The Madame Jeanette pepper (also known as Suriname Yellow or Surinam Yellow) is a very hot *Capsicum chinense* variety native to Suriname. It delivers intense, lingering heat with a subtle yet distinctive fruity-tropical aroma — a staple in Surinamese cuisine and prized for its versatility in spicy dishes.
Madame Jeanette peppers are *Capsicum chinense* fruits with highly variable shapes: elongated bell-pepper-like, curved, wrinkled, or sometimes pumpkin-shaped. They typically grow 2–3 inches (5–8 cm) long with thin skin and walls. Pods start green and ripen to bright yellow (most common) or reddish-yellow. The plant is prolific, compact (2–3 ft tall), and thrives in warm, humid tropical conditions. Heat is very high (125,000–325,000 SHU) — roughly 15–130× hotter than a jalapeño and comparable to a habanero or Scotch bonnet — with a slow, building burn.
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The Madame Jeanette is a traditional landrace native to Suriname on the northeastern coast of South America. It has grown wild there for centuries and is a cornerstone of Surinamese cuisine, which blends African, Indian, Chinese, Dutch, and Portuguese influences. The name is rumored to come from a famous Brazilian (or local Surinamese) prostitute known for her beauty and fiery personality — a fitting nickname for such a scorching pepper. It remains one of the most important chilies in Surinamese and Dutch-Caribbean cooking, used fresh, dried, or in sauces for everything from everyday stews to festive dishes.
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Reach out →Subtle fruity flavor with hints of mango and pineapple, sweet tropical notes, and strong aroma when cooked. The heat is intense and lingering, but the flavor remains clean and versatile rather than overpowering other ingredients.
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