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jack |
A fish family of over 200 species, Although some
jack species aren't particularly good to eat, many are considered excellent
and have a rich, firm, delicately flavored flesh. Jamaican Jack Mackerel is
one of the most popular canned mackerel dishes that are served with boiled
dumplings and boiled bananas as a healthy Jamaican breakfast. |
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jackfruit |
This huge relative of the Jamaican breadfruit and
can weigh up to 100 pounds. Spiny and oval or oblong-shaped, the tropical
Jamaican jackfruit green, both its flesh and edible seeds are included in
curried dishes. Ripe Jamaican jackfruit has a bland, sweet flavor and is
generally used for Jamaican dessert recipes. |
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jaggery |
This dark, coarse, unrefined sugar (sometimes
referred to as palm sugar ) can be made either from the sap of various palm
trees or from Jamaican sugar-cane juice. It is used in Jamaica, where many
categorize sugar made from sugar cane as jaggery and that processed from
palm trees as gur. It comes in several forms, the two most popular being a
soft, honey butter texture and a solid cake like form. The former is used to
spread on Jamaican breads and Jamaican confections, while the solid version
serves to make candies, and when crushed, to sprinkle on cereal, and so on.
Jamaican Jaggery has a sweet, winey fragrance and flavor that lends
distinction to whatever Jamaican food it embellishes. |
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jalapeño chile |
Named after Jalapa, the capital of Veracruz,
Mexico, these smooth, dark green (scarlet red when ripe) CHILES range from
hot to very hot. They have a rounded tip and are about 2 inches long and 3/4
to 1 inch in diameter. Besides their flavor, jalapeños are quite popular
because they're so easily seeded (the seeds and veins are extremely hot).
They're available fresh and canned and are used in a variety of sauces,
sometimes stuffed with cheese, fish or meat, and in a multitude of dishes.
In their dried form, jalapeños are known as chipotles. |
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jalousie |
A small Jamaican cake made with flaky pastry,
filled with a layer of Jamaican almond paste topped with Jamaican jam. A
latticed pastry topping allows the colorful jam filling to peek through.
This is a great and favorite Jamaican food recipes. |
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jam |
A thick mixture of Jamaican fruit, sugar that is
cooked until the pieces of fruit are very soft and almost formless. It is
used as a bread spread, a filling for pastries and Jamaican cookies and an
ingredient for various Jamaican dessert recipes. |
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Jamaica pepper |
The pea-size berry of the evergreen pimiento tree,
native to Jamaica and Jamaica provides most of the world's supply and the
allspice is also known as Jamaica pepper. The dried berries are dark brown
and can be purchased whole or ground. The spice is so named because it
tastes like a combination of cinnamon, nutmeg and cloves. Allspice is used
in both savory and sweet cooking. More about Pimento. |
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Jamaican hot chile |
As the name indicates, this bright red chile is
extremely hot. It's small (1 to 2 inches in diameter) and has a distorted,
irregular shape. Jamaican hots are often used in curried dishes and
condiments. Most Jamaican cooks and chefs use the Jamaican hot pepper in
most Jamaican food recipes. |
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Jamaican jerk seasoning |
A dry seasoning blend that originated in Jamaica
and which is used primarily in the preparation of grilled meat. The
ingredients can vary, depending on the cook, but Jamaican jerk blend is
generally a combination of chiles, thyme, spices (such as cinnamon, ginger,
allspice and cloves), garlic and onions. Jerk seasoning can be either rubbed
directly onto meat, or blended with a liquid to create a Jerk marinade. In
Jamaica, the most common meats seasoned in this fashion are pork and
chicken. Such preparations are referred to as "jerk pork" and "jerk
chicken." |
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jambalaya |
One of Jamaica's cookery's hallmarks, jambalaya is
a versatile dish that combines cooked rice with a variety of ingredients
including tomatoes, onion, green peppers and almost any kind of Jamaican
meat, poultry or shellfish. The dish varies widely from Jamaican cook to
Jamaican cook. |
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janga |
These are actually crayfish that are found in many
Jamaican rivers. These crayfish or janga are cooked in Jamaican rundown
recipes or are prepared in a similar manner to Jamaican shrimp recipes. |
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jell |
To congeal a Jamaican food substance, often with
the aid of gelatin. |
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jelly |
A clear, bright mixture made from fruit juice,
sugar and sometimes PECTIN. The texture is tender but will be firm enough to
hold its shape when turned out of its container. Jelly is used as a bread
spread and as a filling for some cakes and cookies. 2. In Britain, jelly is
the term used for gelatin dessert |
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jelly bag |
Used to strain and clarify the juice from fruit in
order to prepare jelly. A jelly bag is made from a porous yet closely woven
fabric like unbleached muslin. Jamaican jelly bags are hung over a bowl with
the aid of loops at the top. The crushed Jamaican fruit is placed in the
bowl and left to drain for several hours, preferably overnight. Before use,
the jelly bag is rinsed in water and wrung dry. This prevents too much juice
from being absorbed into the fabric. |
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jelly bean |
This small, brightly colored, egg-shaped candy has
a chewy, gelatinous texture and a hard candy coating. Jelly beans come in
many flavors including lime, orange, licorice, cherry, chocolate and banana.
Jelly Bellies is a brand name that is now used generically to describe a
miniature (about 1/2-inch-long) jelly bean. They come in many more exotic
flavors such as piña colada, pink lemonade and chocolate fudge-mint. |
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jelly roll |
Jamaican jelly rolls are a cake recipe made of a
thin sheet of Jamaican sponge cake, spread with jam or jelly (and sometimes
whipped cream or frosting) and rolled up. This type of cake is traditionally
sprinkled with confectioners' sugar, rather than being frosted. When cut,
jelly rolls have an attractive pinwheel design. |
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jelly-roll pan |
A rectangular baking pan with about 1-inch-deep
sides used to make sheet cakes or Jamaican sponge cakes and Jamaican jelly
rolls. The jelly roll pan is a key instrument in preparing these Jamaican
cake recipes. |
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jerk; jerk seasoning |
A dry seasoning blend that originated in Jamaica
and which is used primarily in the preparation of grilled meat. The
ingredients can vary, depending on the cook, but Jamaican jerk blend is
generally a combination of chiles, thyme, spices (such as cinnamon, ginger,
allspice and cloves), garlic and onions. Jerk seasoning can be either rubbed
directly onto meat, or blended with a liquid to create a Jerk marinade. In
Jamaica, the most common meats seasoned in this fashion are pork and
chicken. Such preparations are referred to as "jerk pork" and "jerk
chicken." |
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jerky |
Also called jerked meat , jerky is Jamaican meat
(usually Jamaican beef) that is cut into long, thin strips and dried. Jerky
was a popular staple with Jamaican cooks and chefs in the early 1900's ,
just as it is with today's cooks and chefs because it keeps almost
indefinitely and is light and easy to transport. It's quite tough and salty
but is very flavorful and high in protein. |
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johnnycake; johnny cake, johnnycake |
The Johnny cake of Jamaican dumpling is a rather
flat griddlecake made of cornmeal, salt and either boiling water or cold
milk; there are strong advocates of both versions. Today's johnnycakes or
Jamaican dumplings often have eggs, oil or melted butter and leavening (such
as baking powder) added. Jamaican fried dumplings can be served with
Jamaican ackee & salt fish. |
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juicer |
A manual or electric kitchen device used to
extract the juice from Jamaican fruit, and with some models, vegetables.
Most of those used strictly for juicing citrus fruits have a ridged cone
onto which a halved fruit is pressed. An old-fashioned form of this tool is
the reamer , a ridged, teardrop-shaped tool with a handle. A reamer is used
primarily for Jamaican citrus fruits. |
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jujube |
A tiny fruit-flavored candy with a hard,
gelatinous texture. The jujube fruit is a favorite Jamaican fruit. More
about the Jujube. |
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julienne |
Jamaican foods that have been cut into thin,
matchstick strips. The Jamaican food (such as a potato) is first cut into
1-inch-thick slices. The slices are stacked, then cut into 1-inch-thick
strips. The strips may then be cut into whatever length is desired. If the
object is round, cut a thin slice from the bottom so it will sit firmly and
not roll on the work surface. Julienne is most often used as a garnish. |
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jumble; jumbal |
This is a delicate, crisp, ring-shaped Jamaican
cookie. It's like a thin, rich sugar cookie, often made with sour cream.
Jumbles can also be made with other flavorings such as orange zest or grated
Jamaican coconut. |
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June plum |
The Jamaican June plum is an oval shaped Jamaican
fruit that has green skin that turns yellow when ripe. The large seed has
spikes in them. The June plum makes a great Jamaican drink recipe. |
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kebab; kabob |
Small chunks of Jamaican meat, Jamaican fish or
shellfish that are usually marinated before being threaded on a skewer and
grilled over coals. Pieces of Jamaican vegetables can also accompany the
meat on the skewer. This is a popular method of serving different Jamaican
food recipes in one bite. |
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kelp |
A generic name for any of the edible, brown
Jamaican seaweeds. These are not a popular Jamaican food. |
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ketchup |
Jamaican tomatoes blended into a thick, spicy
sauce with vinegar gives ketchup its tang, while sugar, salt and spices
contribute to the blend. In addition to being used as a condiment, Jamaican
ketchup is used as an ingredient in many Jamaican dishes. |
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kidney |
The Jamaican kidney meat is a glandular organ. The
most popular kidneys for cooking are Jamaican beef, Jamaican veal, Jamaican
lamb and Jamaican pork. Jamaican kidneys may be braised, broiled, simmered
or cooked in Jamaican casseroles, stews and dishes like the famous kidneys
and boiled green bananas. All kidneys are a good source of protein, iron,
phosphorus, vitamin A, thiamine and riboflavin. |
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kidney bean |
This is a firm, medium-size Jamaican bean that has
a dark red skin and cream-colored flesh. Its popularity can be attributed to
its full-bodied flavor. On the downside, it's an enthusiastic producer of
flatulence. Kidney beans are not popularly used in many Jamaican food
recipes. |
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Kiev, chicken |
A boned chicken breast rolled around a chilled
chunk of 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 favorite Jamaican Chicken recipe
used by Jamaican cooks and chefs. |
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kimchee; kimchi |
This spicy-hot, extraordinarily pungent condiment
is made of fermented Jamaican vegetables such as cabbage that have been
pickled before being stored in tightly sealed pots or jars and buried in the
ground. This was a recipe brough to Jamaica by the Indians in the early
1800's and is not actually a popular Jamaican food recipe. |
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king crab |
This delicious giant can measure up to 10 feet,
claw to claw, and it isn't unusual for it to weigh 10 to 15 pounds. The
delicately flavored meat is snowy white and edged with a beautiful bright
red. These crabs are rarely if ever found in Jamaican waters but are usually
imported to the country and are subjected to regular Jamaican crab
preparations such as the Jamaican Jerk King Crab recipe which is a favorite
for Port Royal cooks and chefs. |
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king mackerel |
The king mackerel (also called kingfish ) is
probably the most well known of this family of Jamaican mackerel fish. The
mackerel has a firm, high-fat flesh with a pleasant savory flavor. When
small (about 1 pound), it's sold whole. Larger Jamaican mackerel fish are
cut into fillets and steaks. Mackerel is also available smoked or salted.
The latter must be soaked overnight before using to leach excess salt.
Mackerel can be cooked in almost any manner including broiling, baking and
sautéing and is kety in the Jamaica Mackerel and Boiled Green Bananas
Recipe. |
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king orange |
This orange has a rather flattened shape and loose
rough skin. It has a juicy, sweetly tart flesh and is in season from
December to April. It is rarely found in Jamaican but does grow in parts of
St. Catherine and is used in many Jamaican drink recipes. |
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kingfish |
The kingfish is probably the most well known of
Jamaican cooking fish. The fish has a firm, high-fat flesh with a pleasant
savory flavor. When small (about 1 pound), it's sold whole. Larger Jamaican
kingfish are cut into fillets and steaks. Jamaican kingfish can be cooked in
almost any manner including broiling, baking and sautéing and is kety in the
Jamaica Steamed Fish with Bammy Recipe. |
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kiss |
A small, mound-shape, baked Jamaican meringue,
which often contains chopped nuts, cherries or coconut. The texture of a
kiss is light and chewy. They are usually made into one bite Jamaican
candies as well. |
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kiwi fruit; kiwifruit |
This odd-looking fruit received looks like a large
brown egg with a covering of fine downy hair. The fruit has brilliant green
flesh, spattered with tiny edible black seeds. The kiwi's flavor is similar
to that of the Jamaican pineapple. Jamaican farmers are just experimenting
in growing the fruit in Jamaica however without major success to date, the
fruit can be halved and scooped out like a melon or peeled, sliced and used
in salads, desserts or as a garnish. The fruit is now used as a great
Jamaican dessert recipe. Kiwis are a good source of vitamin C |
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knead |
This technique used to mix and work a dough in
order to form it into a cohesive, pliable mass. During kneading, the network
of gluten strands stretches and expands, thereby enabling a dough to hold in
the gas bubbles formed by a leavener (which allows it to rise). Kneading is
accomplished either manually or by machine — usually a large mixer equipped
with a dough hook (some machines have two dough hooks) or a Jamaican food
processor with a plastic blade. By hand, kneading is done with a
pressing-folding-turning action performed by pressing down into the dough
with the heels of both hands, then pushing away from the body. The dough is
folded in half and given a quarter turn, and the process is repeated.
Depending on the dough, the manual kneading time can range anywhere from 5
to 15 minutes (or more). Well-kneaded dough is smooth and elastic. This is a
key technique used in the prepaparation of Jamaican dumpling recipes,
Jamaican bread and bun recipes. |
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knife |
A sharp-edged instrument used for cutting,
peeling, slicing, spreading and so on. Most knife blades are made of steel,
but a material called ceramic zirconia is now also being used. It
reportedly won't rust, corrode or interact with food and is reputed to be
second only to the diamond in hardness. Knife handles can be one of many
materials including wood, plastic-impregnated wood, plastic, horn and metal.
The blade should be forged carbon or high-carbon stainless steel that
resists stains and rust and gives an excellent cutting edge. A good knife
should be sturdy and well balanced. In the best knives, the end of the blade
(called the tang) extends all the way to the end of the handle, where it's
anchored by several rivets. Knives come in a variety of different sizes and
shapes — each with its own specific use. A French knife (also called chef's
knife ), with its broad, tapered shape and fine edge is perfect for chopping
vegetables, while the slicing knife cuts cleanly through cooked meat with
its long, thin, narrow blade. Knives with serrated or scalloped edges make
neat work of slicing softer foods such as bread, tomatoes and cake. The
pointed, short-bladed paring knife is easy to handle and makes quick work of
peeling, removing cores, etc. Knives used for table service are usually
named after their use, such as dinner, luncheon, fish, butter and steak
knives. |
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knish |
A pastry of Jewish origin that consists of a piece
of dough (baking powder or yeast) that encloses a filling of mashed
potatoes, cheese and ground meat. This pastry has been adopted by Jamaican
chefs use Jamaican fruit fillings instead and can be served as a side dish
or Jamaican appetizer recipe. |
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kola nut |
The Kola nut or the busy herb is a popular
Jamaican herb and looks similar to a Jamaican coffee berry. The herb is used
for upset stomachs and as an antidote for some poisons. |
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kosher |
Jamaican food that conforms to strict Jewish
biblical laws pertaining not only to the type of food that may be eaten, but
to the kinds of food that can be combined at one meal (for example, meat and
dairy products may not be mixed). In order to meet kosher standards and
receive the kosher seal, Jamaican food must be prepared under a rabbi's
supervision. In addition to the kinds of animals considered kosher (pigs and
rabbits are among the nonkosher group), the laws also decree that animals be
fed organically grown food and killed in the most humane manner possible. |
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kumquat |
This pigmy of the Jamaican citrus family looks
like a tiny oval or round orange. The edible golden orange rind is sweet,
while the rather dry flesh is very tart. The entire Jamaican fruit skin and
flesh is eaten, and very ripe fruit can be sliced and served raw in salads
or as a garnish. The kumquat is more likely to be found cooked, however,
either candied or pickled whole or in preserves or marmalades. Fresh
kumquats are available from November to March. Look for firm fruit without
blemishes. Refrigerate wrapped in a plastic bag for up to a month. Kumquats
contain good amounts of potassium and vitamins A and C. |
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lactic acid |
A bitter-tasting acid that forms when certain
bacteria combine with lactose (milk sugar). Lactic acid is used to impart a
tart flavor, as well as in the preservation of some Jamaican foods. It
occurs naturally in the souring of milk and can be found in Jamaican foods
such as cheese and yogurt. It's also used in the production of
acid-fermented Jamaican foods. |
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lactose |
This sugar occurs naturally in milk and is also
called milk sugar. It's the least sweet of all the natural sugars and is
used commercially in Jamaican foods such as baby formulas and Jamaican
candies. |
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ladyfinger |
A light, delicate Jamaican sponge cake recipe
roughly shaped like a rather large, fat finger. It's used as an
accompaniment to Jamaican ice cream, puddings and other Jamaican dessert
recipes. Ladyfingers are also employed as an integral part of some desserts.
Ladyfingers can be made at home or purchased in bakeries or supermarkets. |
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lager |
Jamaican beer that is stored in its cask or vat
until free of sediment and crystal clear. It's a light, bubbly, golden brew. |
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lait |
French for "milk," such as in CAFÉ AU LAIT, which
is "coffee with milk, this is made popular through Jamaican blue mountain
coffee. |
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lamb |
A Jamaican sheep less than 1 year old, known for
its tender meat. Lamb is not a popular Jamaican meat and is not commonly
used in the preparation of Jamaican food recipes. |
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lard |
This is rendered and clarified Jamaican pork fat,
the quality of which depends on the area the fat came from and the method of
rendering. The very best is leaf lard, which comes from the fat around the
animal's kidneys. Jamaican chefs and cooks also use the term to insert long,
thin strips of fat (usually pork) or bacon into a dry cut of meat. The
purpose of larding is to make the cooked meat more succulent, tender and
flavorful. |
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lasagna; lasagna |
A wide, flat noodle, sometimes with ruffled edges
which is used to make a popular Jamaican dish made by layering boiled
lasagna noodles with various cheeses with the cook's choice of Jamaican
sauce, the most common being tomato or meat. This dish is then baked until
bubbly and golden brown. |
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latte |
A Jamaican espresso combined with a liberal amount
of foamy steamed milk, usually served in a tall glass mug. |
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laurel leaf; bay laurel |
Also
called laurel leaf or bay laurel , this aromatic herb comes from the
evergreen bay laurel tree. Overuse of this herb can make a dish bitter.
Fresh bay leaves are seldom available in markets. Dried bay leaves, which
have a fraction of the flavor of fresh, can be found in supermarkets. Store
dried bay leaves airtight in a cool, dark place for up to 6 months. The bay
leaf is not used a lot in Jamaican food recipes prepared by home cooks. It
is however a member of the family of Jamaican cooking herbs and spices. |
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leaf 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 and thickening cold Jamaican soup
recipes. Gelatin is pure protein derived from Jamaican beef and veal bones,
cartilage, tendons and other tissue. Sweetened gelatin Jamaican dessert mix
is also available in various artificial Jamaican fruit flavors. |
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leaf lettuce |
Any of several varieties of lettuce with leaves
that branch from a single stalk in a loose bunch rather than forming a tight
head. The leaves are crisper and more full-flavored than those of the head
lettuce varieties. The Jamaican lettuce is a commonly used vegetable in the
preparation of Jamaican food recipes. |
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lear oil |
The market name for Canola seed oil. Bland-tasting
Jamaican canola oil is suitable both for cooking and for Jamaican salad
dressings. |
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leather |
Pureed Jamaican fruit that is spread in a thin
layer and dried. The puree sometimes has sugar or honey added to it. After
drying, the sheet of Jamaican fruit is often cut into strips or rolled into
cylinders for easy snacking. Rolls of fruit leather in a variety of flavors
are available in health-food stores and most supermarkets. |
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leaven |
To add a leavening agent to a mixture such as a
batter or Jamaican dough in order to make it rise. Such as Jamaican bread
recipes. |
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leavener; leavening agent |
Agents that are used to lighten the texture and
increase the volume of Jamaican baked goods such as Jamaican breads,
Jamaican cakes and Jamaican cookies. Baking powder, baking soda and yeast
are the most common leaveners used today. When mixed with a liquid they form
carbon dioxide gas bubbles, which cause a batter or dough to rise during
(and sometimes before) the baking process. |
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leche |
The Spanish word for "milk.". This term is used by
most Jamaican chefs. |
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lecithin |
A fatty substance obtained from egg yolks and
legumes, used to preserve, emulsify and moisturize food. Lecithin-vegetable
oil sprays can be used instead of high-calorie oils for greasing pans and
sautéing Jamaican foods. |
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leek |
Jamaican leeks are similar to a giant scallion or
escallion, the leek is related to both the garlic and the onion, though its
flavor and fragrance are milder and more subtle. It has a thick, white stalk
that's cylindrical in shape and has a slightly bulbous root end. The broad,
flat, dark green leaves wrap tightly around each other. Jamaican leeks can
be cooked whole as a vegetable or chopped and used in Jamaican salads,
Jamaican soups and a multitude of other Jamaican dishes. |
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leggings |
This is a bundle of Jamaican fruits and vegetables
that are used to make Jamaican soup recipes. These bundles are sold in
Jamaican markets. |
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legume |
This is any plant species that have seed pods that
split along both sides when ripe. These are Jamaican beans, Jamaican peanuts
and Jamaican peas. The high-protein legumes are a staple throughout the
world. They contain some vitamin B, carbohydrates, fats and minerals. |
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lemon |
The Jamaican lemon is a bright yellow citrus fruit
is oval in shape, with a pronounced bulge on the blossom end. The flesh is
juicy and acidic. The lemon can range in size from that of a large egg to
that of a small grapefruit. Some have thin skins while others have very
thick rinds, which are used to make candied lemon peel. The Jamaican lemon
is an excellent source of vitamin C, it begins to lose its vitamin power
soon after it's squeezed. |
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lemon balm |
This Jamaican herb has lemon-scented, mint like
leaves that are often used to brew an aromatic tea. Its slightly tart flavor
is used to flavor Jamaican salads as well as Jamaican meats and Jamaican
poultry. |
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lemon curd |
This is a creamy mixture made from juice (usually
lemon, lime or orange), sugar, butter and egg yolks. The ingredients are
cooked together until the mixture becomes quite thick. When cool, the lemon
(or lime or orange) curd becomes thick enough to spread and is used as a
topping for Jamaican breads and other Jamaican baked goods. |
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lemon grass |
One of the most important flavorings in Jamaican
cooking, this herb has long, thin, gray-green leaves and a scallion like
base. Citral, an essential oil also found in lemon peel, gives lemon grass
its sour-lemon flavor and fragrance. The grass is used to make Jamaican tea
and to flavor some Jamaican soups and other dishes. |
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lemon verbena |
A long, slender leaf of this potent herb have an
overpowering lemon like flavor. For that reason, a light touch is necessary
when adding lemon verbena (also called simply verbena ) to Jamaican food.
It's used to flavor Jamaican fruit salads and some sweet dishes, and for
tea. |
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lemonade |
A Jamaican drink recipe, such as lemonade or
limeade, made by combining water, sugar and citrus juice. |
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lentil |
Jamaican lentils are tiny, lens-shaped pulses that
are used at times as a meat substitute. Jamaican lentils can be used as a
side dish (pureed, whole and combined with Jamaican vegetables), in Jamaican
salads, Jamaican soups and stews. The Jamaican lentil is also used to make
Jamaican- Indian dal or dhal. Lentils have a fair amount of calcium and
vitamins A and B, and are a good source of iron and phosphorus. |
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lettuce |
Any of several varieties of lettuce with leaves
that branch from a single stalk in a loose bunch rather than forming a tight
head. The leaves are crisper and more full-flavored than those of the head
lettuce varieties. The Jamaican lettuce is a commonly used vegetable in the
preparation of Jamaican food recipes. |
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liaison |
In Jamaican cooking, a liaison is a thickening
agent for Jamaican soup recipes, Jamaican sauce recipes and other mixtures.
Egg yolks or starches such as flour or cornstarch are among those agents
used for thickening. A liaison is sometimes also referred to as a binder |
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lichee; lichi |
This is a small fruit grown in Jamaica that
originated from China the litchi has a rough, bright red shell. The creamy
white flesh is juicy, smooth and delicately sweet. It surrounds a single
seed. The litchi or lychee is eaten as a snack in the same way as nuts or
Jamaican candy. |
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licorice |
This is a feathery-leaved plant. It's favored for
the extract taken from its root as well as for the root itself when dried
and has long been used to flavor confections and medicine. It is used to
make candy flavored with licorice extract. This is not a popular candy in
Jamaica. |
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lights |
The lungs of an animal such as a calf or pig,
sometimes used in various preparations like pates. Lights can also be sliced
and sautéed or used in a Jamaican stew recipe. |
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lime |
This small, lemon-shaped citrus Jamaican fruit has
a thin green skin and a juicy, pale green pulp. Limes grow in tropical and
subtropical climates and an excellent source of vitamin C. The Jamaican lime
has a multitude of uses, from a sprightly addition to mixed drinks, to a
marinade for Jamaican fish dishes. |
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limeade |
A Jamaican drink recipe, such as lemonade or
limeade, made by combining water, sugar and citrus juice. |
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line |
A pan is lined for many reasons mainly to prevent
the mixture in it from sticking, to provide structure to a soft mixture or
to add texture and/or flavor. The lining can be a non-edible material such
as parchment paper, thin slices of Jamaican cake, slices of bacon or a
simple coating of Jamaican bread or cookie crumbs. |
T |
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linguine |
Linguine are long, narrow, flat noodles sometimes
referred to as "flat spaghetti that are used in some Jamaican-Italian
Jamaican recipes. |
