Special Ingredients

allspice—The berry of a West Indian tree, used whole or ground, whose flavor resembles a combination of cinnamon, nutmeg, and cloves
black-eyed peas—Small, tan edible seeds of an herb related to the bean with a large black spot from which they get their name
callaloo—Leafy greens, similar to spinach
cassareep—The juice from the cassava root
cayenne pepper—A hot powder made from chilies. Cayenne pepper is sometimes called red pepper.
chilies—Small hot peppers. Most chilies are red or green, but there are also orange, yellow, and even white varieties.
coconut milk—The white, milky liquid extracted from coconut meat. Coconut milk is available at most supermarkets and Asian markets.
cream of coconut–A thick, sweetened coconut mixture available in cans at most grocery stores
cream of tartar—A white, powdery substance that is sometimes used to give food a smoother texture
curry powder—A mixture of several ground spices, such as cumin and turmeric, that gives food a spicy taste
garlic—An herb whose distinctive flavor is used in many dishes. Each bulb can be broken up into several sections called cloves. Most recipes use only one or two cloves. Before you chop up a clove of garlic, you will have to remove the papery covering that surrounds it.
ginger—A spice made from dried, ground ginger root
ginger root—A knobby, light brown root used to flavor foods. To use fresh ginger root, slice off the amount called for, peel off the skin with the side of a spoon, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very zippy taste, so use it sparingly. (Do not substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very different.)
kale—A vegetable related to the cabbage with loose, curly leaves
malt vinegar—A vinegar made from malted barley
okra—The small, green pods of the okra plant. Okra is often used in soups and stews, and it can also be eaten alone as a vegetable side dish.
paprika—A spice made from sweet red capsicum peppers that have been dried and ground. Paprika is used for its flavor and its red color.
peppercorns—The berries of an East Indian plant. Peppercorns are used both whole and ground to flavor food.
plantain—A starchy fruit that resembles a banana but must be cooked before it is eaten
saltfish—Dried, salted fish. Usually made with cod, saltfish is available in some grocery stores and many specialty markets.
sorrel—An herb with a tart, somewhat acidic flavor, used fresh or dried