Search

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

A cheese common in the Caribbean that is very similar to a Colby cheese. Orange in color, this cheese has a firm, moist texture that provides a smooth tasting mild to tangy flavor for a variety of baked or fresh foods.

A type of sweet syrup that originated on the Caribbean island of Grenada. It is made from pomegranates and is used as a flavoring and coloring for desserts and cocktails.

A firm-textured white cheese traditionally found in Caribbean or Mexican countries. This cheese has a strong flavor and somewhat mildly smoked taste.

A tropical fruit, shaped like a pear, that is served throughout the Caribbean. The fruit has a bright red flesh that surrounds white creamy inner meat containing 3 large black seeds.

A fish found in the warm waters of the Atlantic, Gulf of Mexico, and Caribbean, belonging to the sea bass family.

A spice produced from the unripened dried berries of an evergreen tree native to Caribbean regions. The berries, which are typically the size of a small pea, can be ground into a powder, which is the form that is the most popular in the United States.

A type of cheese that is used for frying or baking. Popular in Caribbean and South American regions, this type of cheese may be crumbly if fresh or elastic in texture and white or pale yellow in color.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A pear-shaped, summer squash, which is grown in warmer and more tropical climates such as the Caribbean or Mexico.

A small chile that is 2 inches or less in length with a color that ranges from light green when fresh to bright orange, red, yellow, or brown.

A small, round off-white vegetable (legume) grown in a pod similar to a pea or bean. They have a delicious nutty flavor and can be used as an alternative to the lima bean.

A gastropod mollusk, which is a mollusk that has a single shell containing a single muscle. The colorful shell of this mollusk contains a clam-like flavored meat that must be tenderized because of its toughness.

A smaller variety of the larger Cavendish cousin, this banana is sweeter in flavor and unique in its smaller appearance.

The pulp of the fruit of the African palm is the source for palm oil. It should not be confused with palm-kernel oil, which is extracted from the kernel rather than the fruit.

A small but extremely hot chile pepper, which ranges in color from yellow to red and colors in between.

A large "cooking banana" that is flatter and longer than the common Cavendish banana. With a firm texture and a mild flavor, similar to a squash, the flesh of this banana contains less sugar but more starch than other varieties.

A term commonly used to refer to freshwater shrimp, larger sized shrimp, or a smaller variety of shellfish (crustacean) that is a member of the lobster family.