Glossary J

The food glossary +++ 'Jus lie', 'Jalapeño', 'Jing leed'

Jeruk Purut refers Kaffir lime eleaves in Indonesia which is also known as Daun Jeruk Purut and used in all sorts of Indonesian dishes. If you are planning to plant one, choose the variety where the young leaves are of a blood red colour. This is the variety used in Indonesian cooking. There is also a variety where the young leaves are yellow green, but the flavour of this variety is distinctly different. The leaves can be stored in the freezer.

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

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

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.

Jintan is "Cumin" in Indonesia. Cumin seeds are similar to fennel and anise seeds in appearance, but are smaller and darker in color. Cumin seeds are used as a spice for their distinctive aroma and they are popular in North African, Middle Eastern, Western Chinese, Indian, Cuban and Northern Mexican cuisine.

  1. Job's tears
  2. Johannisburg Riesling
  3. Jordbaer
  4. Jayeon-songi-jeongol

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