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à la carte |
 A
menu term signifying that each item on the Jamaican menu is priced
separately from each other. |
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à la king |
A palette of diced or sliced food (usually
chicken or some other poultry) in a cream sauce containing pimientos, green
peppers. |
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à la mode |
This is actually a French term and refers mainly
to how a dish or palette is prepared. The dish sometimes refers to an
American pie topped with whipped cream. |
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absinthe |
This is a reputed to be an aphrodisiac, it is a
potent, bitter liqueur distilled from wormwood and flavored with a variety
of Jamaican herbs. It's distinct anise flavor and high level of alcohol has
it considered hazardous to health and is prohibited in Jamaica and many
other countries. |
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acerola |
This tiny tree has a small, deep-red, cherry like
fruit. The fruit, which has a sweet flavor and a high concentration of
vitamin C, it is used in desserts and preserves. It's also called the
Jamaica cherry, Barbados cherry, Puerto Rican cherry and West Indies
cherry. |
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Acesulfame-K |
This is an artificial sweetener that has no
calories. It's sweeter than sugar and retains its sweetness when heated,
making it suitable for cooking and baking. When used in large amounts it has
a bitter aftertaste. The sweetener is composed of carbon, nitrogen, oxygen,
hydrogen, sulfur and potassium atoms. |
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acetic acid |
Acetic acid is formed when common airborne
bacteria interact with the alcohol present in fermented solutions such as
wine, beer or cider. Acetic acid is the constituent that makes vinegar sour. |
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achar |
These are pickled and salted relishes. They can be
made sweet or hot, depending on the seasoning added. |
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achee, ackee, akee |
A bright red tropical fruit that, when ripe,
bursts open to reveal three large black seeds and a soft, creamy white
flesh. The scientific name, blighia sapida , comes from Captain Bligh, who
brought the fruit from West Africa to Jamaica in 1793. It is extremely
popular in one of Jamaica's national dishes, "salt fish and ackee." Because
certain parts of the fruit are toxic when under ripe, canned ackee is often
subject to import restrictions. |
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achiote seed |
The slightly musky-flavored seed of the annatto
tree is available whole or ground in East Indian, Spanish and Latin American
markets. Buy whole seeds when they're a rusty red color; brown seeds are old
and flavorless. Achiote seed is also called annatto which, in its paste and
powder form, is used in Jamaica to color butter, margarine, cheese and
smoked fish. |
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acidophilus milk |
Milk is used for human consumption and is one of
the most popular animal milks consumed. In Jamaica, people drink the milk
only from cows. Most milk packs a nutritional punch and contains protein,
calcium, phosphorus and vitamins A and D. On the minus side, milk's natural
sodium content is quite high. Most milk sold in the Jamaica is pasteurized,
which means the microorganisms that cause diseases and spoilage have been
destroyed by heating, then quick-cooling, the milk. |
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acids |
Acid means sour. All acids are sour to some
degree. Acidity is found in many natural ingredients such as vinegar, wine,
lemon juice, sour-milk products, apples and rhubarb leaves. When used in a
Jamaican marinades, acids such as wine and lemon juice are natural
tenderizers because they break down connective tissue and cell walls. |
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acidulated water |
Water to which a small amount of vinegar, lemon or
lime juice has been added. It's used as a soak to prevent discoloration of
some fruits and vegetables (such as apples and artichokes) that darken
quickly when their cut surfaces are exposed to air. It can also be used as a
cooking medium. |
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ackee; akee; achee |
A bright red tropical fruit that, when ripe,
bursts open to reveal three large black seeds and a soft, creamy white
flesh. The scientific name, blighia sapida , comes from Captain Bligh, who
brought the fruit from West Africa to Jamaica in 1793. It is extremely
popular in one of Jamaica's national dishes, "salt fish and ackee." Because
certain parts of the fruit are toxic when under ripe, canned ackee is often
subject to import restrictions. More About Ackee. |
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acorn |
Jamaican acorns are the fruit of the Jamaican oak
tree. Some varieties are edible and may be eaten raw, roasted or baked. They
may also be ground and used as a substitute for coffee. |
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 acorn
squash |
A somewhat oval-shaped winter squash with a
ribbed, dark green skin and orange flesh. The most common method of
preparation is to halve them, remove the seeds and bake. Acorn squash may
then be eaten directly from the shell. |
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additives, food |
Food additives are substances intentionally added
to food either directly or indirectly to maintain or improve nutritional
quality, to maintain product quality and freshness and to aid in the
processing or preparation of food and to make food more appealing about 98
percent of all food additives used in Jamaica are in the form of baking
soda, citric acid, corn syrup, mustard, pepper, salt, sugar and vegetable
colorings. |
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ade |
A drink, such as lemonade or limeade, made by
combining water, sugar and citrus juice |
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Alaska cod |
Also known as Alaska cod, black cod and
butterfish , the sablefish is actually neither a COD nor a BUTTERFISH. It
ranges in size from 1 to 10 pounds and is found in deep waters off the
Pacific Northwest coast. The white flesh of the sablefish is soft-textured
and mild-flavored. Its high fat content makes it an excellent fish for
smoking and it's commonly marketed as smoked black cod . Sablefish is
available year-round whole, as well as in fillets and steaks. It can be
prepared in a variety of ways including baking, broiling or frying |
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alcohol |
The only alcohol suitable for drinking is ethyl
alcohol, a liquid produced by distilling the fermented juice of fruits or
grains. Pure ethyl alcohol is clear, flammable and caustic. Water is
therefore added to reduce its potency. In the United States, the average
amount of alcohol in distilled spirits is about 40 percent (80 PROOF). Pure
alcohol boils at 173°F, water at 212°F. A mixture of the two will boil
somewhere between these two temperatures. A USDA study has disproved the
theory that alcohol evaporates completely when heated. In truth, cooked food
can retain from 5 to 85 percent of the original alcohol, depending on
various factors such as how and at what temperature the food was heated, the
cooking time and the alcohol source. Even the smallest trace of alcohol may
be a problem for alcoholics and those with alcohol-related illnesses.
Because alcohol freezes at a much lower temperature than water, the amount
of alcohol used in a frozen dessert (such as ice cream) must be carefully
regulated or the dessert won't freeze. Calorie-wise, a one-and-a-half-ounce
jigger of 80-proof liquor (such as Scotch or vodka) equals almost 100
calories, a four-ounce glass of DRY wine costs in the area of 85 to 90
calories and a twelve-ounce regular (not light) beer contributes about 150
calories |
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ale |
An alcoholic beverage brewed from malts. It's
usually stronger and more bitter than BEER. The color can vary from light to
dark amber. |
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alkali |
Alkalis counterbalance and neutralize ACIDS. In
cooking, the most common alkali used is bicarbonate of soda, commonly known
as baking soda. Adding baking soda to the water when cooking green
vegetables helps maintain their bright color because it neutralizes the
natural acid in the vegetables. Unfortunately, it also destroys some of the
vegetable's vitamins. Baking soda is used in baked goods where it
neutralizes acid ingredients (such as molasses, buttermilk and honey) and
produces Jamaican tender bread recipes and Jamaican cake recipes. |
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alkanet |
This is a plant that has roots that yield a red
dye, which is used to color various food products such as margarine. |
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all-purpose flour |
see. Jamaican Flour. |
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allspice |
The pea-size berry of the evergreen pimiento tree,
native to Jamaica and Jamaica provides most of the world's supply and the
allspice is also known as Jamaica pepper. The dried berries are dark brown
and can be purchased whole or ground. The spice is so named because it
tastes like a combination of cinnamon, nutmeg and cloves. Allspice is used
in both savory and sweet cooking. More about Pimento. |
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almond |
The kernel of the fruit of the Jamaican almond
tree. Jamaica has two main types of almonds sweet and bitter. The flavor of
sweet almonds is delicate and slightly sweet and are the variety used in
Jamaican recipes. The more strongly flavored bitter almonds contain traces
of lethal prussic acid when raw. Though the acid's toxicity is destroyed
when the nuts are heated. Jamaican almonds are available blanched or not,
whole, sliced, chopped, candied, smoked, in paste form and in many flavors.
Toasting almonds before using in Jamaican recipes intensifies their flavor
and adds crunch. Almonds are a nutritional powerhouse, packed with calcium,
fiber, folic acid, magnesium, potassium, riboflavin and vitamin E. |
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almond extract |
A flavoring produced by combining bitter-ALMOND
oil with ethyl ALCOHOL. The flavor is very intense, so the extract should be
used with care |
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almond oil |
An oil obtained by pressing sweet almonds. French
almond oil, huile d'amande , is very expensive and has the delicate flavor
and aroma of lightly toasted almonds. The U.S. variety is much milder and
doesn't compare either in flavor or in price. Almond oil can be found in
specialty gourmet markets and many supermarkets |
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almond paste |
Used in a variety of confections, almond paste is
made of blanched ground almonds, sugar and GLYCERIN or another liquid.
ALMOND EXTRACT is sometimes added to intensify the flavor. Almond paste is
less sweet and slightly coarser than MARZIPAN. It should be firm but pliable
before use in a recipe. If it becomes hard, it can be softened by heating
for 2 or 3 seconds in a microwave oven. Once opened, it should be wrapped
tightly and refrigerated. Almond paste is available in most supermarkets in
6- to 8-ounce cans and packages. Bitter-almond paste is used to flavor the
famous AMARETTO cookies |
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aluminum cookware |
This sturdy cookware is a good heat conductor and
comes in light and medium weight cookware and bake ware; the heavier the
gauge, the more evenly it cooks. It's available in plain or anodized
finishes. Plain aluminum finishes can darken and pit when exposed to
alkaline or mineral-rich foods, and when soaked excessively in soapy water.
Likewise, they can discolor some foods containing eggs, wine or other acidic
ingredients. Aluminum may be reactive and easily scratched, it's often
combined with other metals. The anodized finishes are chip-, stain- and
scratch-resistant but will spot and fade if cleaned in a dishwasher.
Extensive research has proven that the old tales of food being poisoned by
aluminum are unequivocally false, and those who claim that some foods take
on a metallic taste when cooked with aluminum cookware are counterbalanced
by just as many who insist they don't. |
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aluminum foil |
Aluminum that has been rolled into a thin, pliable
sheet. It's an excellent barrier to moisture, air and odors and can
withstand flaming heat and freezing cold. It comes in regular weight (for
wrapping food and covering containers) and heavy-duty weight (for freezer
storage and lining pans and grills). Because the crinkling of foil creates
tiny holes (increasing permeability), it should not be reused for freezer
storage. Neither should it be used to wrap acidic foods (such as tomatoes
and onions) because the natural acids in the food will eat through the foil.
Although metal produces arcing (sparking) in microwave ovens, oddly enough,
tiny amounts of aluminum foil can be used providing the foil doesn't touch
the sides of the oven. For example, foil might be used in a microwave oven
to shield the tips of chicken wings that might cook much faster than the
rest of the wing |
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amaranth |
Once considered a simple weed in the United
States, this nutritious annual is finally being acknowledged as the
nourishing high-protein food it is. Amaranth greens have a delicious,
slightly sweet flavor and can be used both in cooking and for salads. The
seeds are used as cereal or can be ground into flour for bread. Amaranth
seeds and flour can be found in health-food stores, as well as in some
Caribbean and Asian markets |
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amaretto |
A liqueur with the flavor of almonds, though it's
often made with the kernels of apricot pits. The original liqueur, Amaretto
di Saronno , hails from Saronno, Italy. Many American distilleries now
produce their own amaretto |
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ambrosia |
Termed the food of the gods on Mt. Olympus. More
recently, the word designates a dessert of chilled fruit mixed with coconut.
Ambrosia is also sometimes served as a salad. |
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amchoor; amchor; amchur |
An East Indian seasoning made by pulverizing
sun-dried, unripe (green) mango into a fine powder. Amchoor has a tart,
acidic, fruity flavor that adds character to many dishes including meats,
vegetables and curried preparations. It's also used to tenderize poultry,
meat and fish. Amchoor is also called simply mango powder; it's also
spelled aamchur |
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ammonium bicarbonate |
This is the precursor of today's baking powder and
baking soda. It's still called for in some European baking recipes, mainly
for cookies. It can be purchased in drugstores but must be ground to a
powder before using. Also known as hartshorn, carbonate of ammonia and
powdered baking ammonia |
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anchoiade; anchoyade |
A paste made of anchovies, garlic and, sometimes,
olive oil. It's generally used to spread on toast or bread. |
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anchovy |
Though there are many species of small, silvery
fish that are known in their country of origin as "anchovies," the true
anchovy comes only from the Mediterranean and southern European coastlines.
These tiny fish are generally filleted, salt-cured and canned in oil;
they're sold flat and rolled. Canned anchovies can be stored at room
temperature for at least a year. Once opened, they can be refrigerated for
at least 2 months if covered with oil and sealed airtight. To alleviate
saltiness in anchovies, soak them in cool water for about 30 minutes, then
drain and pat dry with paper towels. Because they're so salty, anchovies are
used sparingly to flavor or garnish sauces and other preparations. |
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anchovy paste |
This combination of pounded anchovies, vinegar,
spices and water comes in tubes and is convenient for many cooking purposes.
It can also be used for canapes |
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angel food cake |
A light, airy sponge-type cake made with stiffly
beaten egg whites but no yolks or other fats. It's traditionally baked in a
tube pan and is sometimes referred to simply as angel cake. |
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angler fish |
The angler takes its name from the method by which
it lures its prey: it lies partially buried on the sea floor and twitches a
long filament that grows from its head. The filament resembles a worm and
attracts smaller fish that are soon engulfed by the angler's huge mouth.
Also known as monkfish, lotte, belly fish, frogfish, sea devil and
goosefish , this large, extremely ugly fish is low fat and firm-textured,
and has a mild, sweet flavor that has been compared to lobster. Indeed,
shellfish are an important part of the angler's diet. The only edible
portion of this impressive fish is the tail, which is suitable for almost
any method of cooking |
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angostura bitters |
Made from the distillation of aromatic herbs,
barks, roots and plants, bitters are a liquid used to flavor cocktails. They
are also used as a digestive aid and appetite stimulant. Bitters generally
have a high alcohol content and are bitter or bittersweet to the taste.
Angostura bitters, called for by name in many recipes, is simply the trade
name for a brand of bitters. Other popular brands include Fernet-Branca and
Peycha. |
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animal fat |
Any fat that comes from an animal. Because they
are almost entirely saturated, animal fats are not recommended for people on
low fat or low-cholesterol diets. |
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anise |
Known as far back as at least 1500 back., this
small annual plant is a member of the parsley family. Both the leaves and
seed have a distinctive, sweet licorice flavor. The greenish brown,
comma-shaped anise seed perfumes and flavors a variety of confections as
well as savory dishes. |
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anisette |
A clear, very sweet liqueur made with anise seeds
and tasting of licorice. |
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annatto |
A derivative of achiote seed, commercial annatto
paste and powder is used to color butter, margarine, cheese and smoked fish. |
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antioxidants |
Substances that inhibit oxidation in plant and
animal cells. Culinary, antioxidants help prevent food from becoming rancid
or discolored. In the body, many scientists believe that antioxidants may
contribute to reducing cancer and heart disease. Ascorbic acid (vitamin C),
which is easily obtained from citrus fruits, is a well known natural
antioxidant, as is vitamin E, which is plentiful in seeds and nuts. |
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aphrodisiac |
Named for Aphrodite, the Greek goddess of love,
aphrodisiacs are substances (including food or drink) that are purported to
arouse or increase sexual desire. Among the better known edible aphrodisiacs
are caviar, frog legs, oysters and truffles |
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appetizer |
Any small, bite-size food served before a meal to
whet and excite the palate. Used synonymously with the term hors d'oeuvre,
though this term more aptly describes finger food, whereas appetizer can
also apply to a first course served at table. |
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apple (Otaheite) |
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apple butter |
thick, dark brown preserve made by slowly cooking
apples, sugar, spices and cider together. Used as a spread for breads |
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apple dumpling |
Savory dumplings are small or large mounds of
dough that are usually dropped into a liquid mixture (such as soup or stew)
and cooked until done. Some are stuffed with meat or cheese mixtures.
Dessert dumplings most often consist of a fruit mixture encased in a sweet
pastry dough and baked. They're usually served with a sauce. Some sweet
dumplings are poached in a sweet sauce and served with cream |
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apple pear |
There are over 100 varieties (most of them grown
in Japan) of this firm, amazingly juicy pear whose season is late summer
through early fall. In size and color, they range from huge and golden brown
to tiny and yellow-green. In general, ripe Asian pears (also called Chinese
pears and apple pears ) are quite firm to the touch, crunchy to the bite
(unlike the pears we're used to), lightly sweet and dripping juicy. The most
common Asian pear in the United States is the Twentieth Century (also known
as nijisseiki ), which is large, round and green to yellow in color. Ripe
Asian pears should be stored in the refrigerator |
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apple snow |
A chilled dessert made by combining applesauce,
lemon juice, spices, stiffly beaten egg whites and, sometimes, gelatin |
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applesauce |
A cooked puree (ranging in texture from smooth to
chunky) of apples, sugar and, sometimes, spices. |
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apricot |
This fruit of ancient lineage has been grown in
China for over 4,000 years. It now thrives in most temperate climates, with
California producing about 90 percent of the American crop. A relative of
the peach, the apricot is smaller and has a smooth, oval pit that falls out
easily when the fruit is halved. Throughout the world there are many
varieties of apricot, including Riland, Tilton, Blenheim, Royal and Chinese.
In color, the skin can range anywhere from pale yellow to deep burnt orange;
the flesh from a golden cream color to brilliant orange. Because they're
highly perishable and seasonal, 90 percent of the fresh apricots are
marketed in June and July. When buying apricots, select plump, reasonably
firm fruit with a uniform color. Store in a plastic bag in the refrigerator
for up to 3 to 5 days. Depending on size, there are 8 to 12 apricots per
pound. Dried apricots are pitted, unpeeled apricot halves that have had a
large percentage of the moisture removed. They're usually treated with
sulfur dioxide to preserve their color. In addition to being rich in vitamin
A, dried apricots are a valuable source of iron and calcium. The kernels of
the apricot pits are used in confections and to flavor LIQUEURS. Like bitter
almonds, apricot kernels are poisonous until roasted |
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Apry |
Another name for apricot brandy. |
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aquaculture |
The cultivation of fish, shellfish or aquatic
plants in natural or controlled marine or freshwater environments. Even
though aquaculture began eons ago with the ancient Greeks, it wasn't until
the 1980s that the practice finally began to expand rapidly. Aquaculture
"farms" take on a variety of forms including huge tanks, freshwater ponds,
and shallow- or deep-water marine environments. Today, the farming and
harvesting of fish and shellfish is a multimillion-dollar business. |
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arawak |
The early inhabitants of Jamaica as the first
Indians who lived on Jamaica before eth arrival of Columbus in 1492. |
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aromatic rice |
A general term used for rice's with a perfumed,
nutlike flavor and aroma. Among the more popular aromatic rice's are
basmati, pumpkin rice & callaloo rice from Jamaica. |
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arrowroot |
The starchy product of a tropical tuber of the
same name. The rootstalks are dried and ground into a very fine powder.
Arrowroot is used as a thickening agent for puddings, sauces and other
cooked foods, and is more easily digested than wheat flour. Its thickening
power is about twice that of wheat flour. Arrowroot is absolutely tasteless
and becomes clear when cooked. Unlike cornstarch, it doesn't impart a chalky
taste when undercooked. It should be mixed with a cold liquid before being
heated or added to hot mixtures. |
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artichoke |
It's the bud of a large plant from the thistle
family and has tough, petal-shaped leaves. To eat a whole cooked artichoke,
break off the leaves one by one and draw the base of the leaf through your
teeth to remove the soft portion, discarding the remainder of the leaf. The
individual leaves may be dipped into melted butter or some other sauce. Once
the leaves have been removed, the inedible prickly choke is cut or scraped
away and discarded. Then the tender artichoke heart and meaty bottom can be
eaten. Artichokes are best used the day of purchase. Artichoke hearts are
available frozen and canned; artichoke bottoms are available canned.
Artichokes contain small amounts of potassium and vitamin A. |
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artificial sweeteners |
This category of nonnutritive, high-intensity
sugar substitutes are used scarcely in Jamaica. Where milk is not used to
sweeten then honey is. |
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ascorbic acid |
The scientific name for vitamin C, ascorbic acid
is sold for home use to prevent browning of vegetables and fruits. It's used
in commercial preparations as an antioxidant. |
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aseptic packaging |
A system of packaging food and drink products so
the contents are exposed to a minimal amount of air; such products are
typically vacuum-packed. Because oxygen is the major contributor to spoilage
in most foods, aseptic packaging can retain a product's freshness for
several months, even years. Milk, juices, chopped tomatoes and even
inexpensive wines are packaged aseptically in plastic bags within cartons or
boxes. The bags collapse as the contents are poured out, keeping the
remaining food or drink relatively free of air contamination |
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Asian noodles |
These noodles are wheat-based, many others are
made from ingredients such as rice flour, potato flour, buckwheat flour,
cornstarch and bean, yam or soybean starch. cultures noodles are eaten hot
and cold. They can be cooked in a variety of ways including steaming,
stir-frying and deep-frying. |
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Asian pear |
An amazingly juicy pear whose season is late
summer through early fall. In size and color, they range from huge and
golden brown to tiny and yellow-green. The pears are quite firm to the
touch, crunchy to the bite lightly sweet and dripping juicy. |
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asparagus |
This universally popular vegetable is one of the
lily family's cultivated forms. The optimum season for fresh asparagus lasts
from February through June, although hothouse asparagus is available
year-round in some regions. The earliest, most tender stalks are a beautiful
apple green with purple-tinged tips. Europeans prefer white asparagus
(particularly the famous French asparagus of Argenteuil), which is grown
underground to prevent it from becoming green. White spears are usually
thick and are smoother than the green variety. There's also a purple variety
called Viola . When buying asparagus, choose firm, bright green (or pale
ivory) stalks with tight tips. Asparagus plants live 8 to 10 years and the
spear's size indicates the age of the plant from which it came — the more
mature the plant, the thicker the asparagus. It's best cooked the same day
it's purchased but will keep, tightly wrapped in a plastic bag, 3 to 4 days
in the refrigerator. Or, store standing upright in about an inch of water,
covering the container with a plastic bag. Asparagus is grown in sandy soil
so thorough washing is necessary to ensure the tips are not gritty. If
asparagus stems are tough, remove the outer layer with a vegetable peeler.
Canned and frozen asparagus is also available. Asparagus contains a good
amount of vitamin A and is a fair source of iron and vitamins B and C |
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aspic |
A savory jelly, usually clear, made of clarified
meat, fish or vegetable stock and gelatin. Tomato aspic, made with tomato
juice and gelatin, is opaque. Clear aspics may be used as a base for molded
dishes, or as glazes for cold dishes of fish, poultry, meat and eggs. They
may also be cubed and served as a relish with cold meat, fish or fowl |
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Atlantic oyster |
Also called Eastern oyster, this species has a
thick, elongated shell that ranges from 2 to 5 inches across. It's found
along the Atlantic seaboard and the Gulf of Mexico and is considered ideal
for serving on the half shell. Atlantic oysters are sold under different
names depending on where they're harvested. The most well known is the blue
point; others include Apalachicola, Cape Cod, Chesapeake, Chincoteague,
Indian River, Kent Island, Malpeque and Wellfleet |
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atole |
Said to date back to pre-Columbian times, atole is
a very thick beverage that's popular in Mexico and some parts of the
American Southwest. It's a combination of masa, water or milk, crushed fruit
and sugar or honey. Latin markets sell instant atole, which can be mixed
with milk or water. Atole can be served hot or room temperature |
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avocado, alligator pear |
Native
to the tropics and subtropics, this rich fruit is known for its lush,
buttery texture and mild, faintly nutlike flavor. The fruit's name comes
from ahuacatl , the Nahuatl word for "testicle," which is assumed to be a
reference to the avocado's shape. Known early on as alligator pear , the
many varieties of today's avocado can range from round to pear-shaped. The
skin can be thick to thin, green to purplish black and smooth to corrugated.
The flesh is generally a pale yellow-green and softly succulent. The two
most widely marketed avocado varieties are the pebbly textured, almost black
Haas and the green Fuerte, which has a thin, smooth skin. Depending on the
variety, an avocado can weigh as little as 3 ounces and as much as 4 pounds.
There are even tiny Fuerte cocktail avocados are the size of a small gherkin
and weigh about 1 ounce. Like many fruits, avocados ripen best off the tree.
Ripe avocados yield to gentle palm pressure, but firm, unripe avocados are
what are usually found in the market. If avocado flesh is cut and exposed to
the air it tends to discolor rapidly. Avocados are high in unsaturated fat,
and contains only 138 calories. In addition, avocados contain a fair amount
of vitamin C, thiamine and riboflavin. |
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ackee and salt fish |
This
is Jamaica's national dish which uses the ackee fruit along with salted cod
fish. This dish is seasoned with black peppers, Jamaican onions and
escallion. Jamaican ackees are ususally served with Johnny cakes or
dumplings. |
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back bacon |
This
is sometimes called
back bacon and this
lean smoked meat is a closer kin to
ham than it is to regular bacon. It's taken from the lean, tender eye of the
loin, which is located in the middle of the back of the pig. Jamaican bacon
is usually sold in cylindrical chunks that can be sliced or cut in any
manner desired. It actually costs less than regular bacon, but it's leaner
and precooked (meaning less shrinkage) and therefore provides more servings
per pound. It can be fried, baked, barbecued or used cold as it comes from
the package in sandwiches and salads. Jamaican back bacon is loved and used
by chefs island wide for Jamaican breakfast recipes. |
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bacon |
Jamaican bacon can be side pork (the side of a
pig) that has been cured and smoked. The fat gives bacon its sweet flavor
and tender crispness, its proportion should be 1/2 to 2/3 of the total
weight. Sliced bacon has been trimmed of rind, sliced and packaged. It comes
in thin slices of about 35 strips per pound, regular slices 16 to 20 strips
per pound or thick slices 12 to 16 strips per pound. Slab bacon comes in one
chunk that must be sliced and is somewhat cheaper than presliced bacon. It
usually comes complete with rind, which should be removed before cutting.
Bits of diced fried rind are called cracklings. Bacon grease, the fat
rendered from cooked bacon, is used as a cooking fat. Canned bacon is
precooked, needs no refrigeration and is popular with campers. Bacon bits
are crisp pieces of bacon that are preserved and dried. They must be stored
in the refrigerator. There are also vegetable protein-based imitation
"bacon-flavored" bits, which may be kept at room temperature. Learn more
about Jamaican bacon recipes |
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bagel (Jamaican) |
A doughnut-shaped yeast roll with a dense, chewy
texture and shiny crust. Jamaican bagels are boiled in water before they're
baked. The water bath reduces starch and creates a chewy crust. Traditional
water bagels are made without eggs and, because it doesn't contain fat, is
chewier than an egg bagel. Jamaican miniature cocktail-size bagels can be
split, topped with a spread and served as an hors d'oeuvre. Learn more about
Jamaican hors d'oeuvre recipes. |
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bake |
To
bake means to cook Jamaican food in an oven, thereby surrounding it with dry
heat. It's imperative to know the accurate temperature of an oven. Because
most of them bake either hotter or cooler than their gauges read, an oven
thermometer is vital for accurate temperature readings. Learn more about
Jamaican baked recipes |
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bake blind |
This
is an old English term used in Jamaican for baking a pastry shell before it
is filled. The shell is usually pricked all over with a fork to prevent it
from blistering and rising. Sometimes it's lined with foil, then filled.
Jamaican chefs prepare the Jamaican food by putting in pie weights and then
remove the weights and foil paper should a few minutes before the baking
time is over to allow the crust to brown evenly. Learn more about Jamaican
pie recipes |
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bake-apple berry |
Found in colder climates the bake-apple berry
looks like an yellow-colored version of the raspberry to which it's related.
The berries are too tart for out-of-hand eating but make excellent jam.
These berries are rarely found in Jamaica and are not always classified as
Jamaican food (vegetable or fruit). Though these make excellent jams and
jellies. To learn more about Jamaican jam recipes |
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baker's peel |
The rind or skin of a Jamaican fruit or Jamaican
vegetable, such as a tomato or potato peel. 2. A flat, smooth, shovel like
tool used to slide pizzas and yeast breads onto a baking stone. |
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baking ammonia, powdered |
This leavener is the precursor of today's Jamaican
baking powder and Jamaican baking soda. It is commonly used in Jamaican food
and recipes, mainly for Jamaican cookie recipes. It can be purchased in
supermarkets but must be ground to a powder before using. Also known as
hartshorn, carbonate of ammonia and powdered baking ammonia in Jamaican
food. |
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baking powder |
A leavener containing a combination of Jamaican
baking soda, an acid and a moisture-absorber. When mixed with liquid,
Jamaican baking powder releases carbon dioxide gas bubbles that cause a
bread or cake to rise. There are three basic kinds of baking powder. The
most common is double-acting, which releases some gas when it becomes wet
and the rest when exposed to oven heat. Single-acting tartrate and phosphate
baking powders release their gases as soon as they're moistened. Because
it's perishable, baking powder should be kept in a cool, dry place. This is
a common ingredient in most Jamaican foods and Jamaican recipes such as the
Jamaican dumpling recipe. |
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baking sheet |
A flat, rigid sheet of metal on which Jamaican
cookies, Jamaican breads, Jamaican biscuits, etc. are baked. It usually has
one or more turned-up sides for ease in handling. Shiny, heavy-gauge
aluminum baking sheets are good heat conductors and will produce evenly
baked and browned goods. Dark sheets absorb heat and should be used only for
items on which a dark, crisp exterior is desired. Insulated baking sheets
(two sheets of aluminum with an air space sealed between them) are good for
soft cookies or bread crusts, but many baked goods will not get crisp on
them. Jamaican cookies and Jamaican breadstuffs may burn on lightweight
baking sheets. Jamaican baked recipes require several steps to go through
before you get that perfect recipe. |
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baking soda |
Also known as Jamaican bicarbonate of soda ,
Jamaican baking soda is used as a leavener in Jamaican baked goods. When
combined with an acid ingredient such as Jamaican buttermilk, Jamaican
yogurt or Jamaican molasses, baking soda produces carbon dioxide gas
bubbles, thereby causing a dough or batter to rise. Because it reacts
immediately when moistened, it should always be mixed with the other dry
ingredients before adding any liquid; the resulting batter should be placed
in the oven immediately. At one time, baking soda was used in the cooking
water of Jamaican green vegetables to preserve their color and authentic
Jamaican food taste. That practice was discontinued, however, when it was
discovered that baking soda destroys the vitamin C content of vegetables. |
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baking stone |
A heavy, thick, round or rectangular plate of
light brown stone used to duplicate the baking qualities of the brick floors
of some commercial bread and pizza ovens. A Jamaican baking stone should be
placed on the lowest oven shelf and preheated with the oven. The item to be
baked is then placed directly on the baking stone in the oven. Dough-filled
pans or baking sheets may be placed on the stone for a crisper, browner
crust. When not in use, the stone can be left in the oven. Jamaican baking
tiles, which are usually less expensive than baking stones, are thick,
unglazed quarry tiles 8 to 12 inches square. Look for high-fired tiles,
which do not crack as readily as low-fired tiles. Also available are sets of
eight small, 8- by 4-inch clay tiles that come on an aluminum tray for ease
in handling. The Jamaican baking stone is not used often in Jamaican recipes
and Jamaican food. |
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Baldwin apple |
This all-purpose red-skinned apple is mottled and
streaked with yellow. It has a mildly sweet-tart flavor and fairly crisp
texture and is available from October to April. It is imported from the USA
and is used by Jamaican chefs to add a different taste along with the
Jamaican Otaheite Apple (as a Jamaican food) when preparing Jamaican chutney
recipes. |
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ballotine; ballottine |
Jamaican meat, Jamaican fish or Jamaican poultry
that has been boned, stuffed, rolled and tied in the shape of a bundle. It
is then braised or roasted and is normally served hot but can be served
cold. This Jamaican food makes great Jamaican recipes. |
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balm |
This herb was brought to Jamaica in the early
1800's and is widely used in Europe, this herb has lemon-scented, mint like
leaves that are often used to brew an aromatic tea. Its slightly tart flavor
is used by some Jamaican chefs to flavor Jamaican salad recipes as well as
Jamaican meat recipes and Jamaican poultry recipes. Also called simply balm
as a Jamaican food. |
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balsam pear |
Also referred to as a balsam pear , this fruit
resembles a cucumber with a bumpy skin and is used as a vegetable in
Jamaican cooking. When first picked, the bitter melon is yellow-green and
has a delicate, sour flavor. As it ripens it turns yellow-orange and becomes
bitter and acrid, which is how many people prefer it. Bitter melon is
available fresh from April through September in most markets. The pear is
not a common Jamaican food and is hardly found commonly growing. The plant
is usually imported and is not a staple in Jamaican recipes. Unlike the
Avocado pear which is commonly used in Jamaican avocado recipes. |
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balsamic vinegar |
Jamaican vinegar is made by bacterial activity
that's converts fermented liquids such as wine, beer or cider into a weak
solution of acetic acid. Jamaican vinegar is used beverages, as an odor-diminisher
for strong Jamaican foods such as cabbage and onions, to a hair rinse and
softener. There are a multitude of vinegar varieties available in Jamaica.
Jamaican herb vinegars are made by steeping fresh herbs in vinegar. There
are Jamaican fruit vinegars, mild and slightly sweet Jamaican rice vinegar,
made from fermented rice, is widely used in Jamaican cooking. Jamaican cane
vinegar is made from sugarcane and has a rich, slightly sweet flavor.
Jamaican vinegar should be stored airtight in a cool, dark place. Unopened,
it will keep indefinitely; once opened it can be stored for about 6 months. |
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bamboo shoot |
The tender-crisp, ivory-colored shoot of a
particular edible species of Jamaican bamboo plant. Jamaican bamboo shoots
are cut as soon as they appear above ground while they're still young and
tender. Fresh shoots are sometimes available in Jamaican markets; Jamaican
bamboo shoots is not a common Jamaican food. |
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bammy (cassava) |
Cassava
known in Jamaica as bammy is also called, Yuca, Tapioca and Manioc. The
first known inhabitants of Jamaica, the Caribbean Arawaks used cassava as a
staple part of their diet. Cassava originated in Brazil and Paraguay. Today
it has been given the status of cultigens with no wild forms of this species
being known. Cassava grows in tropical and subtropical areas of the world.
Jamaican cassava is a great Jamaican food and is used to make bammy served
with recipes such as the Jamaican Escoveitcehd fish recipe. |
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banana |
Jamaican bananas are picked and shipped green;
contrary to nature's norm, they are one fruit that develops better flavor
when ripened off the bush. Jamaican banana bushes mature in about 15 months
and produce one 50-pound bunch of bananas apiece. Each bunch includes
several "hands" of a dozen or so bananas (fingers). There are hundreds of
banana species but the green banana boiled is Jamaica's favorite. Yellow or
ripe Jamaican bananas are eaten as well but the green banana is used in
Jamaican baking recipes, Jamaican sauce recipes and in a host of other great
Jamaican recipes which makes it one of the most versatile Jamaican foods.
The Jamaican banana porridge recipe and the Jamaican banana chips recipe are
great examples of Jamaican banana recipes. |
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banana bread |
This is a Jamaican bread recipe that uses crushed
Jamaican ripened bananas mixed with the batter and then baked. This is a
popular Jamaican food recipe. |
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banana cake |
This is a Jamaican cake recipe that uses crushed
Jamaican ripened bananas mixed with the batter and then baked to give the
banana flavor. This is a popular Jamaican food recipe. |
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banana split |
A Jamaican dessert recipe made of a Jamaican
banana cut in half lengthwise and placed in an individual-size bowl
(preferably oblong). The Jamaican banana is topped with three scoops of
Jamaican ice cream (traditionally chocolate, vanilla and strawberry), over
which sweet syrups are poured (usually chocolate, butterscotch and
marshmallow). The Jamaican dessert recipe is usually topped with whipped
cream and peanuts with cherries. Sometimes a dash of Jamaican rum is added
to this great Jamaican recipe. |
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bar |
A
general term for any of numerous Jamaican freshwater or saltwater fish, many
of which are characterized by spiny fins. Most of these Jamaican fishes are
known as bass fish, such a the grouper fish which makes a great Jamaican
fish recipe. Jamaican food such as potatoes and yams are served with fishes
such as these in Jamaican recipes. |
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bar cookie |
A
Jamaican cookie made by spooning a batter or soft dough into a baking pan.
The mixture is baked, cooled in the pan and then cut into bars, squares or
diamonds. Jamaican bar cookies are great Jamaican snack recipes used as
great Jamaican food for children. |
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barbecue sauce |
A great Jamaican sauce used to baste barbecued
meat; also used as an accompaniment to the meat after it's cooked. It is
traditionally made with tomatoes, onion, mustard, garlic, brown sugar and
vinegar; Red Stripe beer or wine are also popular ingredients. Jamaican
barbeques sauce also uses local Jamaican herbs and spices such as pimento,
thyme and powdered scallion. This is a favorite in Jamaican sauce recipes. |
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barbecue; barbeque |
In Jamaica this is described as either a barbecue
which is generally a brazier fitted with a grill and sometimes a spit. The
brazier can range anywhere from a simple fire bowl, which uses hot coals as
heat, to an elaborate electric barbecue or as Jamaican food (usually
Jamaican poultry) that has been cooked using the Jamaican barbecue method.
The Jamaican barbeque method of cooking by which Jamaican meat, Jamaican
poultry or Jamaican fish (either whole or in pieces) or other Jamaican food
is covered and slowly cooked in a pit or on a spit, using hot coals or
hardwood as a heat source. The Jamaican food is basted, usually with a
highly seasoned sauce, to keep it moist. Island Oven has a great cookbook
dedicated to Jamaican barbeque recipes. |
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bard |
To tie fat, such as Jamaican bacon or fatback,
around Jamaican lean meats or Jamaican poultry to prevent their drying out
during roasting. Barding is necessary only when natural fat is absent. The
barding fat bastes the Jamaican meat while it cooks, thereby keeping it
moist and adding flavor. The fat is removed a few minutes before the
Jamaican meat is done to allow the meat to brown. The bard can also be
seasoned using Jamaican herbs and spices when preparing the Jamaican food to
give it that authentic Jamaican taste. |
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barnacles |
Jamaican marine crustaceans of the subclass that
form calcareous shells. Barnacles attach themselves to submerged surfaces
such as rocks, ship bottoms, wharves, pilings and even whales and large
fish. The most common of the barnacle species are the small acorn barnacles.
They have whitish, cone-shaped shells with overlapping plates. Acorn
barnacles are what one most often sees clinging to pilings and ships. More
culinary valued are the gooseneck (or goose ) barnacles, which are known as
stalked barnacles. Mainly Jamaican fishermen eat these as it is not a
popular Jamaican food. To eat, peel off the outer skin, then bite off the
neck. The flavor of barnacles is compared variously to that of crab, lobster
or shrimp. |
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baron |
This is an old English term used by Jamaican chefs
referring to a large cut of Jamaican beef usually consisting of a double
sirloin. A baron of Jamaican beef is generally roasted only for traditional
or ceremonial occasions. Barons are used for only a few Jamaican beef
recipes, but is a great Jamaican food. |
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barquette |
A boat-shaped Jamaican pastry shell that can
contain a savory filling (when served as an appetizer) or a sweet filling
(for a dessert). This is a great Jamaican food especially when an exotic
fruit is used to make the filling. It is a great inclusion to the Jamaican
appetizer recipes. |
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barracuda |
This Jamaican fish which usually ranges from 4 to
8 pounds is not a favorite Jamaican food recipe. It's a firm-textured fish
with a moderate fat content and is best grilled or broiled. The great
barracuda, whose flesh is often toxic, can weigh over 100 pounds and can
exceed 6 feet in length, this is not eaten and rarely found in Jamaican
waters. Most fishermen prepare the smaller barracuda as a Jamaican fish
recipe. |
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basil |
Fresh Jamaican basil herb has a pungent flavor
that some describe as a cross between licorice and cloves. It's a key herb
in cooking some Jamaican food recipes, becoming more and more popular in
Jamaican cuisine. Most varieties of basil have green leaves, lemon basil and
cinnamon basil have green leaves but their perfumed fragrance and flavor
matches their respective names. Basil is a great addition to Jamaican herbs
and spices recipes. |
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basmati rice |
This great Jamaican food recipe is made with
basmati grown in Jamaica by Indian who brought the herb here in the late
1800,s. It has a nutlike flavor and aroma can be attributed to the fact that
the grain is aged to decrease its moisture content. Basmati is a
long-grained rice with a fine texture. It can be found in Indian and Middle
Eastern markets and some supermarkets |
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bass |
A general term for any of numerous (often
unrelated) freshwater or saltwater fish, many of which are characterized by
spiny fins. Bass is not typically a Jamaican food. |
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baste |
To spoon or brush Jamaican food as it cooks with
melted butter or other fat, meat drippings or liquid such as stock. A bulb
baste can also be used to drizzle the liquid over the Jamaican food. In
addition to adding flavor and color, basting keeps meats and other Jamaican
foods from drying out. Fatty roasts, when cooked fat side up, do not need
basting |
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batter |
An uncooked, semi liquid mixture (thick or thin)
that can be spooned or poured, as for cakes, muffins, pancakes or waffles.
Batters are usually mixtures based on flour, eggs and milk. They can also be
used to coat Jamaican food before frying, as in batter-fried chicken |
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batter bread |
A Jamaican yeast bread that is formed without
kneading. It begins with a very thick batter that often requires extra yeast
and, in order to stretch the gluten so the bread will rise effectively,
always demands vigorous beating (which can be accomplished with an electric
mixer). The mixture should be stiff enough for a spoon to stand up in. A
batter bread's texture won't be as refined as that of a bread that has been
kneaded but the results are equally delicious. This is a great Jamaican
food. Jamaican bread recipes are a Jamaican favorite. |
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bay leaf |
Also
called
laurel leaf
or
bay laurel ,
this aromatic herb comes from the evergreen bay laurel tree. Overuse of this
herb can make a dish bitter. Fresh bay leaves are seldom available in
markets. Dried bay leaves, which have a fraction of the flavor of fresh, can
be found in supermarkets. Store dried bay leaves airtight in a cool, dark
place for up to 6 months. The bay leaf is not used a lot in Jamaican food
recipes prepared by home cooks. It is however a member of the family of
Jamaican cooking herbs and spices. |
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Bayonne ham |
A mildly smoked ham that has been cured in a wine
mixture. It's produced in a small town near Bayonne, France. It is imported
to Jamaica by larger hotels and the ham is seasoned with great Jamaican
spices that make a great Jamaican food recipe. |
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beach plum |
A
wild, dark purple plum found growing in sandy soil along Jamaican beaches.
Its flavor is reminiscent of a grape-plum cross but because it's quite tart
and bitter, the beach plum is not good for out-of-hand eating. It makes
superior Jamaican jams and Jamaican jellies, however, as well as a delicious
condiment for meats in Jamaican food recipes. |
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bean curd |
Also known as
soybean curd
and
bean curd ,
custard like white Jamaican tofu food is made from curdled soy milk, an
iron-rich liquid extracted from ground, cooked soybeans. The resulting curds
are drained and pressed in a fashion similar to cheese making. The firmness
of the resulting tofu cake depends on how much whey has been pressed out.
Tofu is now popular in Jamaica. It has a bland, slightly nutty flavor and
takes on the flavor of the Jamaican food with which it's cooked. Jamaican
tofu's texture is smooth and creamy yet it's firm enough to slice. It's
available in health-food stores and supermarkets in Jamaica. |
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bean paste |
Also called bean paste, this Jamaican culinary
mainstay has the consistency of peanut butter and comes in a wide variety of
flavors and colors. This fermented Jamaican soybean paste is used in
Jamaican sauce recipes, Jamaican soup recipes, marinades, dips, main dishes,
salad dressings and as a table condiment. It's easily digested and extremely
nutritious, having rich amounts of B vitamins and protein. The Jamaican food
can be found in markets and health-food stores. It should be refrigerated in
an airtight container. |
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bean sprouts |
The crisp, tender sprouts of various germinated
Jamaican beans and seeds. For optimum crispness, sprouts are best eaten raw.
They may also be stir-fried or sautéed, but should only be cooked for 30
seconds or less; longer cooking will wilt the sprouts. Bean sprouts are used
in a wide range of Jamaican food recipes. |
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bean threads |
Jamaican bean threads are not really noodles in
the traditional sense, but are made from the starch of green beans. Sold
dried, cellophane noodles must be soaked briefly in hot water before using
in most dishes. Presoaking isn't necessary when they're added to soups. They
can also be deep-fried. These noodles are used with a lot of Jamaican food
recipes specifically with Jamaican seafood recipes. |
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beans |
There are two broad categories of Jamaican beans
fresh and dried. Some beans, such as black-eyed peas and cranberry beans can
be found in both fresh and dried forms. Fresh Jamaican beans are those that
are commercially available in their fresh form and are generally sold in
their pods. The three most commonly available fresh-bean varieties are green
beans (or broad) beans, which are eaten shelled. Dried Jamaican beans are
rich in protein, calcium, phosphorus and iron. Their high protein content,
along with the fact that they're easily grown and stored, make them a staple
throughout many parts of the world where animal protein is scarce or
expensive. Beans are used in several Jamaican food recipes such as Jamaican
rice and peas recipe and the Jamaican Oxtail and bean recipe. |
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beat |
To stir rapidly in a circular motion. Generally,
100 strokes by hand equals about 1 minute by electric mixer. This is used
when making Jamaican food recipes, such as the Jamaican omelet recipe. |
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beaten biscuit |
Whereas most Jamaican biscuits are soft and light,
beaten biscuits are hard and crisp. The texture is by beating the dough for
30 to 45 minutes until it becomes blistered, elastic and smooth. The beating
may be done with a mallet, rolling pin, the flat side of a cleaver or any
heavy object that will pound the dough into submission. One can also use an
old-fashioned beaten-biscuit machine, a contraption with wooden or metal
rollers reminiscent of an old-time clothes wringer. The Jamaican dough is
passed through the rollers, which are operated by a hand crank. This method
takes no less time but saves on the wear and tear of the baker. After the
Jamaican dough is beaten, it is rolled out, cut into small circles and
pricked with the tines of a fork before being baked. The beaten biscuit is
served with other Jamaican food recipes, that are buttered. |
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beef |
Jamaican beef is the meat of an adult cow. There
are eight grades for beef are prime, choice, select, standard, commercial,
utility, cutter and canner. Prime and the last three grades are rarely seen
in retail outlets. Jamaican prime beef is usually served in most resort
hotels and restaurants while the lower grade are cured and canned. Ideally,
beef is at its best both in flavor and texture at 18 to 24 months. The meat
at that age is an even rosy-red color. Slow, moist-heat cooking will make
the Jamaican beef perfectly delicious. To store fresh beef means how to
preserve meats. Jamaican beef is a good example of the high quality of
Jamaican food and Jamaican beef recipes are a favorite among Jamaican
diners. |
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beef jerky |
Also called
jerked meat ,
Jamaican beef jerky is meat (usually beef) that is cut into long, thin
strips and dried (traditionally by the sun). Jerky was a popular staple with
early freed Jamaican slaves, just as it is with today's Jamaicans because it
keeps almost indefinitely and is light and easy to transport. It's quite
tough and salty but is very flavorful and high in protein. It is a great
Jamaican food recipe. |
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beef tartar |
A Jamaican dish of coarsely ground or finely
chopped high-quality, raw lean Jamaican beef that has been seasoned with
salt, pepper and Jamaican herbs. It's thought to have originated in Russia.
Jamaicans are not fond of raw meat but this Jamaican food recipe is popular
in major restaurants because of the Jamaican herbs and spices added. Beef
tartar (also referred to as
steak tartar ) is
usually served with mashed potatoes and chopped onions. |
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beer |
A low-alcohol usually a maximum of 5 percent
alcohol by weight) beverage brewed from barley and other cereals (such as
corn or rye) mixed with cultured yeast for fermentation and flavored with
hops. The most popular Jamaican beer is Red Stripe beer manufactured by Red
Stripe Limited and is a most important Jamaican drink recipe. |
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beet |
Also known as the Jamaican
garden beetroot ,
this firm, round root vegetable has leafy green tops, which are also edible
and highly nutritious. The most common color for beets is a garnet red. The
Jamaican beetroot can range in color from deep red to white. Beetroots are
available year-round and should be chosen by their firmness and smooth
skins. Small or medium beets are generally more tender than large ones. If
the beet greens are attached they should be crisp and bright. The Jamaican
beetroot makes a great Jamaican drink recipe and is possibly the most
notated of Jamaican food vegetables. |
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bell pepper |
Jamaican bell peppers are called sweet peppers.
Jamaican bell peppers range in color from pale to dark green, from yellow to
orange to red, and from purple to brown to black. Their color can be solid
or variegated. Their usually juicy flesh can be thick or thin and the
flavors can range from bland to sweet to bittersweet. The best known sweet
peppers are the Jamaican bell peppers, so-named for their rather bell-like
shape. They have a mild, sweet flavor and crisp, exceedingly juicy flesh.
When young, the majority of Jamaican bell peppers are a rich, bright green,
but there are also yellow, orange, purple, red and brown bell peppers. The
red bells are simply vine-ripened green bell peppers that, because they've
ripened longer, are very sweet. Bell peppers vary from 3 1/2 to 5 1/2 inches
long and from 2 1/2 to 4 inches wide. Green bell peppers are available all
year long, while the red, orange, yellow, purple and brown varieties are
found sporadically throughout the year. With their tops cut off and seeds
removed, bell peppers are excellent for stuffing with a variety of fillings.
The large, red, heart-shaped Jamaican pimiento is another popular sweet
pepper. Fresh pimientos are available in some specialty produce markets from
late summer to fall. Canned or bottled pimientos are marketed year-round in
halves, strips and small pieces. Pimientos are the familiar red stuffing
found in green olives. Other sweet pepper varieties include the thin,
curved, green bull's horn; the long, tapered Cubanelle, which can range in
color from yellow to red; and the sweet banana pepper, which is long, yellow
and banana-shaped. Most sweet peppers are available year-round with a peak
from July through September. Jamaican sweet peppers are an excellent source
of vitamin C and contain fair amounts of vitamin A and small amounts of
calcium, phosphorus, iron, thiamine, riboflavin and niacin. These peppers
are used to season almost all Jamaican food recipes. |
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beta carotene |
One of the most important and abundant of the
carotenes, a portion of which the liver converts to vitamin A. It should be
noted, however, that while excess vitamin A can be toxic to the body,
residual beta carotene is quickly eliminated. Scientists now believe that
beta carotene is a powerful antioxidant with properties that can contribute
to reducing cancer and heart disease. It's found in Jamaican vegetables like
carrots, broccoli, squash, spinach and sweet potatoes. Beta carotene's
orange-yellow pigment is also used as a coloring in Jamaican foods like
butter and margarine |
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betty |
This
refers to a canned condensed milk that sold in Jamaica by a large
manufacturing firm Nestle. Betty milk is a popular choice as a Jamaican
product and is used to sweeten many Jamaican food recipes. You can purchase
Betty Milk through our Jamaican food store. |
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bible leaf |
A Jamaican herb belonging to the composite plant
family, which includes daisies, dandelions, marigolds and sunflowers. The
silvery, fragrant costmary leaves have a mint, lemony character. They're
used in Jamaican salad recipes, and as a flavoring in Jamaican soup recipes,
Jamaican veal recipes and Jamaican chicken dishes and sausages. Costmary is
also called
alecost
(because it was used in making ale),
Bible leaf
(because its long leafs were used as book markers) and
mint geranium. The herb is used
widely to flavor Jamaican food recipes. |
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bicarbonate of soda |
Also known as Jamaican bicarbonate of soda ,
Jamaican baking soda is used as a leavener in Jamaican baked goods. When
combined with an acid ingredient such as Jamaican buttermilk, Jamaican
yogurt or Jamaican molasses, baking soda produces carbon dioxide gas
bubbles, thereby causing a dough or batter to rise. Because it reacts
immediately when moistened, it should always be mixed with the other dry
ingredients before adding any liquid; the resulting batter should be placed
in the oven immediately. At one time, baking soda was used in the cooking
water of Jamaican green vegetables to preserve their color and authentic
Jamaican food taste. That practice was discontinued, however, when it was
discovered that baking soda destroys the vitamin C content of vegetables. |
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big bamboo |
This is a Jamaican drink recipe that is a mixture
between Tia maria, Jamaican rum and pineapple juice. It is proported to have
aphrodisiac qualities. |
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bind |
To stir any of a variety of ingredients (eggs,
flour and butter, cheese, cream, etc.) into a hot liquid, causing it to
thicken. This practice is used widely when preparing Jamaican food recipes.
Especially Jamaican bread recipes. |
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Bing cherry |
A very large, delicious cherry that ranges in
color from a deep garnet to almost black. The skin is smooth and glossy and
the flesh firm and sweet. Bing cherries are good for cooking as well as
out-of-hand eating. This cherry is not a common Jamaican food and is mostly
grown in gardens. It is used to savor some Jamaican dessert recipes. |
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biotechnology; bioengineered foods |
Very basically, Jamaican food-related
biotechnology is the process by which a specific gene or group of genes with
desirable traits are removed from the DNA of one plant or animal cell and
spliced into that of another. Such beneficial genes might come from animals,
(friendly) bacteria, fish, insects, plants and even humans. In some
instances, genes that create problems (such as the natural softening of a
tomato) are simply removed and not replaced. Jamaican tomatoes, for example,
are generally picked green and gas-ripened later because, during shipping,
they would become soft, bruised and unmarketable. A bioengineered tomato,
however, can be picked ripe and shipped without softening. The objective of
Jamaican food biotechnology is to develop insect- and disease-resistant,
shipping- and shelf-stable foods with improved appearance, texture and
flavor. Additionally, biotechnology advocates say that the process will
produce plants that are resistant to adverse weather conditions such as
drought and frost, thereby increasing food production in previously
prohibitive climate and soil conditions. |
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biscuit |
Jamaican biscuits refer to small quickly baked
breads, which often use leaveners like baking powder or baking soda.
Jamaican biscuits are generally savory (but can be sweet), and the texture
should be tender and light. In Jamaica the term "biscuit" usually refers to
a flat, thin cookie or cracker. Jamaican biscuits are a great Jamaican food
recipes and variations of the recipe can be found in Jamaican Baking Recipes
Volume I. |
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bitter almond |
The kernel of the fruit of the Jamaican almond
tree. Jamaica has two main types of almonds sweet and bitter. The flavor of
sweet almonds is delicate and slightly sweet and are the variety used in
Jamaican recipes. The more strongly flavored bitter almonds contain traces
of lethal prussic acid when raw. Though the acid's toxicity is destroyed
when the nuts are heated. Jamaican almonds are available blanched or not,
whole, sliced, chopped, candied, smoked, in paste form and in many flavors.
Toasting almonds before using in Jamaican recipes intensifies their flavor
and adds crunch. Almonds are a nutritional powerhouse, packed with calcium,
fiber, folic acid, magnesium, potassium, riboflavin and vitamin E. The
almonds are used in Jamaican cakes recipes and is as one of the most
important Jamaican foods. |
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bitter melon |
Also referred to as a balsam pear , this fruit
resembles a cucumber with a bumpy skin and is used as a vegetable in
Jamaican cooking. When first picked, the bitter melon is yellow-green and
has a delicate, sour flavor. As it ripens it turns yellow-orange and becomes
bitter and acrid, which is how many people prefer it. Bitter melon is
available fresh from April through September in most markets. The pear is
not a common Jamaican food and is hardly found commonly growing. The plant
is usually imported and is not a staple in Jamaican recipes. Unlike the
Avocado pear which is commonly used in Jamaican avocado recipes. |
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bitter orange |
The Jamaican bitter orange has a thick, rough skin
and an extremely tart, bitter flesh full of seeds. Because of its high acid
content, the Jamaican fruit is not an eating orange but (because of that
same acidity) is extremely popular for making Jamaican marmalades as well as
Jamaican liqueurs. The Jamaican bitter orange also finds its way into
Jamaican sauce recipes and relishes, and is a particular favorite with
Jamaican duck recipes because its acidity helps counteract the fatty flavor.
The dried peel is often used for seasoning Jamaican food recipes. |
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bitter wood |
This is a tree with a bitter bark used as a
Jamaican herb to either cure fevers or to open ones appetite. The bitter
wood is a popular herb in Jamaican herbs and spices. |
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bitters |
Made from the distillation of aromatic Jamaican
herbs, barks, roots and plants, bitters are a liquid used to flavor Jamaican
cocktails and Jamaican food recipes. They are also used as a digestive aid
and appetite stimulant. Jamaican bitters generally have a low alcohol
content and are bitter or bittersweet to the taste. Angostura bitters,
called for by name in many Jamaican recipes, is simply the trade name for a
brand of bitters. |
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bitter wood |
This is a Jamaican tree that has a very bitter
bark. The bark is stripped and boiled to make a tea that is used for
medicinal purposes. The Jamaican herb is also used to stimulate appetite. |
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black beans |
Also called
turtle beans ,
these Jamaican dried beans have long been popular in the Caribbean. They
have a black skin, cream-colored flesh and a sweet flavor, and form the base
for the famous Jamaican black-bean soup and are used in other Jamaican soup
recipes. They are commonly available in supermarkets and can be purchased in
our online Jamaican food store. |
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black bread |
Almost black in color, this Jamaican bread recipe
gets its hue from a variety of ingredients including dark rye flour, toasted
dark bread crumbs, molasses, cocoa powder, dark beer and coffee. It's a
hearty, full-flavored loaf that, depending on the baker, can be lightly
sweet. The black bread is not a very popular Jamaican food recipe. Other
great bread recipes can be found in our Jamaican bread and biscuit recipe
collection. |
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black bun |
Not
a Jamaican traditional bun in the sense of bread, the bun is a spicy mixture
of Jamaican nuts with dried and candied Jamaican fruits enclosed in a rich
pastry crust. It can be called a Tutti Fruit at times. It's best prepared
several weeks in advance so the fruit mixture can ripen and develop flavor.
This is an excellent Jamaican food recipe. |
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black butter |
Jamaican term meaning "black butter," referring to
Jamaican butter cooked over low heat until dark brown (not black). The burnt
butter is usually flavored with vinegar or lemon juice, capers and parsley
and served with Jamaican eggs, Jamaican fish and some Jamaican vegetables.
The butter is used to prepare other Jamaican food recipes. |
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black currant |
There are two distinctly different Jamaican fruits
called currant. The first resembling a tiny, dark raisin is seedless. In
Jamaican cooking, this type of currant (like raisins) is used mainly in
Jamaican baked goods. The second type of Jamaican currant is a tiny berry
related to the gooseberry. There are black, red and white currants. The
black ones are generally used for Jamaican preserves, syrups and liqueurs
while the red and white berries are good for out-of-hand eating and such
preparations as the famous Jamaican currants are a delicious Jamaican food
and is used in jams, jellies, Jamaican sauce recipes and simply served with
sugar and cream. |
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black pepper; black peppercorn |
The Jamaican black pepper is an inexpensive
Jamaican spice that is used to enhance the flavor of both Jamaican savory
and sweet dishes. Because it stimulates gastric juices, it delivers a
digestive bonus as well. There are three basic types of peppercorn — black,
white and green. The most common is the black peppercorn, the strongest
flavored of the three — slightly hot with a hint of sweetness. Jamaican
black pepper is among the best black peppers , the less pungent white
peppercorn is used to a great extent for appearance, usually in
light-colored Jamaican sauce recipes or Jamaican foods where dark specks of
black pepper would stand out. |
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black tea |
Jamaican black tea refers to using a special tea
leaf to prepare this Jamaican hot drink recipe. Jamaican black tea comes
from leaves that have been fermented before being heated and dried. Such
leaves produce a dark reddish-brown brew. Although Jamaican black tea
flavors vary, most are more assertive than those of green teas. Scientific
studies have shown that black teas increase the body's antioxidant activity
by up to about 45 percent. They are also said to have antibacterial powers
against cavities and gum disease. Jamaican black tea can be found in great
variety in health-food stores specializing in tea and coffee. |
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blackened |
A cooking technique by which Jamaican meat or
Jamaican fish is cooked in a cast-iron skillet that's been heated until
almost red hot. The Jamaican food is customarily rubbed with a Jamaican
spice mixture before being cooked. The extra hot skillet combined with the
seasoning rub gives Jamaican food an extra crispy crust. |
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black-eyed pea |
The Jamaican black-eyed pea is a small beige bean
has a black circular "eye" at its inner curve. It can be purchased fresh or
dried. Though originally cultivated for animal fodder, black-eyed peas are
now a popular legume and are essential in the traditional dish Jamaican red
pea soup and other Jamaican food recipes. |
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blend |
A mixture of two or more flavors combined to
obtain a particular character and quality, as in wines, teas and blended
whiskey or to mix two or more ingredients together with a spoon, beater or
electric blender until combined. Blending is used to prepare several
Jamaican food recipes. |
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blender |
A small electrical appliance that uses short
rotating blades to chop, blend, puree and liquefy foods. Because blender
containers are tall and narrow, air is not incorporated into the Jamaican
food so this appliance will not "whip" Jamaican foods such as egg whites and
cream. Blenders can be used for making soups, purees, sauces, milkshakes and
other drinks, as well as for chopping small amounts of foods such as bread
crumbs and herbs. Blending is used to prepare several Jamaican food recipes. |
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blind baking |
It
is a Jamaican baking method for baking a pastry shell before it is filled.
The shell is usually pricked all over with a fork to prevent it from
blistering and rising. Sometimes it's lined with foil paper, then filled
with dried beans or rice, or metal or ceramic pie weights. The weights and
foil or parchment paper should be removed a few minutes before the baking
time is over to allow the crust to brown evenly. This is a great method of
preparing Jamaican baked recipes. |
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blintz |
A tender, ultra thin Jamaican pancake that can be
made with any number of flours. The Jamaican blintz recipe is a pancake is
rolled to enclose a sweet or savory filling including cheese, Jamaican fruit
or Jamaican meat mixtures. It's then sautéed until golden brown and served
with sour cream, this is a great Jamaican food recipe. |
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Bloody Mary |
A popular Jamaican cocktail made with tomato
juice, vodka, Worcestershire sauce, Tabasco and other seasonings. Sometimes
Jamaican rum is used when preparing the Jamaican style bloody Mary. This is
an excellent Jamaican drink recipe. |
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bloom |
These are pale gray streaks and blotches that
appear on the surface of chocolate or found on the skin of Jamaican fruits
such as plums. Fruit bloom is simply nature's waterproofing and completely
harmless. The bloom can also refer to natural, invisible, protective coating
found on eggshells. This is not a popular Jamaican food term and mainly used
by professional chefs and cooks. |
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blue cheese |
This genre of cheese has been treated with molds
that form blue or green veins throughout and give the cheese its
characteristic flavor. Blue cheeses tend to be strong in flavor and aroma,
both of which intensify with aging. The blue cheese is not a traditional
Jamaican food but is used when preparing some Jamaican food recipes by
Jamaican chefs. |
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blue crab |
Named because of its blue claws and oval, dark
blue-green shell, the blue crab is found along the Gulf and Atlantic coasts.
It's marketed in both its hard- and soft-shell stages. It is not common in
Jamaican waters and is mostly imported and prepared using Jamaican herbs and
spices. Due to this fact there are not many Jamaican food recipes using the
blue crab. |
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blue mountain coffee |
Jamaican blue mountain coffee is actually Arabic
coffee which is grown in around the hills of Jamaican's highest peak the
Blue Mountain. |
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body |
A
word used with Jamaican food and drink to describe a full, rich flavor and
texture. For instance, a full-bodied wine, beer or coffee has a complex,
well-rounded flavor that lingers in the mouth. |
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boil |
"Bring to a boil" refers to heating a liquid until
bubbles break the surface. The term also means to cook Jamaican food in a
boiling liquid. A "full rolling boil" is one that cannot be dissipated by
stirring the Jamaican food. |
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boiled icing |
Fluffy cake frosting made by gradually pouring a
hot sugar syrup over stiffly beaten egg whites, beating constantly until the
mixture is smooth and satiny. This is used with a lot of Jamaican cake
recipes. |
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boilermaker |
A shot of whiskey followed by a chaser of beer. It
is similar to the Jamaican drink recipe which is Jamaican Red Stripe beer
with a shot of Jamaican white rum called Steel Bottom. |
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bologna; baloney |
Precooked and highly seasoned, this popular
sausage is usually sliced and served as a sandwich meat or cold cut. This
meat is a popular choice for most Jamaican sandwich recipes and is a favored
Jamaican food. |
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bouillon |
Any
broth made by cooking vegetables, poultry, meat or fish in water. The liquid
that is strained off after cooking is the bouillon, which can form the base
for soups and sauces. Some times this is sold as a cube in some supermarkets
to added a spice taste to the Jamaican food recipe. You can purchase some
other these in our Jamaican food store that come in all types of flavors. |
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bouillon cube |
A compressed, flavor-concentrated cube of
dehydrated Jamaican beef recipe, Jamaican chicken recipe or Jamaican
vegetable stock. Bouillon granules are the granular form of the dehydrated
concentrate. Both the cubes and granules must be dissolved in a hot liquid
before using to add a spice taste to the Jamaican food recipe. You can
purchase some other these in our Jamaican food store that come in all types
of flavors. |
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bounce |
Bounce is a Jamaican drink recipe. Bounce is made
by combining rum or brandy with Jamaican fruit, sugar and Jamaican spices
and allowing the mixture to ferment for 1 to 3 weeks. You can find more
Jamaican drink recipes in Jamaican Drink Recipes Volume I. |
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brains |
Beef, pork and lamb brains are not a popular
Jamaican food. The most popular use of the head of an animal to prepare a
Jamaican recipe is used in the Cow Head Recipe or the Manish Water Recipe
made from the head of a goat. |
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braise |
A Jamaican cooking method by which food (usually
Jamaican meat or Jamaican vegetables) is first browned in fat, then cooked,
tightly covered, in a small amount of liquid at low heat for a lengthy
period of time. The long, slow cooking develops flavor and tenderizes
Jamaican foods by gently breaking down their fibers. Braising can be done on
top of the range or in the oven. A tight-fitting lid is very important to
prevent the liquid from evaporating. You can learn more about Jamaican
cooking methods. |
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bran |
The outer layer of grains (such as wheat or oats)
that is removed during milling. Bran is a good source of carbohydrates,
calcium, phosphorus and fiber. It's found in cereals and baked goods and can
be purchased at health-food stores and most supermarkets. Bran is used as a
Jamaican food recipes to prepare Jamaican cereals and Jamaican porridge. |
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branch water |
A term first used in the 1800s referring to pure,
clean water from a tiny stream called a "branch." An order for "bourbon and
branch" is a nostalgic request for bourbon and water. This term is used
mainly now for Jamaican Spring Water. This is water from hot springs on the
island purified bottled and sold. You can purchase Jamaican spring water in
our Jamaican Food Store. |
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bread |
A Jamaican food that is a staple made from flour,
water (or other liquid) and usually a leavener. It can be baked (in an oven
or, as with pancakes, on a griddle), fried or steamed. Yeast is the leavener
in yeast bread, which requires kneading to stretch the flour's gluten. A
yeast batter bread uses strenuous beating instead of kneading to the same
end. Quick breads are so called because they require no kneading and use
baking soda, baking powder or eggs to leaven the bread. As the name implies,
unleavened bread uses no leavening and therefore is quite flat. Grains,
seeds, nuts and fruit are often added to bread for flavor and texture. To
coat Jamaican food recipes with bread, cracker or other crumbs, usually by
dipping it first into a liquid (beaten eggs, milk, beer, etc.), then into
the crumbs, which may be seasoned with various herbs. The Jamaican breaded
food is then fried or baked. Breading helps retain a food's moisture and
forms a crisp crust after cooking. |
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bread crumbs |
There are dry and fresh (or soft) bread crumbs,
and the two should not be used interchangeably. Fresh Jamaican bread crumbs
are made by placing bread slices (trimmed of crusts or not) in a food
processor or blender and processing until the desired size of crumb is
reached. They can be stored, tightly sealed, in the refrigerator for a week
or frozen for at least 6 months. Fresh bread crumbs give more texture to
breaded dishes. Dry bread crumbs either plain or flavored can be purchased
in any supermarket. Homemade dry crumbs are made by placing a single layer
of bread slices on a baking sheet and baking at 300°F until completely dry
and lightly browned. The slices are cooled before processing in a blender or
Jamaican food processor until very fine. These are used for several Jamaican
recipes. |
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bread flour |
Jamaican breaded flour can range in texture from
coarse to extremely soft and powdery, depending on the degree of bolting
(sifting) it receives at the mill. Wheat is the most common source of the
multitude of flours used in cooking. It contains gluten, a protein that
forms an elastic network that helps contain the gases that make mixtures
(such as doughs and batters) rise as they bake. All-purpose flour is made
from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a
fine-textured flour milled from the inner part of the wheat kernel and
contains neither the germ (the sprouting part) nor the bran (the outer
coating). Flouring a Jamaican pie recipe, Jamaican pastry recipe or cookie
dough will prevent it from sticking to a work surface; flouring your hands,
rolling pin or work surface prevents dough from sticking. Dusting greased
baking pans with flour provides for easy removal of Jamaican cake recipes,
Jamaican bread recipes and other Jamaican baked goods. |
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bread machines |
Computer-driven machines that mix, knead, rise,
punch down, bake and sometimes cool bread. The ingredients are measured and
added to a single, nonstick canister, which becomes mixing bowl, baking pan
and oven. A motor-driven blade in the canister's base mixes and kneads the
dough; a heating coil handles the baking. Bread machines come in many
models, but there are three basic loaf shapes: vertical rectangle,
horizontal rectangle and cylindrical. There are several capacities
available, ranging from 1/2-pound to 2-pound loaves. It's important to
follow manufacturer's directions (which can vary) for adding and layering
ingredients. Failing to do so could prevent the yeast from mixing with the
liquid, which would result in a failed loaf of bread. |
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bread pudding |
A simple, delicious baked Jamaican dessert recipe
made with cubes or slices of bread saturated with a mixture of milk, eggs,
sugar, vanilla and spices. Chopped Jamaican fruit or nuts also can be added.
Bread and butter pudding is made by buttering the bread slices before adding
the liquid mixture. Both may be served hot or cold with cream or a Jamaican
dessert sauce recipes. |
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bread sauce |
A Jamaican cookery sauce made with bread crumbs,
milk, onions, cream and various seasonings, usually including cloves. This
thick sauce is typically served with Jamaican poultry recipes. |
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breadfruit |
This Jamaican food is a staple in Jamaican
recipes, the breadfruit is large (8 to 10 inches in diameter), has a bumpy
green skin and a rather bland-tasting cream-colored center. It is picked and
eaten before it ripens and becomes too sweet. Like squash, Jamaican
breadfruit can be baked, grilled, fried or boiled and served as a sweet or
savory dish. The Jamaican breadfruit is now canned and sold globally. Learn
more about the Jamaican breadfruit. |
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brill |
An excellent imported saltwater flatfish to
Jamaica that is closely related to the turbot. It has a delicate, light
flesh that can be broiled, fried, baked, grilled or poached. This Jamaican
fish recipe is used mainly in restaurants and hotels where the brill is
imported for cooking. This Jamaican food recipe is enjoyed by many tourists
who have had this fish but not prepared in this Jamaican method before. |
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brine |
A strong solution of water and salt used for
pickling or preserving Jamaican foods. A sweetener such as sugar or molasses
is sometimes added to brine. Many Jamaican fruits and vegetables are canned
and sold in brine such as ackee and breadfruit. |
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brisket |
A cut of Jamaican beef taken from the breast
section under the first five ribs. Brisket is usually sold without the bone
and is divided into two sections. The flat cut has minimal fat and is
usually more expensive than the more flavorful point cut, which has more
fat. Brisket requires long, slow cooking and is best when braised. Jamaican
corned beef is made from brisket. |
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brisling |
A close relative of the herring, the sprat is a
small (about 6 inches in length) fish that can be found off the Jamaican
coast. Because of its high fat content, Jamaican sprats are perfect for
broiling or grilling when preparing Jamaican fish recipes. They're also
available either salted or smoked. The smallest sprats are packed in oil, in
which case they're usually called brisling or brisling sardines and are a
favorite Jamaican food recipe. |
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broad bean |
This tan, rather flat Jamaican bean resembles a
very large lima bean. It comes in a large pod that, unless
very
young, is inedible. The Jamaican beans can be purchased dried, cooked in
cans and, infrequently, fresh. If you find fresh Jamaican beans, choose
those with pods that aren't bulging with beans, which indicates age. Fava
beans have a very tough skin, which should be removed by blanching before
cooking. They're very popular in Jamaican food recipes, and can be cooked in
a variety of ways and are often used in Jamaican soup recipes. |
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broccoli |
Jamaican
broccoli is a relative of cabbage, Brussels sprouts and cauliflower. This
deep emerald-green Jamaican vegetable (which sometimes has a purple tinge)
comes in tight clusters of tiny buds that sit on stout, edible stems. The
best Jamaican broccoli has a deep, strong color green, or green with
purple; the buds should be tightly closed and the leaves crisp. Refrigerate
unwashed, in an airtight bag, for up to 4 days. If the stalks are tough,
peel before cooking. Broccoli, a member of the cruciferous family, is an
excellent source of vitamins A and C, as well as riboflavin, calcium and
iron. The Jamaican food is used in a wide range of Jamaican recipes. |
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broil |
To cook Jamaican food directly under or above the
heat source. Jamaican food can be broiled in an oven, directly under the gas
or electric heat source, or on a barbecue grill, directly over charcoal or
other heat source. |
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broth |
A liquid resulting from cooking Jamaican
vegetables, Jamaican meat or Jamaican fish in water. The term is sometimes
used synonymously with bouillon. Jamaican broth is a renowned Jamaican food
recipe. |
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brown |
To cook Jamaican food quickly over high heat,
causing the surface of the Jamaican food to turn brown while the interior
stays moist. This method not only gives food an appetizing color, but also a
rich flavor. Browning is usually done on top of the stove, but may also be
achieved under a broiling unit. |
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brown butter |
The Jamaican term for "brown butter," referring to
butter cooked to a light hazelnut color. It's prepared in the same manner as
black butter. Browned butter is used to prepare several Jamaican food
recipes. |
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brown cow |
This is a Jamaican drink recipe that is a mixture
between Jamaican coffee liqueur and evaporated milk. The drink can also use
the Jamaican brewed Guinness stout as a substitute for the Jamaican coffee
liqueur. |
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brown rice |
Jamaican brown rice is the entire grain with only
the inedible outer husk removed. The nutritious, high-fiber bran coating
gives it a light tan color, nutlike flavor and chewy texture. The presence
of the bran means that brown rice is subject to rancidity, which limits its
shelf life to only about 6 months. It also takes slightly longer to cook
(about 30 minutes total) than regular white long-grain rice. There is a
quick brown rice
(which has been partially cooked, then dehydrated) that cooks in only about
15 minutes, and an
instant
brown rice
that takes
only 10 minutes. Rice is a Jamaican food staple and used in several Jamaican
recipes. |
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brown sauce |
Jamaican brown sauce is used as a base for dozens
of other Jamaican sauce recipes. It's traditionally made of a rich meat
stock, a of browned Jamaican vegetables, Jamaican herbs and sometimes
Jamaican tomato paste. |
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brown sugar |
Jamaican brown sugar is white sugar combined with
Jamaican molasses, which gives it a soft texture. The two most commonly
marketed styles of brown sugar are light and dark , with some manufacturers
providing variations in between. In general, the lighter the Jamaican brown
sugar, the more delicate the flavor. The very dark or "old-fashioned" style
has a more intense molasses flavor. Jamaican brown sugar is usually sold by
the pound in plastic bags that helps the sugar retain its moisture and keep
it soft. The flavor of raw sugar is akin to that of brown sugar. In this raw
state, however, sugar may contain contaminants such as molds and fibers. The
Jamaican food is used in almost every Jamaican drink recipe. |
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bruise |
A Jamaican cooking technique to partially crush
an ingredient in order to release its flavor. Bruising a garlic clove with
the flat side of a knife crushes without cutting it and releases the garlic
flavor. This is sometimes done with Jamaican onions, scallion and Jamaican
pimento. |
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brunch |
A combination of Jamaican breakfast and Jamaican
lunch, usually eaten sometime between 11 a.m. and 3 p.m. Sunday brunch has
become quite popular both for home entertaining and in Jamaican restaurants.
Though brunch has become a recent tradition it was popular in the colonial
days of Jamaica and Island Oven has a cookbook for Jamaican brunch recipes. |
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brush |
To apply a liquid (such as melted butter or a
glaze) with a Jamaican pastry (or basting) brush to the surface of Jamaican
food such as Jamaican meat or Jamaican bread. |
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Brussels sprouts |
Said to have been cultivated in 16th-century
Belgium, Brussels sprouts are a member of the cabbage family and, indeed,
resemble tiny cabbage heads. Many rows of sprouts grow on a single long
stalk. They range from 1 to 1 1/2 inches in diameter; the smaller sprouts
are more tender. Brussels sprouts are available from late August through
March. Buy small bright green sprouts with compact heads. Store unwashed
sprouts in an airtight plastic bag in the refrigerator up to 3 days; longer
than that and sprouts will develop a strong flavor. Brussels sprouts, a
CRUCIFEROUS vegetable, are high in vitamins A and C, and are a fair source
of iron |
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Buffalo chicken wings |
Buffalo, New York's, Anchor Bar originated this
dish of deep-fried chicken wings served in a spicy hot sauce and accompanied
by blue-cheese dressing. However Jamaican has adopted the technique and
created there own version of Chicken wings in Jerk Chicken wing. This
Jamaican food recipe is now popular as a splendid Jamaican hors d'ouevre
recipe. |
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buffet |
Culinary, a buffet is a meal where guests serve
themselves from a variety of dishes set out on a table or sideboard.
Jamaican buffets are renowned to have the most combination of authentic
Jamaican recipes, spreading from Jamaican poultry recipes, Jamaican meat
recipe, Jamaican fish and shellfish recipes and a host of other Jamaican
food recipes. |
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bulla |
This is a round flattish cake made from brown
sugar and flour. The bulla is a favorite Jamaican recipe that is eaten with
the Jamaican pear. The term bulla and pear is almost synonymous with bun and
cheese. The Jamaican bulla recipe is used daily by Jamaican bakeries. |
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bulla |
This is a flat round Jamaican cake recipe made
from flour and sugar. The bulla is a Jamaican favorite and is often eaten
with the Jamaican avocado pear. |
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bullshot |
A drink composed of two parts beef bouillon and
one part vodka, plus dashes of Worcestershire sauce, bitters and Tabasco
sauce. This is not a popular Jamaican drink recipe however and is not
readily prepared by Jamaican bartenders. |
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bully beef |
A term used in Jamaica for corned beef,
particularly canned versions of corned beef. This is a popular Jamaican
food, and is used in more than thirty authentic Jamaican recipes. Canned
corned beef can be purchased in our Jamaican Food Store. |
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bun and cheese |
This is favorite dish during the Easter months in
Jamaica which includes a slice or two of the traditionally made Jamaican
Easter Bun with a slice of cheese. The Jamaican Easter bun has several
Jamaican fruits and spices used and this is what gives the bun the delicious
taste. |
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burnt sugar |
To heat Jamaican sugar until it liquefies and
becomes a clear syrup ranging in color from golden to dark brown. Granulated
or brown sugar can also be sprinkled on top of food and placed under a heat
source, such as a broiler, until the sugar melts and caramelizes. A popular
custard Jamaican dessert recipe finished in this fashion is Jamaican sweet
cream recipe. Jamaican caramelized sugar is also referred to as burnt sugar. |
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busta |
This is a hard candy named after former Prime
Minister of Jamaica Alex. Bustamante because like the National Hero the
candy is hard and tough to chew. It is made from coconut grated and brown
sugar. The Jamaican busta recipes is a Jamaican food favorite. |
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bustamante (busta) |
This is a hard Jamaican toffee made from grated
Jamaican coconut and sugar. The toffee is very hard and very sweet. |
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butter |
Jamaican butter is made by churning cream until it
reaches a semisolid state, butter is usually 80 percent milk fat and 20
percent water and milk solids. Jamaican butter may be artificially colored
(with natural annatto); it may also be salted or unsalted. Jamaican unsalted
butter is usually labeled as such and contains absolutely no salt. It's
sometimes erroneously referred to as "sweet" butter — a misnomer because any
butter made with sweet instead of sour cream is sweet butter. Jamaican
unsalted butter is preferred by many for everyday eating and baking. Because
it contains no salt (which acts as a preservative), it is more perishable
than salted butter and therefore stored in the freezer section of some
markets. Whipped butter has had air beaten into it, thereby increasing
volume and creating a softer, more spreadable consistency when cold. It
comes in salted and unsalted forms. Light or reduced-calorie butter has
about half the fat of regular butter, possible through the addition of
water, skim milk and gelatin. It shouldn't be substituted for regular butter
or margarine in frying and baking. Jamaican butter absorbs flavors like a
sponge, it should be wrapped airtight for storage. Jamaican butter is an
essential Jamaican food to everyday Jamaican recipes. |
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butter bean |
This bean is common place in Jamaican recipes and
is a very popular Jamaican food. There are two distinct varieties of butter
bean both are pale green, plump-bodied and have a slight kidney-shape curve.
The Jamaican butter bean is sold in their pods, which should be plump, firm
and dark green. The butter bean is used in popular Jamaican recipes such as
Jamaican Oxtail and Beans Recipe and other Bean Soup Recipes. Jamaican
butter beans are also used alone as a side dish, in soups and sometimes in
salads. Jamaican butter beans contain a good amount of protein, phosphorus,
potassium and iron. |
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butter curler |
A small (6- to 7-inch-long) utensil with a
serrated hook at one end. The hook is drawn down the length of a stick of
butter to make butter curls. The curls are then dropped into ice water to
set their shape. This instrument is used when preparing some great Jamaican
food recipes. |
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butter mold |
These decorative molds are used to form butter
into fancy shapes. They come in ceramic, metal, wood and plastic; their
sizes range from small, individual portions to large 8-ounce or more
family-style molds. The molds are filled with softened butter and leveled
off. After chilling, the solidified butter is removed from the mold and
refrigerated until ready to serve. The butter mold is used when making
Jamaican cake recipes and Jamaican cookie recipes. |
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butter substitutes |
Jamaican butter substitutes are made by a process
that removes the fat and water from butter extract which is a blend of
modified butter oil and spray-dried butter. Jamaican butter substitutes are
widely used because they contain no fat or cholesterol but contain
ingredients as maltodextrin (a carbohydrate derived from corn), corn syrup
solids, salt, natural flavorings, buttermilk and cornstarch. Jamaican butter
substitutes have a counterfeit butter flavor. They also have from about 8 to
12 calories per teaspoon, as opposed to butter or margarine's 33 calories
per teaspoon. Jamaican butter substitutes may either be reconstituted by
blending with a liquid, or sprinkled directly on to Jamaican food. Because
they're fat-free, they cannot be used for baking, frying Jamaican recipes or
greasing pans. |
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butter cream |
This is a light, creamy Jamaican cake frosting
recipe made with softened butter, confectioners' sugar, egg yolks and milk
or light cream. This uncooked frosting is beaten until light and creamy. It
can be flavored in many ways and is used both as a filling and frosting for
a variety of Jamaican cake recipe and Jamaican pastry recipe. The Jamaican
food recipe is also used on some Jamaican cookie recipes. |
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butterfat |
The fatty particles in Jamaican milk that are
separated out to make cream and subsequently butter. The higher the milk fat
content in milk, cream, ice cream, etc., the creamier, richer and more
caloric the product. Jamaican butter fat is used in several authentic
Jamaican food recipes. |
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butterfish |
The Jamaican butterfish is a small, high-fat
butterfish has a tender texture and a rich, sweet flavor. The butter fish is
used in several Jamaican fish recipes. Butterfish can be broiled, baked,
grilled or sautéed. |
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butterfly |
In cooking, to split a Jamaican food (such as
shrimp) down the center, cutting almost but not completely through. The two
halves are then opened flat to resemble a butterfly shape. This is a popular
term for a Jamaican cookie recipe as well as Jamaican butterfly shrimp
recipe. |
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butter head lettuce |
Jamaican butter head lettuces have small, round,
loosely formed heads with soft, buttery-textured leaves ranging from pale
green on the outer leaves to pale yellow-green on the inner leaves. The
flavor is sweet and succulent. Because the leaves are quite tender, they
require gentle washing and handling. The butter head lettuce is used in
several Jamaican food recipes. |
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buttermilk |
Jamaican buttermilk is the liquid left after
butter is churned and special bacteria to nonfat or low fat milk is added ,
giving it a slightly thickened texture and tangy flavor. Some Jamaican
manufacturers add flecks of butter to give it an authentic look. Jamaican
butter milk is used in several Jamaican food recipes. |
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butternut squash |
This large, cylindrical winter squash looks rather
like a pear-shaped bat. It's 8 to 12 inches long, 3 to 5 inches at its
widest point and can weigh from 2 to 3 pounds. The color of the smooth shell
ranges from yellow to camel; the flesh is sweet and orange. It can be baked,
steamed or simmered. This is not a popular Jamaican food and is usually
grown in home gardens. |
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butterscotch |
The flavor of butterscotch is a blend of butter
and brown sugar. It is popular for Jamaican cookie recipes, Jamaican
ice-cream toppings, frostings and candies. It is also popular for Jamaican
cake recipes. |
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butyric acid |
Found chiefly in butter, this natural acid not
only produces butter's distinctive flavor but also causes the rancid smell
in spoiled butter. Butyric acid, also called
butanoic acid ,
is also found in some Jamaican fruits and is produced synthetically to be
used as a flavoring agent in various Jamaican food products. |
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Jamaican cherry |
A large tree and the small, deep-red, cherry like
fruit that grows on it, found primarily in Jamaica but also around the West
Indies. The cherry fruit, which has a sweet flavor and one of the highest
concentrations of vitamin C, is used in Jamaican dessert recipes and
Jamaican preserves. It's also called Barbados cherry, Puerto Rican cherry
and West Indies cherry. It is truly a favorite Jamaican food. |
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blue drawers |
This is a Jamaican pudding recipe made from
cornmeal, Jamaican bananas, Jamaican coconut and Jamaican herbs and spices.
The pudding is wrapped in green banana leaf tied with a string. The banana
leaf gives the pudding a blue color which is why the recipe is also called
Jamaican blue drawers recipe. |
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