Step into a flavorful exploration of foods beginning with the letter K. From familiar favorites to hidden gems, this listicle unveils a diverse array of culinary delights awaiting your discovery.
1. Kabobs (Kebabs)
When marinated meats (chicken and lamb are popular choices), fresh and colorful veggies, along with aromatic spices unite on a skewer and hit the grill, you get kabobs, a real feast for the senses and a popular food in the Middle East.
2. Kabocha Squash
A harbinger of fall, kabocha can be a wholesome addition to your diet, rich in beta-carotene, fiber, and essential vitamins. This Japanese squash variety is sweet, and works well roasted, blended into creamy soups, or mashed as a side dish.
3. Kabosu
Again from Japan, Kabosu is a small, greenish-yellow citrus fruit, delivering sharp zesty notes akin to lime and yuzu. It adds brightness to fish dishes like sushi and sashimi, dressings, and even beverages.
4. Kachori
Roll out the red carpet for this Bollywood superstar, a popular Indian breakfast dish! Kachori is a deep-fried pastry snack filled with spiced lentils, peas, or potatoes, traditionally accompanied by tangy chutneys. It’s so good, you’ll start dancing after the first bite.
5. Kachumbari (Fresh Tomato and Onion Salad)
Throughout the African continent, you can find variations of this simple salad, but the main ingredients remain the same: diced tomatoes, onions, and chili peppers. Great on its own or with grilled meats and rice dishes.
6. Kagianas
Take this down for a quick and tasty breakfast: olive oil in a pan, reduce chopped tomatoes to a slightly thickened sauce, add 1-2 beaten eggs, then finish with some nice feta cheese. Now, have a taste of Greek morning bliss!
7. Kahlua
Often overlooked on the global stage, Mexican coffee shines as a sweet, vanilla-infused liqueur. Kahlúa, notable for cocktails like White Russians and Espresso Martinis, also enhances desserts such as tiramisu and cakes.
8. Kalamata Olives
Originating from sunny Greece, Kalamata olives present a distinctive almond shape and deep purple hue. From salads to tapenades, they elevate various Mediterranean dishes with their meaty texture and an almost fruity flavor.
9. Kaiserschmarrn
This is a royal treat with a funny name meaning “Emperor’s Mess”. Created for Emperor Franz Joseph I of Austria and King of Hungary, this fluffy shredded pancake, golden and delicious, is best enjoyed with powdered sugar and fruit compote. Needless to say that it’s one of the most popular Austrian desserts out there.
10. Kakadu Plums
With an extraordinary concentration of vitamin C, these tiny green fruits truly pack a punch. Indigenous Australian communities used them in traditional medicine, and today, many creams, serums, and lotions harness their natural benefits.
11. Kalaadi
“Necessity is the mother of invention”, and the nomadic Gujjars perfectly exemplified this with Kalaadi. Their solution to preserving cow and buffalo milk was to transform it into a dense, lightly pungent cheese that would hold over long travels.
12. Kalakand
This Indian sweet is made by simmering condensed milk with paneer (cottage cheese), flavored with cardamom, and topped with nuts. Cooked to a fudgy consistency, it’s set in a tray, ready to be enjoyed during festivals and celebrations.
13. Kalakukko
This customary Finnish pastry is essentially a hearty fish and pork pie. It features a rye crust filled with layers of fish, pork, and smoky bacon. Simply open the top, add some lingonberry sauce, and dig in!
14. Kalduny
Italy has elegant ravioli, Poland boasts comforting pierogi, and Lithuania prides itself with the enticing kalduny. These dumplings are filled with meat, mushrooms, or potatoes, boiled or fried, and served with sour cream or butter.
15. Kale
In recent years, kale has experienced a surge in popularity, becoming a staple in health-conscious diets. It’s featured in a variety of trendy dishes, from kale salads to smoothie bowls. Maybe see what all the fuss is about.
16. Kalettes
Brussels sprouts and kale, both greens that evoke strong opinions in the culinary world, were crossed to create kalettes. Resembling tiny cabbages with frilly leaves, they offer a milder, nuttier flavor compared to classic Brussels sprouts.
17. Kalitsounia
Created in Crete, kalitsounia are small pastries embodying the essence of Greek culinary traditions. Filled with delightful local cheese (mizithra), herbs, and sometimes sweet ingredients such as honey, they make for an awesome snack.
18. Kalyna
A symbolic berry in Ukrainian and Slavic cultures, the vibrant red kalyna holds deep cultural significance. Associated with love, beauty, and protection, they are still used in old rituals, folk songs, and festive decorations.
19. Kamaboko
A Japanese culinary wonder, this seafood product involves grinding fish into a paste, shaping it, and then steaming or grilling to achieve a unique, firm texture. Kamaboko slices are commonly used in soups, noodle dishes, and as a sushi topping.
20. Kaminari Okoshi
Could you resist a ‘thunder snack’? Kaminari okoshi are crispy rice treats with added peanuts and sugar, bound together with a sticky syrup. Closely associated with festivals, especially the Sanja Matsuri in Asakusa, Tokyo.
21. Kamote (Sweet Potato)
In the Philippines, kamote (sweet potatoes) are favored for their superior health benefits compared to regular potatoes. They’re rich in fiber, vitamins, and minerals, and come in various colors, including purple, orange, and white.
22. Kamut
This ancient Egyptian grain impresses with its remarkable drought resistance and high nutritional profile. Having a nutty and buttery flavor, it adds an interesting twist to bread, pasta, cereals, and salads.
23. Kanafeh
Kanafeh, a popular dessert in the Middle East and Greece, consists of layers of shredded phyllo dough with sweet cheese or semolina, baked to golden goodness. Post-oven, it’s drenched in fragrant sugar syrup or orange blossom water, topped with crushed pistachios or a sprinkle of cinnamon.
24. Kanelbulle
This Swedish pastry swirls together soft, cinnamon-infused dough with a sweet filling. Kanelbulle is deeply rooted in Swedish fika culture, where taking a break with coffee and a pastry is a cherished daily ritual.
25. Kangkung Belacan
Kangkung (water spinach) and belacan (fermented shrimp paste) are combined into a remarkable dish. Beyond these two, a combination of spices – garlic, chili, shallots, sugar, and sometimes tamarind – make Kangkung belacan truly unforgettable.
26. Kanom Krok
In terms of street food, Thailand is a contender for the No. 1 spot, especially with these mini coconut pancakes. Cooked in semi-spherical molds, they become crispy outside and soft, gooey within. And watching them get made just adds to the experience.
27. Kapsalon
Kapsalon is recent Dutch fast-food sensation of stacked thinly sliced döner or shawarma meat atop a bed of fries, all in a take-out tray. Melted Gouda cheese blankets the ensemble, followed by a generous drizzle of garlic sauce and a sprinkle of fresh veggies.
28. Kare-kare
Ox tail and vegetables, such as banana hearts, eggplants, and string beans, are slow-cooked in a peanut-based sauce to make kare-kare, a popular Filipino dish. For a contrasting salty and umami flavor, bagoong (shrimp paste) is added, for even more levels of deliciousness.
29. Karjalanpiirakka
Many Finnish families have their own treasured recipes for karjalanpiirakka, also known as Karelian pies, a rye crust pocket filled with various fillings. Part of its charm is biting into the thin, crispy crust and savoring combinations of carrot and rice, mashed carrot, or even potato and rice mixed together.
30. Karpouzi
A juicy slice of watermelon is a perfect antidote to scorching summer days. With its vivid pink hue and succulent sweetness, each bite delivers a burst of hydration and pure refreshment.
31. Kasha
This Eastern European version of porridge swaps oats for buckwheat. Enjoy it as a sweet breakfast with honey and fruits or as a savory dish paired with vegetables or meats. Tasty and gluten-free.
32. Kasiri
When life gives you cassava, make kasiri (cassava beer). The mash undergoes natural fermentation, resulting in a mildly alcoholic and effervescent drink. Brewing kasiri is often an artisanal affair, connecting people to their cultural roots and traditional practices.
33. Kasutera (or Castella)
Kasutera is a Japanese sponge cake with Portuguese origins. The recipe is simple: flour, sugar, eggs, and occasionally honey – the same ingredients that create similar fluffy desserts, like the Italian pan di spagna or Romanian pandișpan.
34. Kataifi
Several Greek pastries share this same dough recipe, but kataifi stands out with its shredded or vermicelli-like appearance. When baked, these threads turn crispy, creating a delectable contrast with the soft interior filled with chopped nuts and honey.
35. Katsuobushi
Katsuobushi is dried and fermented skipjack tuna, finely shaved into delicate flakes. This iconic ingredient is commonly used to infuse a smoky, umami-rich flavor into dishes such as dashi (Japanese soup stock) and okonomiyaki.
36. Kava
Put your feet up and relax with a nice glass kava. To make it, kava plant roots are ground and mixed with water. The taste can be described as pungent, while the effect particularly calming.
37. Kedgeree (Curried Rice with Smoked Haddock)
Kedgeree is a British-Indian fusion traditionally served for breakfast or brunch. It consists of flaked fish, usually smoked haddock, mixed with rice, hard-boiled eggs, and curry powder.
38. Kedjenou
This is a wonderful meal of slow-cooked marinated chicken, bright vegetables, and Ivorian spices, all enclosed in a tightly sealed terra-cotta pot. This method tenderizes the meat, bringing out deep and fragrant flavors.
39. Keema
The Hindi term for minced or ground meat, keema, also describes a range of dishes combined with aromatic spices and herbs. Favorites such as keema matar (with peas) or keema aloo (with potatoes) enjoy great popularity among local and international enthusiasts.
40. Kefta (Kofta/Köfte)
Many countries have exceptional meatballs, but kefta (or kofta or köfte in Turkey) really make an impression through the use of a special spices. Cumin, coriander, paprika, parsley, garlic, oregano, basil, and even nutmeg create a multifaceted flavor profile.
41. Kelaguen
Kelaguen, an integral part of Chamorro cuisine, showcases the unique tastes and cooking techniques of the Pacific Islands. Raw fish, shrimp, or grilled chicken is left to marinate in a spicy blend of coconut, zesty citrus, and fresh herbs.
42. Kelewele (Spicy Fried Plantain)
Sweet and spicy defines kelewele, Ghana’s fried plantains. Coated in a seasoning mix of ginger, garlic, chili, and sometimes nutmeg or cloves, the plantain pieces are deep-fried until golden brown for a crispy exterior.
43. Kelp
Kelp is a robust seaweed rich in vitamins and minerals, predominantly used in Asian cuisine for imparting umami notes to dishes. Beyond culinary uses, kelp supports marine ecosystems and finds applications in biofuel, food, pharmaceuticals, and cosmetics industries.
44. Kenchur
A member of the ginger plant family, kenchur produces some distinctive beige to light brown rhizomes that are used in cooking. With curries, soups, and herbal drinks, kenchur infuses a citrusy, earthy, and subtly spicy taste.
45. Kenkey
Made from fermented maize dough, wrapped and boiled, kenkey offers a mildly sour taste that beautifully complements fish, soups, and stews. This Ghanaian staple food is often part of the daily meals and festive celebrations.
46. Ketchup
Today’s ketchup is tomato-based, but did you know initial recipes was based on fermented fish sauces, nuts, grapes, and many more unusual ingredients? How does mushroom ketchup sound with fries and a burger?
47. Ketembilla
Native to Sri Lanka but thriving in various tropical climates, the ketembilla shrub yields small, round, purple plum-like fruits. With a sweet and mildly tangy taste, it proves excellent for jams and desserts.
48. Key Lime Pie
A Florida favorite, this pie has a zesty and refreshing citrus punch. Everyone knows it’s delicious, but there seems to be a lively debate: meringue or whipped cream topping. Which camp are you in?
49. Khachapuri
The simplest way to describe khachapuri, Georgia’s most popular food, is a bread boat filled with melted cheese and topped with a cracked egg. Using local Georgian stringy cheeses, such as salty sulguni and gently acidic imeruli, makes it a real treat.
50. Khaki/Kaki
While resembling a tomato, kaki (or persimmon) surprises with a flavor spectrum from honey-like sweetness to a subtly spicy. Primarily enjoyed fresh, kaki also lends itself to mighty fine muffins, bread, or sweet salsas.
51. Khameer
Khameer is a Middle Eastern bread with an irresistibly soft texture and delicate sweetness. The plain version pairs well with tea or coffee, while stuffed variations with cheese, dates, or nuts offer a delightful complement to savory dishes.
52. Khar
This is a class of traditional Assamese dishes, named after the key ingredient used in the preparation – alkaline water. Sunflower plant parts are collected, sun-dried, and then burnt to ashes. Water is added, creating an alkaline solution that is eventually filtered.
53. Kheer
If you’re a fan of pudding-like desserts, then check out kheer. It’s made by simmering rice, vermicelli, or other grains in milk and sweetening the mixture with sugar or jaggery. Flavorings include cardamom and saffron, with almonds and pistachios as garnish.
54. Kholodets
For Eastern Europeans, winter holidays revolve around family gatherings, celebrating Christmas, and serving up some (perhaps) unusual foods. To make kholodets, pork or beef is simmered for a flavorful broth that solidifies into a jelly-like consistency.
55. Khoresht
This is the general term for various Iranian stews that combine meat, vegetables, and aromatic spices. Khoresht-e fesenjan uses walnuts and pomegranate, while khoresht-e ghormeh sabz is based on fresh herbs (parsley, cilantro, fenugreek), and kidney beans.
56. Khurma
Khurma is a sweet pudding with dried fruits and nuts, made for celebrations. Afghan style includes cardamom and rose water, while Central Asian kurut adds tangy dried yogurt balls.
57. Kibbeh
Kibbeh are essentially Middle Eastern meatballs shaped as spheres or leaves, from minced lamb or beef with bulgur wheat, spices, and herbs. Fried or baked, serve with tahini or yogurt sauce for an authentic touch.
58. Kicha
Making delicious gluten-free bread is simple. This Ethiopian recipe uses just teff flour, water, and a pinch of salt, resulting in a thin, soft, and slightly sour flatbread.
59. Kidney beans
Whether vegetarian or not, this nutritional powerhouse offers high protein, fiber, iron, and potassium, supporting muscle development and digestion. For the sake of everyone, just don’t overindulge.
61. Kidneys
An acquired taste for some, kidneys bring a distinct earthy flavor with a hint of gaminess. British classics such as steak and kidney pie or Persian kidney kebabs wouldn’t be the same without them.
62. Kielbasa Sausage
A pride and joy of Poland, kielbasa shines when grilled, serving as a main attraction at barbecues and gatherings. It’s also an essential ingredient in various Polish dishes, from pierogi fillings to hearty soups like kapuśniak.
63. Kimchi
Kimchi transcends mere side dish status. The alchemy of Napa cabbage and Korean radishes fermented in garlic, ginger, gochugaru (red pepper flakes), and fish sauce elevates kimchi to a cultural and culinary symbol.
64. Kimbap
Meet sushi’s little brother, a convenient delight wrapped in crispy seaweed that’s super popular in South Korea. Filled with carrots, cucumber, spinach, pickled radish, and a choice of beef or tuna, it’s an easy on-the-go snack. Here is a delicious kimbap recipe with shrimp.
65. King Crab
Befitting its royal title, this large crustacean boasts sweet, delicate meat, often gracing seafood platters in luxury restaurants. Pair it with a glass of chilled Chardonnay or Sauvignon Blanc citrusy notes to complete the regal feast. But be prepared to pay for this delicacy as it counts among the most expensive seafood in the world.
66. Kingklip
Scale-free and easy to cook, the kingklip could be your new fish favorite. A quick pan-sear with fresh herbs or as ceviche alongside lime, onions, and cilantro creates a tasty meal.
67. Kishka
When it comes to sausages, it’s all about the filling. Kishka combines buckwheat, rice, or potato with ground beef or pork, and plenty of spicy seasoning. It makes for a hearty meal, especially during winter months.
68. Kitfo
If you enjoy experimenting with new foods, give kitfo a try. This Ethiopian dish consists of finely minced raw beef seasoned with mitmita (chili paste) and niter kibbeh (clarified butter). Served with injera, a slightly tangy flatbread.
69. Kiwano
Kiwano, the horned melon, captivates with its vibrant orange, spiky exterior. Beneath the thorns lies a juicy, lime-green flesh, offering a refreshing mix of cucumber, kiwi, and banana flavors, for a tropical sensation.
70. Kiwi
It might share similarities with the New Zealand bird – both small, fuzzy, and flightless. But the kiwifruit is the only one to exhibit bold green flesh speckled with tiny black seeds and a tangy-sweet flavor.
71. Kiwi Berries
Mini kiwifruits, with smooth, edible skin and no need for peeling, offer sweet, nutrient-rich bites. Perfect for snacking, adding to fruit salads, or garnishing desserts, they provide a delightful pop of color and flavor.
72. Kleftiko
Greek cuisine thrives on locally sourced ingredients and simple yet flavorful dishes. Take kleftiko, for instance, where lamb marinated in garlic, lemon, and herbs is slow-roasted until tender. It epitomizes the essence of simplicity and taste.
73. Knishes
These savory pastry pockets are filled with mashed potatoes, kasha, cheese, and other flavorful ingredients. A common sight at street vendors in areas with Jewish communities.
74. Knockwurst
These are named from the German “knacken,” meaning “to crack” or “snap,” due to the audible sound it makes when bitten into. This plump, flavorful sausage is often grilled or pan-fried for a crispy skin and satisfying snap with each bite.
75. Knäckebröd
A staple of Scandinavian cuisine, knäckebröd is a crispy, thin bread made from rye flour, water, salt, and sometimes yeast or spices. Baked until crisp, it offers a satisfying crunch and pairs well with cheeses, spreads, or butter.
76. Knödel
Loved on their own or for complementing various soups or main dishes, knödel are a regional dumpling. They can be filled with savory bacon or cheese, or sweetened with fruits for dessert.
77. Kobbari Mithai
Straightforward recipe to epicurean success, kobbari mithai only requires fresh grated coconut, sugar, and cardamom. Cooked until thick, then cut into squares or diamonds, it offers rich, sweet and melt-in-your-mouth goodness.
78. Kochi
While exploring Korea’s lively urban life, stop and savor a hallmark of Korean street food: kochi. These skewered and grilled chicken bits are coated in a savory-sweet marinade and sprinkled with sesame.
79. Koeksisters (Afrikaner Confectionery)
This South African delicacy consists of twisted dough infused with syrup or honey, creating a sweet, sticky treat. They’re simultaneously crisp on the outside and soft on the inside, irresistible to those with a sweet tooth.
80. Kohlrabi
Member of the cabbage family, kohlrabi grows a bulbous stem that resembles mild cabbage or turnip in taste. It makes for an excellent healthy salad along with carrots, apples, and a tangy vinaigrette.
81. Kokam
A tropical fruit, native to India, kokam adds tanginess to various dishes like beverages, curries, chutneys, and preserves. It’s the key to making great kokam rasam or sol kadhi, and other soups and salads.
82. Koki
Derived from Sindhi, koki is a flatbread made with flour, onions, green chilies, and spices. Traditionally shaped into patties, it’s griddle-cooked until golden brown and served alongside curries or vegetable dishes.
83. Kokoreç
This Turkish dish is made from lamb or goat intestines, typically seasoned with herbs and spices, then roasted on a skewer. It’s often served as a sandwich with bread or enjoyed with salads and pickles.
84. Kolache
This Czech pastry has plenty of fans around the world, especially in Texas, where it is often savored for breakfast or as a snack. It consists of a soft, slightly sweet dough filled with various ingredients such as fruit, cheese, or poppy seeds.
85. Koliva
This is a ceremonial dish in Orthodox Christian traditions, particularly during memorial services. Boiled wheat kernels are mixed with sugar, nuts, and sometimes raisins. Koliva symbolizes the resurrection and eternal life.
86. Kombes
Kombes is similar to börek, a pastry with thin layers filled with ingredients like cheese, spinach, or minced meat, then baked or fried to crispiness. It is commonly found in Turkish and Azerbaijani street stalls and shops.
87. Kombucha
You might not have heard about his yet, but kombucha could be the next big thing. By fermenting sweetened tea with yeast and bacteria culture, proponents claim it offers health benefits such as improved digestion, stronger immunity, and detoxification.
88. Kompeito
For all the candy enthusiasts out there, kompeito is a cute Japanese sweet with different colors and shapes. Packaged in elegant boxes, it’s often exchanged as a thoughtful gift during weddings or childbirth celebrations.
89. Kompot
Quench your thirst with this Eastern European fruit drink enjoyed hot or cold. Made by simmering fruits in water, it’s a simple, unassuming treat for any occasion.
90. Konkonte
This Ghanaian dish is gluten-free, vegan-friendly, and packed with fiber, making it a nutritious option for those with dietary restrictions. Cooked from cassava and resembling porridge, it’s an easy yet nutritious meal with a long shelf life.
91. Konnyaku
Known for its gelatinous texture and mild taste, konnyaku is a popular ingredient in Asian cooking, often replacing noodles in low-calorie dishes. It features prominently in vegan and vegetarian recipes such as oden and sukiyaki.
92. Kopi Tubruk
Skip the brewing process by adding hot water to ground coffee beans directly. It’s not crazy, but an Indonesian style for a strong, thick cup with a bold flavor and sediment at the bottom. Hold the milk.
93. Koshari
No trip to Egypt is complete without trying their national dish, koshari. This light and healthy comfort food combines rice, lentils, and macaroni, topped with a tangy tomato sauce and crispy fried onions – ideal for handling the heat.
94. Kothimbir Vadi
Unless you’re adept at Indian cooking, ordering kothimbir vadi might be the best way to experiencing this Indian snack. Made with coriander leaves, gram flour, and spices, it involves several steps to prepare, mixing, steaming, pan-frying…
95. Kouglof (Alsatian Brioche)
When you’re an adult, there’s really nothing stopping you from having cake every day, so we recommend kouglof. This Alsatian classic is ring shaped, has a fluffy texture, almond adornments, and rum as flavoring. So, perhaps not exactly every day.
96. Kouign-amann
The secret to this Breton cake lies in layering butter within the dough, resulting in a rich, crispy exterior and a tender interior. Sprinkle sugar on top before baking for a caramelized finish.
97. Kransky
Is the kransky the ultimate grilling sausage? Try it for yourself. Made from ground pork, 20% bacon, garlic, pepper, and spices, it’s smoked and ready for the grill, stove top, or even soups and stews.
98. Krapfen
Also known as Berliner in some areas, Krapfen are German doughnuts celebrated for their soft texture and sweet fillings like jam or custard. Popular during festivals like Karneval and Oktoberfest, they’re a sought-after snack.
99. Kringle
Start your day right with a steaming cup of coffee and a kringle. Originating from Denmark, this pastry has made its mark on the US. With a similar airy dough, it’s filled with jam and iced for added delight.
100. Kronut
Emerging from New York City’s animated culinary scene, the kronut melds the best parts of the elegant croissant and the decadent donut. Flaky layers, sweet glazes, innovative flavors, it’s got it all!
101. Krumkake
A waffle in the shape of a cone? One might think Norway’s gone mad. Yet, fill it with either whipped cream, jam, Nutella, chocolate ganache, nuts and honey, and it becomes a stroke of genius.
102. (Rakott) Krumpli
This Hungarian casserole stars thinly sliced potatoes, smoked sausage, sour cream, and sometimes eggs, all baked until golden and bubbly. And this is just the default version – add onions, bacon, or cheese to make it your own.
103. Kuchela
If you’re looking for a new condiment to jazz up your sandwiches or grilled meats, give kuchela a go. This Trinidad and Tobago relish is made from grated green mangoes seasoned with vinegar, hot peppers, garlic, cumin and mustard seeds.
104. Kulcha
Kulcha is a type of fermented Indian bread, typically made with refined flour and yogurt, then baked in a tandoor (clay oven). Good with savory dishes such as curries or served as a snack with chutney or pickles.
105. Kulfi
It only takes 2 ingredients to make this amazing Indian frozen dessert: milk and sugar. In terms of customization though, the possibilities are endless – saffron, cardamom, pistachios, almonds, rose water, nuts, or fruity twists like mango or coconut.
106. Kumara
New Zealand’s sweet potato comes in several varieties, each with distinct characteristics. Owairaka red is earthy sweet, toka toka gold is prized for its smooth, buttery flesh, while Beauregard offers nutty undertones.
107. Kumquat
Unlike other citrus fruits, you can eat kumquat whole, enjoying a sweet peel and tart interior. Despite the small size, they’re full of vitamin C and fiber, and often used in preserves and desserts.
108. Kung Pao Chicken
This classic take-out choice is beloved for its complex flavor profile, balancing spicy, sweet, and tangy notes. Ask for crunchy peanuts or cashews for a textural contrast, or if you’re brave enough, try Sichuan peppercorns for a numbing, citrusy flavor.
109. Kurkure
Kurkure is a crunchy, deep-fried snack made primarily from cornmeal and seasoned with a mix of spices, including chili powder, cumin, and turmeric. It’s shaped like long, twisted tubes and is known for its bold colors and flavoring.
110. Kurrat
The Egyptian spring onion is a vegetable with long, slender stalks and a mild onion flavor. It’s commonly used in Egyptian and Middle Eastern cuisines for soups, stews, and salads.
111. Kvass
For centuries, kvass has been an integral part of Ukrainian celebrations and festivities. Crafted from fermented bread or grains, this mildly tangy and fizzy beverage boasts low alcohol content and can be enhanced with various fruits, herbs, or spices.
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