Madame Jeanette
Capsicum chinense
A fruity, very hot chili cultivar from Suriname with a reddish-yellow skin.
The Madame Jeanette is a cultivar of Capsicum chinense originating in Suriname. It delivers intense heat ranging from 125,000 to 350,000 Scoville units while offering a distinct fruity taste reminiscent of mango and pineapple.
- Originates from Suriname.
- Heat ranges from 125,000 to 350,000 Scoville units.
- Tastes fruity with mango and pineapple notes.
- Ripens to a reddish-yellow color.
- Used extensively in Surinamese cuisine.
What is Madame Jeanette?
This spice is the fruit of a specific plant variety known as Capsicum chinense. The peppers resemble small bell peppers but are larger and lack perfect symmetry. They ripen into a striking reddish-yellow hue. The taste profile is notably fruity, carrying distinct notes of mango and pineapple alongside its significant heat.
Where does Madame Jeanette come from?
The Madame Jeanette cultivar originated in Suriname. It remains deeply tied to this nation, where it is cultivated and consumed widely. The plant thrives in warm conditions and dislikes cool sites, though it can adapt to indoor growing environments due to its compact growth habit.
What does Madame Jeanette taste like?
The primary sensation is intense heat, registering between 125,000 and 350,000 on the Scoville scale. Beyond the burn, the pepper offers a sweet, fruity complexity. Tasters frequently identify hints of tropical fruits like mango and pineapple within the flavor profile.
How Madame Jeanette is grown and processed
The plant is prolific and maintains relatively compact growth. It requires warm climates and struggles in cooler sites. Despite these preferences, the plant is resilient enough to grow indoors if provided with adequate warmth. The fruits develop into large, asymmetrical shapes that transition from green to reddish-yellow upon ripening.
Madame Jeanette, drawn
How Madame Jeanette is used
Cooks use this chili in almost every facet of Surinamese cuisine. Its versatility allows it to feature in various dishes, from main courses to snacks. The intense heat and fruity notes make it a popular choice for adding both spice and flavor depth to local recipes.
Madame Jeanette in the world's kitchens
Surinamese cuisine relies heavily on the Madame Jeanette. It is integrated into nearly all aspects of local cooking traditions. The pepper's unique combination of high heat and tropical fruitiness defines many regional dishes, distinguishing them from other Caribbean or South American cuisines.
At a glance: where it turns up
Cuisines
What to use instead of Madame Jeanette
The yellow adjuma is often confused with the Madame Jeanette. While the adjuma is less elongated and reportedly spicier, it lacks the same level of flavorful complexity. Cooks sometimes mistake one for the other due to their similar appearance and heat levels.
Meal
This chili appears across multiple meal types in Suriname. It features in lunch and dinner preparations, often serving as a key seasoning component. It also appears in street food contexts and snack items, providing a spicy kick to everyday eating occasions.
Questions people ask about Madame Jeanette
Where does the Madame Jeanette pepper come from?
It is a cultivar of Capsicum chinense originally from Suriname. It is grown there and used extensively in local cooking traditions.
How hot is a Madame Jeanette pepper?
It is very hot, rating between 125,000 and 350,000 on the Scoville scale. This places it in the range of habanero-level chilies.
What does a Madame Jeanette taste like?
Beyond its intense heat, it has a fruity flavor. Tasters often detect hints of mango and pineapple within the pepper's profile.
What does a Madame Jeanette look like?
The fruit resembles a small bell pepper but is larger and asymmetrical. It ripens to a distinctive reddish-yellow color.
Good reading and sources
- Madame Jeanette on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Madame Jeanette", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryMasala rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Names, strengths and customs differ from one grower, kitchen or shop to the next. Traditional and medicinal uses are described as tradition, never as medical advice, and none of this is a substitute for a doctor. If something is wrong, tell us. Last refreshed 2026-10-04.
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