Allspice - a member of the pimento family and native to tropical
regions in the western hemisphere; has leathery leaves, white
flowers and small, brown berries, has a flavor reminiscent
of a mixture of cinnamon, clove, nutmeg, ginger and pepper;
also known as Jamaican pepper.
Appetizer - a small serving of food or beverage
served before or as the first course of a meal.
Banana - is the common name used for herbaceous
plants in the genus Musa, which because of their size and
structure, are often mistaken for trees. Bananas are cultivated
for their fruit which bear the same name, and to a lesser
extent for the production of fibre and as ornamental plants.
Barbecue - to roast meat slowly over coals
on a spit or framework, or to roast in an oven, basting intermittently
with a special kind of sauce
Black Pepper - (Piper nigrum) is a flowering
vine in the family Piperaceae, cultivated for its fruit, which
is usually dried and used as a spice and seasoning. The same
fruit is also used to produce white pepper and green pepper.
Black pepper is native to South India and is extensively cultivated
there and elsewhere in tropical regions.
Beef - the meat of bovines (ex. cows, steers
and bulls) slaughtered when older than 1 year; generally,
has a dark red color, rich flavor, interior marbling, external
fat and a firm to tender texture.
Beet - a large bulbous edible root with
an edible leafy green top; its color is typically garnet red
but can range from pinkish-white to deep red; also know as
the garden beet, red beet and beetroot (especially in Great
Cake Flour - a low-protein wheat flour used
for making cakes, pastry doughs and other tender baked goods.
Callaloo - is a leaf vegetable, traditionally
either amaranth (known by many local names including callaloo
or bhaji), or taro or Xanthosoma species (both known by many
local names including callaloo, coco, tannia, or dasheen bush).
Because the leaf vegetable used in some regions may be locally
called "callaloo" or "callaloo bush",
some confusion can arise among the different vegetables and
with the dish itself. Outside of the Caribbean, spinach is
Coconut milk - is a sweet, milky white cooking
base derived from the meat of a mature coconut. The color
and rich taste of the milk can be attributed to the high oil
content and sugars. The term "coconut milk" can
also refer to the watery liquid found inside the nut. This
liquid, when found in a young coconut, is more unambiguously
referred to as "coconut water" or "coconut
juice". In Malaysia and Indonesia coconut milk is called
santan and in the Philippines it is called gata.
Curing - to preserve meat, fish, or cheese
with salt or by drying and or smoking.
Curry Powder - an American or European blend
of spices associated with Indian cuisines, the flavor and
color vary depending on the exact blend; typical ingredients
include black pepper, cinnamon, cloves, coriander, cumin,
ginger, mace and turmeric, with cardamom, tamarind, fennel
seeds fenugreek and /or chile powder sometimes added.
Distilled Water - water from which all gases
and minerals have been removed.
Dough - a mixture of flour and other ingredients
used in baking and often stiff enough to cut into shapes;
has a low moisture content and gluten forms the continuous
medium into which other ingredients are embedded; generally
has less fat, sugar and liquid than a batter.
Dumplings - Boiled dumplings are made from
flour to form a dough. The size of the dumplings is the choice
of the cook and does not affect the taste, but can have an
effect on the texture. It is optional to serve with the meat
in the dish or on the side.
Escallion - The escallion (Allium ascalonicum
L.) is a culinary herb. Grown in Jamaica, it is similar in
appearance to the British spring onion, American green onion,
Welsh onion and leek, though said by Jamaicans to be more
flavourful. Like these others, it is a (relatively) mild onion
that does not form a large bulb.
Food Browning - The term browning may refer
to several different processes. The most common type of browning,
also known as the Maillard reaction, refers to a series of
chemical reactions that makes foods from cookies to fried
chicken and grilled steaks taste and look more appetizing.
As the sugars in any food are heated, they change color from
clear to dark brown and produce new flavor compounds. Browning
is also an effective way to destroy surface bacteria on meats.
Garlic - (Allium sativum) is a perennial
plant in the family Alliaceae and genus Allium, closely related
to the onion, shallot, and leek. It does not grow in the wild,
and is thought to have arisen in cultivation, probably descended
from the species Allium longicuspis, which grows wild in south-western
Asia. Garlic has been used throughout all of recorded history
for both culinary and medicinal purposes.
Ginger - Though called a root, it is actually
the rhizome of the monocotyledonous perennial plant Zingiber
officinale.Originating in southern China, cultivation of ginger
spread to India, Southeast Asia, West Africa, and the Caribbean
Hot Peppers - All hot peppers contain capsaicinoids,
natural substances that produce a burning sensation in the
mouth, causing the eyes to water and the nose to run, and
even induce perspiration. Capsaicinoids have no flavor or
odor, but act directly on the pain receptors in the mouth
and throat. The primary capsaicinoid, capsaicin, is so hot
that a single drop diluted in 100,000 drops of water will
produce a blistering of the tongue.
Lemon Juice - The lemon (Citrus ×
limon) is a hybrid citrus tree of cultivated origin. The fruit
are used primarily for their juice, though the pulp and rind
(zest) are also used, primarily in cooking or mixing. Lemon
juice is about 5% citric acid, which gives lemons a sour taste
and a pH of 2 to 3. This acidity makes lemon juice a cheap,
readily available acid for use in educational chemistry experiments.
Nutmeg - is the actual seed of the tree,
roughly egg-shaped and about 20-30 mm long and 15-18 mm wide,
and weighing between 5 and 10 grams dried, while mace is the
dried "lacy" reddish covering or arillus of the
seed. Nutmeg and mace have similar taste qualities, nutmeg
having a slightly sweeter and mace a more delicate flavor.
Mace is often preferred in light-coloured dishes for the bright
orange, saffron-like colour it imparts. It is nice in cheese
sauces and is best grated fresh
Onion - in the general sense can be used
for any plant in the genus Allium but used without qualifiers
usually means Allium cepa, also called the garden onion. Onions
(usually but not exclusively the bulbs) are edible with a
distinctive strong flavour and pungent odour which is mellowed
and sweetened by cooking. They generally have a papery outer
skin over a fleshy, layered inner core. Used worldwide for
culinary purposes, they come in a wide variety of forms and
Scotch Bonnet -These peppers are used to
flavour many different dishes and cuisines worldwide. Scotch
Bonnet has a flavour distinct from its Habanero cousin. This
gives Jerk dishes (pork/chicken) and other Caribbean dishes
their unique flavor. Eaten raw, these peppers are also known
to cause dizziness, numbness of hands and cheeks, and severe
Thyme - is often used to flavour meats,
soups and stews. It is used in Jamaican cuisine, where it
is an important element. Thyme should be added early in cooking
so that its oils have time to be released.
Vinegar - is a liquid produced by the fermentation
of alcohol into acetic acid and other fermentation by-products.
The acetic acid concentration ranges typically from 4 to 8
percent by volume for table vinegar (typically 5%) and higher
concentrations for pickling (up to 18%) although in some countries
the minimum strength may be less.