A handful of islands grow ackee as an ornamental tree, but only Jamaica looks at it as a tree that bears edible fruit. The ackee fruit is bright red. When ripe, it bursts open to reveal three large bl [..]

Jamaicans refer to nearly all beans as “peas.” Kidney beans are probably the most popular. Gungo (pigeon) peas have also been a hit since their introduction from West Africa by the Spanish, as have co [..]

Dark-brown berry, similar in size to juniper, which combines the flavors of cinnamon, clove and nutmeg.

This slightly musky-flavored reddish yellow spice, ground from the seeds of a flowering tree, is native to the West Indies and the Latin tropics. Islanders store their annatto seeds in oil–giving the [..]

Neutral tasting starch extracted from the root of tropical tubers, used as a last-minute thickening agent for sauces.

The bay rum tree is related to the evergreen that produces allspice. Used to flavor soups, stews and, particularly, blaff, the small dark bay rum berry is called “maleguetta pepper” in the French West [..]

Interchangeable terms for red kidney beans, black beans, black-eyed peas, pigeon peas (gandules), and yellow and green lentils. Often combined with rice, used in soups and stews or pulped and made int [..]

Jamaicans have little need for imported smoked salmon, as they enjoy their own classy variation from the nearby waters of the Gulf Stream. There’s even a world-famous marlin tournament held in Port An [..]

Breadfruit was also introduced to Jamaica from its native Tahiti in 1793 by the infamous Captain Bligh. The breadfruit is a large green fruit, usually about 10 inches in diameter, with a pebbly green [..]

Spelled half a dozen different ways, this colorful word turns up in Jamaican records as early as 1696. This leafy, spinach-like vegetable is typically prepared as one would prepare turnip or collard g [..]