Fruit of the West African evergreen tree (Blighia Sapida) introduced to Jamaica by Captain Bligh. Only the yellow flesh around the black seeds is edible when properly ripened, resembling scrambled eggs when cooked. Read More About Ackee
A medicinal plant known locally as "sickle bible" in Jamaica, prized for its soothing properties.
Also known as pimento, these dark brown berries have a flavor that combines nutmeg, cinnamon, and clove. Essential in Caribbean cooking.
Known as "Pear" in Jamaica, this fruit is rich in healthy fats, vitamins, and minerals, originally from Mexico.
A traditional flatbread made from cassava, often served with fried fish.
Traditionally used to wrap foods, imparting a delicate flavor; now often replaced by foil or parchment.
Spicy ground beef encased in flaky pastry; variations include chicken and shrimp patties.
Dried cola nuts used in traditional remedies and as a flavoring agent.
A large, starchy fruit introduced by Captain Bligh, eaten only when cooked and used in soups and other dishes.
A dense, flat cake made with flour and dark sugar, enjoyed as a sweet treat.
An herbal infusion of local herbs used as a natural remedy for various ailments.
A leafy green vegetable dish, similar to spinach, that forms a staple in Jamaican cuisine. Read More about Callaloo
A bamboo-like plant whose products include sugar, rum, and molasses. Read More About Sugar Cane
The leaves are used to brew a bitter tea believed to have healing properties.
Acerola, or West Indian/Barbados Cherry, is a soft, juicy fruit with a tangy flavor.
An edible root vegetable from the squash family, typically boiled and eaten like a small pear.
A versatile nut whose young, green form provides water and tender meat, while the mature nut is used for milk and oil extraction. Read More About Coconut
A spice blend imported from India, varying across the Caribbean, used to flavor meat and vegetable dishes.
A steamed pudding made with cornmeal (or green bananas), coconut, sugar, and spices, wrapped in a banana leaf.
A method of pickling using oil and vinegar, typically used on fried fish. Read More about Escovitch Sauce
A slightly sweet, deep-fried dough made from flour and cornmeal, commonly served with fried fish.
The Jamaican term for marijuana.
Also known as Guineps, these fruits resemble large grapes and are enjoyed by cracking open the skin and sucking the pulp from the seed.
A pungent, spicy root used fresh or grated into dishes and beverages.
Staple root vegetables such as yam, sweet potato, cassava, and dasheen, essential in Caribbean cuisine.
A tangy, aromatic fruit used fresh or in jams and preserves.
Legumes, also known as pigeon or Congo peas, that add a nutty flavor and nutrition to Jamaican dishes.
The largest tree-borne fruit in the world, with a spiky exterior and custard-like, banana-flavored flesh.
Small river crayfish commonly used in local recipes.
Slow-roasted meat seasoned with a blend of spices including pepper, pimento, garlic, and scallions. Read More about Jerk
Fried dough, also known as fried dumpling, typically served as a side.
An oval-shaped fruit with a prickly seed that turns yellow when ripe, eaten fresh or juiced.
A tropical fruit native to Asia and a Caribbean staple, used in juices, desserts, and savory dishes. Read More about Mango
A hearty soup made primarily from goat head and vegetables, considered a traditional delicacy.
Plants used in Jamaican traditional medicine for curing ailments and skin treatments.
The thick, dark syrup produced during sugarcane processing, used in cooking and rum production.
Also known as Sapodilla, a small fruit with a sweet, malty flavor and grainy texture.
A large tropical fruit with sweet, orange flesh and numerous seeds; also called Paw-Paw.
A small, egg-sized fruit with a thick, yellowish skin and edible black seeds.
A starchy relative of the banana, used as a vegetable and served cooked in various forms. Read More About Plantain
A classic Jamaican dish of rice cooked with kidney or pigeon peas, coconut milk, and spices.
A traditional tonic made from various roots, believed to enhance vitality and sexual performance.
A distilled spirit made from sugarcane by-products, integral to Caribbean culture.
A savory stew of salted mackerel cooked in coconut milk to a custard-like consistency.
Dried, salted fish that is soaked and cleaned before use, a key ingredient in Jamaica's national dish.
A blend of herbs and spices (including thyme, garlic, parsley, and chili) used to flavor Jamaican dishes.
A large, rough citrus fruit used mainly for its juice in marinades and sauces.
A flowering plant whose dried petals are used to make a festive beverage, especially at Christmas.
A spiny, green fruit with creamy, tangy pulp, used in beverages, desserts, and ice creams.
A sweet, juicy fruit that, when cut, reveals a distinctive star-shaped core.
The seedpod of the West Indian Locust tree, with an edible, mealy pulp despite its strong odor.
A spiny fruit with a soft, sweet interior, enjoyed fresh or in desserts.
A starchy root vegetable with a naturally sweet flavor and vibrant color, often used in both savory and sweet dishes.
A tangy, sticky fruit encased in a brittle shell, widely used in Caribbean cooking and beverages.
An aromatic herb from the mint family, essential to Jamaican cuisine.
A hearty mixture made from cornmeal, often cooked with saltfish or meat and coconut milk.
A starchy root vegetable distinct from sweet potatoes, commonly boiled, roasted, or mashed in Jamaican cooking.