Glossary J

The food glossary +++ Popular Articles: 'Jus lie', 'Juice', 'Jackfruit'

Jambuli refer to Bhutan's flat wheat noodles, resembling tagliatelli, and flavored with a mixture of Thinye (Sichuan pepper) and chillies.

Jasip refers to beaten rice which is one of the common snacks in Bhutan.

Jamon Iberico de Bellota refers to one of the top Spanish cured meat made from the hocks of Pata negra pigs. The meat is streaked with sweet, nutty fat and it gets is characteristic flavor from a combination of the pig's all acorn diet and their moderate active life roaming free-range through the oak forests on the Spanish-Portugal Border

Jagasee refers to a New England and Portuguese dish made with lima beans, salt pork, catsup, chopped celery, rice, green peppers, onions which is slow cooked.

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.

  1. Jam
  2. Jambon
  3. Jambon Persille
  4. Jintan

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