Glossary of terms

Kale is a leafy green vegetable from the cabbage family characterized by dark green, heavily curled leaves. It is considered a superfood due to its high content of vitamins A, C, and K, minerals such as calcium and iron, and antioxidants. Kale is frost-resistant and can be harvested even in winter. It is used in salads, smoothies, soups, and as a side dish. It can also be dried into crispy chips.

Kamut is a trademarked name for Khorasan wheat, an ancient grain variety originating from the Middle East. Kamut grains are about twice the size of common wheat kernels and have a distinctive nutty, buttery flavor. It is rich in protein, minerals, and unsaturated fatty acids. Kamut is used to make flour, pasta, cereals, and baked goods. In cooking, whole kamut grains work well as a side dish or in grain salads.

Kare raisu is Japanese curry served with rice. Compared to Indian curry, it is sweeter and thicker. It ranks among the three most popular dishes in Japan.

Karkade is a traditional Egyptian beverage made from dried flowers of the Sudanese hibiscus. It has a striking ruby-red color and a refreshing sour taste reminiscent of cranberries. The drink is served hot as tea or cold with ice and sugar as a refreshing lemonade. Karkade is rich in vitamin C and antioxidants and is used in traditional medicine to support digestion and lower blood pressure. It spread from Egypt across the Middle East, North Africa, and Latin America.

Käsespätzle are Bavarian egg noodles layered with Emmentaler cheese and topped with crispy fried onions, baked until the cheese melts.

Kasha is a traditional Russian buckwheat porridge cooked with water or milk, a staple side dish of Russian cuisine with a nutty flavour.

Kaszanka is a Polish blood sausage made from buckwheat groats, pork blood, onion and spices, served fried or grilled.

Kebab is a term for grilled meat dishes with over a hundred varieties, deeply rooted in both Turkish and Moroccan culinary traditions.

Kefir is a fermented milk drink made using kefir grains, which contain a mixture of bacteria and yeasts. It originates from the Caucasus region, where it was traditionally prepared in leather bags. Kefir has a slightly sour taste and a thinner consistency than yoghurt. It is a rich source of probiotics, B vitamins, and calcium. Regular consumption supports digestive health and strengthens the immune system. It can be drunk on its own or used in smoothies, dressings, and baking.

Kefta tagine is a Moroccan dish of spiced meatballs simmered in tomato sauce with eggs. Prepared in a traditional clay tagine pot with aromatic spices.

Ketchup is a thick sauce made from tomatoes, vinegar, sugar, and spices. It originally comes from Southeast Asia, where it was made from fermented fish sauce, but the modern tomato version was developed in the 19th century in the United States. Today, ketchup is one of the most popular condiments worldwide and is used as a dip and seasoning for fries, hot dogs, burgers, and many other dishes. Homemade ketchup can be prepared from fresh tomatoes with spices to taste.

Khao Pad is a Thai fried rice made with egg, vegetables and fish sauce. A staple of Thai cuisine that can be combined with chicken, prawns or tofu.