Capsicum chinense
Madame Jeanette - Scoville, Taste & Uses
Madame Jeanette peppers light up Surinamese kitchens. Pods resemble golden lanterns, bursting with fruity perfume. Taste mango, pineapple, and passion fruit before Very Hot heat between 100,000 and 350,000 SHU. The pepper flavors dishes like pom, roti fillings, and peanut soup. Makers often pair it with the milder adjuma pepper for balanced sauces. Thick flesh means the pepper stays juicy even after cooking. Tropical elegance, serious burn - acknowledged by the Ministry of Rainforest Flame. Madame Jeanette misst in der Regel 100,000-350,000 SHU (Sehr scharf). Ist in Suriname in Gewürzen, Eingelegtem und Marinaden enthalten. Add Madame Jeanette to pom casseroles, peanut soups, and stewed chicken. Blend it with garlic, ginger, and citrus for marinades. Combine with mango or pineapple for chutneys. The pepper ferments well for Surinamese sambal. Because it is juicy, it also infuses oils and vinegars effectively. Siehe Soßen mit Madame Jeanette
Auch bekannt als: Surinamese Yellow, Madame Jeanet
Art
Capsicum chinense
Schärfe
Aroma
Scharf, Fruchtig, floral, juicy, lingering
Herkunft / Regionen
Suriname
Farbe / Form
Yellow to orange when ripe
Fruchtgröße
4-6 cm long, 3-4 cm wide, lantern-shaped
Probier es in der Praxis aus
Entdecken Sie Saucen mit Madame Jeanette
3 europäische Saucen aus Kleinserien – Geschmack, Schärfe und manchmal ein bisschen Chaos, alles in einer Box.
Saucen mit Madame Jeanette
Entdecken Sie, wie Kreative Madame Jeanette in verschiedenen Stilrichtungen und Regionen einsetzen.
Geschmack & Aroma
Madame Jeanette peppers light up Surinamese kitchens. Pods resemble golden lanterns, bursting with fruity perfume. Taste mango, pineapple, and passion fruit before Very Hot heat between 100,000 and 350,000 SHU. The pepper flavors dishes like pom, roti fillings, and peanut soup. Makers often pair it with the milder adjuma pepper for balanced sauces. Thick flesh means the pepper stays juicy even after cooking. Tropical elegance, serious burn - acknowledged by the Ministry of Rainforest Flame.
Add Madame Jeanette to pom casseroles, peanut soups, and stewed chicken. Blend it with garlic, ginger, and citrus for marinades. Combine with mango or pineapple for chutneys. The pepper ferments well for Surinamese sambal. Because it is juicy, it also infuses oils and vinegars effectively.
Wärmeprofil
Scoville-Skala
100,000-350,000 SHU
Heat label
Very Hot
Erntezeit
Year round in tropics, summer to autumn elsewhere
Sauce-Index-Einträge
2
Geschichte & Kultur
The pepper likely emerged from Capsicum chinense varieties brought to Suriname during Dutch colonial times. Its name may honor a local woman famed for fiery cooking. Surinamese diaspora carried seeds to the Netherlands, where greenhouses now cultivate Madame Jeanette for international markets. It remains central to Surinamese and Antillean cuisine across Europe.
Botanik & Anbautipps
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Start seeds indoors 10 weeks before planting. Maintain 28°C for germination. Transplant into rich, well-drained soil with full sun and high humidity. Plants can reach 1 meter tall and produce clusters of pods. Provide regular feeding and pruning to encourage airflow. Expect 100 to 120 days to ripe fruit. Greenhouses help replicate tropical conditions.
Noch nicht bereit, sich festzulegen? Probieren Sie es doch einfach einmal aus.
Eine einzige Schachtel mit drei verschiedenen Saucen. Probieren Sie sie nebeneinander, bewerten Sie jede einzelne in Ihrem „Sauce Vault“ und entscheiden Sie, ob Sie dieses Ritual fortsetzen möchten.
Probierpaket kaufenHäufig gestellte Fragen
Madame Jeanette erreicht in der Regel eine Größe von 100,000-350,000 SHU (Sehr scharf). Die Größenangaben variieren je nach Sorte und Anbaubedingungen.
Scharf, Fruchtig, floral, juicy, lingering
Surinamese Yellow, Madame Jeanet tauchen je nach Region als gebräuchliche Aliasnamen auf. Die alternativen Bezeichnungen dieser Paprikasorte stammen größtenteils aus regionalen Dialekten.
Schau dir Bird's Eye, Brazilian Malagueta, Datil, Habanero an, wenn du ähnliche Gerichte oder Rezepte suchst.
- Bird's Eye - Very Hot
- Brazilian Malagueta - Very Hot
- Datil - Very Hot
- Habanero - Very Hot
Add Madame Jeanette to pom casseroles, peanut soups, and stewed chicken. Blend it with garlic, ginger, and citrus for marinades. Combine with mango or pineapple for chutneys. The pepper ferments well for Surinamese sambal. Because it is juicy, it also infuses oils and vinegars effectively.
Start seeds indoors 10 weeks before planting. Maintain 28°C for germination. Transplant into rich, well-drained soil with full sun and high humidity. Plants can reach 1 meter tall and produce clusters of pods. Provide regular feeding and pruning to encourage airflow. Expect 100 to 120 days to ripe fruit. Greenhouses help replicate tropical conditions.
Wear gloves when handling, and keep fans running when simmering sauces. If capsaicin touches skin, wash with soap, then treat with dairy or vinegar. Avoid touching eyes.
Quellen
- Republic of Heat Feldnotizen aus dem Verkostungslabor
- Über Directus eingereichte Produzentendossiers
- Offene Sortenregister und wissenschaftliche Forschung zu Paprika
Wir gleichen Angaben zu SHU-Werten und Herkunftsangaben anhand von Saatgutbanken, begutachteter Fachliteratur und Daten namhafter Hersteller ab.
Überprüft von Republic of Heat – zuletzt aktualisiert am 2025-11-10