From coffee that is really whiskey, named Kentucky coffee, to ketchup made in exotic African destinations known as ‘kachumbari,’ here is an array of surprising foods falling under the letter K. The list is an intriguing mixture of gourmets’ fare from practically every major regional tongue of the world. Indeed, this is the ultimate list for cooking that classic foreign-named delicacy you’ve always salivated for but can’t find its actual name. 

In summary, these are the K foods:

Fruits: Kabosu, Kahikatea, Kaki, Kalyna, Kenponashi, Kiwano, Kiwifruit, Kumquat, Kwaimuk.

Vegetables and legumes: Kale, Kantola, Karela Bharta, Kelp, Kidney Bean, Kohlrabi, Kombu, Kuka, Kurrat

Spices, oils and Condiments: Ketchup, Kachumbari, .

Meat, Poultry and fishKangaroo, Kingfish, Kippers, Kooliad barb.

Dairy and Eggs: Kaymak, Kefir, Khoa, Kulfi, Kumis

Grains and seeds: Kamut Khorasan Grain

Ready Meals:  Kachori, Kadai Paneer, Kadhipakoda, Kadu ki Subzi, Kai kouxiao, , Kamameshi, Kapsuniak, Kartiflanka, Katha meetha, Katsuson, Katemeshi, Kebab, Kedgree, Kelewele, Kenkey, Keshiyena, Kheer, Khichdi, Kig ha farz, Kimchi, Kiszczonka, Kitcha, Kitfo,  Kitkat,, Knack, Knackwurst,, Koeksister, Koki, Komatsuna, Kongbiji jijigae, Kongnamul, Konkonte, Kouglof, Kouignamann, Krupnik, Kuli-kuli, Kushari, Kushela..

Beverages:  Kasiri, Kanji, Kentucky Coffee, Kool Aid. 

Fruits that start with K

There is virtually no English word in this fully exotic list of delicious worldwide fruits that start with that pleasant, indigenous letter of the alphabet, K.

1. Kabosu

For a fruit to substitute vinegar in culinary garnishing, then it must pass as very bitter. This describes Kabosu, a citrus fruit in the family of the yuzu. This Japanese species has a sharp lemonade juicy spurt when cut, which belies its thick deep green skin when unpeeled. 

In culinary terms, the Japanese cross-pair it with ginger and green tea or even garlic. They also marinate meat with it in combination with other spices like mint and coriander.

2. Kahikatea

The kahikatea fruit is the edible fruit of a tall tree, also called white pine, that grows in New Zealand as an evergreen plant species. The tree is grown for dual purposes including for its hard wood and resin, as well as for the fruit with its very sweet pulp surrounding the seed. 

Kahikatea fruits are tinted orange-to-red, and their delicious ripened condition is a bird’s feast, especially with the ubiquitous Kereru birds. 

3. Kaki

Basically a direct reference to Diospyros kaki, kaki is the short version of the Oriental persimmon tree. It is a tree that is much cultivated across Asia and it is related to the ebony-tinged timber trees outside the persimmon family. 

The kaki fruit turns orange when ripe, and are edible whole. You just need to remove the crown from the top just as you do a tomato and then bite into them as you do an apple. You may also peel or slice them at wish. In nutritional terms, these fruits have high vitamin C content, at 110 percent of the daily requirements.

4. Kalyna

The colorful berries of a bushy fruit tree, Kalyna are edible but in minimal quantities because of their overpowering bitter flavor. They, however, make great meal jellies. They may also cause stomach upsets if taken in huge volumes as they are somewhat toxic. 

In the Ukrainian language, kalyna refers to the Highbush cranberry, which is immortalized in English as ‘Guelder rose.’ The colorful tree that bears these small red berries also booms with white blossoms. 

Related: Ukraine cranberries prices insights.

5.  Kenponashi

Kenponashi refers to either the tree or the edible swollen stalks of a tree that thrives in sunny climes with sandy but moist soils and sometimes areas with loamy soils. Kenponashi is native to Central Asia, stretching from the Korean peninsula through China onto the Himalayas. The tree’s alternative names include the ‘Japanese raisin tree.’ 

The fruit itself is not edible but the swollen stalks of the fruit are edible. Locals wait for these stalks to fall and collect them. They eat them raw or dry them and garnish foods with them or make fruit pies.

6. Kiwano

Kiwano is one of the distinctly African fruits. Also known as horned melon, the fruit is just that: a tingly-skinned yellow-orange berry with juicy sap that is lime green in color. It is native to many parts of sub-Saharan Africa where it is harvested for food. In Kenya it is known by the English term thorned melon. The pasty flesh encloses soft white-colored seeds. A bite into a horned melon exudes a sour citrus flavor that has distant hints of a kiwi’s sweetness. 

Now propagated across the globe, kiwano can be found from Chile to the US and New Zealand.  

7.  Kiwifruit

Distinct for their round, oval shapes that are not too dissimilar to a large hen’s egg in terms of size, kiwifruits, also known as Chinese gooseberries are the scions of diverse woody vines among Actinidias. They have light green edible flesh with serrated center cores where black seeds are wedged.  In terms of nutrition, kiwifruits are among the healthiest among fruits. They have the following percentage portions of the daily recommendations for nutrients:

  • 154 percent of Vitamin C
  • 12 percent of dietary fiber
  • 5 percent carbohydrates
  • 5 percent vitamin B6

8. Kumquat

Neither properly grouprf with citrus nor classified fully in the Fortunella genus with which they were associated a long time, kumquats are orange lookalike small fruits that grow in Australia and tropical climes. They  have similarities with lemons, including the tight peel and are similar to oranges, particularly the bright-tinged skin. They are edible whole, inclusive of their bright skin. In terms of taste, kumquats give your palate a hybrid of the tangy and the sweet, thus falling between oranges and limes.

9. Kwaimuk

Kwaimuk or Kwai Muk is the tree or fruit of the tree scientifically known as Artocarpus hypargyraeus, which is native to China. It reaches a height of 45 feet. The fruit is tinged with a bright scarlet in its crosscut section with a white core in the center. The flesh is a bit wrinkled and gnarled. As a raw edible fruit, kwaimuk tastes like a cross between strawberries, apricots and pineapples. 

Vegetables and legumes that start with K

From your daily serving of kales to Kohlrabi veggies, here is an amazing exploration of K vegetables.

10. Kale

Similar to collards and leafy like cabbages without the compact dome, kales are some of the most common leafy vegetables from  across the world. Their use, nevertheless breaks to even ornamental uses. Like all greens, kales are laden with Vitamins (A, B6, C and K as well as folate), are full of fiber and have carotenoids as well as manganese. They are low calorie foods, with just 20 of these per serving, making them wonderful healthy culinary companions.

Two varieties of kale exist, grouped by taste and leaf formation:

  1. The crinkly-leafed type has a nutty, soil aroma.
  2. The curly-leafed type has a slightly tart taste and can range in color from a pale green to purple.

11. Kantola

Kantola or Mormodica dioica is one of those prickly vegetables that are a no-go for the eye, yet quite nutritious. Loaded with vitamin C and backed up with flavonoids and amino acids, and lush with minerals including phosphorus and zinc, Kantola is a spiny gourd plant with a culinary difference. It tastes similar to a bitter gourd though on the sweeter side.  Some people who like to eat it call it a hedgehog gourd, primarily because of its spiny skin. 

12.  Karela Bharta

Karela bharta is a tasty, spicy meal from India, especially with the Punjabi, that blends gourd and spicy ingredients. Common recipes include bitter gourd,  chopped potatoes and brinjal, which are then spiced with green chili and nigella seed.  

You can also make a stuffed Karela variation using fish done in mustard oil and dressed in masala over bitter gourd chops.

13. Kelp

Kelp is a brown-tinged algae that is a product of both the worlds of plants and mammals. It has structures that remind of either flora or fauna kingdoms. Be it as it may, kelp are great food garnishing and seasoning agents in ground form. In Japan, they are combined with bokito flakes made from tuna to prepare a broth known as dashi. 

14.  Kidney Bean

Kidney beans are leguminous staples and are used across a wide range of tropical food cultures. Named for their close shapes to that of the human kidney, these mostly red tinged seeds are an important part of the diet because of their high protein content. Although they may be toxic if not soaked properly before cooking, kidney beans are highly nutritious. A single serving provides you with a full measure of dietary fiber, at 25 grams, alongside:

  • Half your daily protein needs, at 48 percent
  • Nearly half of your daily iron needs at 45 percent
  • 20 percent Vitamin B6 per day
  • 14 percent and 35 percent calcium and magnesium daily needs’ percentages, respectively. 

15. Kohlrabi

Possibly the most shapely of all plants related to the cabbage, Kohlrabi has a bulb  shape with a clear skin buoyed by strips of stems with leaves that sprout from its  upper sides and center. It has a crisp texture as a food. Like its relatives including the broccoli, cauliflower and collards, it is edible in the raw or cooked forms. This vegetable, co-named the German turnip, serves the same purpose as cabbage in meals.

16. Kombu

Kombu is seaweed that makes for popular stock garnishing in the form of a dried seasoning across Japan and the Far-East. Making a kombu stock requires collecting strips of this seaweed, drying them for a while to age them, and then cooking them as alternative seasoning in soupy foods.  

As a nutritional vegetable, this seaweed offers 8 percent of the daily needs of vitamin K, a vitamin that serves the same function as water in the body. The seaweed is also good for digestion.

17. Kuka

Coming from one of the most revered huge trees across Africa, the baobab tree, kuka  are the edible leaves of this tropical flora and are used as soup garnishing. The special thing about kuka soup is that, unlike that of short-lived vegetables like kales or cabbages, it is always around. This is because the baobab leaves are transitory, meaning they sprout year round. 

Eating a kuka soup is also healthy as the leaves help cut weight, lower the risk of bone problems from its high calcium and improve digestion.

18. Kurrat

Kurrat is the alternative name for a leek, a nutritious veggie grown in the deserts of the Middle East and other drier places. It is in the same genus as onions and garlic. It is characterized by a big bulb and an upshot stalk with green stems or leaves. Bulbs, stalks and leaves are edible in raw or cooked form, and in the latter context they serve as salad dressing. Nutritional make of kurrat includes the following percentages of the daily requirements:

  • 20 percent vitamin C
  • 11 percent iron
  • 10 percent vitamin B6
  • 7 percent magnesium  

More resources: Nutrients in leeks (kurrat)

Dairy and eggs that start with K

If you are like the rest of us, yearning for a delicate blend of whole protein and a savory texture in your food, then this exploration of indigenous cheeses starting with K will prove your ultimate gourmet’s ride. 

19. Kaymak

A lookalike to clotted cream, kaymak, also known as sarshir is a cream with a Levant and Turkish origin. It is also used in the Balkans in Europe. The product is prepared from the whole milk of various tamed animals from buffaloes to cows, and sheep to goats.  Its uses include as a spread on bread, food stuffing and as a dessert ingredient.

20. Kefir

Kefir is a cheese that is a result of fermenting milk curd in yeast and a bacteria-derived culture also known as kefir, hence the name. The separation of curd from whey using just this kefir culture instead of the usual addition of an acidic medium makes this quite a creamy version of cheese. The texture is soft and creamy while the flavor has a tart edge. Kefir is quite versatile that can be turned into diverse uses including:

  • As a toast and cracker spread.
  • As a dip for vegetables.
  • Tart substitute for cheesecake seasoning.

21. Khoa

A cheese product from Pakistan and neighboring Indus Valley countries, khoa is made from whole milk that has undergone drying. It can also be prepared by heating milk on a metal pan  without covering it  in order to thicken it. It has less moisture content than common fresh cheese including the ricotta/kulfi types. While at it, you might hear it referred to as koa, maua or mawa, depending on the place and accent.

22. Kulfi

Kulfi which is similar to ricotta cheese is a dense cream that is sold as a dessert made from whole fat from milk. It is also known as Indian ice cream. Flavorings like saffron and sweetening agents like sugar often give the cheese a flavored taste. It can also contain a cream called malai with crushed nuts and puree from select fruits, for enrichment. 

23. Kumis

Kumis is a long-lived product of fermented dairy that is made from mare’s milk or even donkey’s milk. It is a prototypical dairy product of the Mongols and other peoples of the central Asia region. It has been a traditional drink for 2500 years. Kumis or koumiss has very low alcohol content, 2 percent at most, a result of fortification of fermented milk from cows. 

Grains and seeds that Start with K

Grains are rare in any language, and you will not be surprised to find that the only produce on this list of grains and seeds starting with K, is ancient!

24. Kamut Khorasan Grain

Kamut Khorasan is an ancient wheat variety grown in the orient where it is simply known as Khorasan wheat. It is from the species Triticum turgidum ssp. turanicum. It is different from modern varieties because it is tetraploid and bears grains that are double the size of common wheat grains. As for cuisine, Kamut has a substantially nutty aroma.  Its nutritional benefits include:

  • Complex carbs with additional benefits though high in calories.
  • Lush protein, fiber, minerals like phosphorus and selenium.

Meat, poultry and fish that start with K

Who does not love the kick of poultry fat on the taste glands or that tender texture of a lobster in the palate, or that invasion of fibrous tear on the teeth when tearing away beef? This is exactly what meat products that start with the letter K will bring you!

25. Kangaroo

Kangaroo meat anyone? Yes, kangaroos are marsupials with four related species belonging to the Macropodidae family. The four species are differentiated by color and size, with the red-coated kangaroo often used as an umbrella word for all. Their habitat is New Guinea and across Australia.  Some of the marsupials can grow up to 2 meters high, weigh 50 to 66 kg and run at 70 kilometers per hour.

As a meat source, a kangaroo provides lean meat with only 2 percent fat content and the rest is protein. It has been a historical source of meat for native Australians for ages.

26. Kingfish

Kingfish is a space gray-hued streamlined-body king mackerel species that rubs shoulders with many waters via its migratory nature. Its natural habitat is the western Atlantic ocean as well as the Gulf of Mexico. It is a staple for both fishing sportsmen and commercial fishermen.  

As cuisine, king mackerel contribute 40 percent of the daily needs of protein, 260 percent cobalamin and 20 percent vitamin B6, making the oily tender meat of the fish a nutritional delight.

Related: US mackerel market insights.

27. Kippers

Kippers refer to whole herring, usually from a small  specimen of this oily fish that is cut vertically from head to tail fin, then smoked or salted. British, who usually eat kippers in popular tradition at breakfast, also pickle the fish after gutting it. As for smoking, skippers are cold-smoked above a chopped wood fire.  The breakfast dish from whole herring is nutritious, providing the body with the following nutrients:

  • 3 times the daily needs of cobalamin at 311 percent
  • 20 percent of the daily value of vitamin B6 and 21 percent of Vitamin D
  • 11 percent magnesium and 8 percent of the daily requirements of iron. 

28. Kooliad barb

Also known as a Tiger barb or scientifically as Barbus tetrazona, Kooliad barb is a simple fish that many pond owners raise. As a fish species of the freshwater habitat, a Kooliad barb is one of the more colorful small to medium-sized fish you can hatch in an aquarium. 

The males are striped with more color allure across their streamlined bodies than the females. The fish are considered to be somewhat aggressive and therefore the need to separate them in a pond from small fish. Otherwise, they make for savory fish meat.

Spices, oils and condiments 

A meal that has no spices, oils and condiments is a bland meal to most and for this reason, you will find one of the most commonly used condiments starting with K: a tomato syrup.

29. Kachumbari

The Swahili name for ketchup has entered the popular lingo of foods for no other reason other than it improves the core taste of prepared meals. This piece d’ resistance of culinary garnishing from the Great Lakes region, however, has an extra secret that a shelf ketchup lacks: it is made of raw chopped tomatoes mixed with onions. You usually eat this spicy yet nutritious twist with grilled meat, commonly known as nyama choma in Kenya. 

30. Ketchup

A condiment par excellence around the world, ketchup is a paste that many people like to add on their ready meals to embed taste and neutralize the aroma. Though today it is universally associated with tomato ketchup, the tomato ingredient only entered the scene in as late as 1812. Beforehand, the main ingredients of a ketchup included egg whites and oysters with sweetening agents, all made into a thick paste. Whichever its ingredients, a ketchup is usually sticky in texture and sweet-to-sour in taste. 

More resources: nutrition in a ketchup. 

Ready meals and other dishes

Get yourself ready for a lengthy yet spicy, burning yet delicious and low salty yet neutral exploration of tasty ready meals from around the world  that start with K.

31. Kachori

Kachori describes a deep-fried wheat flour cake that is both sweet and spicy, emanating from India.  It is also a common treat all over south Asia and around the world where Indians are found. Its names evolve with place, ranging from the kachauri of some parts of India to the Kachori and katchuri of other places. 

To make kachori, you need a raw unripened mango, semolina, ginger and cinnamon. The dough from an all purpose flour is deep fried  and spiced with black grams and garam masala, among other ingredients. The dish is served with red chili chutney flavored with  garlic.

32. Kadai Paneer

Kadai paneer is spicy milk curd  prepared from powder kadai masala, paneer (curd milk cheese), tomatoes and seasoning. Onions and bell peppers are some of the more common flavoring condiments.  In terms of taste, kadai paneer is a bit spicy, with little of the creamy side but it is not sweet. The interesting bit about this Indian dish is that it can be made dry or soupy. 

33. Kadhipakoda

A recipe involving garam masala and gram flour, ginger and curry leaves, a kadhipakoda or Kadhi Pakoda is a baked product  made into fritters in  some parts of India. The small pieces or ‘fritters’ are eaten with cream sauces or yogurt. The dish is also taken together with rice, especially in Punjabi cuisine. 

34. Kadu Ki Subzi

Describing food made of diced melon or potatoes and slices of tomato, kadu ki Subzi is one of those foods that still leave a savory taste long after they are consumed. To make this dish truly delightful, it must contain generous slices of melon garnished with spices. Spicing comes from garam masala, turmeric and garlic. This Indian delicacy is taken in one plate in all its yellow savoriness.

35. Kai kouxiao

Coated in wheat flour dough into a coarse round shape with a curious opening on one side, a fried egg in Chinese cuisine attains a different meaning altogether. Such a name is Kai kouxiao, whose preparation is described above. It literally means ‘laughing mouth’ in the Cantonese dialect. It has a crisp brown texture topped with sesame seeds and granulated sugar. The dough in which the egg is stuffed is leavened with baking soda. 

36. Kamameshi

Kamameshi is one of those Far-East dishes that are synonymous with the utensil rather than the ingredients. It is prepared in a ‘kama,’ a pot that receives the main ingredients of rice, diced chicken thighs and dried shiitake served with green beans. In a traditional set up, a family would consume the dish from the pot itself or serve it into separate plates. In fact, kamameshi, or more liberally, ‘kettle rice,’ is quite satisfying given its rich ingredients and thus you can eat it straight from the pot!

37. Kapsuniak

A soup made from chopped cabbages, kapsuniak is basically what you would get from a sauerkraut broth if you were in Germany. This soup is, however, Ukrainian and can have anything from lentils to peas or beans as the main veggies. The soup can also be meat-based and yet the dish still retains its name. Other ingredients may include stock made from fish or mushroom. 

38. Kartiflanka

Basically a soup with a lot of fat, kartiflanka is filled with various meats and is gunned for the cold season.  The gravy is a traditional potato-based soup from Poland, hence the name. It is made savory with pork cuts. It can be prepared with ham bone, or pork ribs. This is mixed with sausage, sour cream and, of course, the main ingredient, potatoes.

39. Khatta meetha

Khatta meetha may descrine the traditional Indian meal made of whole pumpkin chops and garnished with ginger and garam masala, or the branded snack by Haldiram. The latter has  more or less the ingredients of the traditional khatta meetha, with additional delicacies like fried green peas as well as boondi. It is a snack that satiates the glands before dinner and can be an appetizer. It is made a little salty and yet sweet courtesy of its leguminous and vegetable blend. 

40. Kebab

Who has never eaten a kebab and relished its fibrous texture and filling up affinity? Indeed, the kebab, a Middle Eastern meat-based staple, is stuffed with satisfying ingredients, like ground meat, and even vegetables for a more vegan meal. It is shaped into a stick or skewer (shish kebab) or maybe just a plain doner kebab coated with bread. It can be spicy or plain. 

If you want a satiating fast food today, rush to an oriental restaurant and you will probably bump into a waiter carrying a kebab tray!

41. Kedgree

A product of two worlds, India and the UK, kedgree is a breakfast dish that the English eat traditionally and is borrowed from the khichri meal of colonial days’ India. The dish consists of smoked white fish, prepared with rice as well as eggs. 

The main fish ingredient is usually more or less haddock. The meal is spicier in the Indian version and may contain parsley and coriander with whipped cream.

42. Kelewele

Known as hot plantain crisps in English to describe its browned texture, Kelewele is a dish from Ghana prepared from fried ripe plantains. These sumptuous plantain chops, that are not too dissimilar to chips in looks, only that they are fleshy, are common delicacies in the country.  Kelewele is made more sumptuous by adding cayenne pepper, anise seed and other seasoning. Fruit garnishing can include lemon juice.

Related: Ghana plantains market insights. 

43. Kenkey

Kenkey is one of those fabled foods from Southern Ghana that interests from both thier shapes and preparation methods. In shape, this cornmeal food is made in the aspect of a ball from fermented dough. 

The keynote preparation method involves the following steps:

  1. Soak maize grains in water for at least seven days.
  2. Remove the bloated and softened grains,  grind them and knead the flour into dough.
  3. Ferment the dough for at most another seven days and cook a part of it.
  4. Enjoy your kenkey ball with pepper, fried fish or a stew.

44. Keshiyena

History and cuisine are infused in defining the typical dish of the Curacao islands, known as Keshiyena or simply Keshi Yena. Originating from the times of slavery in the 17th century, this meal literally translates to stuffed cheese, describing its makeup. The dish is prepared from chicken parts such as thighs and breasts stuffed with Edam cheese and it is garnished with green olives, dill pickles and poultry salts. It is spiced with scotch bonnets or other local chili. 

Here is the nutritional value of Edam cheese.

45. Kheer

Common as payasam in India, kheer is a sweet meal that is sparingly made into a pudding composed of heated milk, a type of sugar and rice. Alternatively, instead of rice, locals also use any dal meal, millet flour or sweet corn, among other substitutes. 

It is made in a pot where the milk is let to boil as it is not only the main ingredient but the synonym of the meal, as kheer is the Sanskrit term for milk.

46. Khichdi

Made from  rice mixed with moon lentils, khichdi is a dal from India and south Asia that is known for its many variations. Two such variations can be:

  • Bajra
  • Mung dal khichri 

Whichever the variation, this semi-solid dish is always fed to toddlers as the initial weaning food.  It is prepared from ghee, cumin seeds and ginger to garnish the rice. 

47. Kig ha farz

Kig ha farz is a blend of odds and ends of meats from various sources in a broth made from buckwheat flour. It is a Breton delicacy that has been consumed for ages especially in the area surrounding the city of Leon.  The name kig ha farz, which directly translates to ‘meat and stuffing,’ comes from this specific region of France.  It is made of sausages, beef shanks, bacon and whole milk mixed with egg,  stuffed in dough or done separately. 

48. Kimchi

Kimchi is a Korean dish that is basically made from chopped cabbages the same way you pickle cabbages for the classic sauerkraut of Germany. The napa cabbage, as it is alternatively called by Koreans, then undergoes a lacto-fermentation process. This is what lends kimchi a sour, salty flavor that can sometimes hit the palate with an acidic taste. However, the vegetables add a bit of sweet and tangy aromas, which neutralize the overall sourness. 

49. Kiszczonka

Originating from Poland, kiszczonka is a traditional gravy or soup that is as simple as it is savory. The simplicity comes from the few ingredients including black pudding and flour mixed into broth with water. Locals in various places in Poland also choose to add milk and spices, adding the savory side of the dish. The soup brings you just 760 kilo calories per serving. 

50. Kitcha

A simpler cousin of chapatis and parathas, kitcha is an indigenous flatbread from Ethiopia made of three easy ingredients including wheat flour, water and seasoning and it is baked on a pan.

Locals enjoy it at breakfast and you might often hear  them referring to kitcha as  chechebsa, among other local names. The fact that it is unleavened makes it rather thin but compact.

51. Kitfo

Kitfo is a special delicacy from the Central Ethiopian heartland of Gurage. It is a blend of ground lean beef that is eaten uncooked, garnished with the trailblazing spice mixture known locally as mitmita. The raw beef is further marinated with butter that has been treated in herbs that the locals of Gurage call niter kibbeh. 

Related: Nutrition breakdown of raw minced beef.

52. Kitkat

KitKat is a branded, colorfully wrapped confection that was first introduced in the UK by Rowntree’s of York, but is now mainly under Nestle company. The wafer bar is rather nutritious, despite being a candy and has these nutritional percentages per the recommended daily portion:

  • 40 percent fat, most of it saturated.
  • 21 percent carbohydrates.
  • Calcium, magnesium and iron at 12, 9 and 5 percent respectively.
  •  Dietary fiber at 4 percent.

53. Knack

A knack refers to different snacks or sometimes sausages that are easy and fast to prepare. One of the most popular of these is the Christmas toffee from Sweden. The knack requires a few sugary ingredients mixed with fruit chops. To make a small knack you need to include: 

  • 300 milliliters of cream and 200 grams of sugar or vanilla sugar
  • 200 milliliters of golden syrup
  • 15 grams of butter equal to a tablespoonful 
  • 50 grams of chopped almonds

54. Knackwurst

A knackwurst is not just your common sausage, but rather, a trailblazing veal or pork product going back to the Germany of the 1550s. This short, plump sausage can also differ from one part of Germany to the next where it is produced. Its main ingredients include ground calf meat and ground pork that is garnished with a garlic condiment. 

55. Koeksister

A koeksister has that lovely shaping that reminds you of the wheat chaff  from which it is made, as this Afrikaaner confectionery is made to please the eye. It is mixed from fried dough that is blended with honey or another syrup. You may also come across another version that is garnished with desiccated coconut, only that its name is narrowed down to simply koesister.

56. Koki

Koki flatbread is a part of Sindhi cuisine in Central Asia and other parts of the continent. It is similar to the south Asian paratha, only that it has a crisp texture accented with multiple ingredients. This flatbread is a product of whole wheat flour that is embellished with chickpea flour, kasuri metho and green chili. As a flatbread, koki is rather spicy, with its onion, cilantro and flavor-igniting spices. 

57. Komatsuna meal

Komatsuna, a leafy vegetable from Japan, makes a meal that is as nutritious as the green veggie itself. The vegetable has 12 percent potassium content of the daily value and 4 percent protein of the daily needs. 

You need sesame ingredients including sesame seeds and oil to make the dish. After toasting the sesame oil, you blend the komatsuna leaves with shiitake mushrooms. You can garnish up the meal with garlic and black pepper, or even neutralize the taste with butter. Bacon is often added to this ‘Japanese mustard spinach’ meal.

58. Kongbiji jijigae

Kongbiji jijigae: what a name! A stew made for the classic rice baps of Korea, Kongbiji jijigae contains dried soybeans mixed with pork and kimchi, the latter a pickled vegetable soup with generous spicing.  To prepare the dish, you need:

  • 90 grams or half a cup of dried soybeans.
  • Soak these legumes in cold water for a whole night to soften them up.
  • Bring eight ounces of pork loin and chop it into cubes.
  • Fry the mix and blend it with kimchi till done and enjoy with the family!59. Kongnamul

Nutty and crisp on the teeth, Kongnamul is a side dish made from soybean sprouts.  In the Korean peninsula, it goes with the classic bibimbap, a dish composed of rice topped with sauteed veggies, chili and meat chops with an extra raw or boiled egg on top. 

Kongnamul has these extra ingredients:

  • Soy sauce
  • Sesame seeds
  • Sesame oil

60. Konkonte

A staple of West African cuisine prepared from one of the ubiquitous tubers, the cassava, Konkonte is foremost a dish from Ghana. Locals make the dish from either cassava flour or ground yams that are mixed to a thick broth in boiling water. This tuber meal is taken with other indigenous ingredients, namely the soup of groundnuts or even palm nuts.  If you come across this dish, you will probably hear it in reference as Abitie, another common term for Konkonte.

61. Kouglof

Kouglof, a cake distinctive for its ring-shaped dome that is sometimes ribbed on the domed sides, is a French, German and Hungarian baked food. It is more commonly known as Gugelhupf and it not dissimilar to a Bundt cake in shape. It is made into any of a trio of major types, namely:

  • Cocoa powder that is plain but spiced with a small measure of vanilla as well as lemon zest.
  • A ribbed version of the above.
  • Plain cocoa without the above additives.

62. Kouignamann

Koignamann, pronounced Kouign-amann, is a sweet cake associated with the region of Brittany in France. It has a rounded flat shape with a baking brown crisp color. The cake has multiple layers: at the cake’s inception, bakers used to include layers of butter coated with sugar just like a less-layered puff pastry.  

The Kouignamann is fermented with dry yeast and toasted in sesame oil till a crisp brown. It is also spiced up a little with cinnamon.

63. Krupnik

Not to be confused with a traditional sweet liqueur from Lithuania that bears a similar name, Krupnik is a soup made by the Poles to make potato broth. It is prepared from carrots  and parsley mixed with vegetables. Other ingredients include barley groats and meat broth. The soup is savory and nutritious from its balanced ingredients.

64. Kuli-kuli

Kuli-kuli is a West African snack from Nigeria from indigenous ingredients such as groundnuts. In the traditional version, kuli-kuli is made of just roasted peanuts which are then crushed to make a paste known as labu. On top of this paste are added seasoning including powder pepper, salt and, sometimes, sugar. Many countries in West Africa, from Niger to Ghana, make similar foods from groundnuts.

For prices, please check the price insights on groundnuts (peanuts) from Niger.

65. Kushari

As one of those foods that  balance nutrition and popularity, Kushari or koshary is a relished street delicacy from Egypt and also its national food. Its ingredients are a testament to nutrition and taste, including:

  • Fried rice
  • Vermicelli with brown lentils
  • Tomato sauce, garlic in vinegar and onions
  • Chickpeas
  •  Macaroni and sauce

Kushari is eaten in one dish as a main course.

66. Kushela

Kuchela, also spelled kucheela or kuchila, is one of the basic dishes of the islands of Trinidad and Tobago. It is renowned in the country as a hot relish made of mango that is spiced with peppers from scotch bonnet to habanero. These spices can also find substitutes in hot sauces. The mango dish is seasoned with salt and sweetened by sugar. Vinegar is also a common condiment for kuchela. 

Beverages that start with K

Is coffee a beer and is beer coffee? Get ready for a surprising answer as we explore beverages that start with the letter K.  

67. Kasiri

A popular traditional beer of Guyana and Surinam, Kasiri is a cassava beer. The Amerindian people make it by crushing cassavas and diluting them in water. The solution is then pressed using textile presses to release the juice. The extract is then put in yeast for fermentation. The resulting beer is then called Kasiri.

Related: Guyana beer market insights.

68. Kanji

One of those rarer probiotic beverages, kanji is a folk drink from the Punjab community of India. Its traditional ingredients are mostly anti-bacterial, making it a great tonic for the gut. These include carrots, water and spices. The latter include mustard seeds and black pepper. Its additional ingredients include the Indian boondi powder floated on the drink.

69. Kentucky Coffee (whiskey)

Kentucky coffee is a product of both worlds. Though named for the exotic Kentucky coffeetree and as such a great coffee beverage, it also doubles as a whiskey. You can make it in two ways:

  • Using Irish cream, bourbon, sugar cubes and hot coffee.
  • Using whipped cream, bourbon whiskey, honey instead of sugar and hot coffee.

70. Kool Aid (shooter)

Kool Aid  is a shot of liquor that gives that light yet delicate aftertaste augmented with a bit of tipsy ferment, suitable for the cautious drinker. It is made of vodka mixed with midori melon liqueur and topped with the fruity drops of cranberry juice. It is usually served with an ice float.

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