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galantine |
This Jamaican dish is made from Jamaican poultry,
Jamaican meat or Jamaican fish that is boned and stuffed with a forcemeat,
which is often studded with flavor- and eye-enhancers such as pistachio
nuts, olives and Jamaican truffles. The stuffed Jamaican meat roll is formed
into a symmetrical loaf. |
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galette |
This is a round, rather flat Jamaican cake made of
flaky-pastry dough, yeast dough or sometimes unleavened dough. The term also
applies to a variety of Jamaican tarts, both savory and sweet. The Jamaican
cake is topped with Jamaican fruit, jam, nuts, meat and cheese. |
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garlic |
Jamaican garlic is a member of the lily family and
is a cousin to the Jamaican onion. The edible bulb or "head" grows beneath
the ground. This bulb is made up of sections called cloves, each encased in
its own parchment like membrane. Jamaican garlic is usually peeled before
use in Jamaican recipes. The garlic is used mainly with Jamaican dinner
recipes and Jamaican soup recipes by crushing, chopping, pressing or
pureeing garlic releases more of its essential oils and provides a sharper,
more assertive flavor than slicing or leaving it whole. Jamaican garlic
flakes are ground to make garlic powder. Jamaican garlic salt is garlic
powder blended with salt and a moisture-absorbing agent. Jamaican garlic
extract and garlic juice are derived from pressed garlic cloves. Jamaican
garlic is known to have medicinal uses as well. |
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garlic bread |
Jamaican garlic bread consists Jamaican bread
slices, spread on both sides with Jamaican garlic gutter and heated in the
oven. There are many variations, including bread brushed with olive oil and
sprinkled with minced garlic and Jamaican herbs. It can also be broiled or
grilled. |
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garlic butter |
Softened Jamaican butter blended with crushed or
minced garlic. The intensity of the Jamaican garlic flavor is governed by
the amount of garlic used and the length of time the mixture is allowed to
stand. Garlic butter is used on a broad range of foods including Jamaican
garlic bread, Jamaican meats, Jamaican poultry, Jamaican fish and Jamaican
vegetables. |
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garlic chives |
A Jamaican herb similar to chives, but with a
Jamaican garlic flavor. Jamaican garlic chive leaves have long, thin, flat
stems, whereas the stalks with flowers are round and more closely resemble
regular chives. Open flowers, though beautiful, are a signal that the chives
were picked from a more mature plant and will not be as tender as those with
unopened buds. Jamaican garlic chives are used in both fresh and cooked
Jamaican dishes. |
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garlic flakes |
Jamaican dehydrated garlic flakes sometimes
referred to as instant garlic are slices or bits of garlic that must be
reconstituted before using unless added to a liquid-based dish, such as
Jamaican soup recipes or Jamaican stew recipes. When dehydrated Jamaican
garlic flakes are ground, the result is Jamaican garlic powder. |
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garlic powder |
When Jamaican dehydrated garlic flakes are ground,
the result is Jamaican garlic powder. |
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garlic press |
A kitchen tool used to press a Jamaican garlic
clove through small holes, thereby extracting both pulp and juice. Leaving
the skin on the clove facilitates cleaning, which should be done immediately
after pressing, before any garlic left in the press dries. The press can
also be set in a cup of warm water until cleaning time. Some presses contain
teeth that push garlic fragments back out through the holes, making cleaning
much easier. Garlic presses can be made of aluminum, stainless steel and
strong plastics. |
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garlic salt |
Jamaican garlic salt is Jamaican garlic powder
blended with salt and a moisture-absorbing agent. Jamaican garlic extract
and Jamaican garlic juice are derived from pressed Jamaican garlic cloves. |
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garnish |
A decorative, edible accompaniment to finished
Jamaican dishes, from Jamaican appetizers to Jamaican desserts. Garnishes
can be placed under, around or on Jamaican food, depending on the dish. They
vary from simple sprigs of Jamaican parsley or exotically carved Jamaican
vegetables on plated Jamaican food, to vegetables in Jamaican soup. Jamaican
garnishes should not only be appealing to the eye, but should complement the
flavor of the Jamaican dish. |
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garum |
Jamaican garum is used for flavoring much like
salt. The Jamaican sauce is made by fermenting fish in a brine solution. The
resulting liquid is combined with various other flavorings such as oil,
pepper, wine and Jamaican spices. |
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gastronome |
A connoisseur of good Jamaican food or someone
with a refined palate. |
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gastronomy |
The art of fine dining; the science of gourmet
Jamaican food and Jamaican drink recipes. |
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gastropod |
A Jamaican gastropod can be any of several
mollusks with a single shell and single muscle. Jamaican gastropods are not
as highly regarded culinary as bivalve mollusks such as the Jamaican oyster. |
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gelatin |
An odorless, tasteless and colorless thickening
agent, which when dissolved in hot water and then cooled, forms a jelly.
It's useful for many purposes such as jelling molded Jamaican dessert
recipes and Jamaican salad recipes, thickening cold Jamaican soup recipes
and glazing Jamaican preparations. Gelatin is pure protein derived from
Jamaican beef and Jamaican veal bones, cartilage, tendons and other tissue.
Jamaican gelatin dessert mix is also available in various artificial
Jamaican fruit flavors. |
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gem pan; mini muffin pan |
A miniature Jamaican muffin pan designed
(depending on the pan) to make 12 to 24 tiny muffins about 1 1/2 inches in
diameter. "Gem" is an old-fashioned reference to a small (no yeast) Jamaican
bread or Jamaican cake recipe. |
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germ |
In the Jamaican food world, the word "germ" refers
to a grain (like WHEAT) kernel's nucleus or embryo. Jamaican wheat germ is
popular in Jamaica. The nutritiously endowed germ furnishes thiamine,
vitamin E, iron and riboflavin. |
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ghee |
Jamaican butter that has been slowly melted,
thereby separating the milk solids (which sink to the bottom of the pan)
from the golden liquid on the surface. This form of Jamaican clarified
butter is taken a step further by simmering it until all of the moisture
evaporates and the milk solids begin to brown, giving the resulting butter a
nutty, caramel like flavor and aroma. Flavored Jamaican ghees are created by
simply adding ingredients such as Jamaican ginger, peppercorns or cumin at
the beginning of the clarifying process. |
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gherkin |
Jamaican butter that has been slowly melted,
thereby separating the milk solids (which sink to the bottom of the pan)
from the golden liquid on the surface. This form of Jamaican clarified
butter is taken a step further by simmering it until all of the moisture
evaporates and the milk solids begin to brown, giving the resulting butter a
nutty, caramel like flavor and aroma. Flavored Jamaican gherkin are created
by simply adding ingredients such as Jamaican ginger, peppercorns or cumin
at the beginning of the clarifying process. |
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giant garlic |
The Jamaican giant garlic has bulbs that taste
like mild garlic but look like leeks. It grows wild and used in any way
suitable for garlic in various Jamaican recipes. Jamaican cooks and chefs
however prefer the regular smaller Jamaican garlic. |
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giblets |
The term giblets refers to the heart, liver and
gizzard of Jamaican poultry. Sometimes the chicken neck is also included in
this grouping. All but the liver are used for flavoring stocks and Jamaican
soup recipes. The liver is usually cooked separately and, in the case of
ducks, is considered a delicacy but not used very often by Jamaican cooks
and chefs. |
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gimlet |
A Jamaican cocktail drink recipe made with sugar
syrup, lime juice, vodka or gin and sometimes soda water. The mixture is
then stirred vigorously. |
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gin |
An unaged liquor made by distilling grains such as
barley, corn or rye with berries. Jamaican dry gin is any colorless gin.
Jamaican gin is rarely used when preparing Jamaican food recipes. |
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gin fizz |
A Jamaican cocktail drink recipe made with gin,
lemon juice, sugar and soda, served in a tall glass over ice. When an egg
white is added, the drink is called a silver fizz. |
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ginger ale |
A carbonated, Jamaican ginger-flavored soft drink. |
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ginger beer |
This carbonated Jamaican beverage tastes like
Jamaican ginger ale with a stronger ginger flavor. It's an integral
ingredient in several Jamaican drink recipes and are both nonalcoholic and
alcoholic forms. |
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ginger; gingerroot |
Jamaican gingerroot's name comes from the sanskrit
word for "horn root," undoubtedly referring to its knobby appearance. It has
a tan skin and a flesh that ranges in color from pale greenish yellow to
ivory. The flavor is peppery and slightly sweet, while the aroma is pungent
and spicy. Mature Jamaican ginger has a tough skin that must be carefully
peeled away to preserve the delicate, most desirable flesh just under the
surface. The flavor of dried ground ginger is very different from that of
its fresh form and is not an appropriate substitute for dishes specifying
fresh ginger. It is, however, delicious in many savory dishes such as
Jamaican soup recipes, curries and Jamaican meats, a sprightly addition to
fruit compotes, and indispensable in sweets like Jamaican gingerbread,
Jamaican gingersnaps and many spice Jamaican cookies. Jamaican ginger is the
flavor that has long given the popular beverages Jamaican ginger ale and
Jamaican ginger beer their claim to fame. In addition to its fresh and dried
ground forms, ginger comes in several other guises. Crystallized or candied
Jamaican ginger has been cooked in a sugar syrup and coated with coarse
sugar. Another form called preserved ginger has been preserved in a
sugar-salt mixture. They are generally used as a confection or added to
Jamaican dessert recipes. |
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gingerbread |
This is a dense, ginger-spiced Jamaican cookie
flavored with Jamaican molasses or Jamaican honey and cut into fanciful
shapes (such as the popular gingerbread man) or dark, moist Jamaican cake
flavored with molasses, ginger and other spices. This Jamaican gingerbread
"cake" is usually baked in a square pan and often topped with Jamaican lemon
sauce or whipped cream. |
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gingerroot |
Jamaican gingerroot has a flavor that is peppery
and slightly sweet and spicy. Jamaican gingerroot is common in Jamaican
cooking, it can be grated, ground and slivered in many savory Jamaican
dishes. Dried ground form of ginger, is usually in Jamaican baked goods. |
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gingersnap |
A small, very crisp Jamaican ginger cookie
flavored with Jamaican molasses. |
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ginseng |
This is a sweet licorice-flavored root that is
human-shaped root. Jamaican ginseng is used in Jamaican soup recipes, for
tea and as a medicinal. It is a common Jamaican herb. |
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gizzada |
This is a Jamaican coconut tart of grated coconut
and sugar in a pastry shell. The Jamaican gizzada recipe is a popular
Jamaican recipe and can be used as a snack recipe. |
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gizzard |
This is found in the lower stomach of fowl, this
muscular pouch grinds the bird's food, often with the aid of stones or grit
swallowed for this purpose. The portion that actually does the work is in
the center of the pouch and is usually removed before the gizzard reaches
the market. Gizzards can be very tough unless cooked slowly with moist heat,
such as braising. Gizzards are not a favorite Jamaican food recipe. |
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glace |
The French word for "ice cream. |
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glacé fruit |
Jamaican fruit that have been boiled or dipped in
sugar syrup, then sometimes into granulated sugar after being dried.
Jamaican candied fruits are generally used in Jamaican cake recipes,
Jamaican bread recipes and other sweets. The most common Jamaican fruits
that are candied are Jamaican cherries, Jamaican pineapple and citrus rinds. |
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glass noodles |
These Jamaican noodles are made from the starch of
green mung beans. These noodles are sold dried, cellophane noodles must be
soaked briefly in hot water before using in most Jamaican dishes. Presoaking
isn't necessary when they're added to Jamaican soup recipes. |
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glaze |
A thin, glossy coating for both hot and cold
Jamaican foods. A savory glaze might be a reduced Jamaican meat stock,
whereas a sweet glaze could be anything from melted jelly to a Jamaican
chocolate coating. An egg wash brushed on Jamaican pastry before baking to
add color and shine is also called a glaze. It also means to coat Jamaican
food with a thin, liquid, sweet or savory mixture that will be smooth and
shiny after setting. |
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glucose |
The most common form of this sugar is
dextroglucose, a naturally occurring form commonly referred to as dextrose
(also called corn sugar and grape sugar ). This form of glucose has many
sources including grape juice, certain Jamaican vegetables and Jamaican
honey. It has about half the sweetening power of regular sugar. Because it
doesn't crystallize easily, it's used to make commercial candies and
frostings, as well as in Jamaican baked goods, soft drinks and other
processed foods. Jamaican corn syrup is a form of glucose made from
cornstarch. |
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gluten |
Jamaican wheat and other Jamaican cereals that are
made into flour contain proteins, one of which is known as gluten . Jamaican
gluten is a tough, elastic, grayish substance resembling chewing gum. It's
the gluten in flour that, when a dough is kneaded, helps hold in the gas
bubbles formed by the leavening agent. Jamaican bread flour has a high
gluten content and is therefore good for yeast Jamaican breads, which
require an elastic framework. On the other hand, low-protein cake flour has
a softer, less elastic quality and is better suited for Jamaican cake
recipes. |
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gluten flour |
Jamaican all-purpose flour is made from a blend of
high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour
milled from the inner part of the wheat kernel and contains neither the germ
nor the bran. Most Jamaican flours not containing wheat germ must have
niacin, riboflavin, thiamin and iron added. |
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glycerin; glycerine |
This is a colorless, odorless, syrupy liquid
chemically an alcohol obtained from Jamaican fats and oils and used to
retain moisture and add sweetness to Jamaican foods. It also helps prevent
sugar crystallization in foods like Jamaican candy. Jamaican food, glycerin
is used in cosmetics, inks and certain glues. |
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goat |
The meat of mature Jamaican goats is extremely
tough and strong-flavored. Most Jamaican goat meat consumed comes from
mature goats and some from the kid goat. Jamaican goat dishes prepared well
is as tender and delicate as that of young lamb, and it can be prepared in
any manner suitable for lamb. The most famous Jamaican goat dish is Jamaican
curried goat recipe. |
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gohan |
Jamaican white rice that has undergone a
precooking process of washing, rinsing and soaking to remove as much starch
as possible. This lengthy process can take up to an hour and reduces
stickiness in the finished rice. This is a popular rice with some Jamaican
restaurants and is adopted from a Japanese cooking technique. |
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golden syrup |
This liquid Jamaican sweetener has the consistency
of corn syrup and a clear golden color. It's made from evaporated Jamaican
sugar cane juice and has a rich, toasty flavor unmatched by any other
sweetener. Jamaican golden syrup can be used as a substitute for corn syrup
in Jamaican cooking and Jamaican baking, and for everything from Jamaican
pancake syrup to ice cream topping. |
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goober |
A derivative of the African word nguba , "goober"
is a American name for peanut. It's also referred to as a "goober pea." This
term is not used in Jamaica. |
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goulash |
Jamaican goulash is a stew made with Jamaican beef
or other Jamaican meat and Jamaican vegetables and flavored with Jamaican
paprika. It's sometimes garnished with sour cream and often served with
buttered noodles. |
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gourd |
The inedible Jamaican fruit of any of various
plants with an extremely hard, tough shell. When all the flesh is removed,
the shell can be dried and used as a container, utensil or for decorative
purposes. |
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gourmand |
A gourmand is one who appreciates fine Jamaican
food often to indiscriminate excess. |
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gourmet |
One of discriminating palate a connoisseur of fine
Jamaican food and Jamaican drink recipes. Gourmet Jamaican food is that
which is of the highest quality, perfectly prepared and artfully presented.
A gourmet Jamaican restaurant is one that serves well-prepared, high-quality
Jamaican food. |
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graham cracker |
This is a rectangular-shaped, Jamaican whole-wheat
cracker that has been sweetened, usually with Jamaican honey. Graham-cracker
crust is made from a mixture of finely crushed graham crackers, Jamaican
sugar and butter that is pressed into a pie pan. It's usually baked, but can
simply be chilled before being filled. |
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graham flour |
This is a Jamaican whole-wheat flour that is
slightly coarser than regular grind. This is a common Jamaican snack recipe. |
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grain |
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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gram flour |
Used in Jamaican cooking, gram flour is a pale
yellow flour made from ground, dried Jamaican chick peas. This nutritious,
high-protein flour is used for myriad preparations including doughs,
dumplings, noodles, a thickener for Jamaican sauce recipes and in batter for
deep-fried Jamaican foods. |
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granola |
A Jamaican breakfast food consisting of various
combinations of grains (mainly oats), Jamaican nuts and Jamaican dried
fruits. Some manufacturers toast their granola with oil and Jamaican honey,
giving it a crisp texture, sweet glaze and more calories. |
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granulated sugar |
Granulated or white sugar is highly refined
Jamaican cane or Jamaican beet sugar. This free-flowing sweetener is the
most common form both for table use and for Jamaican cooking. Granulated
sugar is also available in cubes or tablets of various sizes, as well as a
variety of textures. |
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grape |
This edible berry grows in clusters on small
shrubs or climbing vines and used for both for wine and for the table. There
are thousands of grape varieties, each with its own particular use and
charm. In general, grapes are smooth-skinned and juicy; they may have
several seeds in the center or they may be seedless. Jamaican grapes are
very popular in Jamaica as table fruit and is not commonly used for juicing. |
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grape leaves |
The large green leaves of the grapevine are often
used by Jamaican cooks to wrap foods for cooking. Jamaican grape leaves are
used as decorations or garnishes, or in Jamaican salad recipes. |
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grape sugar |
Also called Jamaican corn sugar and grape sugar,
dextrose is a naturally occurring form of Jamaican glucose. |
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grapefruit |
This tropical citrus fruit Jamaican grapefruit is
seeded and seedless. Jamaican grapefruit is usually eaten fresh, either
halved or segmented and used in Jamaican salads. It can also be sprinkled
with brown sugar and broiled. Canned and frozen forms of Jamaican grapefruit
are available in segments or juice. Jamaican grapefruit is a good source of
vitamin C. |
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grapefruit knife |
A small knife with a curved, flexible blade that
is serrated on both sides. It is used to free Jamaican grapefruit flesh from
both rind and membrane when preparing Jamaican fruit salads. |
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grapeseed oil |
This is extracted from Jamaican grape seeds.
Jamaican grapeseed oils have a light "grapey" flavor and fragrance. Jamaican
grapeseed oil can be used for Jamaican salad dressings and is also good for
sautéing. |
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grappa |
A colorless, high alcohol Italian wine imported
into Jamaica distilled from the residue (grape skins and seeds) left in the
wine press after the juice is removed for wine. This can be found in most
four star Jamaican restaurants. |
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grate |
A Jamaican cooking technique to reduce a large
piece of Jamaican food to small particles or thin shreds by rubbing it
against a coarse, serrated surface, usually on a kitchen utensil called a
grater. A Jamaican food processor fitted with the metal blade can also be
used to reduce Jamaican food to small bits or, fitted with the shredding
disc, to long, thin strips. The Jamaican food to be grated should be firm,
which in the case of cheese can usually be accomplished by refrigeration.
Grating Jamaican food makes it easier to incorporate with other foods. |
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grater |
This is a kitchen utensil that is either flat,
cylindrical and box-shape and is used to reduce hard Jamaican foods to small
particles or long, thin strips. Most graters are made of metal or plastic
that has been perforated with sharp-edged, small- or medium-size holes or
slits. Many have handles at the top for a sure grip. Graters made of
stainless steel will not rust, whereas those of tinned steel will. |
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grater cake |
This is prepared using similar ingredients to
Jamaican gizzada but with a slight variation in the preparation method. The
Jamaican grater cake recipe is a popular Jamaican food recipe. |
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gravy |
This is Jamaican sauce made from Jamaican meat
juices, usually combined with a liquid such as Jamaican chicken or Jamaican
beef broth, wine or milk and thickened with flour, cornstarch or some other
thickening agent. A Jamaican gravy may also be the simple juices left in the
pan after Jamaican meat, Jamaican poultry or Jamaican fish has been cooked. |
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gravy boat |
An elongated, boat-shaped pitcher used to serve
Jamaican gravy. A gravy boat usually sits on a matching plate, which is used
to catch gravy drips. Sometimes the plate is permanently attached to the
pitcher. A matching ladle often accompanies a gravy boat. Also called
Jamaican sauce boat. |
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grease |
To rub the surface of a pan such as a griddle,
Jamaican muffin pan or Jamaican cake pan with grease or shortening in order
to prevent the food prepared in it from sticking. Grease and flour refers to
rubbing the pan with grease or shortening before lightly dusting it with
flour. The flour coating is applied by sprinkling the pan with flour, then
inverting it and tapping the bottom of the pan to remove any excess flour.
This is also any animal fat, such as Jamaican bacon, Jamaican beef or
Jamaican chicken fat. |
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grease mop |
An inexpensive kitchen tool that looks like a
miniature rag mop made with absorbent white strips. When a grease mop is
brushed over the surface of a Jamaican soup or stock, the strips absorb
floating grease. Grease mops (also called fat mops ) are available in
specialty gourmet shops and the cookware section of some department stores.
They may be washed with hot, soapy water or placed in a dishwasher. |
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Greek coffee |
A rich, intensely strong brew made by boiling
finely ground Jamaican coffee and water together in a long-handled, open,
brass or copper pot called an ibrik . Jamaican sugar and spices are
sometimes added to the grounds before brewing begins. Greek coffee is often
brought to a boil three times before it's considered ready. It's poured
directly into tiny demitasse cups, which means that each cup gets its share
of fine Jamaican coffee grounds. This is a good method of preparing Jamaican
blue mountain coffee. |
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green bean |
The Jamaican green bean has a long, slender green
pod with small seeds inside. The entire pod is edible. It's also called a
Jamaican string bean because of the fibrous string now bred out of the
species that used to run down the pod's seam and snap bean for the sound
the bean makes when broken in half. The wax bean is a pale yellow variety
of green bean. Jamaican green beans are available year-round. |
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green onion |
This Jamaican vegetable has a white base that has
not fully developed into a bulb and green leaves that are long and straight.
It is more commonly known as the escallion or scallion. Both parts are
edible. True scallions are generally identified by the fact that the sides
of the base are straight, whereas the others are usually slightly curved,
showing the beginnings of a bulb. Jamaican scallions can be cooked whole as
a vegetable much as you would a Jamaican leek. They can also be chopped and
used in Jamaican salad recipes, Jamaican soup recipes and a multitude of
other dishes for flavor. |
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green pea |
This is the common garden pea, also known simply
as green pea. The green pea is commonly used for Jamaican food recipes. |
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green pepper |
This pepper belongs to the capsicum family.
Jamaican green peppers are also known as sweet peppers and can range in
color from pale to dark green, from yellow to orange to red, and from purple
to brown to black. Jamaican green peppers are used raw in Jamaican salad
recipes and as part of a Jamaican vegetable platter served with various
dips. In Jamaican cooking, they find their way into a variety of dishes and
can be sautéed, baked, grilled, braised and steamed. Jamaican green peppers
are an excellent source of vitamin C and contain fair amounts of vitamin A
and small amounts of calcium, phosphorus, iron, thiamine, riboflavin and
niacin. |
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green peppercorn |
Jamaican peppercorn in one form or other is used
around the world to enhance the flavor of both savory and sweet Jamaican
dishes. Because it stimulates gastric juices, it delivers a digestive bonus
as well. The world's most popular Jamaican spice is a berry that grows in
grapelike clusters on the pepper plant. The berry is processed to produce
three basic types of peppercorn black, white and green. |
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green tea |
Jamaican green tea is produced from tea leaves
that are steamed and dried but not fermented. Such leaves produce a
greenish-yellow tea and a flavor that's slightly bitter and closer to the
taste of the fresh leaf. One of the more well-known green teas are green
bush tea. |
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greengage plum |
A small, round, tangy-sweet Jamaican plum with a
greenish-yellow skin and flesh. It's good for both out-of-hand eating and
Jamaican cooking. |
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greenling |
This rather ugly fish has a huge mouth and sharp
teeth. There are nine greenling species but only one, the lingcod is used to
make any Jamaican fish recipe. |
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greens |
These are edible leaves of certain Jamaican plants
such as the Jamaican beetroot or Jamaican turnip. Jamaican greens are
usually steamed or quickly cooked in some other manner. |
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grenadine |
A sweet, deep red, pomegranate-flavored Jamaican
syrup used to color and flavor drinks and Jamaican desserts. A grenadine is
made of pomegranates. Jamaican fruit-juice concentrates are also used to
make the syrup. Grenadine sometimes contains alcohol, so be sure and check
the label. |
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griddle |
A special flat, customarily rimless pan designed
to cook Jamaican food (such as pancakes) with a minimal amount of fat or
oil. Griddles are usually made of thick, heavy metals that are good heat
conductors, such as cast aluminum or cast iron. Some griddles have a
nonstick coating. Like a frying pan, they usually have a long handle; some
have handgrips on opposite sides. |
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griddle cake |
Jamaican pancakes are served for Jamaican
breakfast, Jamaican lunch and dinner and as Jamaican appetizers, entrées and
Jamaican desserts. Pancakes begin as a batter that is poured into rounds,
either on a griddle or in a skillet, and cooked over high heat. These round
Jamaican cakes vary in thickness. |
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grill |
This is a heavy metal grate that is set over hot
coals or other heat source and used to cook Jamaican foods such as steak or
hamburgers. A dish of Jamaican food usually Jamaican meat cooked on a grill.
It also means to prepare Jamaican food on a grill over hot coals or other
heat source. The term barbecue is often used synonymously with grill. |
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grillade |
A Jamaican dish of pieces of pounded round
Jamaican steak seared in hot fat, then braised in a rich Jamaican sauce with
Jamaican vegetables and Jamaican tomatoes. Grillade is customarily served
with grits. |
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grillettes |
Morsels of fatty Jamaican meat usually Jamaican
pork that are grilled or fried until very crisp. |
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grind |
A Jamaican cooking technique to reduce food to
small particles. Jamaican foods such as Jamaican meat and Jamaican coffee
are ground by meat grinders and coffee grinders. |
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grinder |
Any of various hand-driven or electric device used
to reduce Jamaican food to small particles of varying degrees. Jamaican
coffee grinders are electric and usually have an exposed, disk-style blade.
The grind can be adjusted from fine to coarse . Some nuts and Jamaican
spices can also be ground in a coffee grinder. Jamaican meat grinders can be
either manual or electric; the housing can be made of cast iron or tough
plastic. |
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grits |
This is any coarsely ground Jamaican grain such as
Jamaican corn, Jamaican oats or Jamaican rice. Most grits come in a choice
of grinds coarse, medium and fine. Grits can be cooked with water or milk
usually by boiling or baking and eaten as hot cereal or served as a side
Jamaican dish. |
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groats |
Hulled crushed grain, such as barley, buckwheat or
oats. The most widely used are buckwheat groats. Though groats are generally
thought to be more coarsely ground than Jamaican grits, they come in a
variety of grinds including coarse, medium and fine. The two names grits and
groats are often used synonymously. Groats are widely used in Jamaican
cereals, as a side dish with Jamaican vegetables or as a thickener and
enricher for Jamaican soup recipes. |
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grog |
A hot Jamaican drink recipe made with Jamaican
rum, a sweetener such as sugar or Jamaican honey and boiling water. Grog is
served in a ceramic or glass mug and often garnished with a slice of
Jamaican lemon and a few whole cloves. It has long been considered a
curative for colds but is generally consumed simply for its pleasure- and
warmth-giving properties. |
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ground beef |
Jamaican ground beef is simply beef that has been
ground or finely chopped. Jamaican ground beef is used for one of Jamaica's
most popular recipes, the Jamaican beef patty recipe. |
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groundnut |
A Jamaican ground nut is actually a Jamaican
peanut and is used to make Jamaican peanut butter. The Jamaican peanut is
actually a legume, not a nut. The nuts (or seeds) have a papery brown skin
and are contained in a thin, netted, tan-colored pod. Jamaican peanuts are
also called Jamaican groundnuts because, after flowering, the Jamaican plant
bends down to the earth and buries its pods in the ground. |
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grouper |
Groupers are a popular fish used as in fillets and
steaks in many Jamaican fish recipes. The grouper has a lean, firm flesh
that is suitable for baking, broiling, frying, poaching or steaming. The
grouper's skin, which is very strongly flavored, should always be removed
before cooking. |
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gruel |
A Jamaican cereal (usually oatmeal) cooked with
water or milk and generally of a very thin consistency. This is a popular
Jamaican food recipe. |
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grunion |
These tiny fish are imported and moderately fat
grunion are best broiled, deep-fried or sautéed. This is not a very popular
Jamaican fish recipe. |
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grunt |
This Jamaican fish is similar to the Jamaican
snapper and is best either broiled or sautéed. The grunt is also a Jamaican
dessert of fruit topped with biscuit dough and stewed. |
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guacamole |
A popular Mexican specialty using Jamaican
ingredients of mashed Jamaican avocado mixed with lemon or lime juice and
various seasonings (usually chili powder and red pepper). Sometimes finely
chopped Jamaican tomato and green Jamaican onion. the Jamaican version of
guacamole is used as a dip, sauce, topping or side dish. It must be covered
closely and tightly to prevent discoloration. |
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guava |
This sweet, fragrant tropical Jamaican fruit
ranges in size from a small egg to a medium apple and the color of the
guava's thin skin can range from yellow to red to purple-black, the flesh
from pale yellow to bright red. Jamaican guavas make excellent Jamaican
jams, Jamaican preserves and Jamaican sauces. Canned whole Jamaican guavas
as well as juice, jams, jellies, preserves and sauce are popular in Jamaican
cuisine. Jamaican guavas are a good source of vitamins A and C. |
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guinea fowl |
This small bird is a relative of the chicken and
partridge. The meat of the guinea fowl is dark, somewhat dry and has a
pleasantly gamey flavor. Guinea hens are more tender than the male of the
species. This fowl is not a popular meat kind in Jamaica. The fowl can be
prepared in any way that the Jamaican poultry recipes can be prepared. |
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guinep |
The Jamaican guinep is a small Jamaican fruit
encased by a green thick skin that breaks away easily which covers the
orange flesh and white seed. The Jamaican guinep is used in several Jamaican
food recipes. |
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gungo peas |
This is a common Jamaican pea, also known simply
as green pea. The green pea is commonly used for Jamaican food recipes. The
Jamaican gungo pea soup recipe is a popular Jamaican recipe. |
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gurnard |
This marine fish also called crooner, the species
used for Jamaican food are rarely found in Jamaican waters and are usually
imported. The gunard's flesh is white, firm and low fat, which makes it
appropriate for frying, baking or poaching as a Jamaican fish recipe. |
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gyro |
A Jamaican specialty consisting of minced lamb or
goat that is molded around a spit and vertically roasted. The Jamaican meat
is usually sliced and topped with grilled Jamaican onions, Jamaican sweet
peppers and a cucumber-yogurt sauce. |
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habanero chile |
This distinctively flavored, extremely hot
Jamaican chile is small and lantern-shaped. It's native to the Caribbean,
the Yucatan and the north coast of South America. The habanero ranges from
light green to bright orange when ripe. It's generally used for Jamaican
sauce recipes in both its fresh and dried form. The Jamaican chile pepper is
used in a range of Jamaican food recipes. |
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haddock |
A saltwater fish that is closely related to but
smaller than cod fish. The low fat haddock has a firm texture and mild
flavor. It can weigh anywhere from 2 to 6 pounds and is available fresh
either whole or in fillets and steaks, and frozen in fillets and steaks.
Haddock is suitable for any style of preparation including baking, poaching,
sautéing and grilling. Jamaican haddock is not a popular Jamaican seafood,
and is not widely prepared across the island by the Jamaican cooks and
chefs. |
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hairy melon |
The Jamaican hairy watermelon is one of two broad
categories of melon. Jamaican watermelon should be served cold, either in
wedges or made into balls and served as part of a Jamaican fruit cup recipe
or Jamaican salad recipe. Hairy watermelon contains a fair amount of
vitamins A and C. |
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half-and-half; half & half |
This term is used in Jamaica as a small portion of
one ingredient along with another. It is also used to describe Jamaican
whipped cream. |
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halibut |
Abundant in northern Pacific and Atlantic waters,
this large member of the flatfish family can weigh up to half a ton. The
norm, however, ranges between 50 and 100 pounds. Considered the finest are
the young chicken halibut, which can weigh anywhere from 2 to 10 pounds.
Halibut meat is low fat, white, firm and mild flavored. Fresh halibut is
available year-round but most abundant from March to September. Both fresh
and frozen halibut is usually marketed in fillets and steaks. It's suitable
for almost any manner of preparation. Halibut cheeks are sometimes available
in specialty fish market. The halibut is not a popular Jamaican seafood it
is usually imported for larger Jamaican resorts. |
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ham |
The cut of meat from a pig's hind leg, generally
from the middle of the shank bone to the aitch (hip) bone. The Jamaican ham
is mostly eaten during the Christmas time and is one of Jamaica's most
popular Jamaican Holiday Recipes called the Christmas Ham. The ham can also
be sold in a can as canned ham which is a popular tinned or canned meal used
to make several Jamaican food recipes. |
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ham hock |
The hock is the lower portion of a hog's hind leg,
made up of meat, fat, bone, gristle and connective tissue. In the market,
Jamaican ham hocks are often cut into 2- to 3-inch lengths. Most have been
cured, smoked or both, but fresh hocks can sometimes also be found. Jamaican
ham hocks are generally used to flavor dishes such as Jamaican soups, beans
and Jamaican stews that require lengthy, slow cooking. |
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hamburger |
A Jamaican hamburger consists of a cooked patty of
ground beef sandwiched between two bread halves, usually in the form of a
Jamaican hamburger bun. The Jamaican meat can be mixed with various
flavorings including finely chopped onions and Jamaican herbs, and is
sometimes topped with a slice of cheese, in which case it becomes a
cheeseburger. It's also commonly referred to as a burger and Jamaican
hamburger steak . The Ground, shred-ded or finely chopped beef is usually
used to make Jamaican patty recipes. |
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hamburger bun |
A soft, round yeast roll 3 1/2 to 4 inches in
diameter, made to fit the size of a Jamaican hamburger. It may be made with
regular or whole-wheat flour and variously topped with flavorings such as
sesame seed, poppy seed or toasted chopped onion. |
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hamburger press |
A plastic or cast-aluminum utensil that forms
perfectly round, Jamaican flat hamburger patties. It comes in two separate
round pieces, the top part having a plunger. The Jamaican hamburger meat is
placed in the bottom half, which is shaped like a disc with 1/2- to 1-inch
sides. The top of the utensil is set over the base and, by pushing the
plunger, the Jamaican hamburger meat inside is pressed into a perfect disk. |
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hand-formed cookie; hand-shaped cookie |
Also called molded cookie, this style is made by
shaping dough by hand into small balls, logs, crescents and other shapes. |
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handkäse cheese |
The name of this German specialty means "hand
cheese," referring to the fact that it's hand-shaped into irregular rounds,
cylinders or other forms. It's made from skimmed, sour cow's milk, which
gives the cheese a sharp, pungent flavor and very strong (some say
overpowering) smell. The rind is gray and the interior off-white and soft.
Handkäse is usually eaten as a snack |
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hard cider |
Apple cider was a highly popular early American
beverage. Cider is made by pressing the juice from Jamaican fruit (usually
Jamaican apples). It can be drunk straight or diluted with water. Before
fermentation, it's referred to as "sweet" cider. It becomes "hard" cider
after fermentation, and can range widely in alcohol content. Jamaican apple
cider is also used to make vinegar and brandy |
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hard sauce |
The traditional accompaniment for plum pudding,
Jamaican hard sauce is made by beating butter, sugar and flavoring together
until smooth and creamy. The sugar can be confectioners', granulated or
brown. The flavoring is generally brandy, rum or whiskey, though vanilla or
other extracts may also be used. This mixture is refrigerated until "hard"
(the texture of butter). It's often spooned into a decorative mold before
chilling and unmolded before serving. |
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hash |
A dish of finely chopped Jamaican meat (Jamaican
roast beef and Jamaican corned beef are the most common), potatoes and
seasonings, usually fried together until lightly browned. Other chopped
Jamaican vegetables, such as green pepper, celery and onion, can also be
added. Hash is sometimes served with gravy or Jamaican sauce. |
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hash browns; hash-brown potatoes |
Finely chopped, cooked Jamaican potatoes that are
fried (often in bacon fat) until well browned. The mixture is usually
pressed down into a flat cake in the pan and browned on one side, then
turned and browned on the other. It's sometimes only browned on one side.
Other ingredients such as chopped Jamaican onions, Jamaican green peppers
with other Jamaican herbs and spices are often added for flavor excitement. |
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hasty pudding |
This easy, versatile dish was enjoyed by Jamaica's
colonial ancestors both in the morning for Jamaican breakfast and after
dinner for Jamaican dessert. It's a simple cornmeal mush made with water or
milk and sometimes sweetened with molasses, maple syrup or honey. If the
dish isn't sweetened during cooking, a syrup or sweet sauce usually
accompanies a hasty pudding. It's served hot, sometimes with milk or cream. |
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hazelnut oil |
A fragrant, full-flavored oil pressed from
imported hazelnuts and tasting like the roasted nut. Most hazelnut oil is
imported to Jamaican from France and is therefore expensive. It can be
purchased in cans or bottles in gourmet markets and many supermarkets.
Hazelnut oil can be stored in a cool (under 65°F) place for up to 3 months.
To prevent rancidity, it's safer to store it in the refrigerator. Because
it's so strong-flavored, hazelnut oil is generally combined with lighter
oils. It can be used in dressings, to flavor Jamaican sauces and main dishes
and in Jamaican baked goods. |
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head cheese; headcheese |
Not a cheese at all, but a sausage made from the
meaty bits of the head of a calf or pig (sometimes a sheep or cow) that are
seasoned, combined with a gelatinous meat broth and cooked in a mold. When
cool, the sausage is unmolded and thinly sliced. It's usually eaten at room
temperature. Head cheese can be purchased in delicatessens and many
supermarkets. In England this sausage is referred to as brawn, and in
France it's called fromage de tęte — "cheese of head. |
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heart |
Since heart consists almost entirely of muscle, it
tends to be quite tough. In general, the younger the animal, the more tender
the heart. Jamaican beef heart is the largest of those commonly available,
followed by those of calves, lambs and chickens. Heart can be braised,
stewed or chopped and added to cooked dishes such as stews. Small hearts,
such as those from young lambs and pigs, are often stuffed and sautéed or
roasted and served one per person. The heart is not a popular Jamaican meat
kind used in Jamaican cooking |
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hearts of palm |
The edible inner portion of the stem of the
cabbage palm tree, which grows in many tropical climates. Jamaica palm are
slender, ivory-colored, delicately flavored and expensive. They resemble
white asparagus, sans tips. Jamaican hearts of palm can be used in Jamaican
salad recipes and in main dishes, or deep-fried. |
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heavy cream |
Jamaican heavy cream, also called heavy whipping
cream, is whipping cream with a milk fat content of between 36 and 40
percent. It's usually only available in specialty or gourmet markets.
Jamaican heavy cream is used for several tasty Jamaican food recipes. |
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hen |
The term fowl is used generally to refer to any
edible, mature, wild or domestic bird. Specifically, a fowl (also called hen
or stewing chicken ) is a female chicken over 10 months old and usually
weighing 3 to 6 pounds. Because of its age, a fowl is best when cooked with
moist heat, as in braising. The hen is used for most if not all Jamaican
chicken recipes. |
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herb tea |
Commonly called herb tea or Jamaican bush tea, a
tisane is a tea like drink made by steeping any of various Jamaican herbs,
flowers, Jamaican spices, etc. in boiling water. Such brews have long been
used for their calming and rejuvenating qualities. Some of the herbs more
commonly used for tisane blends are green bush, cerassee and garlic. These
are a popular hot drink mix and uses popular Jamaican herbs and spices. |
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herb vinegar |
Herb vinegars are made by steeping fresh herbs
such as cerassee and sarsaparilla in vinegar. This is not very popular in
Jamaica and this type of vinegar is not used often in Jamaican food recipes. |
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herbs |
The leaves of any of various annual or perennial
plants that grow in temperate zones and do not have woody stems. Jamaican
herbs can be purchased in dried or fresh forms. Jamaican herbs are used to
flavor all manner of Jamaican food and Jamaican drink. Most should be used
judiciously because many of them can be quite pungent. |
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herring |
This huge family of saltwater fish has over a
hundred varieties. When herring are mature, higher-fat herring are filleted
and preserved in brine. The reddish Matjes herring are skinned and filleted
before being cured in a spiced sugar-vinegar brine. Herring is imported into
Jamaica as a great delicacy. |
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high-altitude cooking and baking |
Simply put, the weight of air on any surface it
comes in contact with is called air (or atmospheric ) pressure . There's
less (or lower) air pressure at high altitudes because the blanket of air
above is thinner than it would be at sea level. As a result, at sea level
water boils at 212°F; at an altitude of 7,500 feet, however, it boils at
about 198°F because there's not as much air pressure to inhibit the boiling
action. This also means that because at high altitudes boiling water is 14°
cooler than at sea level, Jamaican foods will take longer to cook because
they're heating at a lower temperature. Lower air pressure also causes
boiling water to evaporate more quickly in a high altitude. This decreased
air pressure means that adjustments in some ingredients and cooking time and
temperature will have to be made for high-altitude baking, as well as some
cooking techniques such as candy making, deep-fat frying and canning. In
general, no recipe adjustment is necessary for yeast-risen baked goods,
although allowing the dough or batter to rise twice before the final pan
rising develops a better flavor. For Jamaican baked goods leavened by baking
powder and baking soda. |
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highball |
A Jamaican cocktail served in a tall glass over
ice. Usually a simple concoction of Jamaican rum mixed with soda water or
plain water. This is a popular Jamaican drink recipe. |
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hock |
The cut of meat from a pig's hind leg, generally
from the middle of the shank bone to the aitch (hip) bone. The Jamaican ham
is mostly eaten during the Christmas time and is one of Jamaica's most
popular Jamaican Holiday Recipes called the Christmas Ham. The ham can also
be sold in a can as canned ham which is a popular tinned or canned meal used
to make several Jamaican food recipes. |
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hollandaise sauce |
This smooth, rich, creamy sauce is generally used
to embellish Jamaican vegetables, Jamaican fish and Jamaican egg dishes.
It's made with butter, egg yolks and lemon juice, usually in a double boiler
to prevent overheating, and served warm. |
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home-fried potatoes; home fries |
Jamaican potatoes that are sliced and fried, often
with finely chopped onions or green peppers. The potatoes can either be raw
or boiled before slicing. |
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hominy |
Jamaican hominy is dried white or yellow corn
kernels from which the hull and germ have been removed. Jamaican hominy
porridge is hominy simmered with water or milk until very thick. The
mixture can be served in this mush like form or chilled, cut into squares
and fried. Jamaican hominy porridge is a favorite and is served as a side
dish for Jamaican breakfast or Jamaican dinner. |
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homogenize |
To create an emulsion by reducing all the
particles to the same size. In homogenized milk, for instance, the fat
globules are broken down mechanically until they are evenly and
imperceptibly distributed throughout the liquid. Jamaican salad dressings
are also often homogenized. |
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honey |
A thick, sweet liquid made by bees from flower
nectar. Jamaican honey comes in three basic forms: comb honey, with the
liquid still in the chewy comb, both of which are edible; chunk-style honey,
which is honey with pieces of the honeycomb included in the jar; and regular
liquid honey that has been extracted from the comb, much of which has been
pasteurized to help prevent crystallization. Jamaican honey is widely used
as a bread spread and as a sweetener and flavoring agent for Jamaican baked
goods, liquids (such as tea), Jamaican dessert recipes and in some cases
savory Jamaican dishes like honey-glazed Jamaican ham. |
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honeydew melon |
This sweet, succulent member of the musk melon
family. The honeydew melon has a smooth, creamy-yellow rind and pastel green
flesh that's extraordinarily juicy and sweet. It ranges in weight from 4 to
8 pounds. Jamaican honeydew melons are used in Jamaican salads, Jamaican
desserts, as a garnish and in Jamaican fruit soups. They are a good source
of vitamin C. |
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hops |
A hardy, veining plant that produces cone like
flowers. The dried flowers are used to impart a pleasantly bitter flavor to
beers and ales. This same plant produces hop shoots, which are cooked like
asparagus and served as a vegetable. |
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hors d'oeuvre |
Small savory Jamaican appetizers served before the
meal. They are usually one- or two-bite size and can be cold or hot.
Jamaican hors d'oeuvre may be in the form of a fancy canape or as simple as
a selection of crudites. The word "hors d'oeuvre" is properly used for both
the singular and plural forms. The reason is that the term translates
literally as (dishes) "outside the work (meal)" and no matter how many
dishes there are, there is only one "work." In today's modern parlance,
however, the plural is often spoken and written as hors d'oeuvres. |
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hot cake |
This is known as the Jamaican pancake served for
breakfast, lunch and dinner and as Jamaican appetizers, entrées and Jamaican
desserts. Pancakes begin as a batter that is poured into rounds, either on a
griddle or in a skillet, and cooked over high heat. |
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hot cross buns |
Traditionally served on Good Friday as a
tradition, these small, lightly sweet yeast buns contain raisins or currants
and sometimes chopped candied fruit. Before baking, a cross is slashed in
the top of the bun. After baking, a confectioners' sugar icing is used to
fill the cross. This is not a popular Jamaican food recipe. |
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hot dog |
This is a frankfurter in an oblong-shaped bun with
any of various toppings including mustard, ketchup, pickle relish, cheese,
sauerkraut and beans. Regular Jamaican hot dogs are about 6 inches long,
while they are also available in foot-long versions. Jamaican hotrods are a
favorite Jamaican snack recipe. |
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hot pepper |
The Jamaican chile or Jamaican hot pepper is a
member of capsicum genus family. This pungent pod plays an important role in
Jamaican cuisine. Jamaican hot peppers are used to make a plethora of
by-products including Jamaican hot pepper sauce, Jamaican jerk sauce and the
dried red pepper flakes commonly found in Jamaican pizzerias. Jamaican hot
peppers are cholesterol free and low in calories and sodium. They're a rich
source of vitamins A and C, and a good source of folic acid, potassium and
vitamin E. |
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hot pot |
. |
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hotchpotch |
This is a rich, layered, vegetable-and-meat
Jamaican stew recipe. Jamaican hotchpotch has health servings of Jamaican
meat and other Jamaican vegetables usually done using curry, or jerking
techniques of Jamaican cooking. |
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huile |
This is the Jamaican French or patois term for oil
used for preparing Jamaican food recipes. |
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hull |
This is the outer (usually fibrous) covering of a
Jamaican fruit or seed or the attached, leafy calyx of some Jamaican fruits.
Technically Jamaican professional chefs will define it as a method of
preparing a Jamaican food recipe for eating by removing the outer covering
of a fruit. |
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humble pie |
A Jamaican dish, in which beef is combined with
Jamaican apples, sugar and Jamaican spices and baked as a pie. The recipe
has been modified from its original British recipe for humble pie. |
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hushpuppy; hush puppy |
This is a small cornmeal dumpling, flavored with
chopped scallions, deep-fried and served hot. These are normally prepared as
fritters or seasoned festivals and served with Jamaican seafood recipes
especially Jamaican fish recipes. |
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husk |
This is the outer (usually fibrous) covering of a
Jamaican fruit or seed or the attached, leafy calyx of some Jamaican fruits.
Technically Jamaican professional chefs will define it as a method of
preparing a Jamaican food recipe for eating by removing the outer covering
of a fruit. |
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hotspot |
This is a rich, layered, vegetable-and-meat
Jamaican stew recipe. Jamaican hotchpotch has health servings of Jamaican
meat and other Jamaican vegetables usually done using curry, or jerking
techniques of Jamaican cooking. |
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hydrogenated oil |
Hydrogenated (or partially hydrogenated) oils have
been chemically transformed from their normal liquid state (at room
temperature) into solids. During the hydrogenation procedure extra hydrogen
atoms are pumped into unsaturated fat. This process creates trans fatty
acids, converting the mixture into a saturated fat and obliterating any
benefits it had as a polyunsaturated. Hydronated oils are not commonly used
in the preparation of Jamaican food recipes. |
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hydrolyzed plant protein; hydrolyzed vegetable
protein |
This is a protein obtained from various Jamaican
foods (like soybeans or corn), then broken down into amino acids by a
chemical process called acid hydrolysis. Hydrolyzed plant or vegetable
protein is used as a flavor enhancer in numerous processed foods like
Jamaican canned soups, chilis, Jamaican sauces, stews and some meat products
like Jamaican frankfurters. |
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hydroponics |
Hydroponics is the science of growing plants in a
liquid nutrient solution rather than in soil. The plants are supported in a
sterile, inert medium, such as gravel or peat, and regularly flooded with a
nutrient-rich solution, which is drained off and reused until it is no
longer beneficial. The air and light in a hydroponics enclosure is strictly
controlled to insure optimal production. Increased yields are further
insured because hydroponically grown Jamaican vegetables can be planted much
closer together than those in the field. This is not commonly done by
Jamaican producers who use more traditional methods of growing Jamaican food
produce. |
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hyssop |
Any of various Jamaican herbs belonging to the
mint family with aromatic, dark green leaves that have a slightly bitter,
mint flavor. Hyssop adds intrigue to some Jamaican salad recipes, Jamaican
fruit dishes, Jamaican soup recipes and stews. |
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ice |
Ice is a frozen mixture of water. It can be
sweetened with Jamaican sugar and liquid flavoring such as Jamaican fruit
juice, wine or Jamaican coffee. The proportion is usually 4 parts liquid to
1 part sugar. During the freezing process, ices are generally stirred
frequently to produce a slightly granular final texture. |
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ice cream |
Jamaican ice cream is made with a combination of
milk products, a sweetening agent and solid additions such as pieces of
Jamaican chocolate, nuts, Jamaican fruit and so on. Jamaican ice cream is
used for a plethora of delicious treats notably Jamaican dessert recipes
including banana splits and ice-cream bars, sandwiches and cakes. The most
famous Jamaican Ice cream is the Devon House Ice-Cream which has over 30
Jamaican fruit flavors including the notable Jamaican blue mountain coffee
ice-cream. |
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ice milk |
Jamaican ice milk is made in much the same way as
Jamaican ice cream, except for the fact that it contains less milk fat and
milk solids. The result, other than a lowered calorie count, is a lighter,
less creamy texture. Jamaican use ice milk to make milk shakes with Jamaican
fruit flavors. |
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ice wine |
A rich, flavorful Jamaican dessert wine which is
made by picking grapes that are frozen on the vine, then pressing them
before they thaw. Because much of the water in the grapes is frozen, the
resulting juice is concentrated rich in flavor and high in sugar and acid.
These wines are imported into Jamaican but are a favorite serving by
Jamaican cooks and chefs. |
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ice, dry |
Dry ice is really crystallized carbon dioxide. It
doesn't produce water when it melts and is generally used only for long-term
refrigeration. Touching dry ice with bare hands can result in burns.
Jamaican dry ice is used to keep ice creams and other frozen Jamaican foods
fresh for a longer time period. |
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icebox cookie |
This style of Jamaican cookie is made by forming
the dough into a log, wrapping in plastic wrap or waxed paper and chilling
until firm. The dough is then sliced into rounds and baked to a crisp. This
is a favorite Jamaican food recipe. |
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ice-cream makers |
This is a machine that is used to turn ice cream
mixture into ice cream. All that's required for this expensive pleaser is to
pour the ice-cream mixture into the canister and flick a button. This
machine is not a favorite used by Jamaican cooks or chefs. |
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ice-cream scoop |
A utensil used to remove Jamaican ice cream from a
carton or other container while forming the ice cream into a ball or oval
shape. Ice-cream scoops come in several styles and sizes. The simplest is a
plain metal scoop- or spade-shaped utensil. Next comes one shaped like a
half-globe or oval with a spring-action lever in the handle. When squeezed,
the lever moves an arc-shaped blade across the scoop's interior and ejects
the ice-cream ball. The nonstick-style scoop has antifreeze sealed inside.
This model is especially helpful for extremely hard ice cream. Scoops come
in many sizes, from tiny to large. |
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icing |
This sweet, sugar-based Jamaican mixture is used
to fill and coat Jamaican cake recipes, Jamaican pastries, Jamaican cookies,
etc. In addition to sugar, frosting can contain a combination of other
ingredients including butter, milk, water, eggs and various flavorings. It
can be cooked or uncooked and can range from thick to thin. The main
requirement for frosting is that it be thick enough to adhere to the item
being coated, yet soft enough to spread easily. |
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icing sugar |
Jamaican icing sugar is granulated sugar that has
been crushed into a fine powder. To prevent clumping, a small amount of
cornstarch is added. Jamaican icing sugar is also used decoratively, as a
fine dusting on Jamaican dessert recipes. |
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immersion blender |
This handheld blender is tall, narrow and has a
rotary blade at one end. It has variable speeds, is entirely portable and
may be immersed right into a pot of a Jamaican soup recipe to puree or chop
the contents. Many immersion blenders come with a whisk attachment , and
other accoutrements such as strainers or beakers for mixing individual
Jamaican drink recipes. Some also come with wall mounts. |
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incomplete 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, Jamaican vegetables and
grains, which are generally lacking one or more of the essential amino
acids, are called incomplete protein foods. |
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|
Indian date |
The Jamaican tamarind is the fruit of a tall shade
tree widely grown in Jamaica. The large pods contain small seeds and a
sour-sweet pulp that, when dried, becomes extremely sour. Tamarind pulp
concentrate is popular as a flavoring in Jamaican drink recipes and other
culinary delights. It's used to season full-flavored Jamaican foods such as
Jamaican chutney recipes, curried dishes and pickled fish. Additionally,
tamarind is used to make a sweet syrup flavoring Jamaican soft drink
recipes. It's also an integral ingredient in Worcestershire sauce. Jamaican
tamarind can be found in markets in various forms: jars of concentrated pulp
with seeds; canned paste; whole pods dried into "bricks" or ground into
powder. Jamaican tamarind syrup can be found in Jamaican markets as well. |
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Indian pudding |
This hearty, old-fashioned Jamaican dessert recipe
that is a spicy, cornmeal-molasses baked pudding that can sometimes include
sliced apples. Indian pudding is usually served with whipped cream, Jamaican
hard sauce or Jamaican ice cream. |
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induction cooking |
A technology whereby cookware is heated using
magnetic energy. It requires a special smooth ceramic cooktop with induction
energy coils directly beneath the surface. These coils produce
high-frequency alternating current from regular low-voltage direct current.
When cookware made of a magnetic-based material is placed on this special
stovetop, the molecules in the vessel begin to move so rapidly that the pan
(not the stovetop) becomes hot. Removing the pan from the cooking surface
produces an immediate slowdown of the gyrating molecules, which means the
pan begins to cool. This gives a cook immense control over what's being
heated. Although most steel- and cast-iron-based vessels work well, those
made of aluminum, copper and some stainless steel can't be used on an
induction cooktop because they aren't magnetic. Special pans designed for
induction cooking are available but, before making a purchase, first try a
simple test on your cookware: if a magnet sticks to its surface, the pan is
suitable. In addition to an induction stovetop's obvious advantages of heat
control, safety, and energy efficiency, its smooth surface makes it a snap
to clean. This methodology is not used widely by Jamaican cooks and chefs
when preparing Jamaican food recipes. |
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infuser |
A small, perforated, basketlike container with a
hinged opening. Loose tea is placed inside the infuser, which is then closed
and lowered into a teapot, whereupon boiling water is added. The tiny holes
in the infuser allow the water to interact with the tea leaves. A tiny chain
with a hook at one end is attached to the top of the infuser the hook slips
over the rim of the teapot so the infuser can easily be retrieved, thereby
straining the tea leaves. There are also single-cup infusers, which are
shaped like two perforated teaspoons that fasten together. Tea infusers are
usually made of stainless or chromed steel, although there are also
porcelain and silver models. |
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infusion |
An infusion is the flavor that's extracted from an
ingredient such as Jamaican tea leaves, Jamaican herbs or Jamaican fruit by
steeping them in a liquid (usually hot), such as water, for tea. In today's
culinary parlance, Jamaican sauces that have been variously flavored (as
with herbs) are also called infusions. |
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instant cocoa |
This is a mixture of Jamaican cocoa powder, dry
milk and sugar is combined with cold or boiling water to make a cold or hot,
chocolate-flavored beverage. This a favorite hot Jamaican drink recipe. |
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instant flour |
Jamaican instant flour is a granular flour
especially formulated to dissolve quickly in hot or cold liquids. It's used
mainly as a thickener in Jamaican sauce recipes, Jamaican gravies and other
cooked mixtures. |
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invert sugar |
Jamaican Invert sugar is created by combining a
sugar syrup with a small amount of acid and heating. This inverts, or breaks
down, the sucrose into its two components, glucose and fructose, thereby
reducing the size of the sugar crystals. Because of its fine crystal
structure, invert sugar produces a smoother product and is used in making
candies such as fondant, and some syrups. The process of making Jamaican
jams and jellies automatically produces invert sugar by combining the
natural acid in the fruit with granulated sugar and heating the mixture.
Jamaican invert sugar can usually be found in jars in cake-decorating supply
shops. |
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Irish moss |
This is a stubby, purplish seaweed found along the
west coast of Jamaica. When dried, the weed is used in cosmetics and
medicines and is greatly valued as a thickening agent for Jamaican foods
such as puddings, ice cream and Jamaican soup recipes. It is also used to
make a Jamaican drink recipe that is said to possess aphrodisiac qualities
and is very popular on the island. |
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Irish potato |
A round, white, thin-skinned potato which is a
staple in Jamaican cooking recipes. It's good for boiling, frying and
pan-roasting in many different methods. |
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Irish stew |
A traditional layered dish of equal parts seasoned
mutton chops, potatoes and onions. Water or stock is poured over all, the
pot is covered tightly and the stew is cooked slowly for 2 to 3 hours. This
stew is a favorite Jamaican soup recipe. |
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ironware |
Pots and pans made from iron or cast iron, both
known for excellent heat conductivity. Modern-day ironware is either
preseason or coated with a thick enamel glaze. The advantage of the enamel
coating is the ease with which it cleans. Old-fashioned unseasoned iron pots
and pans must be seasoned before using. |
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irradiation |
A process by which Jamaican food is bombarded with
low doses of high-frequency energy from gamma rays, X-rays or accelerated
electrons. The purpose for this radiation is to extend shelf life by
inhibiting maturation and decay through the elimination of microorganisms
and insect invasion. This is not common place in Jamaica and the most likely
Jamaican foods for irradiation treatment are: Jamaican fruits, Jamaican
vegetables, Jamaican dried spices, Jamaican herbs, seasonings and teas,
pork, white potatoes, wheat and wheat flours. Most Jamaican food producers
don't use this methodology. |
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isinglass |
Transparent and pure, this form of gelatin that
comes from the air bladders of certain Jamaican fish. |
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|
Izarra |
An herb-flavored liqueur based on armagnac, Izarra
is available in yellow and green varieties, the latter being the stronger of
the two. |
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