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Glossary J

The food glossary +++ Popular Articles: 'Japan', 'Juice', 'Job\'s tears'

Jalapeño

The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño chili is 5–10 cm long and hangs down with a round, firm, smooth flesh of 25–38 mm wide.

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Jalebi

Jalebi refers to an Indian dessert wherein a mixture of flour, milk powder and yoghurt batter is pushed through a narrow funnel into deep frying oil to produce golden curly crispy rings.

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Jalousie

Jalousie refers to a small cake made with flaky pastry and composed of layers of pastry filled with almond paste and topped with jam.

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Jam

Jam refers to a type of fruit preserves made by cooking fruit with sugar and water then adding a gelling agent such as pectin.

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Jamaican Coffee

Jamaican Coffee refers to a cocktail made with Tia Maria, Cognac, dark Jamaican rum and coffee.

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Jamalac

Jamalac refers to a smooth-skinned, soft-skinned, cone-shaped fruit which tastes like an apple which is a favorite of both local children and the local tortoises. Jamalac is one of the most popular local fruit found in Seychelles. Seychelles consist of an archipelago of about 100 islands in the Indian Ocean northeast of Madagascar.

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Jambalaya

Deutsch: Jambalaya / Español: Jambalaya / Português: Jambalaya / Français: Jambalaya / Italiano: Jambalaya

Jambalaya is a popular Cajun and Creole dish from the Southern United States, particularly Louisiana. It is a hearty, flavorful dish that combines rice with a variety of other ingredients including tomatoes, onions, green peppers, and a mix of meat and seafood. The meats typically used are sausage, chicken, and shrimp, but other meats like pork or duck can also be included.

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Jambon

Jambon is the French word for "Ham", as in Jambon Persille, Jambon de Bayonne and many other French hams.

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Jambon Cru

Jambon Cru is the French term for cured, uncooked and smoked ham

Jambon Persille

Jambon Persille refers to jellied ham which is one of the specialties of Burgundy Region of France. Jambon Persille is made from chunks of ham layered in aspic and chopped parsley that are jellied together and served chilled.

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