Expanding your culinary horizons can be an exciting adventure, and what better place to start than with the letter “K”? From everyday staples to exotic delicacies, the world of food offers a fascinating array of options beginning with this letter. Prepare to impress your friends and family with intriguing food facts and expand your palate as we delve into a diverse list of foods that start with K.
Did you know that the popular condiment ketchup has roots tracing back to ancient China? Or that the spiky-looking kohlrabi is actually a surprisingly sweet member of the cabbage family? This compilation of foods starting with K is packed with such interesting nuggets of information, spanning various cuisines and categories. Just like our exploration of [foods that start with H], this list promises to introduce you to new flavors and culinary traditions.
To make your exploration easier, we’ve organized this guide into four distinct categories:
- Savory Foods: This section includes main dishes, appetizers, condiments, and essential ingredients that bring the umami and savory notes to your meals.
- Sweet Foods: Indulge your sweet tooth with desserts, snacks, and treats that offer delightful sugary experiences.
- Fruits and Vegetables: Discover the vibrant world of plant-based foods, from familiar fruits to lesser-known vegetables, all beginning with K.
- Beverages: Quench your thirst and explore unique drinks, from fermented beverages to flavorful liqueurs.
Let’s embark on this culinary journey and uncover the delicious world of foods that start with K!
A Deep Dive into Foods Starting With K
Let’s begin our exploration, starting with the savory delights and moving through sweet treats, vibrant produce, and refreshing beverages.
Savory Foods That Start With K
This category is a treasure trove of flavors, featuring dishes and ingredients perfect for lunch, dinner, or any savory craving.
Kimchi
Kimchi is arguably Korea’s most famous culinary export, a quintessential side dish that’s both healthy and intensely flavorful. This traditional staple consists of fermented vegetables, most commonly napa cabbage and Korean radish. The fermentation process not only preserves the vegetables but also creates a complex, tangy, and spicy flavor profile. Seasoning typically includes chili powder, scallions, garlic, ginger, and jeotgal, a fermented seafood sauce that adds a depth of umami. Kimchi is a probiotic powerhouse, contributing to gut health and offering a spicy kick to any meal.
Kabobs/Kebabs
The terms kabob and kebab are used interchangeably to describe a beloved meat dish with roots in the Middle East. Kabobs involve skewering cubes of meat, and often vegetables, and grilling them over an open fire. The versatility of kabobs is immense, with variations using lamb, beef, chicken, or even seafood. Marinades play a crucial role, infusing the meat with flavor and tenderness. Served with rice, flatbread, or salads, kabobs are a popular choice for grilling and flavorful meals.
Kung Pao Chicken
Kung Pao Chicken is a globally recognized dish from the Sichuan province of China, known for its bold and spicy flavors. This stir-fry features diced chicken, peanuts, vegetables like bell peppers and onions, and fiery chili peppers. The signature Kung Pao sauce is a balance of sweet, sour, savory, and spicy, often incorporating soy sauce, vinegar, sugar, and Sichuan peppercorns for that characteristic numbing spice. Kung Pao Chicken is a testament to the complexity and deliciousness of Sichuan cuisine.
Kedgeree
Kedgeree is an intriguing dish with Indian origins that underwent a fascinating transformation in Britain during the colonial era. While its roots lie in the Indian dish “khichari,” a simple preparation of rice and lentils, Kedgeree evolved into a distinctly Anglo-Indian breakfast dish. Modern Kedgeree features flaked smoked fish, typically haddock, combined with rice, hard-boiled eggs, parsley, butter, and curry powder. Sultanas are sometimes added for a touch of sweetness. This dish offers a comforting and flavorful start to the day, showcasing the fusion of culinary traditions.
Kecap Manis
Kecap Manis is an indispensable Indonesian sweet soy sauce, a pantry staple in Southeast Asian cuisine. It’s created by fermenting soybeans and then sweetening the soy sauce with palm sugar (jaggery) or brown sugar. The result is a thick, dark, and intensely sweet sauce with molasses-like notes, far richer and sweeter than regular soy sauce. Kecap Manis is used as a marinade, dipping sauce, and flavor enhancer in countless Indonesian dishes, adding depth and sweetness.
Ketchup
Ketchup, a ubiquitous condiment in many parts of the world, is a testament to the global appeal of simple, flavorful sauces. The modern ketchup we know and love is primarily made from tomatoes, sugar, and vinegar, along with a blend of spices such as onion, allspice, coriander, garlic, and mustard. While its origins are debated, with some tracing it back to Chinese fish sauces, the tomato-based ketchup became popularized in the West, with Heinz dominating the market as the world’s leading ketchup brand.
Knish
Knishes are a savory pastry with Ashkenazi Jewish roots, offering a comforting and portable snack or meal. They consist of a flavorful filling encased in dough, which is then baked or deep-fried. Traditional knish fillings often include mashed potatoes, cheese, or buckwheat groats (kasha). Brought to the United States by Ashkenazi Jewish immigrants from Eastern Europe, knishes became a popular street food and deli item, representing a piece of culinary heritage.
Kosher Pickles
Kosher pickles are a bit of a misnomer, as they aren’t necessarily “kosher” in the religious sense. The term “kosher pickle” refers to a style of pickle, not its adherence to Jewish dietary laws. These pickles are characterized by their preparation in a garlic and brine solution, giving them a distinctive tangy and garlicky flavor. They gained the “kosher” moniker because they were commonly sold in Jewish delis, becoming associated with Ashkenazi Jewish food culture.
Koshihikari Rice
Koshihikari rice is a premium short-grain rice variety prized for its exceptional quality and texture, particularly in Japanese cuisine. If you’ve enjoyed sushi, you’ve likely tasted Koshihikari rice, as it’s the preferred choice for sushi preparation. Its high starch content contributes to its slightly sticky texture when cooked, allowing it to clump together perfectly for sushi rolls and nigiri. Mainly cultivated in Japan and Australia, Koshihikari rice is a testament to the dedication to quality in rice cultivation.
Kasha
Kasha is another name for buckwheat groats, a versatile and nutritious grain-like seed. The term “kasha” is widely used in Jewish communities to refer to both buckwheat itself and dishes prepared with it. Kasha can be cooked in various ways, including boiling it in water or milk to create a hearty porridge, or toasting and then simmering it with onions and gravy, often served alongside pasta. Kasha offers a nutty flavor and is a good source of protein and fiber.
Kidneys
Kidneys, while perhaps not a mainstream choice in modern Western cuisine, are a type of offal (organ meat) that are surprisingly flavorful and nutritious. Lamb and pig kidneys are among the most commonly consumed varieties. They have a distinctive, slightly gamey flavor and a tender texture when properly cooked. Kidneys are a key ingredient in classic dishes like steak and kidney pie, showcasing their potential in savory preparations.
Kangaroo
Kangaroo meat is a unique and increasingly popular protein source, particularly in Australia, where kangaroos are native. Indigenous Australians have consumed kangaroo meat for centuries. It’s lauded for its health benefits, being exceptionally high in protein and low in fat. Kangaroo harvesting is carefully managed through quotas to ensure population sustainability, as kangaroos are not farmed but sourced from wild populations. The meat has a slightly gamey flavor and a lean texture, suitable for grilling, roasting, or stewing.
Kippers
Kippers are a traditional breakfast food, particularly popular in the UK, Ireland, and the USA. A kipper is a whole herring that has been butterflied (split down the back), gutted, salted, and then smoked over wood chips. The smoking process imparts a distinct smoky flavor and helps preserve the fish. Kippers are typically enjoyed grilled or pan-fried for breakfast or as a savory afternoon tea treat.
King Crab
King crab, as the name suggests, is a large and impressive species of crab, prized for its succulent and abundant meat, especially in its legs. Harvested primarily in cold waters, king crab legs are a delicacy enjoyed around the world. The classic preparation method involves steaming or boiling the legs and serving them with melted butter and lemon wedges for dipping. King crab offers a rich, sweet, and slightly briny flavor, making it a luxurious seafood experience.
Sweet Foods That Start With K
Time to indulge your sweet cravings with this delightful selection of sugary treats and desserts.
Kettle Corn
Kettle corn is an irresistible variation of popcorn that perfectly balances sweet and salty flavors. Unlike regular popcorn, kettle corn is made with sugar added directly to the kettle during the popping process, along with oil and salt. This creates a slightly caramelized, sweet coating on the popcorn, resulting in a crunchy, sweet-and-salty snack. Traditionally made in a large kettle, hence the name, kettle corn is a popular treat at fairs, festivals, and carnivals.
Key Lime Pie
Key Lime Pie is an iconic American dessert, particularly associated with the Florida Keys, where key limes are abundant. This tangy and refreshing pie features a filling made from key lime juice, egg yolks, and sweetened condensed milk, creating a smooth and creamy custard-like texture. It can be baked in a traditional pie crust or a graham cracker crust for a crumbly base. Often topped with meringue or whipped cream, Key Lime Pie is a quintessential taste of the tropics.
Fruits and Vegetables That Start With K
Explore the vibrant and nutritious world of plant-based foods, discovering fruits and vegetables that begin with the letter K.
Kabosu
Kabosu is a fragrant citrus fruit widely used in Japanese and other Asian cuisines. Closely related to yuzu, kabosu offers a tart and aromatic flavor profile. Often used as a substitute for vinegar in Japanese cooking, kabosu juice adds a refreshing sourness and unique fragrance to dishes. Its scientific name is Citrus Sphaerocarpa.
Kaffir Lime
Kaffir Lime is a distinctive citrus fruit easily recognized by its wrinkled, bumpy rind. While the juice of kaffir lime is less frequently used due to its astringent quality, the leaves and rind are highly prized in Southeast Asian cooking, especially in Thai cuisine. Kaffir lime leaves impart an intensely fragrant citrus aroma to curries, soups, and stir-fries. The crushed rind is also used for its aromatic oils in shampoos and cosmetics. Its scientific name is Citrus Hystrix.
Kakadu Plums
Kakadu Plums are a native Australian fruit, resembling a small pear in shape but with a central pit like a plum. This remarkable fruit is celebrated for its exceptionally high concentration of Vitamin C, boasting the highest levels of any fruit globally. Just 100 grams of Kakadu plums provides a staggering 3000% of the recommended daily intake of Vitamin C. Its scientific name is Terminalia Ferdinandiana.
Kabocha Squash
Kabocha Squash is a type of winter squash originating from Japan, often referred to as Japanese pumpkin. It has a dark green, pumpkin-like exterior, but its flesh distinguishes it with an exceptionally sweet and nutty flavor. Kabocha squash is versatile in cooking, delicious roasted, steamed, or mashed. In Japan, it’s particularly popular fried in tempura batter, showcasing its sweet flavor and creamy texture. Its scientific name is Cucurbita Maxima.
Karonda
Karonda berries are small, reddish-purple berries found across India. They are a popular ingredient in Indian pickles and chutneys, adding a tangy and slightly bitter flavor. Also known by names like Bengal Currant, Christ’s thorn, and Carandas plum, Karonda berries offer a unique flavor dimension to Indian culinary traditions. Its scientific name is Carissa Carandas.
Kai-lan
Kai-lan, also known as Chinese broccoli, is a leafy green vegetable similar to broccoli but with larger leaves and smaller florets. Interestingly, tenderstem broccoli (broccolini) is a hybrid of broccoli and kai-lan. Kai-lan has a slightly bitter and earthy flavor, often used in stir-fries, steamed dishes, and Asian cuisine. Its scientific name is Brassica oleracea var. Alboglabra.
Kale
Kale has gained immense popularity as a “superfood” due to its exceptional nutritional profile. This leafy green vegetable is packed with vitamins, minerals, and antioxidants. While cooking kale can reduce some nutrients, vitamins A, C, K, and manganese remain substantial even after cooking. Kale can be enjoyed raw in salads, sautéed, steamed, or baked into crispy chips. Its scientific name is Brassica Oleracea var Sabellica.
Kaywa
Kaywa, known as caigua in Spanish, is a herbaceous vine producing small, elongated green fruits primarily used as a vegetable in Andean cuisine. Kaywa, the Quechuan name, is widely used in South America. The fruit has a mild, slightly cucumber-like flavor and can be stuffed, stir-fried, or added to soups and stews. Their scientific name is Cyclanthera Pedata.
Keitt Mango
The Keitt mango is a popular mango variety discovered in Florida, named after Mrs. Keitt, who cultivated it in her backyard. Keitt mangoes are known for their green skin, even when ripe, and their wonderfully sweet and juicy orange flesh. They are a late-season mango variety, extending the mango season. The scientific name of this mango variety is Mangifera Indica ‘Keitt’.
Knobby Russet Apples
Knobby Russet Apples are visually unique, often considered one of the “ugliest” apple varieties due to their lumpy, brown, russeted skin. However, their appearance belies their delicious flavor. Beneath the knobby exterior lies creamy, sweet, and flavorful flesh. Knobby Russet apples are prized for their taste and texture, often used in baking and cider making. Its scientific name is Malus Domestica ‘Knobby Russet.’
Kapok
Kapok, known as “ceiba” in Spanish-speaking countries, refers to both the tree and its fruit. The fruit pods of the kapok tree split open to reveal fluffy fibers, resembling cotton candy. This natural fiber is used as a resilient and buoyant alternative to down in mattresses, pillows, and upholstery. However, kapok fiber is highly flammable. Its scientific name is Ceiba Petandra.
Kurrat
Kurrat is a specific type of leek originating from Egypt. It’s one of five cultivated vegetables belonging to the Allium Ampeloprasum genus, which also includes other leeks, elephant garlic, and pearl onions. Kurrat has been cultivated in Egypt for at least 2500 years, highlighting its long history in Egyptian agriculture and cuisine. Its scientific name is Allium Amepeloprasum var. Kurrat.
Kuka
Kuka is the Hausa word for baobab, a tree species widespread across the African continent. Baobab trees produce edible fruit and leaves. The fruit is typically dried and ground into a powder, used in beverages and food preparations for its tangy flavor and nutritional benefits. The scientific name for the genus of baobab trees is Adansonia.
Kyona
Kyona, also known as Japanese mustard greens, is a leafy vegetable resembling rocket (arugula) in appearance and flavor. It has a slightly peppery and piquant taste, adding a zesty note to dishes. Commonly grown and eaten in Japan, kyona is used in stir-fries, hot pots, and salads. Its scientific name is Brassica rapa var. Niposinica.
Karkalla
Karkalla is a succulent plant that thrives in coastal areas of Australia. Also known as “pigface” due to its fleshy leaves, karkalla has a salty flavor. It’s used in savory dishes, either dried or cooked with meat, adding a unique coastal saltiness to Australian cuisine. Its scientific name is Carpobrotus Rossii.
Kangkong
Kangkong, also known as water spinach or swamp cabbage, is a leafy green vegetable popular in Southeast Asian cuisines. Similar to spinach or watercress in texture, kangkong grows best in damp environments. It has a slightly sweet and mild flavor, often used in stir-fries, soups, and salads throughout Southeast Asia. Its scientific name is Ipomoea Aquatica.
Kelp
Kelp is a type of large brown seaweed, a nutritional powerhouse from the ocean. It’s exceptionally rich in nutrients, including iodine, vitamin K, B vitamins, iron, zinc, and potent antioxidants. Kelp can be consumed raw, cooked, or in powdered form, adding a savory umami flavor to dishes and providing a wealth of minerals and vitamins. Its scientific name is Laminariales.
Kidney Bean
Kidney beans are a popular type of bean, named for their kidney-like shape. They are a staple in many cuisines worldwide, known for their rich, slightly nutty flavor and creamy texture when cooked. Kidney beans are famously used in chili con carne and vegetarian chili, providing protein and fiber to hearty dishes. Their scientific name is Phaseolus Vulgaris.
Koroī
Koroī, also known as kahikatea berries, are the berries of the kahikatea tree, native to New Zealand. These small, red berries have a tart flavor and are eaten raw or processed into jams and sauces. The kahikatea tree holds cultural significance in Maori mythology. Its scientific name is Dacrycarpus dacrydioides.
Kanzi Apple
The Kanzi apple is a relatively new apple variety, a hybrid of Royal Gala and Braeburn apples, bred in Belgium. Similar to Jazz apples, Kanzi apples are crisp, sweet, and round with a balanced flavor profile. “Kanzi” is Swahili for “hidden treasure,” reflecting the apple’s delightful qualities. Its scientific name is Malus Domestica ‘Kanzi’.
Kyoho Grapes
Kyoho grapes are a large, dark purple-black grape variety popular in Japan. They are a fox grape cross, classified as a slip-skin variety, meaning their skin easily separates from the juicy flesh. Kyoho grapes are known for their large size, intense sweetness, and juicy texture, although they contain large seeds. Its scientific name is Vitis Vinifera ‘Kyoho’.
Komatsuna
Komatsuna is a leafy green vegetable in the same family as kyona and turnips. Similar to spinach in appearance and use, komatsuna has a mild, slightly mustardy flavor. It’s named after Komatsugawa, a river in a village near Tokyo, where it’s traditionally offered to deities at a shrine on New Year’s Eve. Its scientific name is Brassica rapa var. perviridis.
Kombu
Kombu is a type of kelp, an edible seaweed that’s a dietary staple in various cultures from Iceland to China to Japan. Typically sold dried or pickled, kombu is a key ingredient in Japanese cuisine. Dried kombu is used to make “dashi,” a flavorful soup stock that forms the base of many Japanese dishes. Its scientific name is Laminariaceae.
Kohlrabi
Kohlrabi, German for “turnip cabbage,” visually resembles a turnip but is actually a member of the cabbage family. Kohlrabi bulbs are round and stout, available in green or purple varieties. They can be eaten raw, offering a crisp and slightly sweet flavor, or cooked, becoming tender and milder. The scientific name of kohlrabi is Brassica oleracea Gongylodes Group.
Kei Apples
Kei apples, despite their name, are not true apples but more closely related to apricots. These small, round, yellow fruits grow across the African continent. Kei apples have a soft, juicy flesh with a wonderfully sweet-tart flavor. Its scientific name is Dovyalis Caffra.
Kepel Fruit
Kepel fruit, also known as burahol, thrives in the humid evergreen forests of Southeast Asia. This fruit has a mango-like flavor and a unique historical use in Java as an oral deodorant. Javanese princesses were particularly fond of kepel fruit, as it was believed to symbolize unity and mental and physical integrity, and was also used as a contraceptive. Its scientific name is Stelechocarpus Burahol.
Keule Fruit
Keule fruit, from the Gomortega Keule tree, is endemic to Chile. These egg-sized, yellow fruits have a sweet and pleasant flavor. Sadly, the keule tree is currently an endangered species due to over-harvesting and deforestation, highlighting the importance of conservation efforts. Its scientific name is Gomortega Keule.
Korean Pear
Korean pears, also known as Asian pears, Chinese pears, Japanese pears, or Taiwanese pears, are round fruits that resemble apples in shape. Despite their name variations, they are a delicious fruit with a crisp texture and fragrant, sweet flavor. Their scientific name is Pyrus pyrifolia.
Key Limes
Key limes, also called acid limes, are a type of lime originating from Southeast Asia. The name “key lime” is derived from their association with the Florida Keys, where they are famously used to make Key Lime Pie. Key limes are smaller and more tart than Persian limes, contributing to the distinctive tangy flavor of Key Lime Pie. Its scientific name is Citrus × aurantiifolia.
Kaki Persimmon
Kaki persimmons are the most widely cultivated type of persimmon globally. The fruit has a sweet and slightly tangy flavor, with a smooth, jelly-like texture when ripe. Persimmons have a long history of cultivation in China, spanning over 2000 years, though their first botanical description appeared much later, in 1780. Its scientific name is Diospyros kaki.
Kiwi
Kiwis, also known as kiwifruit or Chinese gooseberries, are native to New Zealand and have become a globally popular fruit. They are renowned for their high vitamin C content and dietary fiber. Kiwis are also rich in other vitamins and antioxidants, contributing to heart health, digestive health, and immune system support. Its scientific name is Actinidia Deliciosa.
Korlan
Korlans are small, oval-shaped fruits closely related to lychees, bearing a similar appearance. They grow wild in many Southeast Asian countries and are cultivated in Thailand and Malaysia. Korlans have a sweet and slightly tart flavor, but have not gained widespread popularity outside of Southeast Asia. Its scientific name is Nephelium hypoleucum.
Kutjera
Kutjera, also known as bush tomatoes or desert raisins, grows in the Australian desert. The fruit dries naturally on the bush, resembling raisins in appearance. Kutjera has a strong tamarind and caramel-like flavor. They are sold whole or ground into a powder, used to crust meats, flavor sauces, and add a unique Australian outback flavor to salads. Its scientific name is Solanum Centrale.
Kumquat
Kumquats are small, olive-shaped citrus fruits that resemble tiny oranges. Originating from China, references to kumquats date back to 12th-century Chinese Imperial literature. Unlike oranges, kumquats have a sweet, edible skin, which contrasts beautifully with the tart pulp inside. Its scientific name is Citrus Japonica.
Kwai Muk
Kwai Muk is a lesser-known fruit belonging to the same family as jackfruit, but significantly smaller in size. Native to Asia, kwai muk fruits have a yellow skin and sweet, pinkish flesh. They are delicious eaten raw, dried, or preserved in sugar, offering a tropical sweetness. Their scientific name is Artocarpus hypargyraeus.
Kenchur
Kenchur, also called aromatic ginger or galangal, is part of the ginger family. It’s cultivated across Southeast Asia and possesses a uniquely pungent and aromatic flavor, distinct from common ginger. Kenchur is used in Southeast Asian cuisine to flavor curries, soups, and spice pastes, adding a complex and fragrant note. Its scientific name is Kaempferia Galanga.
Beverages That Start With K
Quench your thirst and explore unique drinks, from traditional fermented beverages to flavorful liqueurs, all starting with K.
Kvass
Kvass is a traditional fermented beverage originating from Eastern Europe, primarily made from rye bread or rye flour. It has a light brown color and a distinctive sweet-sour taste, resulting from the fermentation process. Historical records of kvass date back to 996, highlighting its long history in Eastern European cultures.
Kirsch
Kirsch, or Kirschwasser, is a German brandy distilled from fermented cherries. Unlike many cherry liqueurs, kirsch is colorless and not sweet, allowing the pure cherry flavor to shine through. It’s often enjoyed neat as a digestif but is also a key ingredient in classic Swiss cheese fondue, adding a subtle cherry note and alcoholic kick.
Kahlua
Kahlua is a globally recognized coffee liqueur originating from Veracruz, Mexico. It’s made from rum, sugar, and arabica coffee, creating a rich and sweet coffee-flavored spirit. Kahlua is a popular ingredient in numerous classic cocktails, such as the White Russian, Baby Guinness, and Espresso Martini, lending a coffee sweetness and aroma.
Kava
Kava is a traditional beverage from the Pacific Islands, known for its relaxing and psychoactive effects. Prepared from the root of the kava plant, the drink has sedative, anesthetic, and euphoriant properties, often compared to the effects of alcohol. Research is ongoing into the potential therapeutic uses of kava, including its use as an anti-anxiety remedy.
We hope you’ve enjoyed this flavorful journey through the world of foods that start with K! From savory dishes to sweet treats and unique beverages, the letter K opens up a diverse and exciting culinary landscape. Continue your food exploration with our lists of [foods that start with I] and other letters to further expand your gastronomic knowledge. Do you know of any other fascinating foods that begin with K? Share them in the comments below!
