Cooking Glossary | |
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| There are 3 entries in the glossary. | |
| Pages: 1 | |
| Term | Definition |
| JACKFRUIT | A large, green fruit with a tough, knobbly skin. The segmented flesh is sweet but rubbery and has a strong fragrance when ripe. |
| JAGGERY | A crude sugar made from cane sugar and the sap of coconut or palmyrah palms. Commonly used in Sri Lankan cookery. |
| JASMINE ESSENCE | Commonly used for Thai desserts and cakes for its unique fragrance. Perfume of fresh jasmine flowers are extracted when.soaked overnight in water. |
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