Ingredient list

Kabanos is a thin, dry smoked sausage originating from Poland, where it has a long culinary tradition. It is most commonly made from pork, though poultry varieties also exist. It is characterized by a distinctive smoky and mildly spiced flavor, a firm and dry texture, and its signature long, thin shape. Thanks to its low moisture content, it has a good shelf life and is ideal for travel or as a quick snack without the need for refrigeration. In the kitchen, it is used in cold and warm appetizers, on charcuterie boards, or sliced into soups and baked dishes.

Kaffir lime is a tropical citrus plant native to Southeast Asia, recognisable by its bumpy, dark green skin and the distinctive double-lobed shape of its leaves. In cooking, it is primarily the leaves, both fresh and dried, that are used, lending dishes an intense citrus fragrance with a herbal undertone. They are an essential ingredient in Thai, Indonesian and other Southeast Asian cuisines, added to curries, soups such as tom kha, marinades and sauces. The juice of the fruit itself is very sour and bitter and therefore rarely used in cooking. however, the zest is highly aromatic and prized in both savoury and dessert recipes.

Kaffir lime leaves come from the kaffir lime tree and are an essential ingredient in Southeast Asian cuisine, particularly Thai, Indonesian, and Vietnamese cooking. They are recognized by their distinctive double-leaf shape and intense citrus fragrance with a slightly bitter edge. They are added to soups, curry pastes, sauces, and broths, where they impart a fresh aromatic quality. The leaves are usually cooked whole and removed before eating, or sliced into very fine strips. Dried leaves have a less intense flavor than fresh ones. They are hard to substitute, but lime zest can be used in a pinch.

Kahlúa is a world-famous Mexican liqueur made from rum, coffee and vanilla. It was created in Mexico in 1936 and its name comes from the language of the Veracruz people, roughly meaning 'house of the Aztec people'. It has a characteristic dark brown colour, a sweet taste and a bold coffee aroma. In both cooking and mixology, it is a popular ingredient, used in cocktails such as Black Russian, White Russian and Espresso Martini. It also pairs beautifully with desserts like chocolate cakes, tiramisu, ice cream sundaes and panna cotta. Its alcohol content is around 20%.

Kale is a leafy vegetable from the brassica family, featuring distinctively curly, firm, dark green leaves. It has a slightly bitter, earthy flavour that mellows with cooking. In the kitchen it is used in many ways, fresh in salads, where massaging the leaves with your hands first helps soften their texture, as well as braised, roasted or sautéed. A popular preparation is kale chips, leaves baked in the oven until crispy. It works well in soups, smoothies or as a side dish. Kale is exceptionally nutritious, it is rich in vitamins C and K, calcium, iron and antioxidants, making it one of the most nutrient-dense vegetables available.

Kale and cabbage are leafy vegetables from the Brassica family that have been used in cooking for centuries. Their large, firm leaves have a mildly bitter, earthy flavor that softens with cooking. They are most commonly braised with onion, caraway seeds, and lard as a classic side dish to dumplings or meat. They also work well in soups and stews, and can be pickled or fermented. Both are highly nutritious, rich in vitamins C and K, dietary fiber, minerals, and antioxidants. These vegetables are frost-hardy and are typically harvested in autumn and winter when their flavor is at its best.

Kangaroo leg is a large, muscular cut of meat from the hind part of the kangaroo, originating primarily from Australia. It is a very lean red meat with a low fat content and high protein content, making it a popular choice among health-conscious eaters. In terms of flavour, it resembles game meat, it is bold, slightly sweet and earthy. The leg is most often prepared as a roast, slow-cooked braise, or sliced into thick steaks and grilled. When cooking, it is important not to overcook the meat, as its low fat content means it dries out quickly. It pairs well with bold marinades, red wine, herbs and root vegetables.

Kangaroo meat is a red meat sourced from wild kangaroos, farmed and hunted primarily in Australia. It is characterised by a very low fat content, it is one of the leanest red meats available, and at the same time a high amount of protein and iron. In terms of flavour, it resembles game, being bold and slightly earthy. In the kitchen, it is used minced for burgers and meatballs, sliced into steaks, or braised into ragouts and stews. When cooking, it should not be overdone due to its low fat content. It is popular in Australian cuisine and is increasingly appearing in European restaurants and health food stores as an environmentally friendly alternative to beef.

Kangaroo tail is a less conventional yet highly prized cut of kangaroo. It consists of bones surrounded by fattier, heavily collagen-rich meat that falls apart when slow-cooked, creating a delicious and thick sauce. It is most often prepared as a slow-cooked stew, braise or soup inspired by Australian cuisine. The high collagen content benefits skin and joints, making the tail popular in nutrition and wellness contexts as well. The flavour is bold and reminiscent of game, with a rich, meaty depth. Before cooking, it is recommended to sear the tail in oil to develop a caramelised crust and enhance the depth of flavour in the final dish.

Kapia pepper is a variety of sweet pepper (Capsicum annuum) with a flattened, ribbed fruit and an intensely sweet, aromatic flavour. It resembles a standard bell pepper but is larger, fleshier, and has a thinner skin. The colour ranges from green through yellow and orange to a vivid red. In the kitchen, it is popular eaten raw in salads, stuffed with meat or rice, or grilled and roasted in the oven. Roasting brings out a beautiful caramelised sweetness. Kapia pepper is rich in vitamin C, vitamin A, and antioxidants. It is best enjoyed in season from summer through autumn, when the flesh is most juicy and flavourful.

Kebab is a traditional dish from Middle Eastern and Mediterranean cuisine, made from minced or sliced meat, most commonly lamb, beef, or chicken, seasoned with spices and grilled over an open flame or on a spit. There are many varieties: döner kebab, shish kebab, adana kebab, and Iranian koobideh, among others. In the kitchen, kebab is served as a main course with pita bread, fresh vegetables and sauces such as tzatziki or hummus. The meat is typically marinated in olive oil, garlic, cumin and paprika, giving it a distinctive spicy flavour and juiciness. Kebab is enjoyed worldwide and has become an iconic street food dish.

Kefir is a fermented milk drink produced by fermenting cow's, goat's or sheep's milk using kefir grains, a symbiotic culture of bacteria and yeasts. It has a mildly sour, refreshing flavour and a thin, pourable consistency. In the kitchen, it is used as a base for smoothies, dressings and meat marinades, and its natural acidity makes it excellent for tenderising batters for pancakes, crepes or bread. It contains probiotics, protein, calcium and B vitamins, making it valued for its beneficial effects on digestion and gut microbiome. Unlike yoghurt, it is liquid and can be drunk straight as a refreshing beverage or added to porridge.