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.

Jennifer

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.

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:

http://www.chilepepper.com/articles/view.php?articleID=67

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

Thanks. Any more thoughts?
Jennifer