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Jamaican Food Glossary:

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nacho A crisp tortilla chip topped with melted cheese and chopped nuts, usually served as a Jamaican appetizer recipe or snack. Nachos sometimes appear on menus as "Mexican pizza," in which case they generally have additional toppings such as cooked, ground Jamaican beef, Jamaican onions and sometimes olives. Though a Mexican tradition nachos are being prepared Jamaican style and has now become a Jamaican food recipe. T
nap To coat Jamaican food lightly with a sauce so that it completely covers the food with a thin, even layer. This is done with some Jamaican chicken recipes when coating before being served. T
naseberry The Jamaican naseberry is a small brown Jamaican fruit that has a thin edible skin with a delicate and soft pulp. Jamaican naseberries are used in Jamaican fruit salads but are best eaten out of hand. T
navel orange The Jamaican navel orange is an excellent eating orange. Its name originates from the fact that the blossom end resembles the human navel. This large fruit has a bright-orange skin that's thick and easy to peel. The pulp is sweet, flavorful and seedless. This is a favorite orange used in many Jamaican food recipes. T
navy bean This small white legume, also known as Yankee bean , it has been served as a staple of Jamaican food since the mid-1800s. The bean is widely used for commercially canned pork and beans. It also makes wonderful soups and is often used in the preparation of Jamaican sausages and baked beans recipes. Yankee beans require lengthy, slow cooking to prepare. T
Neapolitan ice cream This brick-shaped ice cream made up of three differently flavored ice creams (usually vanilla, chocolate and strawberry). It's normally served in slices, each of which displays the tricolored ice cream. Other Jamaican dessert recipes made in three distinct layers are also labeled "Neapolitan." This is a popular choice for lovers of Devon House Ice Cream. T
neat A term referring to liquor that is drunk undiluted by ice, water or mixers, or an old term used mainly in England for a member of the bovine family such as the ox or cow. Neat's foot jelly was what today is called Jamaican cow foot recipe. T
nectarine The nectarine's flesh is sweet, succulent and firmer than that of its relative, the peach. When ripe, its smooth skin is a brilliant golden yellow with generous blushes of red. They're wonderful eaten out of hand and can be used in Jamaican salad recipes, a variety of fresh and cooked Jamaican dessert recipes and as a garnish for many hot and cold dishes. Nectarines contain a fair amount of vitamins A and C T
nog A nickname for Jamaican eggnog which is a beverage made with beaten egg, milk and usually liquor. The liquors is usually a tinge of Jamaican white rum. T
nondairy creamer Though called a "creamer," this product neither contains dairy products nor tastes particularly like cream. Its main function is to lighten the color and dilute the flavor of coffee. Nondairy creamers are made from ingredients such as Jamaican coconut oil or hydrogenated oil, sweeteners, emulsifiers and preservatives. Because they're so high in saturated fat, these pseudo cream products are not recommended for those on low-cholesterol diets. Nondairy creamers are sold in several forms powdered, liquid and frozen. T
nonnutritive sweeteners This category of nonnutritive, high-intensity Jamaican sugar substitutes are used scarcely in Jamaica. Where milk is not used to sweeten then honey is used. T
nonpareil A tiny colored-sugar pellet used to decorate Jamaican cake recipes, Jamaican cupcakes, Jamaican cookies and Jamaican candy. A Jamaican confection consisting of a small chocolate disc covered with these colored candy pellets.  T
nonstick finishes These special coatings on cookware and bake ware allow for fat-free cooking, prevent food from sticking and require minimal cleanup. Some nonstick finishes are applied to the surface and can wear off over a period of time. Others are fired right onto the metal, making for a sturdier finish (and a higher cost). Most nonstick finishes are dishwasher safe but require the use of nonmetal utensils to prevent scratching the surfaces. These are a favorite for Jamaican cooks and chefs when preparing Jamaican recipes. T
non-vintage This wine term describes a grape harvest of a specific year. A vintage wine is one that's made using 95 percent of those grapes. Wines made from grapes harvested from several years are called "non-vintage. T
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
nougat This Jamaican confection is made with sugar or honey, Jamaican roasted nuts and sometimes chopped candied Jamaican fruit. It can be chewy or hard and variously colored. White nougat  is made with beaten egg white and is therefore softer. Brown nougat  is made with caramelized sugar and, in addition to being a darker color, is normally firmer in texture. This is a favorite Jamaican food recipe. T
nut mill A utensil that attaches to the top of a countertop by means of a clamp-and-screw housing. Shelled nuts are placed in a top opening. When a hand crank is rotated, the nuts are pressed against a grating drum, which pulverizes them without releasing their natural oil. Nut mills are usually made of enameled cast iron. T
nutmeg This Jamaican spice is a popular spice used mainly with Jamaican hot and cold drink recipes. When the fruit of the tree is picked, it is split to reveal the nutmeg seed surrounded by a lacy membrane that, when dried and ground, becomes the spice mace. The hard, egg-shaped nutmeg seed is grayish-brown and about 1 inch long. The flavor and aroma are delicately warm, spicy and sweet. Nutmeg is sold ground or whole. Whole nutmeg freshly ground with a nutmeg grater or grinder is superior to that which is commercially ground and packaged. Nutmeg is excellent when used in baked goods, milk- or cream-based preparations like Jamaican custards, white sauces or eggnog and on Jamaican fruits and Jamaican vegetables particularly potatoes, spinach and squash. T
nutmeg grater; nutmeg grinder Small tools used to turn the whole Jamaican nutmeg seed into a coarse powder. A nutmeg grater has a fine-rasp, slightly curved surface. The grating is accomplished by rubbing the nutmeg across the grater's surface. Many graters store the whole nutmegs in containers attached to the bottom or back of the unit. A nutmeg grinder resembles a pepper grinder, except the cavity is designed specifically to hold a whole nutmeg with a small 4-pronged plate at the end of a central, spring-mounted post. The spring serves to keep downward pressure on the nutmeg, forcing it into a sharp blade that, when the crank is rotated, grates the nutmeg. The nutmeg is one of Jamaica's favorite spices. T
nuts Any of various dry fruits that generally consist of an edible kernel enclosed in a shell that can range from medium-hard, thin and brittle to woody and tough. Botanically speaking, some Jamaican foods we know as nuts are actually seeds like the Jamaican peanut. Jamaican shelled nuts come in many forms including blanched or not, whole, halved, chopped, sliced or minced and Jamaican shelled nuts come raw, dry-roasted, oil-roasted, with or without salt, smoked, candied and with various flavorings. Jamaican nuts are wonderful simply eaten out of hand as well as used in a wide variety of sweet and savory Jamaican dishes for meals from Jamaican breakfast recipes to Jamaican dinner recipes. The flavor of most Jamaican nuts benefits from a light toasting, either on stovetop or in the oven. T
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oat bran Jamaican oat bran is the outer casing of the oat and is particularly high in soluble fiber, thought to be a leading contender in the fight against high cholesterol. Oat bran, groats, flour and Scotch oats are more likely to be found in health-food stores than supermarkets. Jamaican oat bran is used mainly in Jamaican breakfast recipes. T
oat flour Jamaican oat flour is made from groats that have been ground into powder. It contains no gluten, however, so  for Jamaican baked goods that need to rise, like yeast breads must be combined with a flour that does. Oat bran is the outer casing of the oat and is particularly high in soluble fiber, thought to be a leading contender in the fight against high cholesterol. T
oatmeal Jamaican oatmeal is a soluble fiber, thought to be a leading contender in the fight against high cholesterol. Oat bran, groats, flour and Scotch oats are more likely to be found in health-food stores than supermarkets. Jamaican oatmeal is used mainly in Jamaican breakfast recipes. T
oats Jamaican oat groats can be cooked and served as cereal, or prepared in the same manner as rice and used as a side dish or in a dish such as a salad or stuffing. When steamed and flattened with huge rollers, oat groats become regular rolled oats (also called old-fashioned oats ). They take about 15 minutes to cook. Quick-cooking rolled oats are groats that have been cut into several pieces before being steamed and rolled into thinner flakes. Though they cook in about 5 minutes, many think the flavor and texture are never quite as satisfying as with regular rolled oats. Old-fashioned oats and quick-cooking oats can usually be interchanged in recipes. Instant oats, however, are not interchangeable because they're made with cut groats that have been precooked and dried before being rolled. This precooking process so softens the oat pieces that, after being combined with a liquid, the mixture can turn baked goods such as muffins or cookies into gooey lumps. Most instant oatmeal is packaged with salt, sugar and other flavorings. Scotch oats or steel-cut oats or Irish oatmeal are all names for groats that have been cut into 2 to 3 pieces and not rolled. They take considerably longer to cook than rolled oats and have a decidedly chewy texture. Jamaican oat flour is made from groats that have been ground into powder. It contains no gluten, however, so for Jamaican baked goods that need to rise, like yeast breads must be combined with a flour that does. Jamaican oat bran is the outer casing of the oat and is particularly high in soluble fiber, thought to be a leading contender in the fight against high cholesterol. Oat bran, groats, flour and Scotch oats are more likely to be found in health-food stores than supermarkets. Oats are high in vitamin B-1 and contain a good amount of vitamins B-2 and E. T
ocean perch Any of various spiny-finned freshwater fish. In the Jamaica the best known is the yellow perch. They have a mild, delicate flavor and firm flesh with a low fat content. Related to the true perch are the pike perch the best known of which are the walleyed pike and the sauger or sand pike. Larger Jamaican perchs can be prepared in a variety of ways including poaching, steaming, baking and in Jamaican soup recipes and Jamaican stews. T
oenology Also spelled oenology , this is the science or study of viniculture (making wines). One who studies the science is called an enologist (or oenologist). T
oenophile Someone who enjoys wine, usually referring to a connoisseur. Also spelled oenophile  T
offal In Jamaica this is a variety meats are animal innards and extremities that can be used in Jamaican cooking.  This includes Jamaican kidneys, liver, sweetbreads, tongue and tripe and to some extent sausages. One of the most popular Jamaican food recipes is the Jamaican cow tongue recipe. T
oil of peppermint; oil of spearmint There are over 30 species of Jamaican mint, the two most popular and widely available being peppermint and spearmint. Peppermint is the more pungent and popular of the two. It has bright green leaves, purple-tinged stems and a peppery flavor. Jamaican mint is used in both sweet and savory dishes and in drinks such as the famous Jamaican mint julep. Mint is available fresh, dried, as an extract, and in the form of oil of spearmint or oil of peppermint, both highly concentrated flavorings. Most forms can usually be found in supermarkets. T
oils Oils are been used for Jamaican cooking. Jamaican oils come from vegetable sources plants, nuts and seeds. An oil is extracted from its source by one of two methods. In the solvent-extraction method, the ground ingredient is soaked in a chemical solvent that is later removed by boiling. The second method produces cold pressed oils, which is somewhat a misnomer because the mixture is heated to temperatures up to 160°F before being pressed to extract the oil. After the Jamaican oil is extracted, it's either left in its crude state or refined. Refined oils  those found on most supermarket shelves have been treated until they're transparent. They have a delicate, somewhat neutral, flavor, an increased smoke point and a longer shelf life. Unrefined (or crude) oils are usually cloudy and have an intense flavor and odor that clearly signals their origin. Most Jamaican oils can be stored, sealed airtight, on the kitchen shelf for up to 2 months. Jamaican oils with a high proportion of monounsaturates such as olive oil and peanut oil are more perishable and should be refrigerated if kept longer than a month. Because they turn rancid quickly, unrefined Jamaican oils should always be refrigerated.  T
oilstone Jamaican oilstones are rectangular blocks made of the extremely hard carborundum (a composition of silicon carbide). They are fine grained, often with one side slightly coarser than the other. Knives should periodically be honed on whetstones to keep them really sharp. This is done by first lubricating the stone with oil or water, then drawing the knife blade with slight pressure across the whetstone at about a 20-degree angle. Doing this 5 to 6 times on each side of the knife is adequate. If the whetstone's two sides are of differing textures, this activity should be performed first on the coarser side and finished on the finer-grained side. This will give the knife an even sharper edge. The sharpness of a knife's blade can be maintained by using a sharpening steel prior to each use. T
okara The residue that is left after the liquid is drained off when making Jamaican soybean curd (TOFU). This white by-product resembles wet sawdust. Okara, which is high in protein and fiber, is used in Jamaican cooking for Jamaican soup recipes, vegetable dishes and even Jamaican salad recipes. It can be found in Asian markets that sell fresh tofu. T
okra Ethiopian slaves brought the okra plant to Jamaica, where it's still popular today. The green okra pods have a ridged skin and a tapered, oblong shape. When buying fresh okra look for firm, brightly colored pods under 4 inches long. Larger pods may be tough and fibrous. Avoid those that are dull in color, limp or blemished. These green pods can be prepared in a variety of ways including braising, baking and frying. When cooked, okra gives off a rather viscous substance that serves to thicken any liquid in which it is cooked. Jamaican okra is a favorite ingredient in many dishes, the best known being Jamaican steamed fish and okra, where it's used both for thickening and for flavor. Fresh okra contains fair amounts of vitamins A and C. T
olive The olive is a small, oily fruit that contains a pit. It's grown both for its fruit and its oil in subtropical zones. Olive varieties number in the dozens and vary in size and flavor. All fresh olives are bitter and the final flavor of the fruit greatly depends on how ripe it is when picked and the processing it receives. Under ripe olives are always green, whereas ripe olives may be either green or black. Spanish olives are picked young, soaked in lye, then fermented in brine for 6 to 12 months. When bottled, they're packed in a weak brine and sold in a variety of forms including pitted, unpitted or stuffed with foods such as Jamaican pimentos, almonds and onions. Olives picked in a riper state contain more oil and are a deeper green color. The common black olive or Mission olive is a ripe green olive that obtains its characteristic color and flavor from lye curing and oxygenation. Olives that are tree ripened turn dark brown or black naturally. Jamaican cooks and chefs use olive oil in a number of Jamaican food recipes. T
olive oil Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is used for Jamaican cooking and for Jamaican salad recipes. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as Jamaican salad dressings and marinades. Pure olive oil is used for frying, since the flavor of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste. Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However, it will clear and become liquid again when brought to room temperature. T
omelet pan A pan with shallow sloping sides, a flat bottom and a long handle. It's designed for easy movement, turning and removal of a Jamaican omelet or other Jamaican egg mixtures. Omelet pans range from 6 to 10 inches in diameter and can be made of aluminum, plain or enameled cast iron or stainless steel. Many of today's omelet pans have nonstick finishes. T
omelet; omelets A mixture of Jamaican eggs, Jamaican seasonings and sometimes water or milk, cooked in butter until firm and filled or topped with various fillings such as cheese, ham, mushrooms, onions, peppers, sausage and herbs. Sweet Jamaican omelets can be filled with jelly, custard or fruit, sprinkled with confectioners' sugar. For fluffy Jamaican omelets, the whites and yolks can be beaten separately and folded together. They can also be served flat or folded. The Jamlette is the most poplar Jamaican omelet food recipe. T
on the rocks When a Jamaican beverage (usually liquor) is served over ice without added water or other mixer or chaser it's usually referred to as "on the rocks. Jamaican drink recipes Volume I have several great Jamaican drink recipes that are served on the rocks. T
onion There are two main classifications of Jamaican onion, green onions and dry onions, which are simply mature onions with a juicy flesh covered with dry, papery skin. Dry onions come in a wide range of sizes, shapes and flavors. Jamaican strong flavored onions can have yellow, red or white skins. They can range from 1 to 4 inches in diameter and in flavor from mildly pungent to quite sharp. Jamaican onions can be cooked (and are often creamed) and served as a side dish or pickled and used as a condiment or garnish. Boiling onions are about 1 inch in diameter and mildly flavored. They're cooked as a side dish, used in stews and pickled. Jamaican onions contain a fair amount of vitamin C with traces of other vitamins and minerals. T
onion powder Dried or freeze-dried Jamaican onion by-products include onion powder (ground dehydrated onion), onion salt (onion powder and salt), onion flakes and onion flavoring cubes. The Jamaican onion powder is the pulverized dried onion. T
onion salt Dried or freeze-dried onion by-products include onion powder (ground dehydrated onion), onion salt (onion powder and salt), onion flakes and onion flavoring cubes T
open-faced This is a Jamaican sandwich recipe consisting of one slice of bread topped with various ingredients such as sliced meat, cheese, pickles, etc. Open-faced sandwiches are very popular in Jamaica, where they've become an art form with elaborately arranged and decorated combinations. For the most part, open-faced sandwiches are cold, but there are also hot ones, which usually consist of bread topped with Jamaican meat slices and Jamaican gravy. T
orange There are three basic types of orange sweet, loose-skinned and bitter. Jamaican sweet oranges are prized both for eating and for their juice. They're generally large and have skins that are more difficult to remove than their loose-skinned relatives. They may have seeds or be seedless. Among the more popular sweet oranges are the seedless Jamaican navel oranges, the juicy, coarse-grained valencia and the thin-skinned orange. Jamaican sweet oranges are better eaten fresh than cooked. Loose-skinned oranges are so named because their skins easily slip off the fruit. Their segments are also loose and divide with ease. Members of the Jamaican mandarin orange family are all loose skinned; they vary in flavor from sweet to tart-sweet. Bitter oranges are too sour and astringent to eat raw. Instead, they're cooked in preparations such as Jamaican marmalade. Bitter oranges are also greatly valued for their peel, which is candied, and their essential oils, which are used to flavor foods as well as some liquors. Canned, bottled and frozen-concentrate orange juices have a greatly decreased vitamin C content. T
oregano This herb, sometimes called wild marjoram , belongs to the mint family and is related to both marjoram and thyme. Oregano is similar to marjoram but is not as sweet and has a stronger, more pungent flavor and aroma. Because of its pungency, it requires a bit more caution in its use. Oregano goes extremely well with Jamaican tomato-based dishes and is a familiar Jamaican pizza herb. T
organic food Jamaican food that is cultivated and/or processed without the use of chemicals of any sort including fertilizers, insecticides, artificial coloring or flavoring and additives. Organic food is a norm in Jamaican food markets the consumer's best safeguard for reliable organic food is to buy from a reputable purveyor. T
ortanique This is a Jamaican fruit that is a cross between the Jamaican orange and the Jamaican tangerine. The Jamaican fruit is popular in Jamaican drink recipes. T
otaheite apple The Jamaican otaheite apple is a sweet pear shaped fruit with deep red thin skin with a white flesh inside. This fruit is used in over 20 different Jamaican food and drink recipes. T
oven thermometer A thermometer designed to read oven temperatures, which are often inaccurately indicated by the oven dial. Erroneous oven temperatures can create all kinds of culinary havoc, from gooey centers in baked goods to burning or drying of a wide range of Jamaican foods. Oven thermometers can vary in quality and, consequently, price. The spring-style thermometer available in most supermarkets can become unreliable with a small jolt or with continual use. Mercury oven thermometers, available in gourmet supply shops, are more accurate and reliable. T
oxalic acid This acid occurs in many plants and is poisonous in excessive amounts. Some of the plants that contain a measurable amount of oxalic acid are Jamaican sorrel. Because it forms insoluble compounds with calcium and iron, inhibiting their absorption by the human body, oxalic acid greatly diminishes the purported nutritional punch of spinach T
oxtail The oxtail was once really from an ox but nowadays the term generally refers to Jamaican beef or veal tail. Though it's quite bony, this cut of meat is very flavorful. Because it can be extremely tough (depending on the age of the animal), oxtail requires long, slow braising. Jamaican oxtail with beans is one of Jamaica's most popular recipes. T
oyster There are both natural and cultivated oyster beds throughout the world. The smaller the oyster is (for its species) the younger and more tender it will be. Fresh, shucked oysters are also available and should be plump, uniform in size, have good color, smell fresh and be packaged in clear, not cloudy oyster liquor. Oysters are also available canned in water or their own liquor, frozen and smoked. Oysters in the shell can be served raw, baked, steamed, grilled or in specialty dishes such as Jamaican oysters. Jamaican oysters can be batter-fried, sautéed, grilled, used in soups or stews or in special preparations such as dressings, poultry stuffing's or appetizers. Oysters are high in calcium, niacin and iron, as well as a good source of protein. T
oyster crab A diminutive soft-shell crab that makes its home inside an oyster and lives off the food its host eats. Jamaican oyster crabs are certainly not found in all oysters, and most oyster processing plants don't bother to collect them during shucking so the supply is very limited. They're best prepared simply sautéed in butter. Gourmets consider these pale-pink crustaceans a delicacy. T
oyster sauce A dark-brown sauce consisting of oysters, brine and soy sauce cooked until thick and concentrated. It's a popular Asian seasoning used to prepare a multitude of dishes (particularly stir-fries) and as a table condiment. Oyster sauce imparts a richness to dishes without overpowering their natural flavor. Oyster sauce is usually flavored with Jamaican pimento and other Jamaican herbs and spices. T
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palm oil; palm-kernel oil The reddish-orange oil extracted from the pulp of the fruit of the Jamaican palm. It's extremely high in saturated fat (78 percent) and has a distinctive flavor that is popular in Jamaican cooking. Palm-kernel oil, though also high in saturated fat, is a different oil extracted from the nut or kernel of palms. T
pan drippings The melted fat and juices that gather in the bottom of a pan in which Jamaican meat or other Jamaican food is cooked. Drippings are used as a base for Jamaican gravies and Jamaican sauces and in which to cook other Jamaican foods. T
pan-broil; pan-broil To cook Jamaican meats or Jamaican fish quickly in a heavy, ungreased (or lightly greased) frying pan over high heat. Drippings are poured off as they form. T
pancake The honeycombed surface of this crisp, light bread is perfect for holding pockets of syrup. Jamaican pancakes are popular not only for Jamaican breakfast recipes, but for Jamaican desserts recipes as well. Savory waffles can be topped with creamed Jamaican meat or Jamaican vegetable mixtures. T
pancake turner A utensil for lifting or removing Jamaican food from a pan or baking sheet, or for turning Jamaican food that's being cooked so the second side can brown. Such Jamaican foods include pancakes, bacon, ham, hamburgers, fish, potatoes, eggs and cookies. T
paneer A fresh, unripened cheese. This is made from cow's milk and curdled with Jamaican lemon. This is customarily diced and sautéed, is used throughout Jamaica in a variety of Jamaican dishes such as Jamaican salad recipes and Jamaican vegetable recipes it's an essential protein source in many vegetarian diets. T
pan-fry Frying (also called pan frying ) or sauteing refers to cooking Jamaican food in a lesser amount of fat, which doesn't cover the Jamaican food. There is little difference in these two terms, though sautéing is often thought of as using less fat and being the faster of the two methods. T
papaw Jamaican pawpaw, is a member of the cherimoya family. It can range from 2 to 6 inches long and looks like a fat, dark-brown banana. The aromatic flesh is pale yellow and peppered with a profusion of seeds. It has a custard like texture and a sweet flavor reminiscent of Jamaican bananas and pears.  T
papaya Jamaican papaya, is a member of the cherimoya family. It can range from 2 to 6 inches long and looks like a fat, dark-brown banana. The aromatic flesh is pale yellow and peppered with a profusion of seeds. It has a custard like texture and a sweet flavor reminiscent of Jamaican bananas and pears.  T
paprika Used as a seasoning and garnish for a plethora of savory Jamaican dishes, Jamaican paprika is a powder made by grinding aromatic sweet red pepper pods. The pods are quite tough, so several grindings are necessary to produce the proper texture. The flavor of Jamaican paprika can range from mild to pungent and hot, the color from bright orange-red to deep blood-red. T
paratha This flaky Jamaican bread is made with whole-wheat flour and fried on a griddle. Jamaican parathas range from the simple to the exotic. The basic version simply has Jamaican clarified butter brushed between multiple layers of dough that are then folded and rolled out again. This technique creates a flaky bread resembling puff pastry. More exotic versions of Jamaican paratha are stuffed with various Jamaican vegetables, Jamaican fruits and Jamaican herbs or spices. T
parboil To partially cook Jamaican food by boiling it briefly in water. This timesaving technique is used in particular for dense Jamaican foods such as Jamaican carrots. If parboiled, they can be added at the last minute with quick-cooking ingredients (such as bean sprouts and celery) in preparation. The parboiling insures that all the ingredients will complete cooking at the same time. T
parboiled rice Jamaican parboiled white rice the unhulled grain has been soaked, pressure-steamed and dried before milling this gelatinizes the starch in the grain for fluffy, separated cooked rice and infuses some of the nutrients of the bran and germ into the kernel's heart. Jamaican parboiled rice has a pale beige cast and takes slightly longer to cook than regular white rice. Jamaican parboiled rice contains calcium, iron and many B-complex vitamins, with brown rice being slightly richer in all the nutrients. T
pare To remove the thin outer layer of Jamaican foods like Jamaican fruits and Jamaican vegetables with a small, short-bladed knife (called a paring knife). T
parfait This Jamaican dessert recipe consists of ice cream layered with flavored syrup or Jamaican fruit and whipped cream. It's often topped with whipped cream, nuts and sometimes a Jamaican cherry. T
paring knife A sharp-edged instrument used for cutting, peeling, slicing, spreading and so on. Knives with serrated or scalloped edges make neat work of slicing softer Jamaican foods such as bread, Jamaican tomatoes and Jamaican cakes. The pointed, short-bladed paring knife is easy to handle and makes quick work of peeling, removing cores, etc. Knives used for table service are usually named after their use, such as dinner, luncheon, fish, butter and steak knives. T
parmentier A Jamaican dish garnished or made with Jamaican potatoes. T
Parmesan cheese This hard, dry Jamaican cheese is made from skimmed or partially skimmed cow's milk.  T
parsley Jamaican parsley is a  peppery, fresh-flavored Jamaican herb is more commonly used as a flavoring and garnish. Jamaican parsley is an excellent source of vitamins A and C and is used to flavor several Jamaican food recipes. T
parsnip This creamy-white root has a sweet flavor. Jamaican parsnips are suitable for almost any method of cooking including baking, boiling, sautéing and steaming. They're often boiled, then mashed like Jamaican potatoes. Parsnips contain small amounts of iron and vitamin C. T
parson's nose This refers to the rear end of any Jamaican poultry. T
passion fruit The Jamaican passion fruit is egg-shaped and about 3 inches long. When ripe, it has a dimpled, deep-purple skin and a soft, golden flesh generously punctuated with tiny, edible black seeds. The flavor is seductively sweet-tart and the fragrance tropical and perfumed. Jamaican passion fruit can be served plain as a Jamaican dessert recipe or used to flavor a variety of foods like Jamaican sauces, ice creams and Jamaican beverages. Canned passion-fruit nectar is available in many supermarkets. Passion fruit contains a small amount of vitamins A and C. T
pasta Jamaican pasta is the dough made by combining durum wheat flour called semolina with a liquid, usually water or milk. The term "Jamaican pasta" is used broadly and generically to describe a wide variety of noodles made from this type of dough. Some doughs have a little egg added, though doughs made with only flour and eggs are generally referred to as Jamaican noodles. T
pasteurize; pasteurization To kill bacteria by heating Jamaican milk or other liquids to moderately high temperatures for a short period of time. Jamaican milk must be heated to at least 145°F for not less than 30 minutes or at least 161°F for 15 seconds, and then rapidly cooled to 40°F or lower. T
pastrami A highly seasoned Jamaican beef made from a cut of plate or round. After the fat is trimmed, the Jamaican meat's surface is rubbed with salt and a seasoning paste that can include Jamaican garlic, ground peppercorns, cinnamon, red pepper, cloves, Jamaican allspice and coriander seeds. The meat is dry-cured, smoked and cooked. Jamaican pastrami can be served hot or cold, usually as a sandwich on rye bread. T
pastry Any of various UNLEAVENED doughs, the basics of which include butter (or other fat), flour and water. Examples include PUFF PASTRY, PÂTE BRISÉE (pie pastry) and PÂTE SUCRÉE (sweet short pastry). 2. A general term for sweet baked goods such as DANISH PASTRIES and NAPOLEONS T
pastry bag A cone-shaped bag with two open ends. The small end is pointed and can be fitted with decorative tips of different sizes and designs, while doughs, whipped cream, fillings, etc. are spooned into the large end. When the bag is squeezed, the contents are forced through the tip. Pastry bags have a multitude of uses including decorating cakes, forming pastries or cookies and piping decorative borders. They come in various sizes and can be made of a variety of materials, including nylon and plastic-lined cotton or canvas, polyester and plastic. Pastry bags can be found in gourmet shops, some supermarkets and the kitchenware section of most department stores T
pastry blender A kitchen implement consisting of 5 or 6 parallel U-shaped, sturdy steel wires, both ends of which are attached to a wooden handle. It's used in making Jamaican pastry dough to cut cold fat such as butter into a flour mixture, evenly distributing the tiny pieces of fat without warming them. This is a popular tool when preparing some Jamaican food recipes. T
pastry brush A small brush used for applying glazes to Jamaican breads, Jamaican pastries and Jamaican cookies before or after baking. The best all-purpose size has a width of 1 to 1 1/2 inches. Pastry brushes can be made of nylon bristles, sterilized natural bristles or goose feathers. Natural-bristle brushes are considered best because they're softer and hold more liquid. Goose feathers are excellent for egg glazes because they leave a thin, even coating. The harder nylon bristles will last longer but may melt if accidentally touched to a hot surface. Softer bristles are especially desirable for delicate Jamaican unbaked pastries where harder bristles might leave unwanted marks. T
pastry cloth A large, lightweight canvas cloth on which Jamaican pastry dough can be rolled out. Rubbing flour down into the fibers makes the Jamaican pastry cloth an excellent nonstick surface. After use, the cloth must be thoroughly cleaned before storing. Otherwise, any fat residue in the cloth will turn rancid and affect the flavor of future doughs. T
pastry comb A flat, small (usually 5- by 5- by 4-inch), 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 recipe. T
pastry cream Jamaican pastry cream is a thick, flour-based egg custard used for tarts, Jamaican cake recipes and to fill Jamaican pastry puffs and other Jamaican dessert recipes. T
pastry 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. This is the major flour used in preparing Jamaican cake recipes. T
patty A small, thin round of ground or finely chopped food such as Jamaican meat, Jamaican fish or Jamaican vegetables. This is a popular Jamaican food recipe, the Jamaican patty recipe can use several fillings. T
patty shell This is usually made of Jamaican puff pastry, this small cup-shaped shell is used to hold creamed dishes of Jamaican meat, Jamaican poultry, Jamaican fish or Jamaican vegetables. Fresh Jamaican patty shells are available in bakeries, while frozen unbaked shells can usually be found in supermarkets. T
pawpaw Jamaican pawpaw, is a member of the cherimoya family. It can range from 2 to 6 inches long and looks like a fat, dark-brown banana. The aromatic flesh is pale yellow and peppered with a profusion of seeds. It has a custard like texture and a sweet flavor reminiscent of Jamaican bananas and pears.  T
pea There are many varieties of Jamaican peas, all legumes. Some Jamaican peas are grown to be eaten fresh, removed from their pods while others are grown specifically to be used dried. Jamaican pod peas are those that are eaten pod and all. Jamaican rice and peas is the most popular pea recipe. Peas are also used in Jamaican dinner recipe or Jamaican soup recipes. T
pea bean The smallest of the dried white Jamaican beans, the others being. Jamaican pea beans are mainly used in Jamaican soup recipes. They require long, slow cooking. T
peach This Jamaican fruit has velvety skin and can range from pink-blushed creamy-white to red-blushed yellow and its flesh from pinkish-white to yellow-gold. Jamaican peaches are available, sliced or in halves, packed either in sugar syrup or water. Jamaican peaches are being used to make Jamaican salad recipes and Jamaican drink recipes. Jamaican peaches contain both vitamins A and C. T
peanut The Jamaican peanut is actually a legume, not a Jamaican nut. The Jamaican nuts (or seeds) have a papery brown skin and are contained in a thin, netted, tan-colored pod. Jamaican peanuts are also called groundnuts because, after flowering, the plant bends down to the earth and buries its pods in the ground. Jamaican peanuts are high in fat and rich in protein. The two most popular Jamaican peanut by-products are Jamaican peanut butter and Jamaican peanut oil. T
peanut butter Jamaican peanut butter is a blend of ground shelled Jamaican peanuts, vegetable oil and usually a small amount of salt. Some contain sugar and additives to improve creaminess and prevent the oil from separating. Jamaican peanut butter uses only peanuts and oil, usually peanut oil. Jamaican peanut butter is sold in two forms smooth or chunky, which contains bits of peanut. Jamaican peanut butter is high in fat and contains fair amounts of iron, niacin and protein. T
peanut oil This is clear oil pressed from Jamaican peanuts; it is used for Jamaican salads and, because it has a high smoke point, is used for frying. Jamaican peanut oils are mild-flavored. T
pear The Jamaican pear fruit improves in both texture and flavor after it's picked. Jamaican pears range in shape from spherical to bell-shaped and in color from celadon green to golden yellow to tawny red. Jamaican pears are used mainly in Jamaican salads or served as a side dish. Jamaican pears contain small amounts of phosphorus and vitamin A. T
pearl onion Jamaican pearl onions are mild-flavored and about the size of a small marble. They can be cooked and served as a side dish or pickled and used as a condiment or garnish. These Jamaican onions are also sold canned or pickled and frozen. Jamaican onions contain a fair amount of vitamin C with traces of other vitamins and minerals. T
pecan This native American nut imported to Jamaica has a smooth, tan shell that averages about 1 inch in length and, though hard, is relatively thin. The buttery-rich kernel is golden-brown on the outside and beige inside. Jamaican pecans are eating out of hand, as well as for using in a variety of sweet and savory Jamaican dishes. Jamaican pecan dessert recipe is Jamaican pecan pie. T
pecan rice This is a hybrid Jamaican pecan rice its parents have no relation to either wild rice or pecans with a rich, nutty flavor and a cooked fragrance akin to popcorn. It's also called simply pecan rice. T
peel The rind or skin of a Jamaican fruit or Jamaican vegetable such as a Jamaican tomato or Jamaican potato. It is also used to describe a flat, smooth, shovel like tool used to slide pizzas and yeast breads onto a baking stone in an oven. T
pepper mill A hand-held grinder designed for crushing dry peppercorns. Jamaican pepper mills are made from a variety of materials including plastic, wood and ceramic. The internal grinding mechanism is generally made of stainless steel. Good Jamaican pepper mills can be adjusted to produce fine or coarse grinds. Freshly ground Jamaican pepper has a sharper, more lively flavor than the pre-ground variety. T
pepper pot; pepper pot The Jamaican pepper pot soup is a thick Jamaican soup recipe of Jamaican tripe, Jamaican meat, Jamaican vegetables, Jamaican seafood, pepper and other Jamaican seasonings. T
pepper steak A Jamaican beefsteak generously sprinkled with coarsely ground Jamaican black pepper, sautéed in butter and served with a Jamaican sauce made from pan drippings, stock, wine and cream. Jamaican pepper steak recipe is sometimes flamed with Jamaican rum. Jamaican peppered steak is stir-fried with strips of Jamaican steak, Jamaican green pepper and Jamaican onion cooked with soy sauce and other Jamaican seasonings. T
pepper, black and white Jamaican pepper is used to enhance the flavor of both savory and sweet Jamaican dishes. Jamaican black and white peppercorns whole are cracked and coarsely or finely ground. Jamaican pepper is a used in almost all Jamaican food recipes. T
pepper, chile 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
pepper, hot 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
pepper, sweet green or red This pepper belongs to the capsicum  family. Jamaican green peppers are also known as sweet peppers and can range in color from pale to dark green, from yellow to orange to red, and from purple to brown to black. Jamaican green peppers are used raw in Jamaican salad recipes and as part of a Jamaican vegetable platter served with various dips. In Jamaican cooking, they find their way into a variety of dishes and can be sautéed, baked, grilled, braised and steamed. Jamaican green peppers are an excellent source of vitamin C and contain fair amounts of vitamin A and small amounts of calcium, phosphorus, iron, thiamine, riboflavin and niacin. T
peppercorn Jamaican pepper is used to enhance the flavor of both savory and sweet Jamaican dishes. Jamaican black and white peppercorns whole are cracked and coarsely or finely ground. Jamaican pepper is a used in almost all Jamaican food recipes. T
peppermint This Jamaican herb has bright green leaves, purple-tinged stems and a peppery flavor. Jamaican spearmint leaves are gray-green or true green and have a milder flavor and fragrance. Jamaican mint is used in both sweet and savory Jamaican dishes and in drinks such as the famous Jamaican mint tea. T
peppermint schnapps Any of several strong, colorless Jamaican alcoholic beverages made from grains or potatoes and flavored variously. Jamaican peppermint schnapps is one of the best known of this genre. T
pepperoni; pepperoni This is salami made of Jamaican pork and Jamaican beef highly seasoned with Jamaican black and red pepper. This slender, firm, air-dried sausage is ready to eat, often sliced very thin and used as a Jamaican appetizer. It can also be used to add flavor to many cooked Jamaican dishes. T
perch The perch found in Jamaican waters have olive-green backs blending to yellow on the sides, dark vertical bands and reddish-orange fins. They have a mild, delicate flavor and firm flesh with a low fat content. Small perch are usually best broiled or sautéed while larger ones can be prepared in a variety of ways including poaching, steaming, baking and in Jamaican soup recipes such as Jamaican fish tea recipe. T
pickle Jamaican food that has been preserved in a seasoned brine or vinegar mixture. Among the more popular Jamaican foods used for pickling are cucumbers, pearl onions, cauliflower, baby corn, watermelon rind, pig's feet and herring. Jamaican pickles can be sour, sweet, hot or variously flavored, such as with dill for the popular dill pickle. To preserve Jamaican food in a vinegar mixture or brine. T
pickled cheese This is made of goats milk and is cured and stored in its own salty whey brine feta is often referred to as pickled cheese. White, crumbly and rind less, feta is usually pressed into square Jamaican cake recipes. It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can range in texture from soft to semidry. This is also used in Jamaican salad recipes and many cooked Jamaican dishes. T
pickled herring Jamaican pickled herring (also called marinated herring) have been marinated in vinegar and spices before being bottled in either a sour-cream Jamaican sauce or a wine sauce. The term can also refer to herring that have been dry-salted before being cured in brine. T
pickling spices A Jamaican spice blend used in mixtures to pickle various Jamaican foods, as well as to season certain Jamaican dishes. The blend can differ greatly according to the manufacturer, and the ingredients (usually whole or in coarse pieces) can include Jamaican allspice, bay leaves, cardamom, Jamaican cinnamon, Jamaican cloves, coriander, Jamaican ginger, mustard seeds and peppercorns. T
picnic ham The Jamaican picnic ham is taken from the upper part of the foreleg and includes a portion of the shoulder. This cut is also more accurately referred to as the picnic shoulder  or Jamaican pork shoulder. The Jamaican picnic ham is smoked, which gives it a very ham like flavor. It often has the bone removed. Though it's slightly tougher (requiring longer cooking) and has more waste because of the bone structure, picnic ham is a good, inexpensive substitute for regular ham. T
picnic shoulder The Jamaican picnic ham is taken from the upper part of the foreleg and includes a portion of the shoulder. This cut is also more accurately referred to as the picnic shoulder  or Jamaican pork shoulder. The Jamaican picnic ham is smoked, which gives it a very ham like flavor. It often has the bone removed. Though it's slightly tougher (requiring longer cooking) and has more waste because of the bone structure, picnic ham is a good, inexpensive substitute for regular ham. T
pie A sweet or savory Jamaican dish made with a crust and filling such as Jamaican fruit, pudding, Jamaican meat or Jamaican vegetable. Jamaican pies can have bottom crusts only, or top and bottom crusts or, as with deep-dish pies, only a top crust. Sweet Jamaican pies are generally served as Jamaican dessert recipe and savory pies as the main course or Jamaican appetizer recipe. Jamaican pie crusts can be made of a variety of mixtures including short crust pastry, puff pastry, cookie crumbs and mashed potatoes. T
pie weights Small pellet like metal or ceramic weights used when baking an unfilled Jamaican pie or tart crust to keep it from shrinking. The weights (from 1 to 2 cups) are poured into a foil-lined unbaked pie crust. The shell is then partially baked, the foil and weights lifted out, and then the baking is finished. These are not commonly used in Jamaican food recipes. T
pigeon pea This tiny Jamaican legume is a no-eyed pea. These Jamaican peas are about the size of the standard garden pea and are usually a grayish-yellow color. Jamaican pigeon peas can be eaten raw but are most often dried and split. Jamaican pigeon peas are cooked like dried beans. T
pig's feet These are the feet and ankles of pigs. Because they're bony and sinewy, pig's feet require long, slow cooking. They're quite flavorful and full of natural gelatin. Pig's feet are available pickled, fresh and smoked the latter two are particularly good in Jamaican soup recipes, stews and Jamaican sauce recipes. T
pigs in blankets A term that is generally used to describe a Jamaican sausage with an outside covering (blanket). The most common example is a small cocktail sausage wrapped in pie dough and baked, then served as a Jamaican appetizer. Pigs in blankets can also refer to Jamaican breakfast sausages wrapped in pancakes or any other similar style of Jamaican food. T
pigs tail This is the tail of the pig that is extremely salty and is used in several Jamaican recipes including the Jamaican stewed peas recipe and the Jamaican red peas recipe. T
pike This freshwater fish has a long body, large mouth and ferocious-looking teeth. The pike fish is known for its lean, firm, low fat (but bony) flesh. Pike can be cooked in almost any Jamaican cooking style. This is not a popular fish when preparing Jamaican fish recipes. T
pilchard A small, high-fat saltwater fish that is usually canned in oil or Jamaican tomato sauce like sardines. T
pimiento; pimento A large, red, heart-shaped Jamaican sweet pepper that The flesh of the Jamaican pimiento is sweet, succulent and more aromatic than that of the red bell pepper. The Jamaican pimiento crop is used for Jamaican paprika. Jamaican pimento is the name of the tree from which Jamaican allspice comes. T
piña colada A Jamaican piña colada is a tropically flavored Jamaican drink recipe made with Jamaican coconut cream, Jamaican pineapple juice and Jamaican rum served over ice and usually garnished with a pineapple chunk. The piña-colada (pineapple-coconut) flavor has also become popular for many Jamaican foods such as ice cream, candy and cakes. T
pinch A measuring term referring to the amount of a dry ingredient such as Jamaican salt or pepper that can be held between the tips of the thumb and forefinger. It's equivalent to approximately 1/16 teaspoon. T
pine nut These are nuts of the pine tress found inside the pine cone. Jamaican pine nuts can be used in a variety of sweet and savory Jamaican dishes and are well known for their flavorful addition to Jamaican food recipes. T
pineapple The Jamaican pineapple fruit has a cylindrical shape and has a golden-yellow skin and long sword like leaves sprouting from a single tuft. Jamaican pineapple is available canned crushed or in chunks, slices or tidbits. Jamaican pineapple can be used in a variety of dishes including fresh fruit Jamaican dessert recipes and Jamaican salad recipes, and as a garnish for Jamaican vegetables and Jamaican meats. It's also delicious cooked either simply sautéed or broiled, or in a dish like the famous Jamaican pineapple upside down cake recipe. Jamaican pineapples are a fair source of vitamins A and C. T
pineapple guava This small, egg-shaped fruit the Jamaican pineapple guava has a thin, bright green skin with cream-colored flesh that encases a jellylike center. The flavor is complex, with sweet notes of quince, pineapple and mint. The Jamaican fruit has a slightly bitter peel. Jamaican pineapple guavas are used in Jamaican fruit salads, Jamaican dessert recipes and as garnishes. They contain a fair amount of vitamin C. T
pink bean This smooth, reddish-brown dried Jamaican bean is used to make several Jamaican bean recipes. However it is not grown commercially in Jamaica and is imported. T
pistachio nut The Jamaican pistachio has a hard, tan shell that encloses a pale green nut. The shells of some Jamaican pistachios are colored red (with vegetable dye), while others have been blanched until white. Jamaican pistachio nuts have a delicate, subtle flavor and is good for flavoring both sweet and savory Jamaican dishes. Jamaican pistachio nuts are rich in calcium, thiamine, phosphorus, iron and Vitamin A. T
pita Jamaican pitas or Jamaican flatbread can be made of white or whole-wheat flour. Each Jamaican pita round splits horizontally to form a pocket into which a wide variety of ingredients can be stuffed to make a Jamaican sandwich recipe. Jamaican pitas are served with meals or cut into wedges and used as dippers for Jamaican dishes. T
pith The soft, white, somewhat bitter, spongy layer that lies between the outer peel and the flesh of a Jamaican citrus fruit. T
pizza Jamaican pizzas are a round savory tart made with a crisp yeast dough covered with tomato sauce, Jamaican mozzarella and other ingredients such as Jamaican peppers, Jamaican onions, sausages, mushrooms, anchovies and Jamaican pepperoni. Deep-dish Jamaican pizzas, has a thick beadlike crust. Jamaican pizzas are topped with ingredients such as sun-dried tomatoes, sausage, Jamaican ham and other Jamaican foods. T
pizza pan A round metal sheet with a shallow, rounded raised rim, used for baking Jamaican pizza. Some pans are perforated with hundreds of small holes that allow moisture to escape, which helps the dough brown evenly. Jamaican pizza pans can be found in gourmet shops and in the kitchenware section of many department stores. T
plank; planking A Jamaican cooking method whereby Jamaican meat or Jamaican fish is cooked usually by baking or broiling on a wooden board. Planking imparts the wood's flavor to the food. Jamaican food referred to as "planked" has been cooked in this manner. T
plantain The Jamaican plantain, a very large, firm variety, is also referred to as a cooking banana. It has a mild, almost squash like flavor and is used very much as a potato. Jamaican banana leaves are used in the Jamaican cooking to wrap foods for steaming. Jamaican banana flour is a nutritious and easily digestible powder made from specially selected bananas that have been dried and ground. Jamaican bananas are high in carbohydrates and low in protein and fats; they're also rich in potassium and vitamin C. T
plastic wrap The ability of this versatile Jamaican food wrap to cling to both Jamaican food and containers makes it superior for forming an airtight seal. There are many varieties of plastic wrap, some of which are thicker, cling better and have better moisture-vapor retention than others. T
plum Jamaican plums grow in clusters, have smooth, deeply colored skin and a center pit. Jamaican plums can range in shape from oval to round and in size from 1 to 3 inches in diameter. Their color can be yellow, green, red, purple, indigo blue and almost anything in between. The pale silvery-gray, filmy-looking coating on a plum's skin is natural and doesn't affect quality. Jamaican plums are used for a wide variety of sweet and savory Jamaican food recipes. The most popular Jamaican plums are the Jamaican June plum and the Jamaican coolie plum. Jamaican plums contain a fair amount of vitamin A and potassium. T
plump, to To soak dried Jamaican fruit (such as raisins) in liquid until the Jamaican fruit softens and swells slightly from absorbing some of the liquid. T
pollo A Jamaican cooking method to prepare chicken using a Spanish technique using Jamaican herbs and spices. T
pollock; pollack This member of the codfish family that has a low- to moderate-fat flesh is white, firm and has a delicate, slightly sweet flavor. This fish is mainly imported to Jamaica and is not popularly used in the preparation of Jamaican fish recipes. T
pomegranate This Jamaican fruit is about the size of a large orange and has a thin, leathery skin that can range in color from red to pink-blushed yellow. Inside are hundreds of seeds packed in compartments that are separated by bitter, cream-colored membranes. Each tiny, edible seed is surrounded by a translucent, brilliant-red pulp that has a sparkling sweet-tart flavor. Jamaican pomegranates can be eaten as fruit, used as a garnish on sweet and savory Jamaican dishes or pressed to extract the juice. Jamaican pomegranates in potassium and contain a fair amount of vitamin C. T
popcorn; popped corn Jamaican popcorn is a special variety of dried corn that pops open and puffs up when heated. This transformation occurs because of a high amount of natural moisture trapped inside the hull. Heating the Jamaican corn creates immense pressure, which bursts open the hull, turning the kernel inside-out. T
popover A puffy, muffin-size Jamaican bread with a crisp brown crust and a somewhat hollow, moist interior. Jamaican popovers begin with a simple batter of eggs, milk, butter and flour. The high proportion of liquid in the batter creates steam that leavens the bread. Jamaican popovers may be baked in muffin tins or special popover pans, which have extra-deep cups. Jamaican popovers can be plain or variously flavored with items such as cheese, Jamaican spices or herbs. T
poppy seed; poppy seed These small, dried, bluish-gray seeds of the Jamaican poppy plant measure less than 1/16 inch in diameter. Jamaican poppy seeds have a crunchy texture and a nutty flavor. They're used as a filling in various Jamaican cakes, Jamaican pastries and Jamaican coffee cakes, as a topping for myriad Jamaican baked goods, in Jamaican salad dressings and in a variety of Jamaican cooked dishes. T
pork Jamaican pork is described as the meat from the local pig. Some of the more popular fresh pork cuts are pork chops, pork loin and pork ribs. The most popular cured pork products include ham and bacon. Jamaican pork can braised, broiled or jerked. Jamaican jerk pork recipe and Jamaican stew pork recipe is the most popular pork recipe. T
pork sausage, fresh This is uncooked sausage made with fresh ground Jamaican pork and Jamaican pork fat, usually mildly seasoned with pepper and sage. Fresh Jamaican pork sausage cannot contain more than 50 percent fat or 3 percent added moisture. T
pork shoulder The Jamaican picnic ham is taken from the upper part of the foreleg and includes a portion of the shoulder. This cut is also more accurately referred to as the picnic shoulder  or Jamaican pork shoulder. The Jamaican picnic ham is smoked, which gives it a very ham like flavor. It often has the bone removed. Though it's slightly tougher (requiring longer cooking) and has more waste because of the bone structure, picnic ham is a good, inexpensive substitute for regular ham. T
porridge A thick, pudding like Jamaican dish made of Jamaican cereal or grain (usually oatmeal) cooked in water or milk. Jamaican porridge is usually eaten hot for Jamaican breakfast with sugar and milk or cream. Jamaican peanut porridge recipe and Jamaican hominy corn porridge recipe. T
porter A heavy, dark-brown, strongly flavored beer. The dark color and strong flavor come from the addition of roasted malt. Porters are usually higher in alcohol than regular Jamaican lager beers. Jamaican porter beers are not popular beers in Jamaica.. T
porterhouse steak A Jamaican steak cut from the large end of the short loin containing Jamaican meat from both the Jamaican tenderloin (the most tender cut of Jamaica meat) and the top loin muscle. T
pot roast A less tender cut of Jamaican beef that is first browned, then braised very slowly in a covered pot with a little liquid. The result is a flavorful, tender piece of Jamaican meat. Jamaican round cuts are the most popular for this dish. The dish is called Yankee pot roast when Jamaican vegetables are added to the pot partway through the cooking process. This is to cook Jamaican meat by browning, then braising in a covered pot either on top of the stove or in the oven. T
pot stickers Small Jamaican dumplings made of Jamaican won ton skins filled with ground Jamaican meat or Jamaican shellfish, chopped water chestnuts, scallions and seasonings. The pot stickers are browned on one side, then turned and simmered in broth. Jamaican pot stickers are usually served as Jamaican appetizers accompanied with various dipping Jamaican sauce recipes. T
potted shrimp Finely diced or pureed cooked Jamaican shrimp mixed with Jamaican seasoned butter, then placed in small pots covered with additional melted butter and refrigerated. Potted Jamaican shrimp is usually spread on toast and served as a Jamaican hors d'oeuvre. T
poulet This is a young, tender Jamaican spring chicken. T
poultry Any domesticated bird used as Jamaican food. There are many domesticated varieties of poultry including Jamaican chicken, Jamaican turkey and Jamaican duck. All Jamaican poultry ranks high nutritionally. Jamaican poultry is classified as a complete protein, is a good source of calcium, phosphorus and iron and contains riboflavin, thiamine and niacin. T
poultry shears A scissor like implement designed to cut up Jamaican poultry. A good pair of Jamaican poultry shears has slip-proof handles and slightly curved blades, one with a serrated and notched edge for gripping the flesh and cutting bones. Jamaican poultry shears make easy work of cutting up a duck, snipping out the backbone of a Jamaican chicken or cutting up a stewing hen to be used for stock. They also perform additional useful tasks such as trimming artichokes and other Jamaican vegetables. T
pound cake A fine-textured Jamaican loaf cake was made with one pound each of flour, butter, sugar and eggs, plus a flavoring like vanilla or lemon. A myriad of variations have evolved throughout the years, with additions such as leavening (baking powder or baking soda) and flavorings such as Jamaican coconut, nuts, raisins and dried fruit. With reduced cholesterol and calories in mind, there are now Jamaican pound cakes made with Jamaican vegetable oil, as well as nonfat versions. T
powdered milk Jamaican powdered buttermilk is simply desiccated buttermilk and is generally used for Jamaican baking recipes. Jamaican powdered milks may or may not be fortified with vitamins A and D. T
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
prawn This is a part of the lobster family and includes some crustacean. Jamaican prawn meat has a sweet, delicate flavor that some claim is better than either lobster or shrimp. Jamaican prawns look like a cross between a shrimp and a lobster, with their bodies having narrower abdomens and longer legs than shrimp. Jamaican prawns make popular Jamaican shellfish recipes. T
prepared mustard Jamaican prepared mustard is generally made from powdered mustard combined with seasonings and a liquid such as water, vinegar, wine, beer or must. T
preserve To prepare Jamaican foods so that they can be kept for long periods of time without spoiling or deteriorating. Depending on the Jamaican food and the length of time it's to be stored, preserving can be accomplished in a number of different ways including refrigeration, freezing, canning, salting, smoking, freeze-drying, dehydrating and pickling. T
preserved lemons Jamaican lemons that have been preserved in a salt-lemon juice mixture sometimes with spices such as Jamaican cinnamon and Jamaican cloves. Preserved Jamaican lemons have a silken texture and a distinctive flavor. Jamaican preserved lemons is used in flavoring in Jamaican cooking and used as a flavoring by many of today's leading Jamaican chefs. T
preserves Jamaican fruit cooked with sugar and used as a spread for Jamaican bread. Jamaican preserves differ from Jamaican jam in that the chunks of Jamaican fruit are medium to large rather than the texture of thick puree. T
pressed cookie Jamaican cookies recipes that are formed by pressing dough through a cookie press or pastry bag fitted with a decorative tip. T
pressure cooker A special cooking pot with a locking, airtight lid and a valve system to regulate internal pressure. Jamaican pressure cookers operate on a principle whereby the steam that builds up inside the pressurized pot cooks Jamaican food at a very high temperature. This reduces the cooking time by as much as two-thirds without destroying the Jamaican food's nutritional value. Jamaican pressure cookers are useful for foods that would normally be cooked with moist heat such as Jamaican soup recipes, stews, steamed puddings, tough cuts of Jamaican meat. T
prime rib Jamaican prime rib is prime Jamaican beef that is used mainly in Jamaican hotels. T
processed cheese Any of several types of natural Jamaican cheese that are pasteurized to lengthen storage life and combined with emulsifiers to aid smoothness. In some cases processed cheeses contain added colorings and preservatives. Jamaican processed cheeses keep well but lack the distinctive flavor and texture of natural cheeses. T
proof A term used to indicate the amount of alcohol in Jamaican liquor or other Jamaican spirits. This means also to dissolve yeast in a warm liquid (sometimes with a small amount of sugar) and set it aside in a warm place. This technique proves that the yeast is alive and active and therefore capable of leavening a Jamaican bread or other Jamaican baked goods. T
proteins Composed of amino acids, proteins perform myriad essential functions for the body including supplying energy and building and repairing tissues. Proteins are obtained from both animal and Jamaican vegetable sources including eggs, Jamaican fish and Jamaican meat. T
prune Jamaican prunes are dried Jamaican plums. Jamaican prunes can be eaten out of hand or used in a variety of sweet and savory Jamaican dishes. Jamaican baked goods, substitute prune puree for butter or other fat can reduce cholesterol to zero and calories by up to 30 percent. The Jamaican prune puree contributes moisture, a slightly chewy texture and a prune flavor that can range from mild to moderately aggressive, depending on the other flavors in the Jamaican food. T
puff pastry This is a rich, delicate, multilayered Jamaican pastry. This is made by placing pats of chilled fat usually butter between layers of Jamaican pastry dough, then rolling it out, folding it in thirds and letting it rest. When baked, the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers. Jamaican puff pastry is used to make a variety of crisp creations including Jamaican croissants. This is also used as a wrapping for various Jamaican foods such as Jamaican meats, Jamaican cheese and Jamaican fruit. T
pullet This is a young Jamaican hen less than 1 year old. T
pulse The dried seed of any of several Jamaican legumes including Jamaican beans, peas and lentils. T
pulverize To reduce Jamaican food to powder or dust, usually by crushing, pounding or grinding. T
pumpkin The Jamaican pumpkin is a large ungainly fruit with orange flesh has a mild, sweet flavor and the seeds husked and roasted are delicately nutty. Jamaican pumpkin seeds are eaten on a regular basis. Jamaican pureed pumpkin is also available canned. Jamaican pumpkin may be prepared in almost any way suitable for Jamaican squash. The Jamaican pumpkin is a good source of vitamin A. T
pumpkin seed oil A robustly flavored oil made from roasted Jamaican pumpkin seeds. The color of this fairly thick oil is a khaki-green. Because of its strong flavor, Jamaican pumpkin seed oil is best combined with other oils in Jamaican cooking, Jamaican salad dressings and other Jamaican food recipes. T
pumpkin seeds These edible Jamaican pumpkin seeds. With their white hull removed, they are a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted. Jamaican pumpkin seeds are sold salted, roasted and raw, and with or without hulls. T
puree; purée Any Jamaican food (usually a Jamaican fruit or Jamaican vegetable) that is finely mashed to a smooth, thick consistency. Purees can be used as a garnish, served as a side dish or added as a thickener to Jamaican sauce recipes or Jamaican soup recipes. This also means to grind or mash Jamaican food until it's completely smooth. This can be accomplished by one of several methods including using a food processor or blender or by forcing the Jamaican food through a sieve. T
purple laver This highly nutritious dried seaweed comes in tissue-thin sheets about 7 inches square. It has a fresh, tangy-sweet flavor and a dark purple color, which is why it's also called purple laver . Jamaican laver is often used in Jamaican soup recipes. Strips of it can also be deep-fried and served as a Jamaican appetizer recipe. T
pyramide cheese A truncated pyramid is the shape of this small cheese, that's often coated with an edible dark-gray Jamaican vegetable ash. Jamaican pyramide can range in texture from soft to slightly crumbly and, depending on age, in flavor from mild to sharp. This is usually served with crackers or Jamaican bread and Jamaican fruit. T

 

 

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