Bonda Ma Jacques
📷 Photo: Semillas.de
Traditional C. chinense pepper from Martinique (French Antilles). The name 'Bonda Ma Jacques' is Martiniquais Creole for 'Madame Jacques's backside' — a reference to the rounded, lantern-shaped pods. Orange when mature, habanero-type shape with a fruity, floral aroma. A staple of Martiniquais cooking used in fish stews and hot sauces. Related to the Scotch Bonnet family but considered a distinct Caribbean landrace. Heat: 100,000–350,000 SHU.
Traditional C. chinense pepper from Martinique (French Antilles). The name 'Bonda Ma Jacques' is Martiniquais Creole for 'Madame Jacques's backside' — a reference to the rounded, lantern-shaped pods. Orange when mature, habanero-type shape with a fruity, floral aroma. A staple of Martiniquais cooking used in fish stews and hot sauces. Related to the Scotch Bonnet family but considered a distinct Caribbean landrace. Heat: 100,000–350,000 SHU.
