Jahe is the Indonesian word for "Ginger". Young ginger rhizomes are juicy and fleshy with a very mild taste. In some Asian countries, they are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable. Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale-a sweet, carbonated, non-alcoholic beverage, as well as the similar, but spicier ginger beer which is popular in the Caribbean. Fresh ginger should be peeled before cooking. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer. Ginger is also used in the Philippines to cook "Salabat " , a hot beverage made of ginger boiled in water and drunk like a hot tea with sugar. Usually served during Christmas time with kakanin and puto bumbong. Good for aching throat. In Germany, may favorite ginger food is that of candied or crystallized ginger, available in squares and rectangular shapes. There are a lot of brands of candied ginger here. We do not have such candied ginger in the Philippines, as far as I know. I get to learn about this candied ginger when my husband and I was invited once to a small afternoon gathering when we were welcomed by one our neighbors just to get to know each other. She served us white wine and sekt with lots of small knink knacks and one of them is this candied ginger, next day, I was in the grocery searching for this and so happy to know I can always buy them whenever I like. I am never without fresh ginger in my ref, I love to sautee' tuna fish in can with onion, garlic, tomatoes and chopped ginger, when I miss my home, so simple, but so delicious and besides, the ginger taste reminds me of my mom's cooking. And lastly, ginger is good for toothache, just get a small piece of pounded ginger and rub or placed it in the aching tooth. It works wonders!

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Jaaj Mashwee refers to Jordan's dish of roasted chicken accompanied by bread, salad, and hommus.

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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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Japrak refers to Bosnian cabbage rolls stuffed with meat and rice. Japrak is one of the cabbage-based dishes which is popular in the country.

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Jiaozi refer to dumplings which is served in the north of China at the Spring Festival and other special occassions. In China, special occasions and large family gatherings usually entail big and elaborate meals and special foods/dishes like Jiaozi.

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Jonkanoo refers to a thick and extremely hot pepper sauce which is made with a blend of red peppers and spices used to flavour savoury dishes.

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