30 Delicious Foods Beginning with K.

It’s easy to become confused amid all the different ingredients available as grocery shops continue to import new and distinctive goods. I like learning about new foods and expanding my palette by revisiting old favorites that I may have forgotten about.

This list of 30 distinct dishes that begin with K has many components that you may be acquainted with, but I’m sure there are a few that are as unfamiliar to you as they were to me. Whether you’re seeking for new Kit Kat tastes or want to learn more about what makes Kielbasa unique, this list has something for you!

30 Foods that start with the letter K.

1. Kaffir Lime

Kaffir lime is a citrus fruit native to Southeast Asia. This fragrant lime cultivar, often known as Thai lime, is prized for the highly flowery taste of both the leaves and the fruit. Kaffir lime leaves are a common fragrant addition in traditional Asian recipes like Tom Kah Gai soup.

2. Kahlua

Kahlua is a Mexican rum and coffee-flavored liquor. Kahlua, made from 100% arabica coffee beans, is a key component in numerous classic drinks, including the Mud Slide and White Russian.

3. Kale

Italian kale has a flatter, wider leaf. Kale may be served in a variety of ways and tastes great when stir-fried, air-fried into kale chips, or as a substantial ingredient of a mixed green salad. Kale is a tough green of the brassica family, related to broccoli, cauliflower, and cabbage. Kale, sometimes known as leaf cabbage, comes in various distinct kinds, including curly kale and Tuscan kale.

4. Kasha

Kasha is a buckwheat groats-based hot cereal or porridge. In size and texture, kasha is similar to steel-cut oats. It has a gummy, starchy feel and goes well with fruit, syrups, or yogurt. Kasha may be produced from either dry or toasted buckwheat groats, with toasting producing a nuttier, deeper taste.

5. Kebab

Greece. Troops in ancient times used to skewer chunks of meat on their swords before roasting them over a fire, which is said to be where the practice began. Kebabs are marinated chunks of meat that are impaled on a metal rod before being grilled or roasted over an open fire. Kebabs are popular in Mediterranean and Middle Eastern cuisines and are believed to have originated in Turkey.

Kebabs may be cooked with meats, fish, or vegetables, depending on your preferences or the recipe. Lamb leg, chicken breast, or beef loin are common meats used for shish kebab.

6. Kedgeree

Flaked fish, usually smoked haddock, rice, hard-boiled eggs, curry, butter, and cream make up Kedgeree. Kedgeree is of Indian origin, but due to the long relationship between Britain and India, it has become a popular dish across the United Kingdom. Kedgeree is a hearty way to start the day and is often eaten for breakfast.

7. Kefir

Kefir is a fermented milk beverage that is similar to yogurt. Kefir has a slightly sour taste and is high in probiotics from the yeasts and bacteria that ferment the milk throughout the fermentation process. Kefir is available in a wide range of tastes, from berry or mango to plain or vanilla; there is a kefir drink for practically every occasion.

8. Kefta

Kefta is a sort of ground beef kebab popular in Middle Eastern and Mediterranean cuisines. Kefta may be made as a kebab by wrapping a seasoned minced beef mixture around a metal skewer and grilling or roasting it over an open fire, or it can be made into oblong meatballs and roasted in a skillet or on the grill. Kefta, which is often prepared with ground lamb, beef, lamb fat, onion, garlic, white pepper, and allspice, goes well with fresh pita and a cucumber and yogurt sauce.

9. Ketchup

Ketchup is a sweet and tangy tomato, sugar, spice, and vinegar mix. Ketchup is traditionally seasoned with onion, garlic, clove, coriander, nutmeg, and mustard, but it may also add ginger, cinnamon, and celery seed. Ketchup, which is often served as a condiment with french fries, hamburgers, or hot dogs, may also be used as a basis component in sauces and marinades.

10. Kettle Corn

Kettle corn is a sweet and salty popcorn that is usually prepared in big cast-iron kettles. To avoid burning or overcaramelization, sugar and oil are cooked in the bottom of a saucepan before adding corn kernels and letting them to pop while continually stirring. The resultant popcorn has a sweet and salty taste, a great crunch, and an addicting crunch.

11. Key Lime

Key lime is a lime that is native to Southeast Asia. The lime is now widely cultivated across the southern United States, particularly in the Florida Keys, after which it is called. Key lime juice, which has a smaller size than typical limes and a sweeter taste, is utilized in many dishes and is especially crucial in the preparation of key lime pie.

12. Key Lime Pie

Key lime pie is an egg-based custard pie cooked with key lime juice and sugar. Key Lime Pie is a tasty and refreshing dessert that is excellent for a hot summer evening. It is often topped with meringue or whip cream and put in a graham cracker crust.

13. Kidney Beans

Kidney beans are a kind of bean that comes in two colors: white and red. Kidney beans are called because their kidney-like structure, and the color of the red variety is comparable to that of a human kidney. Kidney beans may be served in a variety of ways, including boiled, roasted, or pureed for bean dip. These delectable legumes make an excellent side dish or complement to any soup or stew.

14. Kielbasa

Kielbasa is a generic word for any kind of Polish sausage. Kielbasa is a grilled, smoked, coarse-ground, u-shaped, strongly seasoned sausage eaten with mustard and vegetables. Kielbasa is great in stir fried or on a bun with mustard and caramelized onions.

15. Kimchi

Kimchi is a fermented vegetable dish from Korea. Kimchi may refer to a variety of pickled vegetables, although it is most often associated with a spicy fermented cabbage dish eaten with practically every Korean barbeque. Kimchi is made with napa cabbage and gochugaru, a traditional Korean pepper powder, and is seasoned with rice flour, fish sauce, garlic, and other aromatics to create a highly distinct taste.

16. King Crab

The King Crab is a crab-like decapod that lives in chilly seas. The Red King Crab is the most frequent species of King Crab, and the flesh of these massive crustaceans is highly valued. King Crab fishing is a famously risky industry, but the high price of these delectable crabs makes it a very profitable commodity. With lengthy, thick leg meat sections and a massive center body, king crabs have a sweet, deep taste and are a nutritious protein that is also tasty!

17. King Fish

Because to its high fat content, it is tanned. King fish may be served in a variety of ways, ranging from raw dishes like Crudo or sushi to pan-searing, grilling, or even smoking. The flesh of King Fish is thick and deep, with a luxurious fatty taste and a subtle tinge of natural salinity. The King Fish, sometimes known as the King Mackerel, is a migratory fish found in the Western Atlantic Ocean and the Gulf of Mexico. The skin of the King Fish is sleek and silver, with microscopic scales that are readily removed. King Mackerel meat is grey.

18. Kippers

Kippers are a traditional British breakfast dish comprised of brined, smoked herring that has been kippered. Kippering is the procedure of deboning and splitting a herring before curing it with salt and smoking it. Kippers are often eaten with scrambled eggs and are made by baking, grilling, or pan roasting the smoked fish filet.

19. Kirsch

Kirsch, often known as Kirschwasser, is a classic cherry brandy. Kirsch is a clear colorless brandy made by fermenting entire Morello cherries, including their pits, before distilling the fermented juices. It has an excellent cherry taste but is not sweet. Cherry brandy, unlike cherry liqueurs, has no added sugar and is an extremely dry liquor.

20. Kit Kat

Nestle’s Kit Kat is a chocolate-covered wafer bar. This delightful chocolate delicacy is a mainstay in the United States and across the world, thanks to memorable advertising such as “Give me a break of that Kit Kat bar.” One interesting fact about the Kit Kat bar is that it is very famous in Japan owing to the name Kit Kat and its resemblance to a Japanese phrase wishing students good luck before examinations. Japan boasts over 400 different Kit Kat bar tastes, including matcha, banana caramel, ume plum, and yogurt sake. There is an entire universe of Kit Kat bars to uncover.

21. Kiwi

Kiwi, also known as kiwifruit or Chinese gooseberry, is a vining fruit native to China that was brought to New Zealand and then to the rest of the globe. The flesh of the kiwi fruit is brilliant green and has a faint gooseberry flavor. The tough, leather skin of kiwi, which is about the size of a big egg, must be peeled with a sharp knife. Kiwis may be eaten with a spoon, similar to how you would eat a grapefruit half, but they are also delicious in a fruit salad. After peeling kiwis, I slice them using an egg slicer to achieve uniform, thin slices that taste fantastic on salads or desserts.

22. Kiwi Berries

These delicious fruits have a gooseberry taste and are high in vitamins and minerals. Charcuterie platter. Served with a juicy kiwi Kiwi berries are a relative of the kiwifruit plant, with smaller fruit around the size of big grapes, and may be eaten whole without removing the peel. Kiwi berries are delicious as a snack or as a garnish for your next cheese plate.

23. Knish

Knish is a sort of typical Ashkenazi Jewish street meal or snack. These hot treats are often offered from stalls or carts and are made from a thin dough wrapped over a filling and then fried. These heated pastries are a great snack or supper with a distinct taste and heritage, with fillings ranging from potato and onion to corned beef or other meats.

24. Kohlrabi

quality of rutabaga Kohlrabi is wonderful when roasted and may be used in a variety of recipes and meals. With the purple variety, I like to create a quick kohlrabi coleslaw, and the skin is thin enough that you can leave it on without bothering about peeling it. Kohlrabi, often known as German turnip, is a kind of wild cabbage in the Brassica family. Kohlrabi, a relative of Brussels sprouts, cabbage, and broccoli, may be eaten raw or cooked. When uncooked, it has a peppery, mustard taste and a deep, turnip flavor.

25. Kosher Pickles

Kosher pickles are cucumber pickles produced in the tradition of New York City’s kosher pickle manufacturers. During the lactic fermentation that gives them their bright, distinct taste profile, kosher dill pickles are seasoned with substantial quantities of dill, garlic, and salt. Pickles are a nutritious food that is wonderful for your gut health since they contain probiotics from fermentation. They are delicious on a sandwich or as a side dish.

26. Kulfi

Kulfi is a classic Indian ice cream prepared from milk that has been patiently boiled until the taste has been reduced and caramelized. The flavored reduced milk is then frozen in molds that are sealed and immersed in an ice water and salt combination. This causes the ice cream to freeze fast, resulting in a thicker, richer ice cream that is distinctive and delicious. This wonderful ice cream is simple to produce at home using sweetened condensed milk and mason jars, and traditional tastes include cardamom, pistachio, and rosewater.

27. Kumara

It comes in gold variations and has a sweet taste. Sweet potatoes come in a variety of sizes and may be cooked by boiling, roasting, or frying. Kumara is the New Zealand word for sweet potato. Sweet potatoes, also known as Kumara, are a tuberous vegetable native to the African subcontinent.

28. Kumquat

Kumquats are a tiny citrus fruit that grows in China. Kumquats are a very aromatic and delicious citrus fruit with a little olive-sized fruit that resembles a miniature orange. They may be eaten whole or prepared in a variety of ways. Kumquats are delicious when juiced, pureed, or made into marmalade, and they work well in a variety of sweets.

29. Kung Pao Chicken

Kung Pao Chicken is a traditional Sichuan stir fry made with cooked chicken, peanuts, chili peppers, and Sichuan peppercorns. Kung Pao Chicken is a Chinese staple that can be found in restaurants all over the globe. It is usually cooked with a stir fry sauce made of soy sauce and other ingredients.

30. Kvass

Kvass is a fermented beverage with Slavic and Balkan origins. This light brown drink made from rye or black bread is effervescent and mildly alcoholic, with a vivid sour taste. The dark tint of the rye bread used in its preparation is responsible for the drink’s color.

Final thoughts on foods beginning with K.

I hope you learned something new about these 30 foods that begin with the letter K. Although you may not have had the opportunity to experience Kvass, you have most likely encountered Kung Pao Chicken or Kumara, and now you know how to create Kulfi for a delectable handmade ice cream treat!

Did I leave out any of your favorite K-letter foods? Please let me know in the comments and I will look it up!