The 5 Best Substitutes for Madame Jeanette (Ranked by Chefs)
Can't find Madame Jeanette? Or maybe you're looking for a substitute with a little less heat? You're in the right place.
The Madame Jeanette is a very hot pepper with a heat level of 225,000-225,000 SHU.
We've analyzed dozens of chili peppers to find the best replacements for any situation. Whether you need something milder, hotter, or smokier, here are the top 5 Madame Jeanette substitutes, ranked for home cooking.
Top 5 Madame Jeanette Pepper Substitutes Ranked
🥇 1. Datil
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Slightly milder (100,000-300,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Datil maintains a similar level of heat, making it an excellent substitute for most recipes.
🥈 2. Scotch Bonnet
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Nearly identical heat (80,000-400,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Scotch Bonnet maintains a similar level of heat, making it an excellent substitute for most recipes.
🥉 3. Adjuma
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Significantly hotter (a good step up) (100,000-500,000 SHU)
How Much to Use: Use a little less Adjuma
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
4️⃣ 4. Vicious Viper
Best for: Best for maintaining the same heat level with a different flavor profile
Heat: Noticeably hotter (250,000-250,000 SHU)
How Much to Use: Use on a one-to-one basis
Why it Works: The Vicious Viper maintains a similar level of heat, making it an excellent substitute for most recipes.
5️⃣ 5. Red Savina
Best for: Best for when you want the same flavor profile but a noticeable step up in heat
Heat: Significantly hotter (a good step up) (248,556-500,000 SHU)
How Much to Use: Use about ¾ of a Red Savina for every Madame Jeanette
Why it Works: Offers a good balance of heat, flavor, and availability for most recipes.
Heat & Flavor Comparison Table
| Pepper | Heat (SHU) | Flavor Notes | Availability |
|---|---|---|---|
| Madame Jeanette Pepper (Original) | 225,000-225,000 | N/A | Specialty stores |
| Datil pepper | 100,000-300,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Scotch Bonnet Pepper | 80,000-400,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Adjuma | 100,000-500,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Vicious Viper | 250,000-250,000 | N/A | Available in specialty stores or well-stocked supermarkets |
| Red Savina | 248,556-500,000 | N/A | Available in specialty stores or well-stocked supermarkets |
Frequently Asked Questions
What's the best substitute for Madame Jeanette?
The best substitute depends on your goal. The Datil is the closest overall match. Best for maintaining the same heat level with a different flavor profile Use on a one-to-one basis.
Can I use jalapeño instead of Madame Jeanette?
Madame Jeanette Pepper is about 45x hotter than jalapeño, so jalapeño will be significantly milder. You'd need to use more jalapeño, but the flavor profile may not match well.
How do I adjust the heat level when substituting?
Start with less than you think you need—you can always add more heat, but you can't take it away! If your substitute is milder, add more gradually and taste as you go. If it's hotter, start with half the amount and build up. Remember that cooking method also affects heat: boiling reduces spice, while frying intensifies it.
Will the flavor be the same?
No substitute is ever a perfect 1-for-1 match in flavor. The Datil is the closest you'll get. Others may fundamentally change the flavor of your dish—but often in a delicious way! Consider whether you're substituting for heat, flavor, or both.
Can I use Madame Jeanette powder instead of fresh Madame Jeanette?
Yes, but the flavor will be different. As a general rule, ¼ teaspoon of dried pepper powder is roughly equivalent to one fresh pepper. However, you'll miss the fresh, crisp texture and bright flavor. Powder works best in spice rubs, soups, and slow-cooked dishes where texture isn't critical.