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
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