What Is Jamaican Callaloo? Taste, Roots & How to Cook It

If you’ve ever travelled to Jamaica, whether lounging at a resort or ordering from a local Jamaican restaurant, you’ve likely come across a leafy green called callaloo. But what is Jamaican callaloo, really? And why does it show up on breakfast, lunch, and dinner tables across the island?

In this post, we’ll explore the taste, benefits, and cultural roots of this iconic green. You’ll learn how to cook it with ease, what plant Jamaican callaloo comes from, and even whether it can grow in Canada. We’ll also answer some of the most asked questions, like “Are spinach and callaloo the same thing?” and “What does callaloo taste like?”

What Is Jamaican Callaloo?

In Jamaica, callaloo refers to the edible leaves of the Amaranthus viridis plant, a fast-growing green that’s as nutrient-dense as it is versatile. While the word “callaloo” can mean different things across the Caribbean (like taro leaves in Trinidad), in Jamaica, it specifically means this variety of amaranth.

Known in other parts of the world as green amaranth or Caribbean spinach, this plant tr

What Is Callaloo Called in America?

In the U.S., you’ll often see it labelled as:

• Amaranth greens
• Jamaican spinach
• Or just callaloo, especially in Caribbean grocery stores

You may find it fresh at farmers’ markets or even pre-bagged at larger supermarkets. But for the best flavour and texture, fresh, whole leaves are the way to go.

Are Spinach and Callaloo the Same Thing?

Short answer: No, but they’re close cousins in the kitchen.

While both are leafy greens, spinach comes from the Spinacia oleracea species, while callaloo is from the Amaranthus family. Here’s how they compare:

Feature	Callaloo (Amaranth)	Spinach
Texture	Firmer, holds up when cooked	Softer, wilts easily
Taste	Earthy, slightly bitter	Milder, more neutral
Nutrition	Higher in calcium and fibre	Higher in folate

Spinach works in a pinch, but if you want that classic Jamaican flavour, callaloo brings more depth and bite.

What Does Callaloo Taste Like?

Callaloo has a bold, earthy flavour, with a slightly bitter edge that softens beautifully when cooked. It lands somewhere between collard greens and kale. Once sautéed with onions, garlic, tomato, and sweet pepper, it develops a rich, savoury taste that’s both comforting and complex.

When done right, it’s buttery, tender, and full of soul, especially when served with saltfish, dumplings, or tucked inside a flaky Jamaican patty.

Is Callaloo Healthy?

Absolutely. Jamaican callaloo is nutrient-rich and naturally low in calories, making it a powerhouse ingredient for any diet. Here’s what it brings to the table:

• Iron – Great for blood health and energy
• Calcium – Supports strong bones
• Fibre – Aids digestion
• Vitamin A – Promotes vision and skin health
• Vitamin C – Boosts immunity

It’s low in fat, cholesterol-free, and loaded with antioxidants. No wonder it’s often recommended by doctors and nutritionists alike. A serving of callaloo gives you energy without weighing you down. Plus, it’s cheap, accessible, and easy to grow.

Speaking of Growing… Does Callaloo Grow in Canada?

Believe it or not, yes, callaloo can grow in Canada, especially in provinces like Ontario with warm summer seasons. With more Caribbean immigrants planting backyard gardens, callaloo has found new life in urban farms and local markets.

You can grow it at home too. Just give it:

• A sunny spot
• Well-drained soil
• Regular watering

It grows quickly and can be harvested multiple times a season. Even container gardening works well for small spaces.

How to Select, Prep, and Store Callaloo

Buying Tips:

• Look for dark green leaves and thin stems
• Avoid thick, woody stalks—they’re tougher and may be overgrown

Prepping Tips:

• Soak in salted water to get rid of grit and any bugs
• Strip membranes off thicker stems for tenderness
• Chop leaves finely for even cooking

Storing Tips:

• Keep upright in a jar with water (like fresh herbs)
• Or wrap unwashed in a plastic bag and store in the fridge
• Fresh callaloo can last up to two weeks if stored well

Pro tip: Skip the pre-chopped version if you can. It tends to spoil faster and may be lower quality.

Final Word

Jamaican callaloo connects generations, travels well beyond the island, and holds its own in modern kitchens. Whether you’re spooning it beside saltfish and boiled banana, tucking it into patties, or adding it to a vegan bowl, it’s the kind of green that feeds more than just your body.

It feeds stories.
It feeds memory.
It feeds culture.