Callaloo (sometimes calaloo) is a Caribbean dish that is most popular in Trinidad and Tobago, with variants in Guyana, Barbados, Guadeloupe, Grenada, Haiti, Dominica, and Jamaica. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names including callaloo or bhaaji), or taro or Xanthosoma species (both known by many names including callaloo, coco, tannia, bhaaji, or dasheen bush). Because the leaf vegetable used in some regions may be locally called "callaloo" or "callaloo bush", some confusion can arise among the different vegetables and with the dish itself. Outside of the Caribbean, water spinach is occasionally used. Trinidadians primarily use taro/dasheen bush for callaloo, while Jamaicans use the name callaloo to refer to amaranth, and use it in a plethora of dishes and also a drink ('callaloo juice').