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C |
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cabbage |
Jamaican cabbage can be flat, conical or round,
the heads compact or loose, and the leaves curly or plain and have tightly
wrapped leaves that range in color from almost white to green to red.
Jamaican cabbage can be cooked in a variety of ways or eaten raw, as in
Jamaican Cole slaw. Jamaican cabbage contains a good amount of vitamin C and
some vitamin A. |
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cacao |
The tropical, evergreen Jamaican cacao tree is
cultivated for its seeds also called Jamaican cocoa beans, from which cocoa
butter, Jamaican chocolate and Jamaican cocoa powder. |
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Caesar salad |
A Jamaican salad consisting of greens tossed with
Jamaican garlic dressing made with Jamaican Worcestershire sauce and
Jamaican lemon juice, grated Parmesan cheese and a diced boiled egg. |
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caffeine |
An organic compound found in Jamaican foods such
as chocolate, Jamaican coffee, cola nuts and tea. Jamaican caffeine
stimulates the nervous system, kidneys and heart, causes the release of
insulin in the body and dilates the blood vessels. |
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Cajun seasoning; Cajun spice seasoning |
There are many Cajun seasoning blends used in both
Jamaican and Cajun cooking. A Cajun seasoning blend might include Jamaican
garlic, Jamaican onion, black pepper, mustard and celery. |
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cake |
A sweet, Jamaican baked confection usually
containing flour, sugar, flavoring ingredients and eggs or other leavener
such as baking powder or baking soda. |
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cake comb |
A flat, small triangle-shape tool, generally made
of stainless steel. Each of the three edges has serrated teeth of a
different size. This tool is used to make decorative designs and swirls in
the frosting on a Jamaican cake recipes. |
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cake flour |
Jamaican cake or pastry flour is a fine-textured,
soft-wheat flour with a high starch content. It makes particularly tender
cakes and pastries. Self-rising flour is an all-purpose flour to which
baking powder and salt have been added. It can be substituted for
all-purpose flour in yeast breads by omitting the salt and in Jamaican quick
breads by omitting both baking powder and salt. |
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calcium |
A mineral essential in building and maintaining
bones and teeth, as well as in providing efficient muscle contraction and
blood clotting. Calcium is found in dairy products, Jamaican leafy green
vegetables (such as spinach, turnip greens and broccoli), sardines and
canned salmon with bones and rhubarb. |
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calf's foot jelly |
This is made by boiling calves' feet until the
natural is extracted. The liquid is strained, then combined with wine,
Jamaican lemon juice and spices and refrigerated until set. If sugar is
added, it can be eaten as a Jamaican dessert recipe. |
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callaloo |
The large, edible green leaves of the taro root or
callaloo plant, and is steamed in a similar way to Jamaican cabbage. It is
also known as a Jamaican soup recipe made with callaloo greens, Jamaican
coconut milk, Jamaican okra and Jamaican yams. |
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calorie |
A unit measuring the energy value of Jamaican
foods, calibrated by the quantity of heat required to raise the temperature
of 1 gram of water by one degree Celsius at a pressure of one atmosphere.
The four sources from which calories are obtained are alcohol,
carbohydrates, fats and proteins. |
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cambric tea |
A hot drink of Jamaican milk, water, sugar and, if
desired, a dash of tea. This is actually not a popular Jamaican drink
recipe. |
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Campari |
A popular bitter drink, which is often mixed with
soda. It's also consumed without a mixer and used in some Jamaican cocktail
drink recipes. Regular Campari has an astringent, bittersweet flavor. |
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can, to; canning |
A method of preserving Jamaican food by
hermetically sealing it in glass containers. The use of special canning jars
and lids is essential for successful canning. The canning process involves
quickly heating jars of Jamaican food to high temperatures, thereby
retaining maximum color, flavor and nutrients while destroying the
microorganisms that cause spoilage. |
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candied apple; candy apple |
A Jamaican apple that's coated with a Jamaican
cinnamon-flavored red sugar syrup. This Jamaican candy coating can either be
crackly-hard or soft and gooey. A Jamaican candied-apple clone is the
caramel apple, which has a thick, soft caramel-flavored coating. |
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candied fruit; candied flowers |
Jamaican fruit that have been boiled or dipped in
sugar syrup, then sometimes into granulated sugar after being dried.
Jamaican candied fruits (also called glacé fruits ) are generally used in
Jamaican cake recipes, Jamaican bread recipes and other sweets. Candied
flowers are generally reserved for decorating desserts; candied fruits can
also be used in this manner. The most common Jamaican fruits that are
candied are Jamaican cherries and Jamaican pineapple. |
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candy |
Any of a number of various Jamaican confections
soft and hard composed mainly of Jamaican sugar with the addition of
flavoring ingredients and fillings such as chocolate, nuts, peanut butter,
nougat, Jamaican fruits and so on. o sugar-coat various fruits, flowers and
plants such as cherries, pineapple, citrus rinds, ginger, violets, miniature
rose petals and mint leaves. Candying Jamaican food not only preserves it,
but also retains its color, shape and flavor. The candying process usually
includes dipping or cooking the food in several boiling sugar syrups of
increasing degrees of density. After the candied fruit air-dries, it is
sometimes dipped in granulated sugar. |
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candy thermometer |
A kitchen thermometer used for testing the
temperature during the preparation of Jamaican candy, syrups, jams, jellies
and deep fat. It should register from 100° to 400°F. There are dual-purpose
thermometers with readings both for candy and deep fat. |
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cane syrup |
Made from Jamaican sugar cane, this thick,
extremely sweet syrup is used in Jamaican cookery and is used in Jamaican
cuisines. |
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cane vinegar |
Jamaican cane vinegar is made from Jamaican
sugarcane and has a rich, slightly sweet flavor. Jamaican vinegar is
essential in making pickles and mustards. It is used to flavor Jamaican
sauces, marinades and dressings. |
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canola oil |
Canola oil is oil pressed from the seeds of the
canola tree. The canola oil is the most popular oil used in Jamaican
cooking. The bland-tasting canola oil is suitable both for Jamaican cooking
and for Jamaican salad dressings. |
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cantaloupe |
Jamaican cantaloupes have a raised netting on a
smooth grayish-beige skin. The pale orange flesh is extremely juicy and
sweet. Jamaican cantaloupes are heavy and have a sweet, fruity fragrance, a
thick, well-raised netting and yield slightly to pressure at the blossom
end. Jamaican cantaloupes are an excellent source of vitamins A and C, |
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capsaicin |
A potent compound found in Jamaican peppers. Most
of the capsaicin is found in the seeds and membranes of a Jamaican pepper.
Since neither cooking nor freezing diminishes capsicum's intensity, removing
a Jamaican peppers seeds and veins is the only way to reduce its heat. The
caustic oils found in chilies cause an intense burning sensation, which can
severely irritate skin and eyes. Jamaican capsaicin is known for its
decongestant qualities. It also causes the brain to produce endorphins,
which promote a sense of well-being. |
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capsicum |
Any of hundreds of varieties of plant-bearing
Jamaican fruits called peppers, all of which belong to the nightshade
family. Jamaican capsicums fall into two categories Scotch bonnet peppers
and sweet peppers. |
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caramel |
A mixture produced when sugar has been cooked
until it melts and becomes a thick, clear liquid that can range in color
from golden to deep brown (from 320° to 350°F on a candy thermometer). Water
can be added to thin the mixture. Jamaican caramel is used to flavor
Jamaican soup recipes, stocks and sauces sweet and savory. It's also used in
Jamaican dessert recipes. When it cools and hardens, caramel cracks easily
and is the base for nut brittles. Crushed caramel is used as a topping for
ice cream and other desserts. A soft caramel is a candy made with
caramelized sugar, butter and milk. |
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caramel apple |
A Jamaican apple that's coated with a Jamaican
cinnamon-flavored red sugar syrup. This Jamaican candy coating can either be
crackly-hard or soft and gooey. A Jamaican candied-apple clone is the
caramel apple, which has a thick, soft caramel-flavored coating. |
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carbohydrate |
A broad category of sugars, starches, fibers and
starchy Jamaican vegetables that the body eventually converts to glucose,
the body's primary source of energy. |
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carbonate of ammonia |
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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carbonated water |
Water that has been highly charged with carbon
dioxide, which gives it effervescence. Soda water, also called club soda,
seltzer water or just plain carbonated water, contains a small amount of
sodium bicarbonate, which, because it's alkaline, can help neutralize an
acidic stomach. Soda water is combined with sweeteners and various
flavorings to produce a wide variety of soft drinks. Many Jamaican drink
recipes also use soda water as an ingredient. |
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caramelize |
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 Jamaican food and placed
under a heat source, such as a broiler, until the sugar melts and
caramelizes. This is used in many Jamaican dessert recipes. |
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carotene |
A fat-soluble pigment, ranging in color from
yellow to orange, found in many Jamaican fruits and Jamaican vegetables
(carrots, for one). It converts to vitamin A in the liver and is essential
for normal human growth and eyesight. |
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carrot |
The Jamaican carrot is a lacy green foliage and
long, slender, edible orange roots. Jamaican carrots have high vitamin A
content. Jamaican carrots may be eaten raw or cooked with over 500 authentic
Jamaican recipes. |
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cashew apple |
This pear-shaped Jamaican apple has a
yellow-orange skin that is often blushed with touches of red. The flesh is
tart and astringent and though not favored for out-of-hand eating, is used
to make Jamaican wine. The Jamaican cashew apple has the cashew nut at its
base and are harvested for this purpose. |
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cashew nut |
A kidney-shaped nut that grows out from the bottom
of the Jamaican cashew apple. The shell is highly toxic so great care is
taken in shelling and cleaning the nut. Jamaican cashew nuts have a sweet
and buttery flavor. Roasting Jamaican cashews brings out their nutty flavor. |
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casing |
A thin, tubular intestinal membrane that has been
cleaned and stuffed with processed Jamaican meat, such as for Jamaican
salami and other sausages. These are not popularly used by Jamaican cooks in
preparing Jamaican food recipes. |
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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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cassava flour |
Jamaican cassava or Jamaican bammy is a starchy
substance extracted from the root of the Jamaican cassava plant. It's
available in several forms including granules, flakes, pellets (called pearl
tapioca ) and flour or starch. Jamaican cassava flour is used as a
thickening agent for Jamaican soups, Jamaican fruit fillings and glazes. |
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casserole |
This term refers to both a baking dish and the
ingredients it contains. A Jamaican casserole cookery is extremely
convenient because the ingredients are cooked and served in the same dish. A
"Jamaican casserole dish" usually refers to a deep, round, ovenproof
container with handles and a tight-fitting lid. It can be glass, metal,
ceramic or any other heatproof material. A Jamaican casserole's ingredients
can include Jamaican meat, vegetables, beans, rice and anything else that
might seem appropriate. Often a topping such as Jamaican cheese or bread
crumbs is added for texture and flavor. |
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cast iron cookware |
One of the original metals used for Jamaican
cookware, cast iron is very efficient at absorbing and retaining heat. They
can be either regular and enameled. |
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castor sugar; caster sugar |
Jamaican castor (or caster ) sugar, is more finely
granulated. Because it dissolves almost instantly, superfine sugar is
perfect for making Jamaican meringue recipes and sweetening cold liquids. It
can be substituted for regular granulated sugar cup for cup. |
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caudle |
A hot Jamaican drink recipe which is a blend of
wine or ale, eggs, Jamaican sugar and Jamaican spices. |
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caul |
A thin, fatty membrane that lines the abdominal
cavity, usually taken from pigs or sheep; Jamaican pork caul is considered
superior. The caul resembles a lacy net and is used to wrap and contain
forcemeats. The fatty membrane melts during the Jamaican baking or Jamaican
cooking process. Caul may be ordered and purchased through your local
butcher. To prevent tearing, it may be necessary to soak the membrane in
warm salted water to loosen the layers before using. |
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cauliflower |
Jamaican cauliflower has three colors white, green
and purple. All Jamaican cauliflower is composed of bunches of tiny florets
on clusters of stalks. The entire floret portion is edible. The green leaves
at the base are also edible, but take longer to cook and have a stronger
flavor than the curd. Adding a tablespoon of Jamaican lemon juice or one cup
milk to the cooking water will prevent discoloration. Jamaican cauliflower
has a high in vitamin C and is a fair source of iron. |
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caviar |
This appetizer is simply sieved and lightly salted
fish roe (eggs). Sturgeon roe is premium and considered the "true" caviar.
The three main types of caviar are beluga, osetra and sevruga. The best (and
costliest) is from the beluga sturgeon that swim in the Caspian Sea.
Jamaican cooks and chefs do not prepare Jamaican caviar recipes. |
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cayenne chile |
The bright red, extremely hot, pungent Jamaican
pepper that ranges from 2 to 5 inches long and about 1/2 an inch in
diameter. Jamaican cayenne's are sold dried and used in Jamaican soup
recipes and Jamaican sauce recipes. |
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cayenne pepper |
A hot, pungent powder made from several of various
Jamaican chile peppers. Jamaican cayenne pepper is also called red pepper. |
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celery |
Celery grows in bunches that consist of leaved
ribs surrounding the tender, choice heart. Celery leaves are useful for
Jamaican soup recipes and Jamaican salad recipes. Celery is usually eaten
raw, but is delicious cooked in soups, stews and casseroles. |
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celery salt |
A Jamaican seasoning that is a blend of ground
celery seed and salt. |
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cellophane noodles |
The main difference between Jamaican noodles and
Jamaican macaroni or spaghetti is that, in addition to flour and water,
noodles contain eggs or egg yolks. Noodles can be cut into flat, thick or
thin strips of various lengths. They may also be cut into squares. A wide
variety of noodles is available in markets, including those enriched with
vitamins and minerals, and colored noodles. Noodles are sold fresh and
dried. |
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cerassee |
Cerassee is a Jamaican herb which is a member of
the Jamaican pumpkin family. The leaves of the tree are boiled to make tea
that is used for treating several illnesses, such as cancer and even
diabetes. |
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cereal |
Jamaican breakfast cereals are processed Jamaican
foods (usually ready-to-eat) made from cereal grains. |
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cereal grains |
Jamaican cereal includes any plant from the grass
family that yields an edible grain (seed). The most popular Jamaican grains
are Jamaican corn, Jamaican oats and Jamaican rice. Jamaican cereals are
inexpensive, are a source of protein and have more carbohydrates than any
other Jamaican food. |
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chafing dish |
Chafing dishes are used to warm or cook Jamaican
food, a chafing dish consists of a container with a heat source directly
beneath it. The heat can be provided by a candle, electricity or solid fuel.
There's often a larger dish that is used as a water basin into which the
dish containing the Jamaican food is placed. This prevents Jamaican food
from burning. |
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chard |
This is a member of the Jamaican beet family is
grown for its crinkly green leaves and silvery, celery like stalks. The
variety with dark green leaves and reddish stalks has a stronger flavor than
that with lighter leaves and stalks. The greens can be prepared like
spinach, the stalks like asparagus. Jamaican chard is a good source of
vitamins A and C, as well as iron. |
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chaser |
A Jamaican beverage quaffed directly after
drinking another potable. Jamaican chasers are such as Pepsi and Jamaican
ting sodas are popular with Jamaican rum. |
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cheddar cheese |
Jamaican cheddar cheese is a firm, cow's-milk
cheese that ranges in flavor from mild to sharp, and in color from natural
white to pumpkin orange. Jamaican orange cheddars are colored with a natural
dye called Jamaican annatto. Jamaican cheddar is used to eat out of hand, as
well as in a panoply of cooked Jamaican dishes including casseroles,
Jamaican sauce recipes and Jamaican soup recipes. |
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cheese |
Jamaican cheese begins as milk that is allowed to
thicken until it separates into a liquid and semisolids. The whey is drained
off and the curds are either allowed to drain or pressed into different
shapes, depending on the variety. At this stage it is called fresh cheese.
ripened (or aged) cheese, the drained curds are CURED by a variety of
processes including being subjected to heat, bacteria, soaking and so on.
The curds are also sometimes flavored with salt, spices or herbs and some,
like many cheddars, are colored with a natural dye. After curing, natural
cheese begins a ripening process during which it's stored, usually
uncovered, at a controlled temperature and humidity until the desired
texture and character is obtained. It can be covered with wax or other
protective coating before or after this ripening process. |
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cheese steak |
This is a Jamaican sandwich recipe where a
Jamaican bread roll topped by thin slices of Jamaican beef, cheese and
sometimes sautéed onions. |
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cheese straws |
Strips of cheese Jamaican pastry or plain pastry
sprinkled with cheese, baked until crisp and golden brown. The Jamaican
pastry strips are sometimes twisted before baking. Cheese straws are served
as an Jamaican appetizer or an accompaniment to Jamaican soups or Jamaican
salads. |
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cheese wire |
A long, thin wire with wooden handles at each end,
used to cut large rounds or wedges of Jamaican cheese. |
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cheesecake |
Jamaican cheesecake is a rich dessert recipe. All
cheesecakes begin with cheese usually cream cheese, ricotta cheese and
cottage cheese. A Jamaican cheesecake may or may not have a crust, which can
be a light dusting of bread crumbs, a cookie crust or a pastry crust. The
filling is made by creaming the cheese and mixing it with eggs, sugar and
other flavorings. The mixture is then poured into a special spring form pan
and baked. After baking, the Jamaican cheesecake is thoroughly chilled and
generally topped by sour cream, whipped cream, fruit or some other
embellishment. |
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cheesecloth |
This is a lightweight natural cotton cloth that is
sturdy when wet and will not flavor the food it touches. Jamaican
cheesecloth has a multitude of culinary uses including straining liquids,
forming a packet for Jamaican herbs and spices that can be dropped into a
Jamaican soup or stock pot and lining molds. |
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cherry |
Jamaican cherries range from the dark red to
purplish black with a heart shaped. Jamaican cherries can be eaten as a
snack, or used in Jamaican baked goods or Jamaican dessert recipes as one
would use raisins. Jamaican cherries contain minor amounts of vitamins and
minerals. |
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cherry pepper |
The Jamaican cherry pepper , is a small pepper
that is round and bright red in color. It has a slightly sweet flavor that
can range from mild to medium-hot. Jamaican cherry peppers can be found
fresh and pickled in jars. |
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chestnut |
Chestnuts are imported into Jamaica and can be
enjoyed in a variety of ways including roasted, boiled, pureed, preserved
and candied. They can be used in Jamaican dessert recipes or as a savory
main-dish accompaniment. |
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chew stick |
This is a bitter stick taken from the chew stick
vine that has several uses. This is a popular Jamaican herb. |
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chicken |
The versatile Jamaican chicken can be prepared by
baking, broiling, boiling, roasting, frying, braising, barbecuing and
stewing. Boning Jamaican chicken will shorten any cooking time but will also
slightly diminish the flavor. Jamaican chicken is an excellent source of
protein, and a good to fair source of niacin and iron. White meat and
Jamaican chicken without skin have fewer calories. |
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chicken Kiev |
A boned Jamaican chicken breast rolled around a
chilled chunk of Jamaican herbed butter, with the edges fastened so the
butter won't escape during cooking. The breast is dipped in egg and then
bread crumbs and fried until crisp. When pierced with a fork or cut into,
the chicken emits a jet of the fragrant melted butter. This is a popular
Jamaican food recipe. |
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chicken-fried steak |
This Jamaican dish is said to have been created to
use inexpensive Jamaican beef. It refers to a thin cut of steak that has
been tenderized by pounding. It's dipped into a milk-egg mixture and
seasoned flour, then fried like chicken until crisp and brown, and served
with Jamaican gravy. This is a popular Jamaican food recipe. |
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chickpea; chick-pea |
The Jamaican chick pea are round,
irregular-shaped, buff-colored legumes that have a firm texture and mild,
nutlike flavor. Jamaican chickpeas are used extensively in Jamaican salad
recipes, Jamaican soup recipes and stews. |
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chiffon |
An airy, fluffy mixture, usually a filling for
Jamaican pie. The lightness is achieved with stiffly beaten egg whites and
sometimes gelatin. |
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chiffon cake |
The Jamaican chiffon cake uses oil rather than
solid shortening. It contains leavening, such as baking powder, and stiffly
beaten egg whites, which contribute to its rather sponge cake like texture. |
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chiffonade |
This refers to thin strips or shreds of Jamaican
vegetables (classically, Jamaican sorrel and lettuce), either lightly
sautéed or used raw to garnish Jamaican soup recipes. |
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chiffonade salad dressing |
A Jamaican salad dressing with finely chopped or
shredded hard-cooked egg, green pepper, chives, parsley, Jamaican beet and
Jamaican onion. |
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chile; chili pepper; hot pepper |
The Jamaican chile pepper is a members of the
capsicum family and some are long, narrow and no thicker than a pencil while
others are plump and globular. Their heat quotient varies from mildly warm
to mouth-blistering hot. A Jamaican chile's color can be anywhere from
yellow to green to red to black. Jamaican chile peppers are used to make a
plethora of by-products including Jamaican chili paste, Tabasco sauce and
cayenne pepper and the dried red pepper flakes. Jamaican chile peppers are
cholesterol free and low in calories and sodium. Jamaican chile peppers are
a source of vitamins A and C, and a good source of folic acid, potassium and
vitamin E. |
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chili oil |
Jamaican vegetable oil in which hot red Jamaican
chile have been steeped to release their heat and flavor. This spicy-hot oil
is red-colored (from the chiles) and will retain its potency longer if
refrigerated. |
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chili paste |
This paste is made of fermented Jamaican beans,
flour, red peppers and sometimes Jamaican garlic. |
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chili powder |
A powdered Jamaican seasoning mixture of dried
Jamaican peppers, Jamaican garlic, and Jamaican cloves. |
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chili sauce |
A spicy blend of tomatoes, Jamaican peppers,
Jamaican onions, green peppers, vinegar, sugar and Jamaican spices. This
ketchup like Jamaican sauce is used as a condiment. |
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Chinese jujube |
The Jamaican-Chinese jujube is an olive-sized
fruit has a leathery skin that, depending on the variety, can be red (most
common), off-white or almost black. The flavor of the rather dry, yellowish
flesh is prune like. Jamaican cooks use this Jamaican fruit in both savory
and sweet Jamaican dishes. |
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chipped beef |
These wafer-thin slices of salted and smoked,
dried Jamaican beef are usually packed in small jars. Jamaican chipped beef
is also referred to simply as dried beef . |
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chips |
These refer to potato chips which are dried
potatoes or Jamaican plantain chips or Jamaican banana chips. |
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cho-cho |
Jamaican cho-cho is a vegetable with prickly skin
that is almost pear shaped. The Jamaican cho-cho cannot be eaten out of hand
and must be cooked until soft. The Jamaican chocho is used in Jamaican soup
recipes and Jamaican stews. |
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chocolate syrup |
A ready-to-use Jamaican syrup, usually a
combination of unsweetened Jamaican cocoa powder, sugar or Jamaican corn
syrup and various other flavorings. Jamaican chocolate syrup is usually
quite sweet and is most often used to flavor milk or as a Jamaican dessert
sauce recipe. It cannot be substituted for melted chocolate in Jamaican
recipes. |
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chocolate* |
Jamaican chocolate is made by cocoa beans removed
from their pods, fermented, dried, roasted and cracked, separating the nibs
from the shells. The nibs are ground to extract some of the Jamaican cocoa
butter, leaving a thick, dark brown paste called Jamaican chocolate liquor.
Next, the chocolate liquor receives an initial refining. If additional cocoa
butter is extracted from the chocolate liquor, the solid result is ground to
produce unsweetened Jamaican cocoa powder. Other ingredients are added and
the Jamaican chocolate is refined again. The final step for most chocolate
is conching, a process by which huge machines with rotating blades slowly
blend the heated chocolate liquor, ridding it of residual moisture and
volatile acids. Jamaican chocolate is used in several Jamaican food recipes. |
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chop |
A small cut of Jamaican meat taken from the rib
section including part of the rib of Jamaican pork, veal and lamb chops.
This term also means using quick, heavy blows of a knife or cleaver to cut
Jamaican food into bite-size (or smaller) pieces. A food processor may also
be used to "chop" Jamaican food. Chopped food is more coarsely cut than
minced food. |
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chow-chow; chowchow |
Jamaican chow-chow is a mustard-flavored
mixed-vegetable-and-pickle relish. The term was used to describe a Jamaican
condiment of orange peel and ginger in a heavy syrup. |
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chowder |
A thick, chunky Jamaican seafood soup, of which
clam chowder is the most well known. The term is also used to describe any
thick, rich Jamaican soup containing chunks of food. |
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chowder clam |
This is clams cut up to use in Jamaican seafood
chowders. They're also excellent stuffed and as clam fritters. This is not a
popular Jamaican food recipe. |
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chuck |
An inexpensive Jamaican beef cut taken from
between the neck and shoulder blade. The most popular cuts of Jamaican chuck
are roasts and Jamaican steaks. Jamaican chuck roasts usually include a
portion of the blade bone, which is why they're sometimes referred to as
blade pot roasts . Jamaican chuck cuts must be cooked slowly, as in stewing
or braising. |
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churn |
To agitate Jamaican cream briskly so that the fat
separates from the liquid, thereby forming a solid (butter). Jamaican butter
churn consisted of a container fitted with wooden blades that, when a crank
was rotated, would whirl the Jamaican cream inside until it turned to
butter. |
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chutney |
This is a spicy Jamaican condiment that contains
Jamaican fruit, vinegar, Jamaican sugar and Jamaican spices. It can range in
texture from chunky to smooth and in degrees of spiciness from mild to hot.
Jamaican chutney is a delicious accompaniment to Jamaican curried dishes.
The sweeter chutneys also make interesting bread spreads and are delicious
served with cheese. |
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cider |
Jamaican apple cider is made by pressing the juice
from Jamaican fruit (usually apples). It can be drunk straight or diluted
with water. Jamaican apple cider is also used to make vinegar and brandy. |
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cider vinegar |
Jamaican cider vinegar made from Jamaican apple
cider. |
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cinnamon |
Jamaican cinnamon is the inner bark of a tropical
evergreen tree. The bark is harvested during the rainy season when it's more
pliable. Jamaican cinnamon is buff-colored and mildly sweet in flavor;
Jamaican cinnamon is a dark, reddish brown color and has a more pungent,
slightly bittersweet flavor. Jamaican cinnamon is widely used in sweet
Jamaican dishes, but also makes an intriguing addition to savory dishes such
as stews and curries. Oil of Jamaican cinnamon comes from the pods of the
cinnamon tree and is used as a flavoring, as well as a medicinal. |
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citric acid |
A white powder extracted from the juice of
Jamaican citrus and other acidic fruits such as Jamaican lemons and Jamaican
pineapples. Jamaican citric acid has a strong, tart taste and is used as a
flavoring agent for Jamaican foods and beverages. Sour salt is used to
impart a tart flavor to traditional Jamaican dishes. |
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citrus fruits |
This large family of Jamaican fruit includes among
its members the Jamaican grapefruit, Jamaican orange, Jamaican lemon,
Jamaican tangerine and Jamaican ugli fruit. All Jamaican citrus fruits
share some degree of tartness and are rich in vitamin C. |
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citrus stripper |
A special tool with a stainless-steel notched edge
that cuts 1/4-inch-wide strips from the rind of citrus fruits as well as
other Jamaican fruits and vegetables. It's commonly used to make lemon or
lime strips, which are used to flavor drinks or garnish dishes such as
Jamaican salads and Jamaican dessert recipes. The strips can be cut long or
short, depending on whether the stripper is pulled from top to bottom (short
strips) or in a long spiral around the fruit (long strips). A citrus
stripper can also be used to cut decorative designs in Jamaican vegetables
such as Jamaican cucumbers. |
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citrus zester |
The stainless-steel cutting edge of this kitchen
tool has five tiny cutting holes which, when the zester is pulled across the
surface of a Jamaican lemon or orange, create threadlike strips of peel. The
zester removes only the colored outer portion of the peel, leaving the pale
bitter pith. |
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clabber |
Jamaican clabber is unpasteurized milk that has
soured and thickened naturally. Depending on its thickness, icy-cold
clabbered milk was (and sometimes still is) enjoyed as a drink. It may also
be eaten with Jamaican fruit, or topped with black pepper and cream or
simply sprinkled with sugar. |
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clam |
These bivalve mollusks that have either a
hard-shell or a soft-shell. Jamaican clams are high in protein and contain
fair amounts of calcium and iron. |
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clam chowder |
These clams cut up to use in Jamaican seafood
chowders. |
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claret |
A term used by Jamaica cooks when referring to the
red wines. |
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clarified butter |
This is unsalted Jamaican butter that has been
slowly melted, thereby evaporating most of the water and separating the milk
solids (which sink to the bottom of the pan) from the golden liquid on the
surface. Jamaican ghee is a Jamaican form of highly clarified butter. |
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clarify |
To clear a cloudy liquid by removing the sediment.
The most common method is to add egg whites and/ or eggshells to a liquid
(such as a stock) and simmer for 10 to 15 minutes. The egg whites attract
any particles in the liquid like a magnet. After cooling for about an hour,
the mixture is poured through a cloth-lined sieve to strain out all residue.
Rendered fat can be clarified by adding hot water and boiling for about 15
minutes. The mixture is then strained through several layers of cheesecloth
and chilled. The resulting top layer of fat should be almost entirely clear
of residue. |
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cleaver |
A cleaver is an axlike cutting tool. Its flat
sides can be used for pounding, as in tenderizing Jamaican meat. Cleavers
are usually heavy for their size, but evenly weighted. A good cleaver can
cut through bone just as easily as it can chop Jamaican vegetables. The butt
end can be used as a pestle to pulverize seeds or other food items; the flat
side is also great for crushing Jamaican garlic. |
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clingstone |
A term used to describe Jamaican fruit that has a
pit to which the flesh clings tenaciously, one of the most well known being
the cling or clingstone peach. |
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clotted cream |
This is made by gently heating rich, unpasteurized
Jamaican milk until a semisolid layer of cream forms on the surface. After
cooling, the thickened cream is removed. Jamaican clotted cream can be
spread on bread or spooned atop fresh Jamaican fruit or Jamaican dessert
recipes. |
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clove |
Jamaican cloves are the dried, unopened flower bud
of the tropical evergreen clove tree. Reddish brown and nail-shaped Jamaican
cloves are sold whole or ground and can be used to flavor a multitude of
Jamaican dishes ranging from sweet to savory. |
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club sandwich; clubhouse sandwich |
A double-decker Jamaican sandwich recipe
consisting of three slices of toast or bread between which are layers of
chicken or turkey, bacon, lettuce, Jamaican tomato and whatever else pleases
the sandwich maker. |
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club soda |
Water that has been highly charged with carbon
dioxide, which gives it effervescence. Jamaican club soda, seltzer water or
just plain carbonated water, contains a small amount of sodium bicarbonate,
which, because it's alkaline, can help neutralize an acidic stomach.
Jamaican club soda is combined with sweeteners and various flavorings to
produce a wide variety of Jamaican soft drinks. |
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club steak |
This tender, flavorful Jamaican beef cut comes
from the small end of the short loin next to the rib. It has a bone along
one side, but includes no portion of the tenderloin. This is used to make a
range of Jamaican beef recipes. |
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coat |
In Jamaican cooking, this term refers to covering
Jamaican food with an outer "coating." It can mean dipping or rolling
Jamaican food (such as chicken) in seasoned bread crumbs or flour. The
Jamaican food can be dipped into beaten eggs before being coated with the
dry mixture. Coating Jamaican food in this manner usually precedes frying. A
semi liquid, such as Jamaican mayonnaise or Jamaican sauce, can also be used
to coat food. |
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coat a spoon |
A Jamaican cooking technique used to test the
doneness of cooked, egg-based custards and Jamaican sauce recipes. The
mixture is done when it leaves an even film on the spoon. This film can be
tested by drawing your finger across the coating on the spoon. If it doesn't
run and leaves a clear path, it's ready to be served. |
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cobbler |
A baked, deep-dish Jamaican fruit dessert topped
with a thick biscuit crust sprinkled with sugar. It is also a Jamaican drink
recipe made by mixing liquor usually Jamaican rum or wine with fruit juice
and sugar. The punch is usually garnished with mint and slices of Jamaican
citrus fruits. |
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cocktail |
A Jamaican drink recipe that combines an alcohol
such as Jamaican rum with a mixer such as a Jamaican fruit juice, soda or
liqueur. This term also applies to a Jamaican appetizer served before a meal
such as a "seafood" or "fruit" cocktail, which would be a dish of mixed
seafood or mixed fruit respectively. |
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cocktail sauce |
A combination of Jamaican ketchup or Jamaican
pepper sauce with prepared lemon juice and Tabasco sauce or other hot red
pepper seasoning. Jamaican cocktail sauce is used with seafood and as a
condiment for Jamaican hors d'oeuvres. |
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cocoa butter |
The natural, cream-colored Jamaican vegetable fat
extracted from cocoa beans during the process of making Jamaican chocolate
and cocoa powder. It's used to add smoothness and flavor in some Jamaican
foods (including chocolate) and in making cosmetics and soaps. |
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cocoa mix |
Also called instant cocoa, this mixture of
Jamaican cocoa powder, dry milk and sugar is combined with cold or boiling
water to make a cold or hot, chocolate-flavored Jamaican beverage. |
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cocoa powder |
Jamaican cocoa beans are fermented, dried, roasted
and cracked, the nibs are ground to extract the cocoa butter, leaving a dark
brown paste called chocolate liquor. After drying again, the hardened mass
is ground into the powder known as unsweetened cocoa or Jamaican cocoa
powder. Jamaican cocoa mixes should not be substituted for cocoa powder in
Jamaican recipes. |
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coconut cream |
Jamaican coconut cream is made similar to regular
milk cream, however cream of coconut is used mainly for Jamaican dessert
recipes and mixed drinks with unsweetened coconut milk or cream. |
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coconut milk |
Jamaican coconut milk is made by combining equal
parts water and shredded fresh or desiccated coconut meat and simmering
until foamy. The mixture is then strained through cheesecloth, squeezing as
much of the liquid as possible from the Jamaican coconut meat. The coconut
meat can be combined with water again for a second, diluted batch of
Jamaican coconut milk. |
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coconut oil |
This is dried Jamaican coconut meat is pressed and
used to make coconut oil, which is used in Jamaican goods such as candies,
margarines, soap and cosmetics. Coconut oil one of the few non-animal
saturated fats is used widely in the manufacture of Jamaican baked goods
such as commercial cookies. |
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coconut* |
Jamaican coconut is the fruit borne by the
Jamaican coconut tree. The round fruit is a husk which has sweet coconut
water along with a meat called coconut jelly inside. |
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cod |
The cod is a fish with mild-flavored meat is
white, lean and firm. Cod can be baked, poached, braised, broiled and fried.
The cod is used in several Jamaican fish recipes. |
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coffee |
The Jamaican coffee plant is actually a small tree
that bears a fruit called the Jamaican coffee cherry or coffee bean.
Jamaican Blue Mountain Coffee is possibly the most popular coffee in the
world. |
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coffee cake |
This rich, sweet, Jamaican cake like bread is
usually eaten for Jamaican breakfast or brunch. Jamaican coffee cakes can be
made with yeast, but those using baking soda or baking powder take less time
and are also delicious. Jamaican coffee cakes often contain fruit, nuts and
sometimes a cream-cheese filling. |
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cola |
A sweet carbonated beverage containing a Jamaican
cola nut extract and other flavorings. |
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cola nut; kola nut |
Caffeine and theobromine are derivatives of the
Jamaican cola nut, offspring of the Jamaican cola tree. Chewing the Jamaican
cola-nut is a favorite pastime of natives who claim it diminishes fatigue
and thirst and (for some) has aphrodisiac properties. |
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colander |
This is used for draining liquid from solids, the
colander is a perforated, bowl-shaped container. It can be metal, plastic or
ceramic. |
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cold cuts |
Slices of cold Jamaican meats like bologna,
Jamaican ham, Jamaican roast beef, salami, turkey and often various cheeses. |
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cold duck |
This pink sparkling wine is a mixture of
champagne, sparkling burgundy and sugar. This is a popular drink in Jamaica. |
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cole slaw |
Jamaican cole slaw is a Jamaican salad of shredded
cabbage mixed with a Jamaican mayonnaise or other type of dressing. Other
ingredients such as chopped Jamaican onion, celery, sweet green or red
pepper, pickles, bacon or herbs may be added. There are probably as many
variations of cole slaw as there are Jamaican cooks. |
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collard; collard greens; collards |
This is a variety of Jamaican cabbage that doesn't
form a head, but grows instead in a loose rosette at the top of a tall stem.
Jamaican collard greens can be prepared in any manner suitable for spinach
or cabbage. Jamaican collard greens is an excellent source of vitamins A and
C, calcium and iron. |
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combine |
To mix two or more Jamaican ingredients together
until they do not separate. |
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complete protein |
A complete protein Jamaican food source is one
that contains adequate amounts of the nine essential amino acids. Most
Jamaican foods derived from animal sources are considered complete protein
foods, whereas others such as Jamaican fruits, vegetables and grains, which
are generally lacking one or more of the essential amino acids, are called
incomplete protein Jamaican foods. |
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composed salad |
A Jamaican salad in which the ingredients are
artfully arranged, rather than tossed together. The dressing for a composed
Jamaican salad recipe is usually drizzled over the top of the ingredients. |
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compound butter |
Butter creamed with other ingredients such as
Jamaican herbs, Jamaican garlic, wine, shallots and so on. |
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compressed yeast |
Compressed fresh yeast in square cakes is moist
and extremely perishable. Jamaican yeast is alive, active and capable of
leavening bread. |
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conch |
This gastropod mollusk is encased in a beautiful,
brightly colored spiral shell. Jamaican conch can be eaten raw in conch
salads, or tenderized by pounding, then quickly sautéed. It's also often
chopped and used in chowders called Jamaican conch soup. Jamaican conch is
sometimes erroneously referred to as whelk, which, though related, is a
different species. |
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conching |
A manufacturing technique used to give Jamaican
chocolate a smooth texture. |
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condensed milk |
A mixture of whole milk and sugar. This mixture is
heated until the water evaporates. The resulting condensed mixture is
extremely sticky and sweet. Unsweetened condensed milk is referred to as
evaporated milk. Sweetened condensed milk is used in Jamaican baked goods
and Jamaican dessert recipes such as candies, puddings and pies. |
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condiment |
A savory, piquant, spicy or salty accompaniment to
Jamaican food, such as a relish, sauce, mixture of spices and so on.
Jamaican ketchup and mustard are two of the most popular condiments. |
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confection |
A piece of Jamaican candy or sweetmeat; also a
sweet dish. |
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confectioners' sugar; powdered sugar |
Confectioners' or powdered sugar is granulated
sugar that has been crushed into a fine powder. To prevent clumping, a small
amount of Jamaican cornstarch is added. Jamaican confectioners sugar is
often used to make Jamaican icings and candy. It's also used decoratively,
as a fine dusting on Jamaican dessert recipes. |
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confectionery coating |
Used as a dip for Jamaican candies, a
confectionery or summer coating is a blend of sugar, milk powder, hardened
Jamaican vegetable fat and various flavorings. |
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conserve |
A mixture of Jamaican fruits, nuts and sugar,
cooked together until thick, often used to spread on Jamaican biscuits,
crumpets and so on. |
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continental breakfast |
A light Jamaican breakfast recipe that usually
consists of a breadstuff (such as toast, croissants, pastries, etc.) and
Jamaican coffee, tea or other liquid. |
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convection oven |
A special gas or electric oven equipped with a fan
that provides continuous circulation of hot air around the Jamaican food,
thereby cooking it not only more evenly but faster. |
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converted rice |
This is used to describe parboiled Jamaican rice. |
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cookie |
A Jamaican cookie can be any of various hand-held,
flour-based Jamaican sweet cakes either crisp or soft. |
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cookie cutter |
A metal or plastic device used to cut decorative
shapes out of dough that has been rolled flat. Jamaican cookie cutters are
available singly or in sets. Dipping a Jamaican cookie cutter into flour or
granulated sugar will prevent it from sticking to soft doughs. A rolling
Jamaican cookie cutter has a wooden handle at the end of which is a metal or
plastic cylinder marked with raised designs. |
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cookie gun |
This tool consists of a hollow tube fitted at one
end with a decorative template or nozzle, and at the other with a plunger.
The tube is filled with a soft Jamaican cookie dough that the plunger forces
out through the decorative tip to form professional-looking pressed cookies. |
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cookie mold |
This is a decorative mold used to create designs
in Jamaican cookies. The Jamaican cookie dough is pressed into a floured
mold, leveled off with a knife, then inverted onto a baking sheet. Jamaican
cookie molds come in all sizes and shapes. |
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cookie press |
A Jamaican cookie press consists of a hollow tube
fitted at one end with a decorative template or nozzle, and at the other
with a plunger. Jamaican cookie presses come with a selection of
interchangeable templates and other tips. |
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cookie stamp |
A small, decorative, round or square Jamaican
cookie imprinter, usually made of glass, ceramic or wood. When the stamp is
pressed into a ball of Jamaican cookie dough, it not only flattens it, but
imprints a relief design on the surface. Jamaican cookie stamps come in many
designs. |
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cooking wine |
Jamaican cooking wine is generally an inferior
wine that would not be drunk on its own. It lacks distinction and flavor and
in times past has often been adulterated with salt. The rule of thumb when
cooking with Jamaican wine is to ensure the wine's flavor complements the
Jamaican food with which it's paired. |
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cooling rack |
A tool used to cool Jamaican baked goods such as
Jamaican cake recipes and breads, a cooling rack is made of a network of
closely arranged wires, set on short legs to raise it above the level of the
countertop. The raised surface provides air circulation so the Jamaican
baked goods won't get soggy on the bottom. It's important that the rack have
thick, strong wires so it won't sag in the center. Jamaican cooling racks
can be round, square or rectangular and can range from small to large. |
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copper cookware |
An excellent heat conductor, copper is generally
lined with tin or stainless steel to keep it from interacting with certain
Jamaican foods. Copper should be washed in hot, soapy water and dried
immediately. Though copper is relatively expensive and requires polishing,
it is the cookware of choice of many professionals. It will also eventually
require retinning. |
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coral |
Jamaican coral is simply the eggs of a crustacean
such as lobster or scallop. When cooked, it turns a beautiful coral-red
color. |
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core |
The center of a Jamaican fruit such as a Jamaican
apple, pear or pineapple. Cores may contain small seeds, or they may be
tough and woody. The word refers to removing the core from the Jamaican
fruit. |
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corer |
A utensil designed to remove the core from
Jamaican fruit or Jamaican vegetables. Corers are usually made of stainless
steel and come in different shapes for different uses. |
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corkage |
A fee charged by some Jamaican restaurants to open
and serve a bottle of wine brought in by the patron. A quick call to the
Jamaican restaurant will confirm the amount of the corkage fee. Some
Jamaican restaurants charge a lower fee if the patron's wine is not on the
restaurant's wine list, such as might be the case with an older wine or a
particularly distinctive vintage. |
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corn |
The Jamaican corn plant uses the husks, the silk
for medicinal tea, the kernels for Jamaican food and the stalks for fodder.
Jamaican corn is used to make several by-products such as cornstarch, corn
oil and even popcorn. The kernels of the corn vegetable is the most popular
vegetable worldwide. |
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corn dog |
A Jamaican corn dog is a Jamaican frankfurter or
other sausage dipped in a heavy cornbread batter and fried or baked. Corn
dogs are often served on a stick for easy eating. |
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corn flour |
This is finely ground Jamaican cornmeal, corn
flour comes in yellow and white and is used for breading and in combination
with other flours in Jamaican baked goods. Jamaican corn flour is milled
from the whole kernel. |
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corn husks |
These papery husks from Jamaican corn are used to
wrap other Jamaican foods for steaming. |
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corn meal |
Dried Jamaican corn kernels that have been ground
make Jamaican corn flour which can be fine, medium or coarse. |
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corn oil |
Jamaican corn oil is high in polyunsaturated and
is a odorless and tasteless oil obtained from the endosperm of corn kernels.
Jamaican corn pone is used in baking, for Jamaican salad dressings and to
make margarine. |
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corn pone |
Jamaican corn pone is an egoless cornbread that is
shaped into small ovals and fried or baked. |
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corn salad |
Jamaican corn salad is used in Jamaican salad
recipes. The narrow, dark green leaves of this plant are tender and have a
tangy, nutlike flavor. |
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corn syrup |
A thick, sweet Jamaican syrup created by
processing cornstarch with acids or enzymes. Jamaican corn syrup comes in
light or dark forms. Light corn syrup has been clarified to remove all color
and cloudiness; dark corn syrup, which has caramel flavor and coloring added
to it, has a deeper color and stronger flavor. Because it inhibits
crystallization, corn syrup is particularly popular as an ingredient in
frosting, candy, jams and jellies. It's also used as a Jamaican pancake
syrup, either maple-flavored or plain. |
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cornbread |
A Jamaican bread recipe that substitutes cornmeal
for flour. It can include various flavorings such as Jamaican cheese,
scallions, Jamaican molasses and bacon. Jamaican cornbread can be thin and
crisp or thick and light. |
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corned beef |
Jamaican corned beef is Jamaican beef is cured in
a seasoned brine. Jamaican corned beef has less salt and is a bright rosy
red. Much corned Jamaican beef is now being made without nitrites, which are
reputed to be carcinogenic. |
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cornstarch |
A dense, powdery Jamaican flour obtained from the
endosperm portion of the corn kernel. Jamaican cornstarch is most commonly
used as a thickening agent for puddings, Jamaican sauce recipes and Jamaican
soup recipes. Jamaican cornstarch is also used in combination with flour in
many Jamaican cake and cookie recipes; it produces a finer-textured, more
compact product than flour alone. |
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costmary |
An 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,
veal and chicken dishes and sausages. Jamaican costmary is also called ale
cost. |
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cottage cheese |
This is Jamaican fresh cheese made from whole,
part-skimmed or skimmed pasteurized cow's milk. |
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cotton candy |
A fluffy, cottony Jamaican confection made from
long, thin spun sugar threads, which are wound onto a cardboard cone for
easy eating. Jamaican cotton candy is often tinted with Jamaican food
coloring, most commonly pink, and is sometimes also flavored. |
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cottonseed oil |
A viscous oil obtained from the seed of the cotton
plant. Most of the cottonseed oil produced is used in combination with other
oils to create vegetable oil products. It's used in some margarines and
Jamaican salad dressings, and for many commercially fried products. This is
not popularly used in Jamaican food recipes. |
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country gravy |
A Jamaican gravy made from pan drippings, flour
and milk. It can be thick to thin, depending on the amount of milk added.
Jamaican country gravy is a popular accompaniment to Jamaican fried chicken
recipe. |
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country-cured ham |
Jamaican ham that has been dry-cured in a mixture
of salt, sodium nitrate, sugar and other seasonings for a period of days
(depending on the weight of the ham). The salt is then rinsed off and the
ham is slowly smoked over hardwood fires. Jamaican country-cured ham is
distinguished by its salty, well-seasoned, firm flesh. |
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court-bouillon |
This is used for poaching Jamaican fish, seafood
or vegetables, a court-bouillon is a broth made by cooking various Jamaican
vegetables and Jamaican herbs. Jamaican lemon juice or vinegar may be added.
The broth is allowed to cool before the vegetables are removed. |
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cowberry |
The tart, Jamaican red cowberry is a member of the
cranberry family. It is used for Jamaican sauce recipes and jams. |
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cowpea |
The Jamaican black-eyed pea is small beige bean
has a black circular eye at its inner curve. It is used in many Jamaican pea
and bean recipes. |
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crab |
These are a large variety of Jamaican crustaceans
with 10 legs, the front two of which have pincers. Jamaican crabs are noted
for their sweet, succulent meat and are popular shellfish. There are over
100 Jamaican crab recipes. |
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crab boil |
Jamaican crab boil is a mixture of Jamaican herbs
and spices added to water in which crab, shrimp or lobster is cooked. The
blend can include peppercorns, bay leaves, whole Jamaican allspice and
Jamaican cloves, dried Jamaican ginger pieces and red peppers. |
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crab cake |
A mixture of lump Jamaican crabmeat, bread crumbs,
milk, egg, scallions and various Jamaican seasonings, formed into small
cakes and fried until crisp and golden brown. This is used to make Jamaican
food recipes. |
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crabapple |
A small, rosy red Jamaican apple with a rather
hard, extremely tart flesh. Jamaican crabapples are too sour for out-of-hand
eating but make outstanding jellies and jams. Jamaican crabapples are used
for Jamaican meats such as Jamaican pork and poultry. |
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cracklings |
Delicious, crunchy pieces of either Jamaican pork
or Jamaican poultry fat after it has been rendered, or the crisp, brown skin
of fried or roasted pork. Jamaican crackling bread is Jamaican cornbread
with bits of cracklings scattered throughout. |
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cranberry |
These shiny scarlet cranberries are grown in huge,
sandy bogs on low, trailing vines and are imported into Jamaica. Dried
cranberries are used in Jamaican baked goods or as snacks. Fresh cranberries
are very high in vitamin C. |
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cranberry bean |
Also called shell beans or shell outs , these
beautiful beans have large, knobby beige pods splotched with red. The beans
inside are cream-colored with red streaks and have a delicious nutlike
flavor. Cranberry beans must be shelled before cooking, and lose their red
color during the cooking process. |
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crayfish or crawfish |
Jamaican crayfish resemble tiny lobsters, complete
with claws. Jamaican crayfish are prepared like lobster and turn bright red
when cooked. The sweet, succulent meat must be picked or sucked out of the
tiny shells. The Jamaican crayfish is used to make a favorite Jamaican Janga
recipe. |
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cream cheese |
This is smooth, creamy textured, mildly tangy,
spreadable cheese. The Jamaican cheese is made from cow's milk. Jamaican
cream cheese is mixed with Jamaican herbs, spices or fruit. |
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cream of tartar |
A fine white powder derived from a crystalline
acid deposited on the inside of wine barrels. Jamaican cream of tartar is
added to candy and frosting mixtures for a creamier consistency, and to egg
whites before beating to improve stability and volume. This is not popularly
used in Jamaican food recipes. |
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cream puff |
A small, hollow puff made from Jamaican cream-puff
pastry filled with sweetened whipped cream or custard. |
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cream sauce |
Jamaican cream sauce made with milk and sometimes
cream. The Jamaican sauce's thickness depends on the proportion of flour to
liquid. Jamaican cream sauces are used as a base for many Jamaican dishes. |
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cream* |
This is un homogenized milk that left separates
and leaves a rich cream on top and almost fat-free (or skimmed) milk on the
bottom. Cream is used in Jamaican food recipes. |
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crimp |
To pinch or press two Jamaican pastry edges
together, thereby sealing the dough while forming a decorative edge with
fingers, fork or other utensil. The Jamaican pastry for a single-crust pie
is crimped by turning it under to form a ridge, then shaping (or fluting )
the raised edge into a fancy pattern. A raised crimped edge not only seals
the Jamaican pastry but acts like a dam to contain the filling during
cooking. This is to cut gashes at 1- or 2-inch intervals along both sides of
a freshly caught fish. The Jamaican fish is then soaked in ice water for up
to an hour. Crimping a fish creates a firmer-textured flesh and skin that
quickly becomes crisp when cooked. This technique is often used when
preparing Jamaican fish recipes. |
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crisp |
To refresh Jamaican vegetables such as celery and
Jamaican carrots by soaking them in ice water until they once again become
crisp. Other Jamaican foods, such as crackers that have lost their snap, may
be heated in a moderate oven until their crispness returns. |
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crock-pot |
This is a slow cooker which is an electric
"casserole" that cooks Jamaican food with low, steady, moist heat. It's
designed to cook Jamaican food over a period of 8 to 12 hours. There are
several Jamaican crock-pot recipes. |
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croissant |
Jamaican croissants can be made with buttered
layers of yeast dough or puff pastry. They're sometimes stuffed with
Jamaican fruit fillings such as Jamaican mango or banana before being rolled
into a crescent shape and baked. Jamaican croissants are generally thought
of as Jamaican breakfast pastries but can also be used for Jamaican
sandwiches. |
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crown roast |
This special-occasion Jamaican roast is formed
from the rib section of Jamaican pork loin by tying it into a circle, ribs
up. After it's cooked, the tips of the bones are often decorated with paper
frills. The Jamaican roast's hollow center section is usually filled with
mixed Jamaican vegetables or other stuffing. |
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cruciferous vegetables |
The scientific name for a group of Jamaican
vegetables that provide protection against certain cancers. Cruciferous
vegetables contain antioxidants. These Jamaican vegetables, which are all
high in fiber, vitamins and minerals, are Jamaican cabbage, cauliflower,
chard, Jamaican beet, and turnips. |
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cruller |
A doughnut-style Jamaican dough that's shaped into
a long twist, fried and sprinkled with granulated sugar or brushed with a
sweet glaze. The extremely light Jamaican cruller is made with Jamaican
cream-puff dough. |
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crumble |
A Jamaican dessert recipe in which raw Jamaican
fruit is topped with a crumbly Jamaican pastry mixture and baked. This also
means to break Jamaican food up (usually with the fingers) into small
pieces, such as "crumbled" bacon. |
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crumpet |
Jamaican crumpets are small, yeast-raised breads
about the size of a muffin. The unsweetened Jamaican batter is poured into
special crumpet rings then baked. The Jamaican crumpet has a smooth, brown
bottom and a top riddled with tiny holes. Jamaican crumpets are toasted
whole and spread with butter and jam, as desired. |
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crush |
To reduce a Jamaican food to its finest form, such
as crumbs, paste or powder. Crushing is often accomplished with a mortar, or
with a rolling pin. |
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crust |
This is the hardened outer layer of a cooked
Jamaican food such as Jamaican bread; a thin layer of Jamaican pastry
covering a pie and the sediment of organic salts deposited in a bottle of
aged red wine. |
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crustacean |
These are shellfish that have elongated bodies and
jointed, soft (crust like) shells. The crustacean family includes crabs,
crayfish, lobsters, prawns and shrimps. There are over 500 Jamaican fish and
shellfish recipes. |
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cube |
To cut Jamaican food such as Jamaican meat into
small cubes. Cubes of Jamaican food are larger than diced food. A term also
used to describe tenderizing Jamaican meat with an instrument that leaves
cube-shaped imprints on the surface. |
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cube steak |
A flavorful cut of Jamaican beef taken from the
top or bottom round and tenderized. Jamaican cube steak would be too tough
to eat without being tenderized. |
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cucumber |
The Jamaican cucumber is a long, cylindrical,
green-skinned fruit of the gourd family has edible seeds surrounded by a
mild, crisp flesh. The thin skin, unless waxed, does not require peeling.
Jamaican cucumbers are usually eaten raw, as in Jamaican salad recipes. |
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cuisine |
A term pertaining to a specific style of cooking
or a country's food in general. Haute cuisine refers to food prepared in a
gourmet or elaborate manner. |
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cupcake |
A small, individual-size Jamaican cake that's
usually baked in a muffin pan. Sometimes the Jamaican cupcake mold is lined
with a crimped paper or foil cup. After baking, the paper or foil is simply
peeled off before the Jamaican cupcake is eaten. |
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curd |
When it coagulates, Jamaican milk separates into a
semisolid portion and a watery liquid. Jamaican cheese is made from the
curd. Jamaican curd is also a creamy mixture made from juice usually
Jamaican lemon, lime or orange, sugar, butter and egg yolks. The ingredients
are cooked together until the mixture becomes quite thick. When cool, the
Jamaican lemon or lime or orange curd becomes thick enough to spread and is
used as a topping for breads and other baked goods. |
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curdle |
To coagulate, or separate into Jamaican curds and
whey. Soured milk curdles, as do some egg- and milk-based Jamaican sauces
when exposed to prolonged or high heat. Acids such as Jamaican lemon juice
also cause curdling in some mixtures. |
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cure; curing |
To treat Jamaican food such as Jamaican meat,
cheese or fish by one of several methods in order to preserve it.
Smoke-curing is generally done in one of two ways. The cold-smoking method
smokes the Jamaican food at between 70° to 90°F. Hot-smoking partially or
totally cooks the Jamaican food by treating it at temperatures ranging from
100° to 190°F. |
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currant |
There are two distinctly different Jamaican fruits
called currant. The black currant is tiny looks like a dark raisin and is
the seedless this type of currant is used in Jamaican baked goods. The other
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. Jamaican currants are delicious in jams, jellies,
Jamaican sauces and simply served with sugar and cream. |
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curried goat |
This is a popular Jamaican curried recipe. This
can be prepared by seasoning the goat meat or mutton with Jamaican herbs and
spices and adding the curry to the meat last. The Jamaican mutton springs
its own water as the meat is first browned then stewed. |
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curry |
This refers to any number of hot, spicy,
gravy-based Jamaican dishes. Jamaican curry powder is an integral ingredient
in all Jamaican curry recipes. |
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curry leaf |
This Jamaican herb looks like a small, shiny lemon
leaf and has a pungent curry fragrance. Its flavor is used to make curry
powder. |
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curry paste |
Jamaican curry paste is a blend of ghee, curry
powder, vinegar and other Jamaican seasonings. It's used in lieu of curry
powder for many Jamaican curried dishes. |
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curry powder |
Jamaican curry powder is actually a pulverized
blend of up to 20 Jamaican spices, herbs and seeds. These used are cardamom,
chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace,
Jamaican nutmeg, red and black pepper, poppy and sesame seeds, saffron,
tamarind and turmeric (the latter is what gives curried dishes their
characteristic yellow color). There are over 100 Jamaican curried recipes. |
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custard |
A pudding like Jamaican dessert recipe that can
either be baked or stirred on stovetop. Jamaican custards require slow
cooking and gentle heat in order to prevent separation. Jamaican stirred
custards are softer than baked custards and are often used as a sauce or as
an ice cream base. |
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custard apple |
The Jamaican custard apple is a large tropical
fruit that tastes like a combination of Jamaican pineapple, Jamaican papaya
and banana. Irregularly oval in shape, the Jamaican custard apple has a
leathery green skin that has a scaly pattern not unlike large, overlapping
thumbprint indentations. The flesh, peppered with large, shiny black seeds,
is cream-colored and the texture of firm custard. Jamaican custard apples
contain a fair amount of niacin, iron and vitamin C. |
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cut in |
To mix a solid, cold fat with dry ingredients
until the combination is in the form of small particles. This Jamaican
cooking technique can be achieved by using a Jamaican pastry blender. |
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cutlet |
A thin, tender cut of Jamaican meat taken from the
leg or rib section. Jamaican cutlets are best when quickly cooked, such as
sautéed or grilled. A Jamaican cut is also a mixture of finely chopped
Jamaican meat, fish or poultry that's bound with a sauce or egg mixture and
formed into the shape of a cutlet. |
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cutting board |
A board used for cutting up Jamaican foods such as
Jamaican meat and Jamaican vegetables. |
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cuttlefish |
The cuttlefish, which resembles a rather large
squid, has 10 appendages and can reach up to 16 inches in length. It can be
prepared like its relatives, the squid and octopus, but must still be
tenderized before cooking in order not to be exceedingly chewy. This fish is
not a popular fish in Jamaica and is prepared by roasting with Jamaican
herbs and spices. |
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