joulukuu 11, 2023, 12:11:41 ip


Tervehdys, kaksi samaan aikaan sattunutta teknistä muutosta / ongelmaa summa aiheutti vajaan viikon katkon foorumille. Nyt palvelinohjelmisto on jouduttu päivittämään uuteen ja sekä ulkoasu että toiminnallisuus on muuttunut. Toivotttavasti ei ainakaan kovin paljoa huonompaan suuntaan. Odottamattomia ongelmiakin saattaa ilmaantua.

Seasoning peppers question

Aloittaja Femmefatalii, tammikuu 22, 2006, 17:22:25 ip

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What is a seasoning pepper? Is it defined by species (a no-low heat chinense)? By use in cooking? Geographic origin?

Thanks for all thoughts on this.



In my mind a seasoning pepper could be any pepper used as seasoning (all chiles?), but in catalogs it seems to be used with mild chinenses.

Last year I fell in love with the taste of mild chinenses and would like to know what kind of foods and how they have been originally used. I like them fresh with cheese, fruits and chocolate or preserved in Jamaican rum.
Ei reisuus rikastu, mutta viisastuu...


My query stems from a question about favourite seasoning peppers on another forum. Pasilla Bajio was  recommended by one of my pepper buddies as a good one to try. Hmmm, not a chinense. Not from the Caribbean.

I did find a few recipes online which indicated that no-low heat, high aroma and flavour were key characteristics of a seasoning pepper. The closest thing to a definitive answer I found within the following article:

If I go by this, then identifying true 'seasoning peppers' becomes much easier.

Thanks. Any more thoughts?