Tag: Jamaican cuisine

According to researchers at the National Institutes of Health, the Jamaican pepper plant, scientifically known as *Pimenta dioica*, contains a "cornucopia of medicinal compounds". This versatile spice, also called allspice, offers a range of potential health and culinary benefits, from aiding digestion to fighting inflammation.

According to the National Chicken Council, chicken is a complete protein, providing all nine essential amino acids. This makes it a great foundation for jerk chicken, and the answer to is Jerk Chicken good protein is a resounding yes, with some important details.

According to a 2025 PAHO report, sodium consumption levels in the Caribbean are double the recommended amount, highlighting potential health concerns despite the cuisine's many nutritious elements. So, is Jamaican food nutritious? The answer is as complex as the island's flavors, depending heavily on preparation and ingredients.

According to a 2017 survey, nearly 10% of the Jamaican population self-identified as vegetarian, a figure heavily influenced by the Rastafarian 'Ital' diet.

Originating in Jamaica in the 1930s, the Rastafarian movement developed a spiritual dietary practice known as Ital, derived from the word 'vital'. This natural, plant-based diet is a core tenet of their faith, viewing the body as a temple.

A study found that daily consumption of peanut products can significantly improve memory and stress response in healthy adults, suggesting promising benefits for brain health. But how healthy is peanut porridge specifically? Its nutritional value depends heavily on ingredients, preparation methods, and portion sizes, balancing a rich nutrient profile with potential calorie density.

While most fruits are not known for their protein content, ackee is an unusual exception. A single 100g serving of cooked ackee provides approximately 2 to 3 grams of protein, a significant amount compared to other fruits. This makes ackee a surprisingly protein-rich addition to a vegetarian or plant-based diet, especially when prepared as part of Jamaica's national dish, ackee and saltfish.

For generations, seamoss has been a nutritional and traditional staple in Jamaica, but it is known locally by a different name. The name most commonly used by Jamaicans is 'Irish Moss,' a title with surprising historical roots. This moniker is not merely a regionalism but a testament to the island's long history of cultural exchange and adaptation, transforming a cold-water algae's name into a Caribbean household term.

Interestingly, several plants produce fruits with an uncanny resemblance to the human brain, but they are very different in origin, edibility, and purpose. This visual similarity has led to nicknames for a few distinct species, commonly referenced when asking what is the brain like fruit.

Ackee is a uniquely nutritious fruit, rich in healthy fats and protein, but a single serving of traditional ackee and saltfish can contain well over the recommended daily intake of sodium. This raises important questions about the overall health profile of Jamaica's national dish.