Chile and Peppers
Pepper comes in many forms. The black and white peppercorns that we all know are an ancient spice, also available in ground form. Many shapes and sizes of fresh green and red pepper, or chile, are becoming available in the better Supermarkets and Tropical Stores in more and more varieties, all with their own specific taste and burnrate, and all full of vitamins.
On this page we are going to pay tribute to the king of spice.
Pepper (1) - Pepper Corns
Pepper (2) - Chiles
Besides several varieties of peppercorns, we also have the fruits and seeds of the extensive botanical family of chile peppers - very tasty and useful for our barbecue purposes - on which we will focus more attention in the near future.
Here's an example:
Ladies and Gentlemen, Mesdames et Messieurs, Damas y Caballeros, we have the honour to introduce to you,
the fiery star of the Carribean, the Queen of Surinam cooking, the ever shining sun of the rainy Rotterdam Kruiskade:
Madam Jeanet !!!
I've been told that "Madam Jeanet", also spelled "Madame Jeanet", "Madame Jeanette" or "Madam Jeanette", was a lady from Paramaribo with a very old profession, and that she was very good at it. Anyway, the heat contained in these wrinkled firecrackers is awesome. The rest I leave to your imagination...
The Madame Jeanet chile is closely related to the Habanero chile and Scotch Bonnet. A Madame Jeanette is just as hot as a Habanero, but has more of that typical dry aroma that gives Surinam dishes their characteristic taste.