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saccharin |
This is an Jamaican artificial sweetener which is
much sweeter than regular sugar. |
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saffron |
This is the yellow-orange stigmas from a small
purple crocus. The aromatic Jamaican spice is used to flavor and tint
Jamaican food. |
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sage |
This Jamaican herb is used for culinary and
medicinal uses. Jamaican sage is commonly used in dishes containing Jamaican
pork, cheese and beans, and in poultry and stuffing's. |
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sake |
This Japanese wine, the national alcoholic drink
of Japan, is traditionally served warm in small porcelain cups. |
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salad bowl 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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salad dressing |
A thick, creamy Jamaican dressing that's an
emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings.
Jamaican mayonnaise is widely used as a spread, a dressing and a Jamaican
sauce. It's also used as the base for a plethora of other mixtures including
Jamaican tartar sauce recipe. |
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salad spinner |
A kitchen utensil that uses centrifugal force to
dry freshly washed Jamaican salad greens and herbs. Wet ingredients are
placed in an inner basket. The basket is set into an outer container fitted
with a lid with a gear-operated handle or pull-cord. As the handle is turned
(or cord pulled), the perforated inner container spins rapidly, forcing
moisture off the Jamaican food out through the perforations and into the
outer container. |
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salami |
These are sausages that have been preserved by
curing. Jamaican salamis, however, tend to be more boldly seasoned
particularly with Jamaican garlic. Jamaican salamis are usually air-dried
and vary in size, shape, seasoning and curing process. Jamaican salamis are
made from a mixture of Jamaican beef and Jamaican pork. Jamaican salami is
eaten as a snack or chopped and used in dishes such as Jamaican soup recipes
and Jamaican salad recipes. |
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salmagundi |
A Jamaican salad including greens, chopped cooked
Jamaican meats and Jamaican vegetables. The ingredients are artfully
arranged on a platter and drizzled with dressing. It is also a general term
for a Jamaican stew or other multi-ingredient dish. |
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salsify |
This root Jamaican vegetable is also known as
oyster plant because its taste resembles a delicately flavored oyster. The
Jamaican parsnip-shaped salsify can reach up to 12 inches in length and 2
1/2 inches in diameter. The most commonly found Jamaican salsify has a
white-fleshed root with grayish skin, though there are varieties with a pale
golden skin. Jamaican salsify is generally eaten plain as a vegetable, or
used in savory pies and Jamaican soup recipes. |
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salt |
Jamaican salt is mined and comes from large
deposits left by dried salt lakes. Jamaican salt is mainly used in cooking
and as a table condiment. Iodized salt is table salt with added iodine.
Jamaican salt substitutes, frequently used by those on low-salt diets, are
products containing little or no sodium. |
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salt cod |
This popular salt fish has mild-flavored meat is
white, lean and firm. Jamaican salt fish can be baked, poached, braised,
broiled and fried. This is used in one of Jamaica's most popular recipes
Jamaican ackee and salt fish recipes. |
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salt pork |
Jamaican salt pork is salt-cured, this is a layer
of fat that is cut from the pig's belly and sides. Jamaican salt pork is
similar to bacon but much fattier and unsmoked. Jamaican salt pork is used
primarily as a flavoring and is an important ingredient in many Jamaican
dishes. |
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salt fish |
Jamaican salt fish is salted, dried fish, usually
cod, Jamaican salt fish is an integral ingredient in Jamaica's national
dish, salt fish and ackee. |
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salt-rising bread |
This is a fermented mixture of warm milk or water,
flour, cornmeal, sugar and salt to give it rising power. Jamaican
salt-rising bread has a very smooth texture with a tangy flavor and aroma. |
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salty black beans |
Jamaican salty black beans consists of small black
soybeans that have been preserved in salt before being packed into cans or
plastic bags. Jamaican salty black beans have an extremely pungent, salty
flavor and must be soaked in warm water for about 30 minutes before using. |
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sardine |
Jamaican sardines are a small, soft-boned,
saltwater fish such as sprat or herring. Jamaican sardines are usually found
in tins. |
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sarsaparilla |
Jamaican sarsaparilla is derived from the dried
roots of tropical smilax vines, this Jamaican herb is popular for medicinal
and other uses including flavoring Jamaican foods and teas. |
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sassafras |
The leaves of the Jamaican sassafras tree are
dried and used to make sassafras powder and sassafras tea. The Jamaican root
bark is used as a flavoring agent in root beer.. |
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saté; satay |
This consists of small marinated cubes of Jamaican
meat, Jamaican fish or poultry threaded on skewers and grilled or broiled.
Jamaican saté is usually served with a spicy peanut sauce. It's a favorite
snack Jamaican food but is also often served for a Jamaican appetizer. |
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saturated fat |
Jamaican saturated fats come from animal sources
and tropical oils such as Jamaican coconut oil. Jamaican saturated fats are
butter or lard and hydrogenated vegetable oils such as Jamaican margarine
and Jamaican vegetable shortening. |
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sauce |
To cover or mix a Jamaican food with a sauce.
Jamaican sauce is a thickened, flavored liquid designed to accompany food in
order to enhance and bring out its flavor. Jamaican sauce recipes are very
popular. |
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saucepan |
A round cooking utensil with a relatively long
handle and (usually) a tight-fitting cover. The sides can be straight or
flared and deep or as shallow as 3 inches. Depending on the style, the
versatile saucepan has a multitude of uses including making Jamaican soup
recipes and Jamaican sauce recipes, boiling vegetables and other Jamaican
foods, braising and even sautéing. |
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sauerkraut |
Jamaican sauerkraut is made by combining shredded
cabbage, salt and sometimes Jamaican spices, and allowing the mixture to
ferment. Jamaican sauerkraut is used in casseroles, as a side dish and even
on Jamaican sandwich recipes. Jamaican sauerkraut is an excellent source of
vitamin C as well as of some of the B vitamins. |
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sausage |
Jamaican sausage is ground Jamaican meat mixed
with fat, salt and other Jamaican seasonings, preservatives and sometimes
fillers. Such a mixture is usually packed into a casing. Jamaican sausages
can be fully cooked, partially cooked and uncooked, which may or may not
require cooking depending on how or whether it's been cured. |
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sauté pan |
A wide pan with straight or slightly curved sides
that are generally a little higher than those of a frying pan. It has a long
handle on one side; heavy sauté pans usually have a loop handle on the other
side so the pan can be easily lifted. Sauté pans are most often made of
stainless steel, enameled cast iron, aluminum, anodized aluminum or copper.
As the name suggests, a sauté pan efficiently browns and cooks Jamaican
meats and a variety of other Jamaican foods |
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sauté; sautéed; sautéing |
To cook Jamaican food quickly in a small amount of
oil in a skillet or sauté pan over direct heat. |
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savarin |
This is a rich Jamaican yeast cake is soaked with
Jamaican rum-flavored syrup and filled with Jamaican pastry cream or fresh
Jamaican fruit. |
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savory |
A Jamaican herb closely related to the mint
family. Jamaican savory has an aroma and flavor reminiscent of a cross
between Jamaican thyme and mint. Jamaican savory adds a piquant flavor to
many Jamaican foods including Jamaican soup recipes, Jamaican meat, Jamaican
fish and bean dishes. |
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savory |
A Jamaican herb closely related to the mint
family. Jamaican savory has an aroma and flavor reminiscent of a cross
between Jamaican thyme and mint. Jamaican savory adds a piquant flavor to
many Jamaican foods including Jamaican soup recipes, Jamaican meat, Jamaican
fish and bean dishes. |
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scald |
A dry, tan- or brown-colored area on the skin of a
Jamaican fruit, such as a Jamaican apple. This is also a Jamaican cooking
technique often used to retard the souring of milk whereby a liquid is
heated to just below the boiling point. It is also to plunge Jamaican food
such as tomatoes into boiling water in order to loosen their skin and
facilitate peeling. |
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scale |
A Jamaican cooking technique by which the scales
are removed from the skin of a fish, generally using a dull knife or a
special kitchen tool called a fish scalar. |
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scale, kitchen |
A kitchen device used to accurately record the
weight of ingredients. Kitchen scales are particularly important for
consistent baking results and for weighing Jamaican meats in order to
estimate cooking time. |
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scallion |
Jamaican scallion or escallion is immature onions
young leeks and sometimes the tops of young shallots. The Jamaican vegetable
has a white base that has not fully developed into a bulb and green leaves
that are long and straight. Jamaican scallions can be cooked whole as a
Jamaican vegetable much as you would a 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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scallop |
This is a bivalve mollusk has two fan-shaped
shells with an adductor muscle that hinges the two shells. Jamaican scallops
can be prepared by sautéing, grilling, broiling and poaching. They're also
used in Jamaican soup recipes, stews and Jamaican salad recipes. To prepare
a Jamaican food by layering slices of it with cream or a creamy sauce in a
casserole. |
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scaloppini |
A thin scallop of Jamaican meat (most often veal),
usually prepared by dredging the meat in flour before sautéing it. Jamaican
scaloppini dishes are generally served with a Jamaican sauce based on wine
or tomatoes. |
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scampi |
The term is often used to describe large Jamaican
shrimp that are split, brushed with Jamaican garlic oil or butter and
broiled. |
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score |
To make shallow cuts in the surface of certain
Jamaican foods, such as Jamaican meat or fish. This is done for several
reasons: as a decoration on some Jamaican foods; as a means of assisting
flavor absorption to tenderize less tender cuts of Jamaican meat; and to
allow excess fat to drain during cooking. |
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Scotch bonnet chile |
This small, irregularly shaped chile ranges in
color from yellow to orange to red. The Jamaican scotch bonnet is one of the
hottest of the chiles and is closely related to the equally fiery to any
other hot peppers. |
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scrapple |
This Jamaican dish is derived from the finely
chopped "scraps" of cooked Jamaican pork that are mixed with fine-ground
cornmeal, pork broth and seasonings before being cooked into a mush. The
Jamaican dish is packed into loaf pans and cooled. Slices of the scrapple
are then cut from the loaves, fried in butter and served hot, usually for
Jamaican breakfast or Jamaican brunch. |
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screwdriver |
A Jamaican mixed drink recipe of Jamaican orange
juice and vodka served over ice. |
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scrod |
This popular salt fish has mild-flavored meat is
white, lean and firm. Jamaican salt fish can be baked, poached, braised,
broiled and fried. This is used in one of Jamaica's most popular recipes
Jamaican ackee and salt fish recipes. |
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seafood |
Any edible Jamaican fish or shellfish that comes
from the sea. There are over 600 Jamaican fish and shellfish recipes. |
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sear |
To brown Jamaican meat quickly by subjecting it to
very high heat either in a skillet, under a broiler or in a very hot oven.
The object of searing is to seal in the Jamaican meat's juices. |
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seashell pasta |
This shell-shaped pasta is formed to resemble a
Jamaican conch shell. |
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season, to |
To flavor Jamaican foods in order to improve their
taste. This also means to age Jamaican meat, which helps both to tenderize
it and to improve its flavor. Another meaning is to smooth out the
microscopic roughness of new pots and pans, particularly cast iron, which
might cause Jamaican foods to stick to the cooking surface. This is normally
done by coating the cooking surface with Jamaican vegetable oil, then
heating the pan in a 350°F oven for about an hour |
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seasoned salt |
Seasoned salt is regular salt combined with other
flavoring ingredients, examples being onion salt, garlic salt and celery
salt |
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seasoning |
To flavor Jamaican foods in order to improve their
taste. This also means to age Jamaican meat, which helps both to tenderize
it and to improve its flavor. Another meaning is to smooth out the
microscopic roughness of new pots and pans, particularly cast iron, which
might cause Jamaican foods to stick to the cooking surface. This is normally
done by coating the cooking surface with Jamaican vegetable oil, then
heating the pan in a 350°F oven for about an hour |
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sea trout |
The sea trout gets its name from the weak flesh
around the mouth that tears easily when hooked. It has white, lean, finely
textured flesh and is considered an excellent food fish. This fish is
however not used in many Jamaican fish recipes. |
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seaweed |
An important food source Jamaican seaweed is a
primitive sea plant belonging to the algae family. Jamaican seaweed is a
rich source of iodine, an important nutrient. Jamaican seaweed have a
jellylike substance that's used as a stabilizer and thickener and is used in
Jamaican foods such as ice creams, puddings, flavored milk drinks, pie
fillings, Jamaican soups and syrups. the most popular Jamaican seaweed is
Irish Moss. |
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sediment |
The grainy deposit sometimes found in Jamaican
wine bottles, most often with older wines. Jamaican sediment is not a bad
sign but in fact may indicate a superior wine. It should be allowed to
settle completely before the wine is decanted into another container so that
when the wine is served none of the sediment will transfer to the glass. |
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seed |
To remove the seeds from Jamaican foods, such as
Jamaican fruits or Jamaican vegetables. |
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seed sprouts |
The crisp, tender sprouts of various germinated
Jamaican beans and seeds. Jamaican mung bean sprouts is used in Jamaican
cooking. Jamaican sprouts are best eaten raw. They may also be stir-fried or
sautéed. |
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seize |
This is melted Jamaican chocolate that becomes a
thick, lumpy mass. Seizing occurs when a minute amount of liquid or steam
comes in contact with melted chocolate, in which case the chocolate clumps
and hardens. To correct seized Jamaican chocolate, add a small amount of
clarified butter, Jamaican cocoa butter or vegetable oil into the Jamaican
chocolate, stirring until once again smooth. |
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sel |
French for "salt." Sel marin is "sea salt," gros
sel is "rock (or coarse) salt. |
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self-rising flour |
Jamaican self-rising flour is an all-purpose flour
to which baking powder and salt have been added. It can be substituted for
all-purpose flour in Jamaican yeast breads by omitting the salt and in
Jamaican quick breads by omitting both baking powder and salt. |
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seltzer water |
This is flavorless, naturally effervescent
Jamaican water. Human-made "seltzer," also referred to as Jamaican soda
water. |
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semolina |
Jamaican semolina is durum wheat that is more
coarsely ground than normal Jamaican wheat flours, a result that is often
obtained by sifting out the finer flour. Most good Jamaican pasta is made
from Jamaican semolina. |
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sesame oil |
Expressed from Jamaican sesame seed, Jamaican
sesame oil is used for Jamaican salad dressings to sautéing. Jamaican sesame
oil is high in polyunsaturated fats ranking fourth behind safflower, soybean
and corn oil. |
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sesame seed |
Jamaican sesame seeds are tiny, flat seeds come in
shades of brown, red and black, but those most commonly found are a pale
grayish-ivory. Jamaican sesame seed has a nutty, slightly sweet flavor that
makes it versatile enough for use in Jamaican baked goods such as Jamaican
breads, pastries, cakes and cookies, in confections and in salads and other
savory Jamaican dishes. |
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set, to |
To allow Jamaican food to become firm, as with a
gelatin-based dish. |
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seven-minute frosting |
A fluffy, Jamaican meringue-type frosting
consisting of Jamaican egg whites, sugar, cream of tartar, water and
vanilla. The mixture is beaten constantly in the top of a double boiler over
hot water. When stiff peaks form, the frosting is done. |
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shad |
This is a saltwater fish commonly used in Jamaican
fish recipes. |
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shallot |
Jamaican shallots are formed more like Jamaican
garlic than Jamaican onions, with a head composed of multiple cloves, each
covered with a thin, papery skin. The skin color can vary from pale brown to
pale gray to rose, and the off-white flesh is usually barely tinged with
green or purple. Jamaican shallots are favored for their mild onion flavor
and can be used in the same manner as onions. |
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shandy |
This is a Jamaican drink recipe which blends
Jamaican ginger ale with Jamaican beer. |
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shank |
The front leg of Jamaican beef, veal, lamb or
Jamaican pork. Though very flavorful, it's full of connective tissue and is
some of the toughest meat on the animal. It therefore requires a long, slow
cooking method such as braising. Jamaican beef shank is used for ground
beef. |
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shark |
Jamaican shark is not a popular fish used for
Jamaican fish recipes. Jamaican shark can be prepared in a variety of ways
including broiling, grilling, baking, poaching and frying. It's also
delicious in Jamaican soup recipes, and cold, cooked shark can be used in
Jamaican salad recipes. |
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shark's fin |
Reputed to be an aphrodisiac, this expensive
delicacy is actually the cartilage of the Jamaican shark's dorsal fin,
pectoral fin and the lower portion of the tail fin. Jamaican shark's fin
cartilage provides a protein-rich gelatin that is used in Jamaican cooking
mainly to thicken soups most notably, shark's fin soup. |
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sharpening steel |
Long and pointed, this thin round rod is made of
extremely hard, high-carbon steel and is used to keep a fine edge on sharp
knives. The rod is attached to a handle, which usually has a guard to
protect the user's hand from the knife blade. Sharpening steels come in a
variety of sizes, the ideal being about 12 inches long. Knives are sharpened
by drawing them across the steel at a 20- to 30-degree angle. Doing this 5
to 6 times on both sides of the blade prior to each use keeps the blade
razor-sharp. Dull blades will not be helped by a sharpening steel; they need
to be resharpened on a whetstone and then fine-honed on a steel. For maximum
efficiency, choose a sharpening steel that is longer than the knife to be
sharpened. To prevent metal filings from building up, occasionally clean the
steel according to manufacturer's dire. |
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shell |
To remove the shell or tough outer covering of a
Jamaican food such as nuts, eggs and garden peas. |
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shell steak |
Depending on the locale, shell Jamaican steak is
another name for either a boneless club steak. In either case a shell
Jamaican steak should be tender and are cut from the short loin, the most
tender section of Jamaican beef. |
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shellfish |
Jamaican shellfish are Jamaican crustaceans and
mollusks. There are over 600 Jamaican shellfish recipes. |
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shepherd's pie |
A Jamaican dish of cooked ground or diced Jamaican
meat mixed with Jamaican gravy and topped with mashed potatoes. The pie is
then baked until the mixture is hot and the potato "crust" browns. Jamaican
shepherd's pie was originally created as an economical way to use leftovers. |
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sherbet |
Jamaican sherbet is made of sweetened Jamaican
fruit juice and water. Jamaican sherbets are also made of a frozen mixture
of sweetened Jamaican fruit juice and water. |
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sherry |
Jamaican sherries range in color, flavor and
sweetness and are very dry with a hint of saltiness. |
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shish kebab |
Chunks of marinated Jamaican meat and Jamaican
vegetables that are threaded on a skewer and grilled or broiled. |
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short |
This term is used to describe a non-yeast Jamaican
pastry or cookie dough that contains a high proportion of fat to flour. The
Jamaican baked goods made from short doughs are tender, rich, crumbly and
crisp. |
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short loin |
This is the most tender of Jamaican beef. It lies
in the middle of the back between the sirloin and the rib, and the muscles
in this section do little that could toughen them. |
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short ribs |
Rectangles of Jamaican beef taken from the
Jamaican chuck cut. Short ribs consist of layers of fat and Jamaican meat
and contain pieces of the rib bone. They're very tough and require long,
slow, moist-heat cooking. |
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shortbread |
This tender-crisp, butter-rich Jamaican cookie is
a shortbread made by pressing the dough into a shallow earthenware mold that
is decoratively carved. After baking, the large round Jamaican cookie is
turned out of the mold and cut into wedges. |
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shortcake |
A rich Jamaican biscuit, shortcake can also refer
simply to Jamaican cake. Jamaican shortcake is a large, sweet biscuit that
is split in half, then filled and topped with sliced or chopped Jamaican
fruit and softly whipped cream. Jamaican shortcake is most often thought of
as a Jamaican dessert but savory versions can be made by filling and topping
the biscuit with creamed Jamaican chicken or other Jamaican food. |
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shortening |
A solid fat made from Jamaican vegetable oils,
such as Jamaican soybean. Jamaican shortening has been chemically
transformed into a solid state through hydrogenation. Jamaican vegetable
shortening is virtually flavorless and may be substituted for other fats in
baking and cooking. |
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shot; shot glass |
A small amount of Jamaican alcohol or Jamaican rum
served in a shot glass a tiny drinking glass-shaped container in which such
an amount is measured and/or served. |
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shred |
To cut Jamaican food into narrow strips, either by
hand or by using a grater or a food processor fitted with a shredding disk.
Cooked Jamaican meat can be separated into shreds by pulling it apart with
two forks. |
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shrimp |
Jamaican shrimp come in all manner of colors
including reddish- to light brown, pink, deep red, grayish-white, yellow,
gray-green and dark green and is the second most popular Jamaican
crustacean. Jamaican shrimp can be prepared in a variety of ways including
boiling, frying and grilling, there are over 250 Jamaican shrimp recipes. |
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shrimp boil |
Jamaican shrimp boil is a mixture of Jamaican
herbs and spices added to water in which crab, shrimp or lobster is cooked.
The blend can include peppercorns, bay leaves, whole Jamaican allspice and
Jamaican cloves, dried Jamaican ginger pieces and red peppers. |
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shrimp paste |
Jamaican shrimp paste is made by grinding up
salted, fermented shrimp and has a strong, salty, fishy flavor. It's used in
Jamaican soup recipes, Jamaican sauce recipes and Jamaican rice dishes. The
pungent odor common to all the shrimp pastes dissipates somewhat during
cooking. |
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shrimp sauce |
A moist version of Jamaican shrimp paste, with the
same strong, salty shrimp flavor. Jamaican shrimp sauce is pink in color
when fresh but will begin to gray as it ages. It's used both as a Jamaican
condiment and flavoring. |
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shrimp, dried |
Jamaican dried are small, orangish-pink, dried
shellfish used in flavoring in many Jamaican dishes. Jamaican dried shrimp,
which have a strong fishy taste, are used whole, chopped or ground as an
addition to Jamaican soup recipes, stuffing's, stir-fries, noodle dishes and
salads. |
