Glossary of Food and Cooking Terms - J

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Jamaican Jerk Spices
A concoction of spices that includes cinnamon, chiles, allspice, cloves, garlic, onions, and thyme.

Jambalaya
A Creole dish that is made with rice, tomatoes, onions, and meat.

Jicama
A large bulbous root vegetable with a thin brown skin and white crunchy flesh. Its swet, nutty flavor is good both raw and cooked. It is a fair source for vitamin C and potassium.

Julienne
To cut food into

Jus
A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reduced to achieve the rich flavor desired. A jus lie is one that has been slightly thickened with cornstarch or flour.