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Madam Jeanettes

staffing

staffing

I was pondering Tina's statement that her hubby swears that the goat pepper of the Bahamas is the hottest of the habanero varietals. As I was pondering, I was eating food smothered in a madam Jeanette sauce I brought back from Aruba. Truthfully, I think this stuff is as hot as you can get without adding extract. I think it is a little hotter than Matouk's Flambeau Sauce, which I hold up paragon of natural heat.
The question I have is for Tina, but also for anyone else who wants to opine. Background: The Madam Jeanette is a member of the habanero family, grown on Aruba, named for a famed Brazilian prostitute. No where else in the Caribbean is the habanero called a "Madam Jeannette", and these are hotter than most, if not all, other varieties that I have had first-handd experience with. Truthfully, I was too busy vacationing to inquire, but I wonder....might the madam Jeanette and the goat pepper be a little more closely related? Is there a possibility that they are one in the same?
Has anyone else experienced these wonderful peppers? Care to share your opinion? I'm just curious.

Josh
 
Hmmm, a pepper named after a prostitute perhaps of the same filum as a goat. Man, I've got a really bad visual working right now. :shock:
 
DEFCON Creator said:
Hmmm, a pepper named after a prostitute perhaps of the same filum as a goat. Man, I've got a really bad visual working right now. :shock:
Click to expand...

LOL!!!

Glad I could add a little amusement to your Monday morning, John.
 
DEFCON Creator said:
Hmmm, a pepper named after a prostitute perhaps of the same filum as a goat. Man, I've got a really bad visual working right now. :shock:
Click to expand...

We use an illustrator who could put that visual to paper for you. :twisted:
 
staffing said:
I was pondering Tina's statement that her hubby swears that the goat pepper of the Bahamas is the hottest of the habanero varietals. As I was pondering, I was eating food smothered in a madam Jeanette sauce I brought back from Aruba. Truthfully, I think this stuff is as hot as you can get without adding extract. I think it is a little hotter than Matouk's Flambeau Sauce, which I hold up paragon of natural heat.
The question I have is for Tina, but also for anyone else who wants to opine. Background: The Madam Jeanette is a member of the habanero family, grown on Aruba, named for a famed Brazilian prostitute. No where else in the Caribbean is the habanero called a "Madam Jeannette", and these are hotter than most, if not all, other varieties that I have had first-handd experience with. Truthfully, I was too busy vacationing to inquire, but I wonder....might the madam Jeanette and the goat pepper be a little more closely related? Is there a possibility that they are one in the same?
Has anyone else experienced these wonderful peppers? Care to share your opinion? I'm just curious.

Josh
Click to expand...

I haven't the time to research it right now, but the goatpepper is clearly a different pepper from the habanero and the scotch bonnet, both are also grown and sold in the Bahamas, frankly, I'd have a hard time telling them apart until I tasted one, but one way to tell is that the scotch bonnet bites in the corners of the mouth, the habanero in the back of the throat, the goatpepper bites all over!

It's got all the rich sweetness of the fruit of the habanero, with the bite of the scotch bonnet. And if all goes right, we shall have goatpepper mash for everyone soon. :twisted:

T
 
[quote name='Tina Brooks][quote name='DEFCON Creator']Hmmm' date=' a pepper named after a prostitute perhaps of the same filum as a goat. Man, I've got a really bad visual working right now. :shock:[/quote']

We use an illustrator who could put that visual to paper for you. :twisted:[/quote]

Nope, my mind is scarred enough right now. No reason to bring a visual reality into the mix.
 
DEFCON Creator][quote name= said:
DEFCON Creator said:
Hmmm' date=' a pepper named after a prostitute perhaps of the same filum as a goat. Man' date=' I've got a really bad visual working right now. :shock:[/quote'']

We use an illustrator who could put that visual to paper for you. :twisted:
Click to expand...

Nope, my mind is scarred enough right now. No reason to bring a visual reality into the mix.
Click to expand...

Chicken! 😉
 
Tina Brooks said:
staffing said:
I was pondering Tina's statement that her hubby swears that the goat pepper of the Bahamas is the hottest of the habanero varietals. As I was pondering, I was eating food smothered in a madam Jeanette sauce I brought back from Aruba. Truthfully, I think this stuff is as hot as you can get without adding extract. I think it is a little hotter than Matouk's Flambeau Sauce, which I hold up paragon of natural heat.
The question I have is for Tina, but also for anyone else who wants to opine. Background: The Madam Jeanette is a member of the habanero family, grown on Aruba, named for a famed Brazilian prostitute. No where else in the Caribbean is the habanero called a "Madam Jeannette", and these are hotter than most, if not all, other varieties that I have had first-handd experience with. Truthfully, I was too busy vacationing to inquire, but I wonder....might the madam Jeanette and the goat pepper be a little more closely related? Is there a possibility that they are one in the same?
Has anyone else experienced these wonderful peppers? Care to share your opinion? I'm just curious.

Josh
Click to expand...

I haven't the time to research it right now, but the goatpepper is clearly a different pepper from the habanero and the scotch bonnet, both are also grown and sold in the Bahamas, frankly, I'd have a hard time telling them apart until I tasted one, but one way to tell is that the scotch bonnet bites in the corners of the mouth, the habanero in the back of the throat, the goatpepper bites all over!

It's got all the rich sweetness of the fruit of the habanero, with the bite of the scotch bonnet. And if all goes right, we shall have goatpepper mash for everyone soon. :)

T
Click to expand...

Looking forward to the goat pepper mash, Tina. Regarding the Madam Jeanette, it is a different habanero-type experience. That is why I brought it up. It is not a scotch bonnet. I had a local that said it was like a habanero, which is different than saying it is a habanero. Furthermore, the neighboring islands (Curacao and Bonaire) do not call any of their peppers "madam jeanettes". It might not be a goat pepper, but it is unique in flavor and heat. Like the goat pepper (as you have described it) this pepper hits your whole mouth with heat. It is a strong flavored pepper as well. I just wondered if it is possibly the goat pepper by a different name or a close relative.

Josh
 
staffing said:
Tina Brooks said:
staffing said:
I was pondering Tina's statement that her hubby swears that the goat pepper of the Bahamas is the hottest of the habanero varietals. As I was pondering, I was eating food smothered in a madam Jeanette sauce I brought back from Aruba. Truthfully, I think this stuff is as hot as you can get without adding extract. I think it is a little hotter than Matouk's Flambeau Sauce, which I hold up paragon of natural heat.
The question I have is for Tina, but also for anyone else who wants to opine. Background: The Madam Jeanette is a member of the habanero family, grown on Aruba, named for a famed Brazilian prostitute. No where else in the Caribbean is the habanero called a "Madam Jeannette", and these are hotter than most, if not all, other varieties that I have had first-handd experience with. Truthfully, I was too busy vacationing to inquire, but I wonder....might the madam Jeanette and the goat pepper be a little more closely related? Is there a possibility that they are one in the same?
Has anyone else experienced these wonderful peppers? Care to share your opinion? I'm just curious.

Josh
Click to expand...

I haven't the time to research it right now, but the goatpepper is clearly a different pepper from the habanero and the scotch bonnet, both are also grown and sold in the Bahamas, frankly, I'd have a hard time telling them apart until I tasted one, but one way to tell is that the scotch bonnet bites in the corners of the mouth, the habanero in the back of the throat, the goatpepper bites all over!

It's got all the rich sweetness of the fruit of the habanero, with the bite of the scotch bonnet. And if all goes right, we shall have goatpepper mash for everyone soon. :lol:

T
Click to expand...

Looking forward to the goat pepper mash, Tina. Regarding the Madam Jeanette, it is a different habanero-type experience. That is why I brought it up. It is not a scotch bonnet. I had a local that said it was like a habanero, which is different than saying it is a habanero. Furthermore, the neighboring islands (Curacao and Bonaire) do not call any of their peppers "madam jeanettes". It might not be a goat pepper, but it is unique in flavor and heat. Like the goat pepper (as you have described it) this pepper hits your whole mouth with heat. It is a strong flavored pepper as well. I just wondered if it is possibly the goat pepper by a different name or a close relative.

Josh
Click to expand...

Hey Josh,

Sorry I haven't gotten back to you on this, I've been swamped up here.

I personally haven't had the Madam Jeanette, but I have to wonder if indeed it is the same as the Goat Pepper. From the descriptions I've gotten, I wonder too if the Jamaican Ma Jacques isn't also the same pepper.

Either way, all of them, we can be certain are C. Chinsenses, they aren't scotch bonnets and they aren't habaneros... Perhaps they are a hybrid of these two, with three different names, perhaps they are three different hybrids.

Alas, until I can get a fresh Goat Pepper, a fresh Madam Jeanette and a fresh Ma Jacques in the same room at the same time, I'll have to keep wondering.

T.
 
Hello everybody, I am new here and will introduce myself in the proper section.

I know Madame Jeanette. This pepper is widely available in The Netherlands and comes from Suriname. As well as the Aji Umba (better known as Ajuma in Suriname And holland).From what I've heard Aji Umba is a close relative to habanero's and is supposed to have similar heat. Unfortunately I've never had a Habanero to compare it with.

Both peppers are hot, but in my experience, Madame Jeanette isn't that hot compared to Aji Umba. I've made hotsauce with both peppers and the one with Aji Umba is consistanly hotter!

Greetings.
Remi from The Netherlands
 
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