there is no internet in rural areas of Yemen, I can't find a source that supports that this ingredient is added to Sahawiq. After I did some research, its scientific name is "Ocimum forskolei". 
:2)Kho'ah (خوعة): I am not sure what the scientific name of this is, I added Pulicaria jaubertii or Chamomile but I doubt that it is Chamomile because it looks different and this post on facebook says that it is not Chamomile but Pulicaria Jaubertii and the post says that it is used in Sahawiq. It is sold in cities and very well-known, unlike Dhomar. Here is a source that says that Kho'ah is used as an ingredient in Sahawiq .--SharʿabSalam▼ (talk) 13:53, 1 March 2020 (UTC)
thread_title:  Ingredients that are used in Yemen 

message: "Zhug (Hebrew: סְחוּג‎, romanized: s'ḥug), sahawiq (Yemeni Arabic: سَحاوِق) or bisbas (بسباس) is a hot sauce originating in Yemeni cuisine.[1] In other countries of the Arabian Peninsula"
It just... ends there.  Did someone remove the other half of the trailing sentence?  Should the half-sentence be removed?  I'm just a random guy who was Googling a food dish out of curiosity, so IDK what the solution here is... Blysse (talk) 05:02, 7 June 2021 (UTC)
thread_title:  Strange half-sentence in article lead? 

message: doesn't it seem strange to anybody that it is "a hot sauce originating in Yemeni cuisine", yet the first name that appears in this article, and indeed the name of the article, are the israeli pronunciation? i don't think you can say that there is a common name for this condiment, considering that it doesn't appear in any english language dictionary and the editors of this article weren't even sure about how to spell it (see past discussions). google counts by themselves cannot establish that something is a "common name" in english, only that one spelling is more common on the web than another. i'm quite confident that the vast majority of english speakers have never heard of it. in the absence of an established common name, one should consider the origins of the word. even if for some reason we were to prefer the israeli word over the yemeni arabic word for this yemeni condiment, consider that it's not a hebrew word but rather a loan word, and there's no clear explanation how the original sahawiq (or sahawig in some dialects) became zhug, apart from a mispronunciation of the written word due to the absence of niqqud (vowel diacreticals that are usually omitted in modern hebrew). considering the economical differences between the two countries, it's not surprising that the israeli (mis)spelling is more common online than the yemeni one. sadly, wikipedia is amplifying this by choosing this spelling over one that is based in its country of origin. the word "cultural appropriation" is thrown around a lot nowadays, usually without good reason, but it's hard not to consider this a case of cultural appropriation, where the nation that invented this condiment can't even have a say about how it is called.--Exjerusalemite (talk) 00:12, 27 December 2022 (UTC)
replies: text: The origin of the Israeli name is not in a "mispronunciation" or because nikkud was not written. Rather, it reflects the way the Yemenite Jews pronounced the word (you can hear a sample of pronunciation here:  https://www.yadmeir.co.il/?CategoryID=680&ArticleID=4002). I am not knowledgeable enough about the Yemeni Arabic dialects, but it is a known fact that the Jewish dialect was different from the other dialects, and this may explain the difference in pronunciation. Given that the food was popularized in the Western world through the Israeli-Yemenite cuisine, I don't think it's unreasonable to use the Judeo-Yemenite name. בוקי סריקי (talk) 18:12, 18 May 2023 (UTC)
thread_title:  name