Italian seasoning A blend of herbs such as basil and oregano, onion, garlic, and dehydrated sweet red peppers.
J
Jalapeño A small green chile pepper that is moderately hot, named after Jalapa, the capital of Veracruz.
Jarlsberg cheese A firm, nutty, light gold Norwegian cow's milk cheese with holes similar to Swiss cheese.
Jasmine rice A long-grain rice from Thailand that is distinctly aromatic, soft and sticky when cooked.
Jicama A bulbous, brown root with a crunchy and sweet white interior used in Latin American cooking. Great for crudités platters and salads. Most available from May to November.
Jocoque A Mexican style of sour cream with equal or less fat content than American sour cream. Flavor ranges from mildly tangy to refreshingly sharp. Some labels describe it as salted buttermilk, or a thin sour cream.
Julienne A cut of meat, poultry, or vegetables that is 1/8 x 1/8 x 1-1/2 inches long.
Juniper Berries Dried berries of the evergreen shrub.
Jus The French term for juice. See also au Jus.
K
Kalamata olives Purple-black Greek olives cured in vinegar and sometimes preserved in olive oil. Also known as Calamata olives.
Karo A brand of light or dark corn syrup.
Kasha Buckwheat grouts.
Kippered herring Smoked or dried herring.
Kitchen Bouquet A brand of bottled sauce used to enhance flavor and color.
Kosher Meeting Hebrew religious laws, including, for meat, being sold within 48 hours after being butchered. Also a general term for the style of Jewish cuisine that meets the specific religious laws.
Kumquat A small, oval, golden-orange citrus fruit.
L
Ladyfingers Small sponge cakes, about three and one-half inches long, used primarily for making Charlottes. They can be formed with a pastry bag with a plain tip, in a ladyfinger pan, or with two spoons.
Lait The French term for milk.
Langouste The French term for crawfish.
Lard A cooking fat heat-rendered from pork and sometimes fuurther modified by bleaching, hydrogenation, addition of emulsifiers and antioxidants.
