Jugo

Jugo is a Spanish noun that denotes the liquid extracted from foods or the natural fluid produced by living organisms. The primary sense is liquids pressed from fruits or vegetables, but the term can also refer to sap, broth, or other fluids released during cooking. In biology and medicine, “jugo” appears in phrases such as gastric juice (jugo gástrico) or other bodily secretions.

Regional usage varies. In Latin America, jugo is the common word for fruit juice and other drinkable liquids derived from fruits or vegetables. In Spain, the typical term for fruit juice is often zumo, while jugo may be used for juices from meat, bones, or during cooking, where it describes the liquid released by the food itself or used as a base for sauces and broths.

Etymology and senses. The word juz originates from Latin succus, via Old Spanish, reflecting its long association with extracted liquids and juices. Over time, its meanings broadened to include culinary liquids and certain bodily secretions.

Culinary and practical uses. Jugo is used to describe beverages such as jugo de naranja (orange juice), jugo de manzana (apple juice), and jugo de tomate (tomato juice). It also designates the juices released during roasting or boiling of meat and vegetables, which can be collected, strained, and reduced into stock or sauces.

Production and labeling. Fresh jugos are typically produced by pressing or blending, and may be marketed as 100% juice or as juice drinks with added sugars, flavors, or preservatives. Nutritional content tends to be high in natural sugars, so labels often indicate sugar, calories, and any added ingredients.