Glossary of terms

Jadel is a traditional sweet dessert of Caribbean cuisine, made from coconut milk, sugar, flour, and spices. It is particularly popular in Trinidad and Tobago. The batter is baked or boiled, resulting in a soft, moist cake with an intense coconut flavor. Jadel is spiced with nutmeg, cinnamon, and vanilla. It is served as a dessert or snack and is part of celebrations and holidays.

Jalapeño is a chili pepper variety from Mexico, named after the city of Xalapa. It ranks among medium-hot peppers with a Scoville rating of 2,500 to 8,000 SHU. The fruits are usually green, turning red when ripe, with thick flesh and a mildly sweet flavor. It is used fresh, pickled, smoked as chipotle, or dried. It is a fundamental ingredient in Mexican cuisine in salsas, guacamole, and nachos. Today it is one of the most popular chili peppers worldwide.

Jam is a sweet fruit preserve made by cooking fruit or fruit pulp with sugar and optionally pectin. Unlike marmalade (from citrus) and jelly (from clear juice), jam contains pieces or pulp of whole fruit. It is used as a spread on bread, filling for cakes, pancakes, and pastries.

Jamón is a Spanish dry-cured ham produced in two main varieties: Serrano and Ibérico. It is a cornerstone of Spanish gastronomy.

Japanese noodles include thick wheat udon, buckwheat soba, and wavy ramen noodles. Each type has its own tradition, preparation method, and serving style.

Japchae are Korean stir-fried glass noodles made from sweet potato starch with colourful vegetables, meat and sesame oil. A festive side dish of Korean cuisine.

Rýže Jasmine je odrůda dlouhozrnných rýží pocházející z Thajska, charakterizovaná jemnou květinovou vůní připomínající jasmín. Při vaření má měkkou, mírně lepivou strukturu a hedvábný lesk. Patří mezi nejoblíbenější typy rýže v jihovýchodní Asii a stala se populární po celém světě. Skvěle se hodí k asijským pokrmům, kari, smaženým jídlům a grilovanému masu. Vaří se v poměru přibližně 1:1,5 rýže a vody a je k dispozici v bílých i celozrnných variantách.

Jasmine rice is an aromatic long-grain rice originating from Thailand. It gets its name from a delicate floral scent reminiscent of jasmine blossoms. After cooking, it is slightly sticky, soft, and subtly sweet. It is a staple side dish in Thai, Laotian, and Cambodian cuisine.

Jelly is a translucent dessert or garnish made from gelatin, sugar, and fruit juice or flavoring. It is characterized by its wobbly, gel-like consistency and refreshing fruity taste. Jelly is served as a light dessert, part of cakes and trifles, or used to glaze fruit tarts. It is made by heating liquid with gelatin and allowing it to set in the fridge. A plant-based version using agar also exists. Jelly is especially popular among children for its bright colors and sweet taste.

Jerusalem artichoke is the edible tuber of the sunflower species Helianthus tuberosus, with a nutty, slightly sweet flavor reminiscent of artichoke. It originates from North America and has been cultivated in Europe since the 17th century. It contains inulin instead of starch, making it suitable for diabetics. Jerusalem artichokes are prepared by roasting, boiling, or eaten raw in salads.

Jiaozi are traditional Chinese dumplings made from thin dough filled with minced meat, vegetables, or shrimp. They are prepared boiled, steamed, or fried.

Jitrnice is a traditional Czech sausage made from pork offal, head meat, skin, and groats or bread. The mixture is seasoned with garlic, marjoram, pepper, and allspice, then stuffed into casings. Jitrnice are prepared by boiling and can then be pan-fried or grilled. They are essential to the Czech hog feast known as zabijačka. Served with bread, mustard, and sauerkraut.