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Jamaican Food Glossary:

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

 

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