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Refers to the liquid extracted from food items that is used to make beverages and sauces. Liquid extracted from fruits and vegetables can be used as beverages, such as the juice squeezed from an orange or tomato.

Grilled chicken marinated in a spicy sauce that is traditionally served in Jamaica. The poultry is seasoned with a jerk sauce or marinade that combines allspice, cinnamon, chiles, garlic, thyme, onion, nutmeg, lime juice, olive oil, soy sauce, and brown sugar.

A pureed form of garlic that is available as a juice or an extract that is made by pressing the liquid from fresh garlic.

To make sour or somewhat acidic. Foods are made sour to enhance the flavor or a solution is made acidic to preserve foods.

A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.

A beverage made of tomato juice and a variety of vegetables blended together into a drink served for breakfast, snacks or as an ingredient for cocktails.

The sweet juice extracted from pineapples, which is used as a beverage or as an ingredient in a recipe.

A soup or stew popular in Caribbean countries that is prepared with Callaloo leaves obtained from taro root plants.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

A Mexican dish consisting of thin strips of cooked meat, typically beef or chicken, that are placed into a tortilla with other ingredients and rolled up to be eaten out of hand or on a plate.

A bitter orange variety that is small, slightly pear-shaped with a bitter and acidic flesh. The Bergamot contains a high content of juice as well as numerous seeds through the flesh.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.

A round club-like utensil, similar to a pestle, that easily crushes fruit, seasonings and herbs in the bottom of a glass when making beverages requiring the juice or flavor of a fresh herb or fruit to enhance the taste of the drink.

A bitter variety of the orange fruit that has a flattened appearance and rough, thick skin. The flesh contains numerous seeds and provides a bitter taste if eaten.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

A chilled drink traditionally served in Brazil that is made from Cachaca, an alcoholic beverage distilled from sugarcane that is similar to rum.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.