Can you name 10 Food Beginning with K? Most people struggle after ketchup and kiwi! The letter K hides a treasure trove of delicious, nutritious, and culturally rich foods from around the globe.
From Japanese delicacies to Middle Eastern classics, this guide reveals 50 amazing K-foods spanning sweet desserts, savory main dishes, healthy vegetables, and refreshing beverages.
You’ll discover exotic ingredients, learn cooking tips, and find new favorites to add to your culinary adventures.
Quick Navigation: K-Foods by Category
To help you explore this diverse collection of foods that start with K, here’s a quick breakdown by category:
- Fruits & Vegetables (10): Kale, Kiwi, Kabocha Squash, Kumquat, Kohlrabi, Kiwano, Kumara, Kelp, King Oyster Mushroom, Kaffir Lime
- Main Dishes & Proteins (12): Kabobs, Kung Pao Chicken, Kimchi, Kibbeh, Katsu, Kedgeree, Kare-Kare, Khachapuri, King Crab, Kingfish, Kielbasa, Korma
- Snacks & Street Food (8): Knish, Kachori, Kettle Corn, Krupuk, Kit Kat, Knäckebröd, Kale Chips, Kosher Pickles
- Desserts & Sweets (10): Key Lime Pie, Kulfi, Knafeh, Kugel, Kolache, Kringle, Kaiserschmarrn, Konpeitō, Koeksister, Kheer
- Drinks & Beverages (5): Kombucha, Kefir, Kahlua, Kava, Kompot
- Condiments & Ingredients (5): Ketchup, Kecap Manis, Katsuobushi, Kombu, Kamut
Fantastic Fruits & Vegetables Starting with K
1. Kale
This leafy green has earned its superfood status for good reason. Packed with vitamins A, C, and K, plus fiber and antioxidants, kale actually contains more vitamin C per serving than oranges. The curly leaves come in several varieties, from dark green to purple, each offering a slightly different flavor profile. Transform kale into crispy chips by baking with olive oil and sea salt, blend it into smoothies for a nutritional boost, massage it with lemon juice for tender salads, or sauté it with garlic as a savory side dish. The key to delicious kale is removing the tough stems and not overcooking, which can make it bitter. This cruciferous vegetable has become a cornerstone of healthy eating, appearing in everything from juices to pasta dishes.
2. Kiwi
Behind that fuzzy brown exterior lies a vibrant emerald flesh with a unique sweet-tart flavor. Originally from China and later cultivated in New Zealand, kiwis are nutritional powerhouses containing high levels of vitamin C, vitamin K, and dietary fiber. The tiny black seeds are completely edible and add a pleasant crunch. Select kiwis that yield slightly to pressure—too firm means they’re not ripe, too soft means they’re overripe. You can eat the skin for extra fiber and nutrients, though most people prefer to scoop out the tender flesh with a spoon or peel it with a knife. Kiwis work beautifully in fruit salads, smoothies, desserts, or simply sliced as a refreshing snack. The enzymes in kiwi also work as a natural meat tenderizer.
3. Kabocha Squash
Often called “Japanese pumpkin,” kabocha squash has a dark green skin with lighter stripes and dense, sweet, orange flesh. The flavor is nutty and rich, sweeter than butternut squash, with a fluffy texture when cooked. This popular vegetable in Japanese cuisine contains high amounts of beta-carotene, iron, and vitamin C. Roasting brings out kabocha’s natural sweetness—simply cut it into wedges, remove seeds, and bake until tender and caramelized. You can also steam it for soups, add it to curries, or use it in tempura. Unlike many squashes, you can eat the thin skin after cooking. Kabocha holds its shape well during cooking, making it perfect for stews and braises where other squashes might turn mushy.
4. Kumquat
These tiny citrus fruits flip the script on traditional oranges—the sweet part is the rind, while the flesh is tart. About the size of a large olive, kumquats are eaten whole, providing a burst of contrasting flavors that’s surprisingly addictive. The thin, edible peel contains essential oils that give kumquats their distinctive aroma and flavor. Rich in fiber, vitamin C, and antioxidants, these little fruits pack serious nutritional value. Use kumquats in marmalades, candied as garnishes, sliced into salads for a citrus pop, or muddled in cocktails. They also make excellent preserves and chutneys to accompany roasted meats. When selecting kumquats, look for firm, brightly colored fruits without blemishes. The smaller varieties tend to be sweeter than larger ones.
5. Kohlrabi
This alien-looking vegetable might seem intimidating, but it’s actually a member of the cabbage family with a mild, slightly sweet taste similar to broccoli stems. The bulbous stem can be green or purple, with leafy greens sprouting from the top (which are also edible). Kohlrabi is crunchy when raw and tender when cooked, making it incredibly versatile. Peel the tough outer skin, then julienne it for slaws, cube it for roasting, slice it thinly for chips, or grate it into fritters. The crisp texture makes it perfect for adding crunch to salads without the bitterness of raw cabbage. Kohlrabi is high in vitamin C, fiber, and potassium while being low in calories. In German, “kohlrabi” means “cabbage turnip,” which perfectly describes its flavor profile—somewhere between the two vegetables.
6. Kiwano (Horned Melon)
Also called the African horned cucumber, kiwano looks like something from another planet with its bright orange skin covered in horn-like spikes. Inside, the jelly-like green flesh contains edible seeds and tastes like a combination of cucumber, lime, and banana. Native to Africa, this exotic fruit is now grown in New Zealand, Australia, and California. The flavor is mildly sweet and refreshing, making it perfect for adding to fruit salads, smoothies, or cocktails. To eat, cut it in half and scoop out the gelatinous interior, seeds and all. The texture can be off-putting to some, but the unique flavor is worth trying. Kiwano is rich in vitamin C, iron, and antioxidants. Its dramatic appearance makes it an impressive garnish for desserts and drinks.
7. Kumara (Sweet Potato)
In New Zealand, kumara refers to their beloved sweet potato varieties, which come in gold, orange, and red flesh. These starchy root vegetables are naturally sweet, creamy, and incredibly nutritious, containing beta-carotene, fiber, vitamins, and minerals. Kumara can be baked whole until the flesh becomes soft and caramelized, roasted into crispy wedges, mashed as a side dish, or used in both savory and sweet recipes. The orange varieties have a classic sweet potato flavor, while gold kumara has a lighter, chestnut-like taste, and red kumara is earthier. Unlike regular potatoes, kumara doesn’t need butter or cream to taste delicious—its natural sweetness shines through. In Maori culture, kumara holds significant historical and cultural importance as a staple food brought to New Zealand by early Polynesian settlers.
8. Kelp
This sea vegetable is a type of large brown seaweed that grows in underwater forests along rocky coastlines. Kelp is a staple in Japanese, Korean, and Chinese cuisines, prized for its umami flavor and impressive nutritional profile. Rich in iodine, calcium, iron, and vitamins, kelp supports thyroid health and provides essential minerals. You’ll find it in sheets for wrapping sushi, as a flavoring in dashi broth, pickled as a condiment, or dried into snack chips. The slightly salty, oceanic flavor adds depth to soups, stews, and stir-fries. Kelp noodles, made from the vegetable, are a low-calorie, gluten-free pasta alternative. When buying dried kelp, look for dark green or brown pieces without discoloration. Soak in water before using to rehydrate and remove excess salt.
9. King Oyster Mushroom
Also known as king trumpet mushroom, this variety has a thick, meaty stem and small cap, making it the largest of the oyster mushroom species. The dense, firm texture holds up beautifully to grilling, roasting, or sautéing, earning it the nickname “vegetable scallop” when sliced and seared. King oyster mushrooms have a mild, savory flavor with subtle umami notes that intensify when cooked. They’re excellent in stir-fries, pasta dishes, or marinated and grilled as a vegetarian main dish. The thick stems can be scored and cooked to mimic seafood or meat. These mushrooms are low in calories but provide protein, fiber, and B vitamins. Unlike button mushrooms, king oysters maintain their shape and texture during cooking, making them ideal for hearty, satisfying dishes.
10. Kaffir Lime
This Southeast Asian citrus fruit is most famous for its aromatic leaves, which are essential in Thai, Indonesian, and Vietnamese cooking. The fruit itself has a bumpy, bright green skin and produces very little juice, so it’s primarily the zest and leaves that are used. Kaffir lime leaves have an intense, distinctively citrus fragrance—floral, slightly peppery, and unmistakably fresh. Add whole leaves to curries, soups, and stews, removing them before serving, or slice them very thinly for salads and stir-fries. The zest adds vibrant flavor to curry pastes and marinades. Fresh leaves are far superior to dried versions, which lose much of their aromatic quality. You can freeze fresh leaves for months without losing their potency, making them a convenient ingredient to keep on hand.
Mouthwatering Main Dishes & Proteins
11. Kabobs/Kebabs
These skewered and grilled delights originated in the Middle East and have become beloved worldwide. Kabobs consist of chunks of marinated meat, seafood, or vegetables threaded onto skewers and cooked over an open flame. Traditional varieties include chicken, lamb, beef, shrimp, and vegetarian options with peppers, onions, mushrooms, and zucchini. The key to perfect kabobs is cutting ingredients into uniform sizes for even cooking and marinating proteins for at least an hour to infuse flavor and tenderness. Soak wooden skewers in water before grilling to prevent burning. Popular marinades feature yogurt, lemon juice, garlic, olive oil, and spices like cumin, paprika, and coriander. Thread ingredients tightly but not too densely to allow heat circulation. Serve kabobs with rice, flatbread, tahini sauce, or tzatziki for a complete meal that’s perfect for outdoor grilling.
12. Kung Pao Chicken
This iconic Sichuan dish combines tender chicken pieces with peanuts, vegetables, and dried chilies in a savory, slightly sweet, and spicy sauce. The name comes from Ding Baozhen, a Qing Dynasty official whose title was “Kung Pao.” The dish features the characteristic mala flavor of Sichuan cuisine—a numbing spiciness from Sichuan peppercorns combined with dried red chilies. Key ingredients include chicken breast or thigh, roasted peanuts, scallions, garlic, ginger, soy sauce, rice vinegar, and sugar. The chicken is typically marinated in cornstarch and soy sauce, then stir-fried quickly over high heat to maintain tenderness. The sauce strikes a perfect balance between sweet, sour, and spicy, coating each morsel. Authentic versions include whole dried chilies that aren’t meant to be eaten but infuse the dish with smoky heat. Serve over steamed rice to balance the bold flavors.
13. Kimchi
This traditional Korean side dish is a fermented vegetable preparation, most commonly made with napa cabbage and Korean radish. The fermentation process creates beneficial probiotics that support gut health while developing complex, tangy, spicy flavors. Kimchi is seasoned with gochugaru (Korean chili flakes), garlic, ginger, fish sauce, and salt, then left to ferment for days or weeks. The result is a crunchy, spicy, sour condiment that’s served with nearly every Korean meal. Beyond the classic cabbage version, kimchi varieties include cucumber, radish, and green onion. Use kimchi in fried rice, stews, pancakes, grilled cheese, or simply as a banchan (side dish). The longer kimchi ferments, the more sour and soft it becomes. Rich in vitamins A and C, fiber, and healthy bacteria, kimchi is both delicious and nutritious. The distinctive red color and bold flavor make it unmistakable.
14. Kibbeh
This Middle Eastern specialty combines bulgur wheat with ground meat (usually lamb or beef), onions, and aromatic spices. Kibbeh comes in several forms: raw (kibbeh nayyeh), baked in a pan, or formed into football shapes and deep-fried. The most popular version features a crispy exterior shell made from bulgur and meat, stuffed with a spiced meat and pine nut filling. The combination of textures—crunchy outside, tender inside—makes kibbeh irresistible. Spices typically include cinnamon, allspice, cumin, and black pepper. Serve kibbeh with tahini sauce, yogurt, and fresh vegetables. In Lebanon and Syria, kibbeh is considered the national dish and appears at celebrations and everyday meals alike. The bulgur provides a nutty flavor and helps bind the mixture, while keeping it lighter than all-meat preparations. Making kibbeh requires some practice, but the result is a delicious dish that showcases Middle Eastern culinary traditions.
15. Katsu
Japanese katsu refers to a breaded and deep-fried cutlet, usually made with pork (tonkatsu) or chicken (chicken katsu). The meat is pounded thin, coated in flour, egg, and panko breadcrumbs, then fried until golden and crispy. The panko creates an exceptionally light, crunchy coating that stays crisp even when topped with sauce. Katsu is traditionally served sliced into strips over shredded cabbage with a thick, sweet-savory tonkatsu sauce that tastes similar to Worcestershire sauce. Popular serving options include katsu curry (served with Japanese curry), katsu sandwich (katsu sando), or katsu don (over rice with egg). The key to perfect katsu is maintaining the oil temperature around 350°F and not overcrowding the pan. The combination of tender meat, crispy coating, and tangy sauce makes katsu comfort food at its finest. Many Japanese restaurants offer katsu as a lunch special served with rice, miso soup, and pickles.
16. Kedgeree
This Anglo-Indian dish originated during British colonial rule in India, combining flaked fish (traditionally smoked haddock), rice, hard-boiled eggs, and curry spices. Kedgeree was originally an Indian breakfast dish called khichdi, made with rice and lentils, which the British adapted to include fish and eggs. The result is a mild, comforting dish with golden rice flecked with fish and garnished with parsley and egg quarters. Butter and cream make it rich, while curry powder, turmeric, and sometimes cayenne add warming spice. Kedgeree remains a popular breakfast or brunch item in Britain, though it’s equally suitable for lunch or dinner. The combination of protein from fish and eggs, carbohydrates from rice, and aromatic spices creates a balanced, satisfying meal. Some modern versions include peas, spinach, or smoked salmon. Serve kedgeree hot, garnished with fresh herbs and a squeeze of lemon.
17. Kare-Kare
This Filipino stew is renowned for its rich peanut sauce and tender meat, traditionally made with oxtail, tripe, or beef. The distinctive sauce combines ground peanuts or peanut butter with toasted rice flour, creating a thick, savory gravy. Unlike many stews, kare-kare isn’t spicy on its own—the heat comes from bagoong (fermented shrimp paste) served on the side. Vegetables like eggplant, bok choy, string beans, and banana blossoms add color and nutrition. The flavor profile is earthy, nutty, and subtly sweet, with the bagoong providing the salty, funky contrast that makes the dish complete. Kare-kare is often served at celebrations and special occasions in the Philippines. The slow-cooked meat becomes fall-off-the-bone tender, soaking up the luxurious peanut sauce. Serve over steamed rice with a generous scoop of bagoong for an authentic experience.
18. Khachapuri
Georgia’s national dish is a boat-shaped bread filled with melted cheese, topped with butter and a raw egg. The dough is fluffy and slightly tangy, while the filling typically features sulguni, a Georgian cheese, though mozzarella and feta make good substitutes. Different regions have their own styles: Adjarian khachapuri (the boat shape with egg), Imeretian (round and enclosed), and Mingrelian (topped with extra cheese). To eat khachapuri properly, tear off pieces of the bread crust and dip them into the molten cheese and egg mixture, stirring everything together. The combination of warm bread, gooey cheese, and rich egg yolk is pure comfort food. Khachapuri is enjoyed for breakfast, lunch, or dinner in Georgia. The slightly sour flavor of the traditional cheese contrasts beautifully with the sweet, yeasty dough. This dish has gained international popularity as Georgian cuisine becomes more recognized worldwide.
19. King Crab
Among the most luxurious seafood available, king crab features long, spiny legs filled with sweet, tender meat. Three main species exist: red king crab (the largest and most prized), blue king crab, and golden king crab. The meat is delicate, slightly sweet, and exceptionally succulent, requiring minimal preparation to shine. Simply steam or boil the legs until heated through, then serve with melted butter and lemon. The shells are thick and spiny, requiring crackers or kitchen shears to access the meat inside. King crab is primarily harvested in Alaska during tightly regulated seasons to protect populations. The high price reflects both the challenging harvesting conditions and the crab’s incredible flavor. Beyond steamed legs, king crab meat works beautifully in salads, pasta, crab cakes, or bisques. The impressive presentation of whole legs makes king crab a centerpiece for special occasions.
20. Kingfish
This firm, white-fleshed fish goes by several names depending on location: king mackerel in the Atlantic, yellowtail kingfish in Australia, or wahoo in tropical waters. The flesh is moderately oily, giving it a rich flavor that stands up well to bold seasonings and various cooking methods. Kingfish has a mild, slightly sweet taste that’s less “fishy” than many similar species. The firm texture makes it ideal for grilling, baking, pan-searing, or raw preparations like sashimi and ceviche. High in protein and omega-3 fatty acids, kingfish is both delicious and nutritious. When buying kingfish, look for bright, clear eyes and firm flesh that springs back when pressed. The fish pairs wonderfully with citrus, herbs, and Asian-inspired flavors. Grill with a simple olive oil, lemon, and herb marinade, or sear with a spicy miso glaze.
21. Kielbasa
This Polish sausage has become an American grilling favorite, known for its garlicky, smoky flavor and satisfying snap when you bite through the casing. Traditional kielbasa combines pork with beef and seasonings like garlic, marjoram, and black pepper, then smokes the sausages for flavor and preservation. The name simply means “sausage” in Polish, but in the U.S., it typically refers to smoked Polish sausage. Kielbasa comes pre-cooked, making it incredibly convenient—just heat and serve. Grill until browned and slightly charred, simmer in beer with onions, slice into soups and stews, or serve in a bun with sauerkraut and mustard. The firm texture holds up well in various preparations without becoming mushy. Beyond grilling, kielbasa adds fantastic flavor to pierogies, casseroles, and fried rice. Look for varieties from Polish delis for the most authentic taste.
22. Korma
This mild, creamy Indian curry features meat or vegetables braised in a luxurious sauce made with yogurt, cream, nuts, and aromatic spices. Unlike fiery curries, korma emphasizes fragrant warmth from cardamom, cinnamon, and coriander rather than chili heat. The sauce achieves its velvety texture from ground almonds or cashews, which also add subtle sweetness. Popular proteins include chicken, lamb, or paneer, while vegetable versions feature potatoes, peas, and cauliflower. The Mughlai-style korma traces its roots to royal kitchens, where rich ingredients and elaborate preparations were hallmarks of prestige. The golden-brown color comes from caramelized onions and turmeric. Serve korma with naan or basmati rice to soak up the decadent sauce. The gentle spicing makes korma perfect for those new to Indian cuisine or anyone who prefers milder flavors. Each region of India has its own korma variation, with Hyderabadi, Kashmiri, and Mughlai being the most famous.
Delicious Snacks & Street Foods
23. Knish
This Jewish pastry pocket features a thin dough wrapped around savory fillings, traditionally baked until golden. Classic fillings include mashed potatoes with onions, ground meat, kasha (buckwheat groats), or cheese. Originating in Eastern Europe, knishes became iconic New York street food, sold from pushcarts and delis throughout the city. The dough can be flaky like pie crust or more bread-like, depending on the recipe and region. Potato knishes are the most popular variety, offering comfort food satisfaction in a portable package. The filling is typically well-seasoned with salt, pepper, and onions, making each bite savory and satisfying. Eat knishes hot or at room temperature as a snack, appetizer, or light meal. Modern variations include sweet potato, spinach, or even pizza-flavored fillings. The handheld nature makes knishes perfect street food—substantial enough to be filling yet easy to eat on the go.
24. Kachori
These Indian fried pastries feature crispy, flaky exteriors stuffed with spiced fillings like lentils, peas, or onions. Popular in North India, kachoris are served as breakfast, snacks, or appetizers, often accompanied by tangy tamarind chutney and spicy green chutney. The dough is made from refined flour with ghee or oil worked in to create layers that puff and crisp when fried. Common varieties include moong dal kachori (filled with spiced yellow lentils), urad dal kachori, and pyaaz kachori (onion-filled). The contrast between the crispy shell and soft, spiced filling is irresistible. Street vendors across India prepare fresh kachoris throughout the day, frying them to order for maximum crispiness. Serve kachoris hot, garnished with yogurt, chutneys, and sev (crispy chickpea noodles) for a complete chaat experience. The combination of textures and flavors—crispy, soft, spicy, tangy, sweet—makes kachoris endlessly appealing.
25. Kettle Corn
This addictive sweet and salty popcorn is a fair and festival favorite, traditionally made in large iron kettles over open flames. The combination of sugar and salt creates a unique flavor that’s simultaneously sweet and savory. As the popcorn pops, sugar caramelizes on the kernels, creating a light glaze that hardens as it cools. The result is crispy, crunchy popcorn with irresistible flavor. Making kettle corn at home requires careful attention—add the sugar to hot oil before the kernels to prevent burning. Keep the pot moving constantly to ensure even coating and prevent scorching. The sweet-salty combination is surprisingly balanced, making it hard to stop at just one handful. Kettle corn has become widely available in pre-packaged forms, but fresh-made versions have superior texture and flavor. The nostalgic association with carnivals and outdoor events makes kettle corn a beloved treat.
26. Krupuk (Shrimp Crackers)
These Indonesian crackers are made from starch and ground shrimp or fish, formed into thin disks that dramatically puff when deep-fried. Uncooked krupuk are hard and unpalatable, but seconds in hot oil transform them into light, crispy, savory snacks. The flavor is distinctly seafood-forward with a satisfying crunch. Krupuk are served alongside Indonesian meals, similar to bread in Western cuisines, or enjoyed as snacks with drinks. Different colors indicate different flavors—white is usually plain shrimp, orange might include carrots, and green could contain spinach or seaweed. The impressive puffing transformation makes frying krupuk entertaining to watch. Properly fried krupuk should be completely crispy with no chewy spots. They’re excellent for scooping up sambals and curries or eaten plain. Store fried krupuk in airtight containers to maintain crispness, though they’re best consumed shortly after frying.
27. Kit Kat
This iconic chocolate bar features crispy wafers layered between chocolate, creating a satisfying snap when you break off a piece. Created in Britain in 1935, Kit Kat’s slogan “Have a break, have a Kit Kat” has become one of the most recognized advertising phrases worldwide. The bar consists of four finger-shaped pieces, perfect for sharing or savoring one at a time. The combination of crunchy wafer and smooth chocolate creates an ideal textural contrast. In Japan, Kit Kat has achieved cult status with over 300 flavors released, including green tea, sake, wasabi, and sweet potato. The original milk chocolate version remains the most popular globally. Kit Kat’s versatility extends beyond snacking—crushed bars make excellent ice cream toppings, cake decorations, or ingredients in homemade treats. The distinctive break-apart design and bright red wrapper make Kit Kat instantly recognizable across generations.
28. Knäckebröd
Swedish crispbread has been a Scandinavian staple for centuries, offering a crunchy, shelf-stable alternative to traditional bread. Made from rye flour, wheat, or other grains, knäckebröd is rolled thin, docked with holes, and baked until completely crisp. The result is a dry, crunchy cracker with nutty, wheaty flavor and impressive nutritional value. High in fiber and complex carbohydrates, knäckebröd provides sustained energy. The sturdy texture makes it perfect for topping with cheese, smoked fish, butter, jam, or any combination of ingredients. In Sweden, knäckebröd appears at every meal, from breakfast to dinner. The thin, crispy texture requires some adjustment for those used to soft bread, but the satisfying crunch and versatility quickly win converts. Store knäckebröd in a dry place to maintain crispness. Modern versions include seeds, whole grains, and various flavors, though traditional rye remains most popular.
29. Kale Chips
Transform the nutritious superfood into an addictively crunchy snack by baking kale leaves with oil and seasonings. This healthy alternative to potato chips delivers satisfying crunch and bold flavor without deep-frying. Remove kale leaves from their tough stems, tear into chip-sized pieces, toss with olive oil and sea salt, then bake at low temperature until crispy. The key is thoroughly drying the leaves after washing and not overcrowding the baking sheet. Creative seasoning options include nutritional yeast for a cheesy flavor, ranch seasoning, barbecue spices, garlic powder, or chili flakes. Kale chips lose their crispiness quickly when exposed to moisture, so store them in airtight containers and consume within a day or two. The health benefits of kale—vitamins, minerals, and antioxidants—remain intact after baking. While homemade versions are most economical and customizable, many brands now sell kale chips in various flavors.
30. Kosher Pickles
These garlic and brine-style pickles have become synonymous with Jewish delis, though “kosher” in this context refers to the pickling style rather than dietary certification. True kosher dill pickles are fermented in a salt brine with generous amounts of garlic, dill, and sometimes peppercorns and mustard seeds. The fermentation process creates beneficial probiotics while developing complex, tangy flavor. Unlike quick-pickled cucumbers in vinegar, fermented kosher pickles have deeper flavor and better texture—crisp, snappy, and intensely garlicky. The characteristic cloudy brine indicates active fermentation. Full sour pickles have fermented longest and taste most intensely tangy, while half-sour pickles are younger, greener, and less acidic. New pickles are the youngest, still cucumber-green and barely sour. The satisfying crunch and sour-salty punch make kosher pickles the perfect accompaniment to sandwiches, burgers, or eaten straight from the jar. Many delis still make their own pickles using time-honored methods.
Sweet Treats & Desserts Starting with K
31. Key Lime Pie
This Florida specialty showcases the unique flavor of Key limes—smaller, more aromatic, and more acidic than Persian limes. The classic recipe combines Key lime juice with sweetened condensed milk and egg yolks in a graham cracker crust, creating a creamy, tangy filling that sets without baking (though modern recipes often bake for food safety). The sweetness of the condensed milk perfectly balances the tart lime juice, while the buttery graham crust provides textural contrast. Traditional Key lime pie is pale yellow, not green—artificial coloring is never authentic. The dessert is topped with either billowy meringue or fresh whipped cream, both of which complement the tart filling. Key lime pie became Florida’s official state pie in 2006, cementing its status as a regional treasure. The refreshing, tangy-sweet flavor makes it particularly appealing in warm weather. Finding authentic Key limes outside Florida can be challenging, though bottled Key lime juice provides acceptable results.
32. Kulfi
India’s traditional ice cream differs significantly from Western versions, featuring a dense, creamy texture achieved through slowly reducing milk until thick and concentrated. Unlike ice cream, kulfi isn’t churned, resulting in a denser, icier consistency that melts more slowly. Classic flavors include pistachio, mango, cardamom, saffron, and rose. The milk is flavored, sweetened, then frozen in conical molds, creating the kulfi’s distinctive shape. Street vendors serve kulfi on sticks or sliced, often garnished with chopped nuts and a drizzle of rose syrup. The intense, concentrated milk flavor forms the base for aromatic spices and ingredients. Making traditional kulfi requires patience—the milk must reduce by half or more—but the result is incomparably rich and satisfying. The dense texture and bold flavors set kulfi apart from lighter, airier ice creams. Popular modern variations include chocolate, strawberry, and even Oreo, though traditional flavors remain favorites.
33. Knafeh
This Middle Eastern dessert features shredded phyllo dough layered with sweet cheese, baked until golden, then soaked in fragrant sugar syrup. The contrast between crispy, buttery pastry and stretchy, melted cheese creates an unforgettable textural experience. Orange blossom water or rose water perfumes the syrup, while ground pistachios provide color and crunch as garnish. The cheese filling is traditionally made from akkawi or nabulsi cheese, which are mild and melt beautifully. Knafeh is served warm, allowing the cheese to stay gooey and the pastry to remain crispy. The dessert is popular across Lebanon, Palestine, Jordan, Syria, and Egypt, with each region claiming their version as authentic. The bright orange color comes from food coloring added to the butter used on the pastry. Despite its richness, the floral syrup keeps knafeh from feeling too heavy. This showstopping dessert appears at celebrations and is a Ramadan favorite.
34. Kugel
This Jewish comfort food can be either sweet or savory, featuring egg noodles baked in a custard-like mixture until set. Sweet kugel, the most popular variety, includes cottage cheese, sour cream, eggs, sugar, and often raisins, cinnamon, or vanilla. The top becomes golden and slightly crispy while the interior stays soft and custardy. Savory kugel omits sugar and adds vegetables, onions, and pepper. Kugel is a traditional Shabbat and holiday dish, often served as a side dish with brisket or roasted chicken. The word “kugel” comes from German, meaning ball or sphere, referencing its original rounded shape. Modern kugel is typically baked in rectangular pans and cut into squares. Some recipes include crushed cornflakes on top for extra crunch. The combination of creamy, sweet filling with crispy edges makes kugel irresistible. Leftovers reheat beautifully, though many people enjoy cold kugel straight from the refrigerator.
35. Kolache
These Czech pastries feature soft, sweet dough filled with fruit preserves, cheese, or poppy seeds. Traditional kolaches are round with the filling visible in the center, though American versions often fully enclose fillings. The dough is enriched with butter, eggs, and milk, creating a tender, slightly sweet bread. Popular fruit fillings include apricot, prune, cherry, and blueberry, while cheese filling combines farmer’s cheese with sugar and eggs. Texas has adopted kolaches enthusiastically, with bakeries offering both traditional sweet versions and savory variations filled with sausage and cheese (technically klobasniky, not kolaches).
The pastries are best enjoyed freshand warm when the dough is softest. Kolaches appear at Czech festivals, celebrations, and family gatherings. The name comes from the Czech word “koláč,” meaning wheel or circle. Making kolaches at home requires time for the dough to rise properly, but the results are worthwhile—tender, fragrant pastries perfect for breakfast or dessert.
36. Kringle
This Danish pastry from Racine, Wisconsin features an oval or pretzel shape with layers of flaky, buttery dough wrapped around sweet fillings. Traditional kringle uses a labor-intensive laminated dough similar to croissants, creating dozens of delicate layers. Popular fillings include pecans, cherries, cream cheese, almond paste, and apple. The pastry is finished with icing drizzle and sometimes chopped nuts. Making authentic kringle requires skill and time—the dough is folded and rolled multiple times to create the signature flakiness. The result is a tender, buttery pastry that’s less sweet than many American pastries but incredibly satisfying. Wisconsin designated kringle as the state pastry in 2013, recognizing the strong Danish heritage in Racine. Kringles are large—typically 12-14 inches—and meant for sharing. The oval shape ensures every slice has both filling and flaky layers. While best fresh, kringle freezes well, allowing you to enjoy a slice of Danish tradition anytime.
37. Kaiserschmarrn
This Austrian shredded pancake translates to “Emperor’s Mess,” supposedly named for Emperor Franz Joseph I. The batter is similar to regular pancakes but includes whipped egg whites for extra fluffiness. As the pancake cooks, it’s torn into irregular pieces, then dusted with powdered sugar and often studded with raisins. The shredding creates crispy edges while keeping the interior soft. Kaiserschmarrn is traditionally served with fruit compote, particularly plum or apple, and sometimes lingonberry jam. The contrast between caramelized edges, fluffy interior, and tart fruit creates a sophisticated dessert that’s also popular for breakfast. Making kaiserschmarrn requires courage to tear apart a perfectly good pancake, but the result is worth it. The rustic appearance belies the refined flavor. Some versions include rum-soaked raisins for adult audiences. This beloved Austrian comfort food appears on menus throughout the Alps and beyond, representing Gemütlichkeit—the warm, cozy feeling of contentment.
38. Konpeitō
These Japanese sugar candies are shaped like tiny, colorful stars with multiple bumps, created through a weeks-long process in rotating drums. Konpeitō have a fascinating history, introduced to Japan by Portuguese traders in the 16th century. The candies are pure sugar, flavored and colored in traditional hues like pink, white, green, and yellow. Making konpeitō is an art form requiring patience—sugar syrup is gradually added to rotating pans containing sugar cores over 7-14 days, building up layers that form the characteristic bumps. The candies are traditionally associated with celebrations, particularly weddings and festivals. In Japanese culture, konpeitō symbolize good luck and appear in gift sets and temple offerings. The Studio Ghibli film “Grave of the Fireflies” features konpeitō as a poignant symbol. These delicate candies dissolve slowly on the tongue, releasing sweet flavor gradually. Their beautiful appearance makes them popular decorative elements in desserts and drinks.
39. Koeksister
These South African pastries are twisted strips of dough, deep-fried until golden, then immediately plunged into ice-cold syrup. The dramatic temperature change creates a crispy exterior while the interior soaks up sweet syrup, becoming tender and sticky. The twisted, braided shape allows maximum syrup absorption and creates an appealing appearance. Koeksisters are flavored with ginger, cinnamon, and lemon, with the syrup often including honey or golden syrup. The name combines the Dutch words for cookie and syrup. These treats are labor-intensive—each one must be twisted by hand before frying—making them special occasion food. Two varieties exist: the Afrikaans version described above, and Cape Malay koesisters, which are spiced differently and rolled in coconut. The intense sweetness and sticky texture make koeksisters incredibly indulgent. They’re best eaten fresh while the contrast between crispy and syrupy is most pronounced.
40. Kheer
This Indian rice pudding is a beloved dessert served at celebrations, temples, and everyday meals. Basmati rice simmers slowly in milk until tender and creamy, then is sweetened with sugar and flavored with cardamom, saffron, and sometimes rose water. The result is a aromatic, subtly spiced pudding with a consistency ranging from thick and spoonable to thin and drinkable. Garnishes include sliced almonds, pistachios, and raisins. Some versions use vermicelli instead of rice. The slow cooking process allows the rice to break down slightly, releasing starch that thickens the milk naturally. Kheer is served both warm and chilled, depending on preference and season. The dessert appears at weddings, religious festivals, and special occasions throughout India and neighboring countries. Regional variations include firni (ground rice), payasam (South Indian version), and seviyan (vermicelli kheer). The gentle sweetness and comforting texture make kheer a perfect ending to spicy meals.
Refreshing Drinks & Beverages
41. Kombucha
This fermented tea beverage has exploded in popularity due to its probiotic benefits and complex, tangy flavor. Kombucha is made by fermenting sweetened tea with a SCOBY (symbiotic culture of bacteria and yeast), which consumes the sugar and produces beneficial acids, enzymes, and probiotics. The result is a slightly effervescent, sour-sweet drink with subtle tea flavor. Modern kombucha comes in countless flavors—ginger, berry, citrus, and more exotic combinations. The fermentation creates small amounts of alcohol (usually less than 0.5%) and vinegar-like acidity. Kombucha supporters claim benefits including improved digestion, increased energy, and immune support, though scientific research continues. The fizzy, refreshing nature makes kombucha an appealing alternative to soda. Homemade kombucha is economical and allows flavor customization, though commercial versions offer convenience and consistency. The slightly funky, sour taste takes some adjustment for newcomers, but many people develop a real passion for kombucha.
42. Kefir
This fermented milk drink originated in the Caucasus Mountains and has become popular worldwide for its probiotic content. Kefir is made by adding kefir grains (living cultures of bacteria and yeast) to milk, which ferments the lactose into lactic acid, creating a tangy, slightly fizzy beverage. The consistency is thinner than yogurt but thicker than milk, with a distinctive sour taste. Kefir contains more probiotic strains than yogurt, potentially offering greater digestive benefits. Plain kefir can be quite tart, so many people add fruit, honey, or use it in smoothies. Water kefir offers a dairy-free alternative using sugar water or coconut water. The fermentation process reduces lactose, making kefir easier to digest for some lactose-intolerant individuals. Traditional kefir is slightly alcoholic due to fermentation, though commercial versions typically contain less than 1%. The nutritional profile includes protein, calcium, B vitamins, and beneficial bacteria. Regular consumption may support gut health, immune function, and digestion.
43. Kahlua
This Mexican coffee liqueur has been a bar staple since 1936, combining Arabica coffee, rum, vanilla, and sugar. The deep brown color and sweet, coffee-forward flavor make Kahlua incredibly versatile in cocktails. It’s the key ingredient in classics like White Russian, Black Russian, Mudslide, and Espresso Martini. The 20% alcohol content (proof varies by country) means Kahlua is sweet enough to sip alone over ice but strong enough to add punch to mixed drinks. Beyond cocktails, Kahlua enhances desserts—drizzled over ice cream, mixed into milkshakes, or used in tiramisu and chocolate cakes. The vanilla notes complement the roasted coffee flavor, creating complexity beyond simple sweetness. While Kahlua is the most recognized brand, several coffee liqueurs exist with varying sweetness and coffee intensity. The liqueur pairs beautifully with cream, chocolate, and vanilla flavors. Store Kahlua in a cool, dark place where it remains stable for several years, though the coffee flavor gradually mellows over time.
44. Kava
This traditional Pacific Island beverage is made from the root of the kava plant (Piper methysticum), which has mild sedative and anesthetic properties. In Fiji, Tonga, Samoa, and other Pacific cultures, kava plays an important ceremonial and social role. The root is ground and mixed with water to create a muddy-looking drink with a bitter, earthy taste. Drinking kava produces relaxation, reduced anxiety, and a slight numbing of the mouth and throat without mental impairment. The effects are subtle—imagine a calm, peaceful feeling similar to meditation. Kava bars have become popular in Western countries as alcohol-free social spaces. The preparation method matters—traditional kava is more potent than instant powder versions. Some people experience “reverse tolerance,” where effects become stronger with repeated use. Excessive consumption can cause skin discoloration and liver issues, so moderation is important. The cultural significance of kava extends beyond the drink itself to represent community, respect, and traditional values.
45. Kompot
This Eastern European fruit drink is a refreshing alternative to juice, made by simmering fresh or dried fruit in water with sugar. Unlike juice, kompot retains pieces of fruit and has a lighter, less sweet flavor. Common fruits include cherries, plums, apples, berries, and dried fruits like prunes and apricots. The drink is served chilled in summer as a refreshing beverage that’s less sugary than commercial fruit drinks. Making kompot is simple—combine fruit, water, and sugar, simmer until fruit is soft, then cool and strain if desired. The natural fruit flavors shine through without being overpowering. In Russia, Ukraine, and Poland, kompot is a staple beverage served with meals and at celebrations. The vitamin content from the fruit makes kompot more nutritious than plain water. Some versions use honey instead of sugar for natural sweetness. The fruit pieces left after making kompot can be eaten as a light dessert or breakfast addition.
Essential Condiments & Ingredients
46. Ketchup
This ubiquitous tomato-based condiment is America’s favorite sauce, adorning everything from french fries to hamburgers. Modern ketchup combines tomatoes, vinegar, sugar, salt, and spices into a smooth, tangy-sweet sauce. The history of ketchup is surprising—it originated in China as a fermented fish sauce, evolved through Southeast Asia, and eventually became tomato-based in America. Heinz dominates the market, but countless varieties exist, from organic to spicy to reduced-sugar versions. The thick consistency comes from the natural pectin in tomatoes, enhanced by cooking and sometimes additional thickeners. Ketchup’s balanced sweet-tart-umami flavor makes it incredibly versatile—it’s equally at home on breakfast eggs as on dinner meatloaf. Beyond condiment duty, ketchup serves as a base for cocktail sauce, barbecue sauce, and meat glaze. The distinctive flavor profile has made ketchup a global phenomenon, though recipes vary by country—Filipino ketchup is often sweeter, while British versions include different spice blends.
47. Kecap Manis
This Indonesian sweet soy sauce is thick, syrupy, and molasses-like, fundamentally different from Chinese or Japanese soy sauce. Made from fermented soybeans with palm sugar, star anise, and garlic, kecap manis has a complex sweet-savory flavor. The thick consistency makes it ideal for glazing grilled meats, adding to stir-fries, or using as a dipping sauce. It’s an essential ingredient in Indonesian classics like nasi goreng (fried rice) and satay. The sweetness comes from generous amounts of palm sugar, creating a balanced sauce that’s less salty than regular soy sauce. While you can substitute a mixture of soy sauce and brown sugar, authentic kecap manis has deeper, more complex flavor from the fermentation and spices. The sauce adds beautiful caramelization when used in marinades for grilled or roasted meats. Store kecap manis at room temperature where it keeps indefinitely. Different brands vary in sweetness and thickness—some are syrupy while others flow more freely.
48. Katsuobushi
These dried, fermented, and smoked skipjack tuna flakes are one of the foundations of Japanese cuisine, essential for making dashi (stock). The production process is lengthy and traditional—the fish is filleted, simmered, smoked repeatedly, then inoculated with mold and aged for months, creating one of the hardest foods in the world. The result is shaved into paper-thin flakes that contribute intense umami flavor. When sprinkled on hot foods like takoyaki or okonomiyaki, the flakes appear to dance from the rising heat. Katsuobushi provides the savory backbone for miso soup, noodle broths, and countless Japanese dishes. The flavor is smoky, fishy, and deeply savory—a little goes a long way. While pre-shaved flakes are convenient, traditionally katsuobushi comes in a whole block that’s shaved fresh using a special plane-like tool. The flakes also serve as a nutritious topping for rice, tofu, and vegetables, adding protein and minerals.
49. Kombu
This edible kelp is fundamental to Japanese cooking, particularly for making dashi, the stock that underlies much of Japanese cuisine. Kombu provides glutamic acid, which creates the umami taste that makes Japanese food so satisfying. The thick, dark green leaves are dried and sold in sheets or strips. To make dashi, kombu is simmered gently—boiling makes it slimy and bitter. The subtle oceanic flavor enhances without overwhelming other ingredients. Beyond dashi, kombu can be cooked with beans to make them more digestible, added to rice for flavor, pickled, or simmered until tender in soy sauce (called tsukudani). The white powder on kombu’s surface is umami-rich compounds, not mold—don’t wash it off completely. Kombu is rich in iodine, calcium, iron, and dietary fiber. The flavor is mild and briny, less assertive than nori (seaweed sheets used for sushi). Quality varies—thicker, darker kombu from cold northern waters is most prized.
50. Kamut
This ancient grain, also known as Khorasan wheat, predates modern wheat varieties by thousands of years. The large, golden kernels have a rich, buttery, slightly nutty flavor and chewy texture. Kamut contains more protein, minerals, and vitamins than conventional wheat, though it’s not gluten-free. The grains can be cooked whole like rice, ground into flour for bread and pasta, or sprouted for salads. Kamut flour produces baked goods with a slightly sweet, complex flavor and golden color. Because kamut is an ancient variety, some people who are sensitive to modern wheat find it easier to digest, though those with celiac disease must still avoid it. The grains take longer to cook than rice—typically 40-60 minutes—but can be soaked overnight to reduce cooking time. Kamut has a pleasantly chewy texture that holds up well in grain salads, pilafs, and soups. The trademarked name “Kamut” guarantees the grain is organically grown and is the authentic ancient variety, not a hybrid.
Frequently Asked Questions About K Foods
What is the most popular food that starts with K?
Ketchup is globally the most popular K food, found in nearly every household. Kale and kiwi are also widely consumed for their nutritional benefits and availability.
Are there any healthy K foods?
Yes, kale, kimchi, kefir, and kombucha are exceptionally nutritious, offering vitamins, probiotics, and antioxidants that support overall health and digestion.
What K foods are good for beginners to try?
Start with accessible options like kiwi fruit, kale salads, kettle corn, or chicken katsu—these offer interesting flavors without being too adventurous.
Which K foods are naturally vegan?
Kale, kiwi, kumquat, kohlrabi, kelp, kimchi (when made without fish sauce), kale chips, and most K-vegetables are plant-based and vegan-friendly.
What’s the most exotic K food?
Kiwano (horned melon) with its spiky orange exterior and jelly-like interior, or kava with its unique sedative properties, represent the most unusual K foods.
Conclusion
From familiar favorites like ketchup and kiwi to exotic discoveries like kiwano and knafeh, foods beginning with K offer remarkable diversity spanning global cuisines, cooking methods, and flavor profiles. This month, challenge yourself to try three new K-foods—perhaps kimchi for probiotic benefits, kulfi for a dessert adventure, and kohlrabi to expand your vegetable repertoire. Share your favorite K food in the comments below!
