1
Ajowan Seed
A small, peppery, thyme-scented seed essential to South Asian breads and pickles — chemically the most thymol-rich spice, sharper than oregano and crucial to lentil dishes.
Below are foods that contain the letter J anywhere in the name. Each of the 10 foods below opens to a full profile.
List of Foods That Contain J
2
Fajitas
A Tex-Mex dish of grilled marinated meat and peppers served on a hot cast-iron skillet with flour tortillas — originally a cattle-country dish using skirt steak, now a globally recognised sizzling restaurant experience.
3
Goji Berry
A small, bright-orange-red dried berry from a Chinese nightshade — long used in traditional Chinese medicine, a "superfood" of the 2000s, with a sweet-tart flavor between cranberry and raisin.
4
Injera
Ethiopia's giant spongy sourdough flatbread — made from teff grain, fermented for two to three days, then poured onto a hot clay griddle to produce a sour, spongy disc that serves as both plate and eating utensil.
5
Jam
Crushed or pureed fruit cooked with sugar to a thick, spreadable preserve — one of the oldest methods of preserving the harvest before refrigeration.
6
Jambalaya
A Louisiana one-pot rice dish blending Spanish paella, French country cooking, and West African influences — meat, sausage, vegetables, and rice cooked together in stock.
7
Jollof Rice
West Africa's most celebrated dish — rice cooked in a rich tomato and pepper sauce until it absorbs all the liquid and develops a prized smoky crust at the bottom of the pot; the subject of an ongoing "Jollof Wars" debate between Nigeria, Ghana, and Senegal over who makes it best.
8
Marjoram
A Mediterranean herb closely related to oregano but milder and sweeter — central to French herbes de Provence, Italian sausage seasonings, German bratwurst, and ancient Greek aphrodisiac traditions.
9
Rogan Josh
A Kashmiri slow-braised lamb curry of Persian origin — deep red from Kashmiri chillies and Ratan Jot bark rather than from turmeric, mildly spiced relative to much Indian cooking.
10
Verjuice
A tart, slightly sweet juice pressed from unripe grapes — a medieval European cooking acid that fell out of fashion and is now slowly returning.
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