- A very large (up to 100 pounds) tree-borne
fruit from East India. Related to the breadfruit
in the mulberry family, it has thick flesh with
a flavor suggestive of a pineapple and banana
with edible seeds. Can be used as a starchy vegetable
when green; once ripe, used as a dessert or dried.
Jaggery - Coarse brown sugar made from the
sap of the palmyra palm. Also known as palm sugar.
It can be found in East Indian markets.
A short, dark green, tapered chile pepper with
thick flesh. It is moderately hot and available
fresh or canned. Dry, smoked jalapeños
are known as chipolte peppers.
Jam - A thick, cooked mixture of fruit,
sugar, and usually pectin.
Jambalaya - A Creole dish of ham, shrimp,
crayfish and or sausage cooked with rice, tomatoes,
green peppers, onions and seasonings.
Jambolan - Also known as the Java plum,
this fruit is native to India and parts of southeast
Asia. It is known for its pear-like shape and
purple skin. The flesh can be slightly purple
or white with a tart flavor.
Jardiniere (a la) - Garden vegetables used
as a garnish, usually carrots, green beans, onions
Jarlsberg Cheese - A Norwegian cow's milk
cheese, similar to Swiss cheese, that is firm
in texture and nutty in flavor.
Jasmine Rice - An aromatic long-grain rice
from Thailand that is soft and sticky when cooked.
Jell - To congeal
Jelly - A clear, cooked mixture of fruit
juice, sugar, and usually pectin.
Jelly Roll - A cake made of a layer of
sponge cake spread with jelly or other filling
then rolled up.
Jelly Roll Pan - A 1-inch-deep rectangular
baking sheet used for making the thin sponge cakes
used for jelly rolls.
Jerk - A Jamaican process where meat and
poultry are marinated in herbs and spices, then
cooked over a pimento (allspice) wood fire. Jerk
spices are available commercially.
Jerky - Thin strips of dried meat. Jerky
is traditionally made from beef and dried in the
sun, but can be made from other meats and prepared
in an oven; it has a salty flavor and tough, chewy
Jerusalem Artichoke - A tuber, also called
sunchoke, with a very firm flesh and a flavour
reminiscent of globe artichokes. These are used
as a vegetable, in soups, or cooked and served
Jicama - A brown-skinned root vegetable
with a crunchy white flesh and mildly sweet flavor,
jicama is good both raw and cooked. Also referred
to as the Mexican potato.
Jigger - A liquid measure equal to 1 1/2
Johnnycake, Johnny Cake, Hoe Cake - A mixture
of cornmeal, salt, and boiling water or cold milk
that is shaped into a large patty shape and fried
like a griddlecake.
Juice - The liquid extracted from any
raw food, usually fruit.
Jujube - A datelike fruit, most often red
with yellow flesh, whose taste resembles that
of a prune. Originally from China, jujube is now
also cultivated in California.
Julep - A sweet alcoholic drink flavored with
the leaves of an aromatic plant; from the Arab
"julab," for rosewater. The most famous
julep is the American mint julep.
Julienne - To cut into long thin match-size
strips, approximately 1/8-inch wide and 2-inches
Juniper Berry - Aromatic blue-black berry
of an evergreen bush native to Europe and America.
Juniper berries are most often found dried, as
they are too bitter to eat raw, and are used to
flavor meats (especially game), sauces, stews,
and gin. Crushing before use helps release their
flavor. This fruit is also known as a box huckleberry.
Jumble - An rich old-fashioned sugar cookie.
Junket - Sweetened milk, thickened with rennin
and used as a cream substitute or dessert. Junket
is usually served cold and can be accompanied
Jus - Natural juices released by roasting