When an Aruban asks you if you would like to try Madame Janette sauce, tread carefully. Considered as one of the most potent pepper sauces without having to add extract, Madame Jannette’s sauce will leave you open-mouthed, both in astonishment, and while you gasp for breath. Made with Scotch Bonnet peppers, Madame Janette’s Sauce is bursting with so much flavour and potency that even a modest amount in a giant pot of soup will set your taste buds tingling. With a heat rating of 100,000 to 350,000 Scoville units, Scotch Bonnet peppers are a force to be reckoned with, a possible reference to why an Aruban man calls an attractive and fiery woman a “Madame Jannette”. Should you find yourself eating some Madame Jannette’s Sauce unprepared, it’s advisable to have some rice and bread on standby, as water is not able to dissolve capsaicin, the heat-producing compound in any pepper.