Exploring the culinary world can lead to discovering new and exciting foods. Here’s a list of 100 foods that start with the letter ‘K,’ spanning different cuisines and cultures.
1. Kale
A leafy green vegetable rich in vitamins and minerals, often used in salads, smoothies, and soups.
2. Kiwi
A small, fuzzy fruit with a bright green interior, known for its tart and sweet flavor.
3. Kefir
A fermented milk drink similar to yogurt, packed with probiotics and beneficial bacteria.
4. Kumquat
A small citrus fruit that can be eaten whole, including the skin, which is sweet while the flesh is sour.
5. Kohlrabi
A bulbous vegetable related to cabbage, often used in slaws, salads, or roasted dishes.
6. Kale Chips
Baked or dehydrated kale leaves, seasoned and crispy, serving as a healthy snack alternative.
7. Kasha
Roasted buckwheat groats, commonly used in Eastern European cuisine, particularly in dishes like kasha varnishkes.
8. Ketchup
A popular condiment made from tomatoes, vinegar, sugar, and various seasonings.
9. Kidney Beans
A type of legume often used in chili, salads, and stews, known for their kidney-like shape.
10. Kombucha
A fermented tea drink that is slightly effervescent and comes in a variety of flavors.
11. Kimchi
A traditional Korean side dish made from fermented vegetables, most commonly napa cabbage and radishes.
12. Kebab
A dish of skewered and grilled meat, often associated with Middle Eastern cuisine.
13. Kheer
A creamy Indian dessert made from rice, milk, sugar, and flavored with cardamom and nuts.
14. Kumara
Another name for sweet potato, commonly used in New Zealand and Polynesian cuisines.
15. Kielbasa
A type of Polish sausage made from pork or a combination of meats, seasoned with garlic and other spices.
16. Kudzu
An edible vine used in Asian cuisine, its roots are often powdered and used as a thickener in sauces and soups.
17. Kaleidoscope Carrots
A colorful variety of carrots that come in purple, yellow, and orange.
18. Kaiserschmarrn
A fluffy, shredded pancake from Austria, typically served with fruit compote.
19. Kabuli Pulao
An Afghan rice dish with lamb, raisins, and carrots, known for its aromatic spices.
20. King Crab
A large, edible crab species known for its sweet and succulent meat, often served steamed or in dishes like crab legs.
21. Kipper
A whole herring, a small, oily fish, that has been split, gutted, salted, and smoked.
22. Kofta
A type of meatball or meatloaf made from ground meat, often mixed with spices and onions, common in Middle Eastern and South Asian cuisines.
23. Kasha Varnishkes
A traditional Ashkenazi Jewish dish made from buckwheat groats (kasha) and bow-tie pasta (varnishkes), often mixed with caramelized onions and mushrooms.
24. Krill
Small, shrimp-like marine creatures that are a key part of the oceanic food chain and sometimes used in supplements or fish food.
25. Kalamata Olives
A type of olive from the Kalamata region of Greece, known for their almond shape and rich flavor.
26. Kabocha Squash
A Japanese variety of winter squash with a sweet, nutty flavor and a texture similar to pumpkin.
27. Kasha
A porridge made from toasted buckwheat groats, popular in Eastern European countries.
28. Kimchi Jjigae
A Korean stew made with kimchi, tofu, pork (or other meat), and vegetables.
29. Kedgeree
A British breakfast dish made with flaked fish, boiled rice, eggs, and butter, often flavored with curry powder.
30. Kielbasa Soup
A hearty soup made with kielbasa sausage, potatoes, cabbage, and other vegetables.
31. Kiwifruit Jam
A sweet spread made from kiwifruit, sugar, and sometimes lemon juice.
32. Kalamari
The Greek word for squid, often used to refer to a dish made from battered and fried squid.
33. Kettle Corn
A sweet and salty popcorn snack, traditionally made in a large iron kettle.
34. Kahula
A Mexican coffee-flavored liqueur made from coffee beans, sugar, and vanilla.
35. Kuchen
A German word for cake, referring to a variety of cakes and pastries often filled with fruit or custard.
36. Kombu
A type of edible seaweed commonly used in Japanese cuisine, particularly in dashi, a fundamental soup stock.
37. Khachapuri
A traditional Georgian dish of cheese-filled bread, often topped with an egg.
38. Kluay Buat Chi
A Thai dessert made from bananas cooked in coconut milk.
39. Kohl
A spice made from ground seeds of the kohl plant, used in Middle Eastern and Mediterranean cuisines.
40. Kielbasa and Sauerkraut
A classic pairing of Polish sausage and fermented cabbage, often cooked together.
41. Kani Salad
A Japanese salad made with imitation crab sticks, cucumber, and a creamy dressing, often garnished with tobiko (fish roe).
42. Korma
A creamy, often mildly spiced curry dish from India, made with yogurt or cream and nuts.
43. Kangaroo Meat
A lean and protein-rich meat commonly eaten in Australia, often cooked as steaks or in stews.
44. Kedondong
A tropical fruit from Southeast Asia, also known as ambarella, with a tart flavor.
45. Kashk
A Middle Eastern dairy product made from fermented yogurt or whey, used as a sauce or seasoning.
46. Knish
A Jewish pastry filled with mashed potatoes, meat, or other ingredients, often baked or fried.
47. Kudzu Jelly
A jelly made from the flowers of the kudzu plant, which has a grape-like flavor.
48. Kangkung
A leafy vegetable also known as water spinach, popular in Southeast Asian cuisine.
49. Kangaroo Tail Soup
A traditional Australian dish made from kangaroo tails, known for its rich and flavorful broth.
50. Kasha Knishes
Pastries filled with kasha (buckwheat groats) and onions, popular in Eastern European Jewish cuisine.
51. Kahwah
A traditional green tea preparation consumed in Afghanistan, northern Pakistan, and the Kashmir Valley.
52. Kachumber
An Indian salad made from chopped cucumbers, tomatoes, onions, and sometimes other vegetables, seasoned with salt, lemon juice, and spices.
53. Kaiser Roll
A type of bread roll, originally from Austria, characterized by a crisp crust and a soft interior.
54. Kahlua Cake
A cake flavored with Kahlua liqueur, often featuring a rich, chocolatey taste.
55. Kenchur
An aromatic rhizome used as a spice in Indonesian cuisine, also known as lesser galangal.
56. Kasha Porridge
A porridge made from toasted buckwheat groats, popular in Russia and Eastern Europe.
57. Kalua Pig
A traditional Hawaiian dish where a pig is cooked in an underground oven, resulting in tender, smoky meat.
58. Knockwurst
A type of German sausage made from beef and pork, often flavored with garlic and other spices.
59. Kakiage
A Japanese tempura dish made with a variety of vegetables and sometimes seafood, all mixed together and deep-fried.
60. Kifli
A traditional Hungarian pastry that can be sweet or savory, often filled with poppy seeds, nuts, or fruit preserves.
61. Kangaroo Jerky
Dried and seasoned kangaroo meat, often eaten as a snack.
62. Kawa
A traditional Afghan dish made from lamb or chicken, served with rice and often seasoned with saffron and other spices.
63. Kettle Chips
A type of potato chip known for its thick cut and crunchy texture.
64. Kasha Pancakes
Pancakes made from buckwheat flour, popular in Eastern European cuisine.
65. Kaiserfleisch
A type of smoked pork belly, often used in German and Austrian dishes.
66. Kardinalschnitten
An Austrian dessert consisting of layers of meringue and sponge cake, often filled with cream or fruit preserves.
67. Kippered Snacks
Smoked and salted fish, typically herring, often eaten as a snack or appetizer.
68. Knafeh
A Middle Eastern dessert made with shredded phyllo dough, cheese, and a sweet syrup, often flavored with rose water or orange blossom water.
69. Kabob
A dish of skewered and grilled meat, often served with vegetables and rice.
70. Karkadeh
A traditional Egyptian drink made from hibiscus flowers, known for its tart and refreshing flavor.
71. Karelian Pasties
A traditional Finnish pastry filled with rice porridge or mashed potatoes, often served with egg butter.
72. Knaidlach
Jewish dumplings made from matzo meal, often served in chicken soup during Passover.
73. King Oyster Mushrooms
A large variety of oyster mushrooms, known for their thick, meaty stems.
74. Kiviak
A traditional Greenlandic dish made by fermenting seabirds inside a seal skin.
75. Kohlrabi Slaw
A coleslaw-like salad made from shredded kohlrabi, often mixed with carrots and a tangy dressing.
76. Kasha Bread
Bread made with buckwheat flour, often found in Eastern European cuisines.
77. Karjalanpiirakka
A Finnish pastry made from a thin rye crust filled with rice porridge or mashed potatoes.
78. Kanten
A gelatin-like substance derived from algae, commonly used in Japanese desserts.
79. Kuwaiti Machboos
A traditional rice dish from Kuwait, often made with lamb, chicken, or fish, and flavored with a mix of spices.
80. Kangaroo Stew
A hearty stew made with kangaroo meat, vegetables, and a flavorful broth.
81. Kippers and Eggs
A traditional British breakfast dish featuring smoked herring (kippers) served with eggs.
82. Kare-Kare
A Filipino stew made with oxtail, vegetables, and a peanut sauce, often served with shrimp paste.
83. Kaki (Persimmon)
A sweet, orange fruit commonly eaten fresh or dried, known for its rich, honey-like flavor.
84. Kalamay
A sticky Filipino rice cake made from glutinous rice, coconut milk, and sugar.
85. Kataifi
A Middle Eastern dessert made with shredded phyllo dough, often filled with nuts and soaked in syrup.
86. Kibbeh
A Middle Eastern dish made from ground meat, bulgur, and spices, often shaped into balls or patties and fried or baked.
87. Kluski
A type of Polish noodle or dumpling, often served in soups or as a side dish.
88. Khao Soi
A Thai curry noodle soup with a coconut milk base, typically served with chicken or beef.
89. Kombu Salad
A salad made from kombu seaweed, often seasoned with vinegar, sesame oil, and soy sauce.
90. Kashmiri Naan
A type of Indian bread stuffed with a sweet filling, often made with dried fruits and nuts.
91. Kashmiri Chai
A pink-colored tea from Kashmir, flavored with cardamom, cinnamon, and often topped with crushed nuts.
92. Kugels
A traditional Jewish casserole, often made with noodles or potatoes, eggs, and various fillings.
93. Khao Pad
A Thai-style fried rice, often flavored with fish sauce, soy sauce, and various vegetables.
94. Kashk-e Bademjan
An Iranian dish made with roasted eggplant, onions, garlic, and kashk, a type of fermented whey.
95. Kabocha Soup
A creamy soup made from kabocha squash, often flavored with ginger and coconut milk.
96. Katsu
A Japanese dish of breaded and fried meat or seafood, often served with rice and cabbage.
97. Kasha and Mushrooms
A dish made from buckwheat groats and mushrooms, commonly served in Eastern European cuisine.
98. Korean Pancakes
Savory pancakes made from a batter mixed with various ingredients like green onions, seafood, or kimchi.
99. Kumquat Marmalade
A sweet and tangy preserve made from kumquats, often spread on toast or used as a glaze.
100. Kofta Curry
A South Asian dish made from spiced meatballs simmered in a rich curry sauce.