Do you ever play games where you have to guess the name of a food that starts with a particular letter? Or attend potlucks where you have to bring a dish that starts with a specific letter? And if that letter is ‘K’, this is the right article for you.
Popular foods that starts with K are Kabobs, Kale, Kasha, Kecap Manis, Kiwi, Kedgeree, Ketchup, Kettle Corn, Key Lime Pie, Kielbasa, Kimchi, King Crab, Kingfish, Kipper, Knish, and Kirsh.
Table of Contents
Food That Starts With K
A lot of people have trouble finding foods that start with K. Here’s a list of popular foods that begin with the letter K, next time you’re feeling stumped.
1. Kabobs
A sort of cooked beef dish called a kebab or kabob comes from Middle Eastern cuisines. The category has many variations that are well-liked all over the world, such as the skewered shish kebab and the doner kebab with bread.
In the United States, it is more frequently prepared with beef, poultry, or lamb than chicken. Although there are countless options available when choosing the sort of beef to use for kebabs, the ideal meat for skewering should be flavorful, tender, and affordable.
The heart and soul of doner kebabs are the gorgeous, roasted, aromatic stacks of meat that are just a little bit scorched.
Meat that is past its prime or that has been kept in the freezer for an excessive amount of time loses both its tenderness and juiciness as well as its capacity to absorb the flavorful marinade. If you like meat, perhaps kabobs are for you!
2. Kale
One of the foods in the world with the highest nutrient content is kale. Potent antioxidants, vitamins A, K, B6, C, potassium, and manganese are abundant in them.
Grab some kale and add some apple slices, cranberries, and finely chopped pecans for a super-nutritious dinner.
A crisp, crunchy salad that is sure to please can be made by drizzling honey mustard over it.
Even while some varieties of cabbage are developed for their decorative qualities, kale, often known as leaf cabbage, is one among them. Green or purple leaves can be found on kale plants, and the middle leaves do not group to create a head.
3. Kasha
Kasha typically refers to buckwheat preparations or the pseudocereal buckwheat itself in English. Any type of cooked grain can be referred to as kasha in several East-Central and Eastern European nations.
One of the most well-known meals in Russian cuisine and one that has been around for ages is kasha. Kasha, also known as buckwheat groats, are boiled with milk or water and eaten for breakfast.
They can be eaten plain or with a teaspoon of butter or varenye. Buckwheat is the go-to grain for lunch or dinner because of its versatility.
4. Kecap Manis
It is generally accepted that kecap manis—also known as ketjap manis in Dutch—is a regional take on Chinese soy sauce. The Cantonese term koechiap, which means “sauce” and is the origin of the more familiar to Americans ketchup, is the source of the word kecap.
Because of the liberal use of palm sugar or jaggery, sweet soy sauce, which has its origins in Indonesia, is a sweetened aromatic soy sauce that has a molasses-like flavor and a deeper hue.
The Indonesian pantry is not complete without kecap manis. Most popular Indonesian meals including nasi goreng, mie goreng, kwetiau goreng, ayam kecap (roasted chicken), babi kecap (braised pig), semur beef stew, and ketoprak use it to give a pleasantly mild sweet, and umami flavor.
For grilled foods like satay, ayam bakar (grilled chicken), and ikan bakar, it is also a well-liked marinade (grilled fish). Another well-liked dipping sauce is sweet soy sauce, which is combined with chopped shallot and bird’s eye chile and used to serve tahu goreng (fried tofu).
5. Kedgeree
Cooked, flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas make up the meal known as kedgeree.
A beloved and well-liked British food, kedgeree is a bowl of rice and smoked fish meal that has colonial Indian origins. During the British Raj, khichdi—food from the Ayurvedic khichari diet that contained spices, fried onions, ginger, and lentils—was the precursor to kedgeree.
You can eat the dish either hot or chilled. Haddock can be substituted with other fish, such as salmon or tuna, however, these are not common.
6. Ketchup
A table condiment having a sour and sweet flavor is ketchup, often known as catsup. Although early American recipes included components like egg whites, mushrooms, oysters, grapes, mussels, or walnuts, the term as originally used now most frequently refers to tomato ketchup.
The name of a sauce made from fermented fish, kê-tsiap, in Hokkien Chinese is where the word “ketchup” originates. Southeast China is thought to have received fish sauce from Vietnam via traders.
Tomato concentrate “from red ripe tomatoes,” distilled vinegar, high fructose corn syrup, corn syrup, salt, onion powder, spice, and natural flavor are all ingredients in a bottle of traditional Heinz ketchup.
7. Kettle Corn
Light-colored refined sugar, salt, and oil are commonly combined or used to season kettle corn, a sweet form of popcorn. Although different kinds of pots and pans are now used, the term comes from the fact that it was traditionally made in cast iron kettles.
What’s the difference between kettle corn and popcorn? While kettle corn is often air-popped in an iron kettle, classic popcorn is typically popped with oil and butter. Regular popcorn is regarded as a nutritious snack. Although kettle corn provides comparable health advantages, you should be careful with the sugar.
The addition of a little sugar is the only distinction between popcorn and kettle corn. Kettle corn, as opposed to popcorn, is prepared using sugar, which, when heated, melts and covers the popping kernels, imparting a sweet and salty flavor. It’s the ideal dessert or snack for a night in front of the TV.
8. Key Lime Pie
An American dessert pie is a key lime pie. Lime, egg yolks, and sweetened condensed milk are the ingredients. It can be baked in a pie crust, graham cracker crust, or without a crust at all. It can also be served with or without whipped cream as a topping.
The ingredients for key lime pie are basic. Condensed milk that has been sweetened, a generous amount of lime juice and zest (ideally from key limes), and just enough egg to give it a good set make up this dessert. The pie should be chilled after being filled and cooked in a pre-baked graham cracker crust. The pie should be served with whipped cream on top.
This pie is regarded as the dish that represents the Florida Keys. Key lime juice, sweetened condensed milk, and egg yolks make up the classic key lime pie filling. Key lime pie is a dish that almost every Florida family has a recipe for, and they all insist that theirs is the only true one.
9. Kielbasa
Any sort of meat sausage from Poland is known as kielbasa, and it is a mainstay of Polish cooking. The word often refers to a coarse, U-shaped smoked sausage made of any type of meat in American English, which roughly resembles the Wiejska sausage.
For many years, the main ingredients in kielbasa were pork, pepper, salt, marjoram, and garlic. The Polish government decided in 1964 to release a new type that was 80% pork and 20% beef. The remaining ingredients were unchanged. Before it is combined with the spices, the meat needed to make polish sausage is cured.
When compared to traditional sausage, kielbasa typically tastes strongly of garlic, coupled with smoke, cloves, pimentos, and marjoram.
10. Kimchi
Kimchi is a common side dish in Korea made from fermented and salted vegetables such as napa cabbage and Korean radish. There are several different seasonings utilized, including jeotgal, spring onions, garlic, and gochugaru. Various soups and stews also contain kimchi.
Kimchi’s primary flavor components are sour, spicy, and umami. Your choice of veggies, the period of fermentation, and the quantity of salt or sugar used will all affect the flavor. Kimchi is a food that has been fermented, therefore its dominant flavor is often sour.
It’s a fermented food, thus it contains lots of probiotics. These beneficial microbes may give kimchi various health advantages. It might support weight loss, reduce inflammation, balance your immune system, and even slow down aging.
11. King Crab
The term refers to how vivid crimson they become when cooked. King crabs, like the majority of crab species, have a large, hefty shell that is sometimes referred to as a carapace. To add to their defense, they have huge, sharp spines covering every inch of their bodies.
It is unlike any other crab meat in the world in that it is “sweetness and meatiness” laden. The leaner protein and low fat and calorie content make it healthier than other crab meats. Per 100 grams of beef, it has about 100 calories and 19 grams of protein.
Unquestionably, Alaskan king crab is known for its deliciousness. Anyone’s taste receptors will typically become devoted followers after just one bite. King crab leg meat is rich and sweet, similar to lobster meat.
12. Kingfish
Kingfish are prized for their medium-strong flavor and solid, white, slightly greasy flesh. They are prized as sashimi fish but also taste great when grilled or barbecued. They are ideal when seared and cooked only to Medium Rare, as prolonged cooking would yield a dry product, like other “meaty” fish.
Kingfish are an excellent choice for slow and meticulous low-temperature smoking since they generate large, thick filets and have a tendency to be greasy. King mackerel are great when properly seasoned and smoked over orange, lemon, hickory, or oak wood so they don’t dry out. On the grill, kingfish are very delicious.
Yellowtail Kingfish is rich in protein and a good source of Omega-3, a vital dietary oil that supports a healthy heart and immune system and lowers the risk of Type 2 diabetes. It is also high in minerals, low in calories, and lean on fat.
13. Kipper
A kipper is a whole herring, a tiny, oily fish, that has been gutted, salted, or pickled, then cold-smoked over smoldering wood chips. The herring has also been split along the dorsal ridge in a butterfly pattern.
The greatest kippers have delicate flesh that, when cooked, easily comes away from the bone and has a smokey, sweet flavor. They are pale copper in color. Kippers can be quickly and easily prepared by boiling them in a bag, cooking them from chilled or frozen fish, or both.
Due to herring’s higher Omega 3 fat content and reduced Mercury content, kippers are a particularly wise choice. If you can get over your dislike of bones, you’ll obtain the calcium and vitamin D your body needs to support your muscles and maintain healthy bones.
14. Kirsch
Morello cherries, a dark-colored variant of the sour cherry, are typically used to make kirschwasser, a clear, colorless brandy. It is now also produced with different cherry varieties. The entire cherry, including the stones, is fermented.
It has a crisp cherry aroma and a bitter almond flavor. It is a fruit brandy. In addition to being taken neat, as brandy, in cocktails, and as a flavoring in food, kirsch.
Some cocktails, such as the Kirsch Royale and Kirsch Cosmo contain kirsch. In gastronomy, it is frequently used as the foundation for Swiss cheese fondue. Additionally, it is utilized in baking and pastries.
Kirsch is a crystal-clear liquor created by distilling tart cherries. As opposed to cherry brandy, which is distilled from cherries, this is frequently brandy that has been infused with cherries.
15. Kiwi
Kiwis have a lot of health benefits and are high in dietary fiber and vitamin C. This sour fruit can boost immune, digestive, and heart health. The kiwi is an antioxidant- and vitamin-rich fruit that is a good choice for eating.
The ellipsoidal kiwi fruit has hairy brownish-green skin and is a real berry. Numerous tasty purple-black seeds are embedded throughout the hard, transparent green flesh, which also has a white center.
Underneath is a bright green flesh with a tiny white center that is encircled by a row of tiny, delicious, black seeds. The taste is occasionally compared to a combination of strawberry, banana, and pineapple.
16. Knish
A knish is a popular Ashkenazi Jewish snack item made of dough encasing a filling and is frequently baked or deep-fried. In cities with a sizable Jewish population, buying knishes from street vendors, hot dog stands, or butcher shops is common.
A Jewish knish is a savory single-serving pie that is baked or fried and filled with meat, potatoes, kasha, sauerkraut, onions, or cheese. This Ashkenazi delicacy resembles a calzone from Italy, a Spanish empanada, a Russian pirozhki, and a British pasty.
Square knishes may pass for the embodiment of comfort food. Due in large part to their perfect seasoning, square knishes are deep-fried but not greasy and perpetually warm and somewhat spicy.
They can serve as a snack when combined with some horseradish, brown mustard, or sour cream, but they can also be an appetizer or a side dish for a meal. They go particularly well with hearty, satiating foods like meatloaf, salads, soups, and sandwiches.
Frequently Asked Questions
1. What Thanksgiving food starts with K?
Thanksgiving food that starts with K is Kale and Kimchi.
2. What vegetable or fruit starts with K?
Vegetables or fruit that start with K is obviously Kiwi, which fruit is powerful in giving much-needed Vitamin C for the whole day.
3. What food starts with K in India?
Indian food that starts with K is Keema, which is occasionally prepared with curry made from ground pork and peas.
Conclusion
Wow, that’s quite the list for food that starts with K. In summary, foods around the world are typically loved because of how nutrient-packed the food is, or how it is very suitable for their circumstances. Well, if you have the chance to try it, you should try the food mentioned above. Thanks for reading this article!
