Madame Jennette Chile Peppers
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Madame Jeanette peppers are curved to straight, asymmetrical pods, averaging 4 to 12 centimeters in length and 3 to 5 centimeters in diameter, and widely vary in shape depending on growing conditions and climate. The pods may appear in an ovate, round shape, an oblong, bulbous shape, or they may have an elongated, wrinkled appearance. The medium-thick skin is glossy and smooth with many creases and folds, and the pods ripen from green to bright yellow or red-orange, depending on the variety and stage of maturity. Underneath the surface, the flesh is crisp and pale yellow, encasing a central cavity filled with round and flat, cream-colored seeds. Madame Jeanette peppers are crunchy, aromatic, and intensely spicy with subtle fruity notes of mango or pineapple.
Madame Jeanette peppers are available year-round.
Madame Jeanette peppers, botanically classified as Capsicum chinense, are a very hot, South American variety that belongs to the Solanaceae or nightshade family. Also known as Suriname Yellow peppers, Madame Jeanette peppers contain a high heat ranging 125,000-325,000 SHU on the Scoville scale and are known for their encompassing spice. Madame Jeanette peppers contain a heat that engulfs the entire mouth, not just the back of the throat like its habanero cousin. Due to this intensity, Madame Jeanette peppers often seem even hotter than their already high Scoville rating suggests. Madame Jeanette peppers are rare to find outside of South America and are utilized as a spicy flavoring in cooked meat, vegetable, and rice dishes.
Madame Jeanette peppers contain potassium, fiber, and vitamins A and C, which are antioxidants that neutralize free radicals and help boost the immune system within the body.
Madame Jeanette peppers can be consumed raw, but due to their intense heat, they are more commonly cooked in applications such as roasting, simmering, frying, and sautéing. The peppers can be roasted and pureed into hot sauces, chopped into salsas, blended into enchilada sauces, or used as a version of an Indian sambal sauce. The peppers can also be tossed into soups, stews, or chilis for added flavor. It is important to note that gloves should be worn when handling the pepper as the capsaicin can highly irritate the skin, eyes, and nose. Madame Jeanette peppers pair well with coconuts, okra, eggplant, yardlong beans, plantains, meats such as poultry, beef, and fish, other seafood such as shrimp, and rice. Fresh peppers will keep up to one week when stored whole and unwashed in a plastic bag in the refrigerator.
It is rumored that Madame Jeanette peppers were named after a famous Brazilian prostitute that was so beautiful, they named the scorching hot pepper after her intense beauty. Madame Jeannette peppers are also a staple ingredient in Surinamese cuisine, wch is a blend of cooking styles from Chinese, Indian, African, Dutch, and Portuguese cuisine due to the country’s mixed population and history. The spicy peppers are used to flavor chicken and rice, which is the unofficial national dish of the country, as well as vegetable salads. Madame Jeanette peppers are also used in soups such as tomtom, which is a peanut broth with spices, peppers, poultry, and balls of plantains.
Madame Jeanette peppers are native to Suriname, which is a small country on the northeastern coast of South America and have been growing wild since ancient times. Today the peppers have expanded into neighboring countries in South America and are grownn tropical regions for local use. Madame Jeanette peppers are considered rare to find outside of the South American continent, but due to Suriname’s history as a colony of the Netherlands, the peppers are sometimes exported to the Netherlands for market sale. Madame Jeanette peppers are also sold through specialty seed catalogs for home garden use.
Recipes that include Madame Jennette Chile Peppers. One is easiest, three is harder.
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