Capsicum chinense
Madame Jeanette - Escoville, sabor y usos
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 suele alcanzar una temperatura de 100,000-350,000 SHU (Muy caliente). Se encuentra en toda Suriname en condimentos, encurtidos y adobos. 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. Ver salsas que llevan Madame Jeanette
También conocido como: Surinamese Yellow, Madame Jeanet
Especies
Capsicum chinense
Calor
Sabor
Caliente, Afrutado, floral, juicy, lingering
Origen / Regiones
Suriname
Color / Forma
Yellow to orange when ripe
Tamaño del pod
4-6 cm long, 3-4 cm wide, lantern-shaped
Pruébalo en la vida real
Descubre las salsas con Madame Jeanette
3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, de vez en cuando, un poco de caos, todo en una caja.
Salsas con Madame Jeanette
Descubre cómo los creadores utilizan Madame Jeanette en diferentes estilos y regiones.
Sabor y 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.
Perfil térmico
Escala de Scoville
100,000-350,000 SHU
Heat label
Very Hot
Periodo de cosecha
Year round in tropics, summer to autumn elsewhere
Recuento del índice de salsas
2
Historia y cultura
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.
Notas sobre botánica y cultivo
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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.
¿No estás listo para comprometerte? Prueba con una sola vez.
Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.
Compra una caja de pruebaPreguntas frecuentes
ChiliCodexCDP.faq.answers.heatWithRange
Caliente, Afrutado, floral, juicy, lingering
Los nombres Surinamese Yellow, Madame Jeanet aparecen como alias habituales según la región. Los nombres alternativos de este pimiento provienen, en su mayoría, de dialectos regionales.
Echa un vistazo a Bird's Eye, Brazilian Malagueta, Datil, Habanero para ver recetas similares o con ingredientes parecidos.
- 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.
Fuentes
- Republic of Heat Notas de campo del laboratorio de cata
- Expedientes de productores presentados a través de Directus
- Registros abiertos de variedades y investigación académica sobre el pimiento
Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.
Revisado por Republic of Heat - última actualización: 2025-11-10