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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. |
