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The dried Madame Jeanette, also known as Lemon habanero is a spicy, fruity and aromatic pepper. The pepper has a bright yellow color and strong citrus-like aroma and flavor. Originally from South America, the pepper is a well-known product in Surinamese, Antillean and other South American cuisines. The dried Madame Jeanette is even slightly spicier and sweeter than the fresh pepper. This is because during the drying process the fruit sugars are caramelized. The dried pepper can actually be added to any dish for a fruity and spicy flavor addition.
Preparation
- Fry the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak the dried chilies with hot water. Soak them in hot water for 15/20 minutes and then cut/chop into desired size.
- Grind the dried chilies into flakes/flakes or powder.
From € 2,75
The dried Madame Jeanette, also known as Lemon habanero is a spicy, fruity and aromatic pepper. The pepper has a bright yellow color and strong citrus-like aroma and flavor. Originally from South America, the pepper is a well-known product in Surinamese, Antillean and other South American cuisines. The dried Madame Jeanette is even slightly spicier and sweeter than the fresh pepper. This is because during the drying process the fruit sugars are caramelized. The dried pepper can actually be added to any dish for a fruity and spicy flavor addition.
Preparation
- Fry the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak the dried chilies with hot water. Soak them in hot water for 15/20 minutes and then cut/chop into desired size.
- Grind the dried chilies into flakes/flakes or powder.
To keep dried chilies good for a long time, store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat; this can cause the dried chilies to discolor, mold and diminish their flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, store them no longer than a year. Click here for more information on storing and freezing dried chilies.
In the summer season (May-November) the Madame Jeanette peppers are grown in the Netherlands in our own greenhouses. In the winter season (November-April) they are grown in Israel & Morocco by our own growers.
The Madame Jeanette chilies are dried at our location in 's-Gravenzande in a special drying cell. We do this mainly when we have enough of the chilies in stock. So it may not be available for a longer period of time.
To keep dried chilies good for a long time, store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat; this can cause the dried chilies to discolor, mold and diminish their flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, store them no longer than a year. Click here for more information on storing and freezing dried chilies.
In the summer season (May-November) the Madame Jeanette peppers are grown in the Netherlands in our own greenhouses. In the winter season (November-April) they are grown in Israel & Morocco by our own growers.
The Madame Jeanette chilies are dried at our location in 's-Gravenzande in a special drying cell. We do this mainly when we have enough of the chilies in stock. So it may not be available for a longer period of time.
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