25 Tasty Foods That Start with the Letter K

The letter “K” introduces an exciting variety of foods from around the world, offering both familiar favorites and unique global ingredients.

From nutritious greens like kale to indulgent desserts like kulfi, this list covers everything from savory dishes to sweet treats.

Let’s explore these foods that start with “K” and explore their distinctive flavors and uses.

Food that Begins with K

1. Kale

Kale is a leafy green vegetable rich in vitamins and antioxidants.

It’s a popular superfood, often used in salads, smoothies, and sautés.

Known for its slightly bitter taste, kale is versatile and can be enjoyed raw, cooked, or even baked into chips.

• Taste: Slightly bitter and earthy.
• Texture: Crisp when raw, tender when cooked.
• Use: Used in salads, sautés, smoothies, or baked as kale chips.

2. Kiwi

Kiwi is a small, brown-skinned fruit with vibrant green flesh and tiny black seeds.

It’s known for its tart-sweet flavor and high vitamin C content, making it a refreshing snack or addition to salads and desserts.

• Taste: Sweet and tangy with a refreshing kick.
• Texture: Juicy with a soft, slightly grainy texture.
• Use: Eaten fresh, added to salads, smoothies, or desserts.

3. Kebabs

Kebabs are skewered and grilled pieces of meat or vegetables, often marinated in spices.

Originating in the Middle East, kebabs have become a popular dish worldwide.

They offer a delicious combination of smoky and savory flavors.

• Taste: Savory, smoky with a blend of spices.
• Texture: Tender and juicy when cooked.
• Use: Served as a main dish with rice, bread, or salad.

4. Ketchup

Ketchup is a sweet and tangy tomato-based condiment commonly used as a dip or sauce for a variety of dishes.

Its flavor is a balance of sweet, tangy, and salty, making it a versatile addition to burgers, fries, and more.

• Taste: Sweet, tangy with a hint of salt.
• Texture: Smooth and thick.
• Use: Used as a condiment for fries, burgers, and many other foods.

5. Kidney Beans

Kidney beans are a type of legume known for their distinctive red color and kidney shape.

They are rich in protein and fiber and are often used in chili, soups, and salads, providing a hearty, nutritious base for many dishes.

• Taste: Mild and slightly earthy.
• Texture: Firm and creamy when cooked.
• Use: Used in chili, soups, stews, and salads.

6. Kohlrabi

Kohlrabi, also known as German turnip, is a crunchy vegetable from the cabbage family.

Its taste is similar to broccoli stems, with a slightly sweet and peppery flavor.

Kohlrabi can be eaten raw in salads or cooked in stir-fries and soups.

• Taste: Mild, sweet with a hint of pepper.
• Texture: Crisp and crunchy when raw, tender when cooked.
• Use: Eaten raw in salads, roasted, or added to soups and stir-fries.

7. Kombucha

Kombucha is a fermented tea drink made from sweetened tea and a symbiotic culture of bacteria and yeast (SCOBY).

Known for its tangy and slightly fizzy taste, kombucha is often enjoyed for its potential probiotic benefits.

• Taste: Tangy, slightly sweet with a fizzy finish.
• Texture: Light and bubbly.
• Use: Consumed as a refreshing probiotic drink, often flavored with fruits or herbs.

8. Kiwifruit

Kiwifruit, commonly known as kiwi, is a sweet, tangy fruit with fuzzy brown skin and bright green flesh.

Its flavor is a blend of sweetness and tartness, and it’s packed with nutrients like vitamin C.

• Taste: Sweet with a tart, refreshing bite.
• Texture: Soft and juicy with tiny seeds.
• Use: Eaten fresh, added to fruit salads, or blended into smoothies.

9. Kipper

Kipper is a smoked fish, usually herring, that’s cured through a combination of salting and cold smoking.

It has a rich, savory flavor and is often eaten as part of a traditional breakfast in the UK.

• Taste: Smoky, salty with a rich, oily flavor.
• Texture: Firm and flaky.
• Use: Eaten as part of a traditional breakfast or added to salads and sandwiches.

10. Kasha

Kasha refers to roasted buckwheat groats, often used in Eastern European cuisine.

It has a nutty flavor and is commonly used in porridges, side dishes, or as a filling in baked goods like knishes.

• Taste: Earthy, nutty, and slightly sweet.
• Texture: Soft and chewy when cooked.
• Use: Served as a porridge, side dish, or filling for knishes and other baked goods.

11. Kumquat

Kumquats are small citrus fruits with edible skin, known for their sweet and tart flavor.

Unlike most citrus fruits, you can eat kumquats whole, including the peel.

They are often used in marmalades and jams or eaten fresh as a snack.

• Taste: Sweet skin with a tangy, citrusy flesh.
• Texture: Juicy with a slightly chewy peel.
• Use: Eat fresh, made into marmalade, or used as a garnish for dishes and drinks.

12. Kabsa

Kabsa is a traditional Middle Eastern rice dish made with meat, usually chicken or lamb, and a blend of spices, such as cardamom, cinnamon, and cloves.

This flavorful dish is often garnished with nuts and raisins.

• Taste: Aromatic, spiced with a mix of savory and sweet flavors.
• Texture: Fluffy rice with tender, spiced meat.
• Use: Served as a main dish, often with accompaniments like yogurt or salad.

13. Kalamata Olives

Kalamata olives are dark purple, almond-shaped olives from Greece, known for their rich, fruity flavor.

They are commonly used in Mediterranean cuisine, especially in salads, tapenades, and pizza and pasta toppings.

• Taste: Rich, fruity with a slightly tangy finish.
• Texture: Firm yet juicy.
• Use: Used in salads, tapenades, or as a garnish in Mediterranean dishes.

14. Katsu

Katsu is a Japanese dish consisting of breaded and deep-fried meat, typically chicken or pork.

Served with rice and a tangy sauce, katsu is a crispy and flavorful dish that’s a popular comfort food in Japan.

• Taste: Savory, crispy with a tangy sauce.
• Texture: Crispy on the outside, tender on the inside.
• Use: Served as a main dish with rice, cabbage, and katsu sauce.

15. Kefir

Kefir is a fermented milk drink, similar to yogurt but with a thinner consistency.

It’s packed with probiotics and has a tangy, slightly sour flavor.

Kefir can be enjoyed on its own or added to smoothies and breakfast bowls.

• Taste: Tangy and slightly sour, similar to yogurt.
• Texture: Creamy and slightly thick, but more liquid than yogurt.
• Use: Drunk on its own or used in smoothies and breakfast bowls for added probiotics.

16. Knish

A knish is a traditional Eastern European pastry filled with mashed potatoes, meat, or cheese and baked or fried.

This savory treat is often enjoyed as a snack or part of a meal, and it’s a staple in Jewish cuisine.

• Taste: Savory with a buttery, flaky crust and flavorful filling.
• Texture: Soft filling encased in a crisp pastry shell.
• Use: Eaten as a snack or side dish, typically with sour cream or mustard.

17. Kimchi

Kimchi is a Korean fermented vegetable dish, usually made with Napa cabbage and radishes, seasoned with chili pepper, garlic, ginger, and other spices.

It’s tangy, spicy, and packed with probiotics, often served as a side dish.

• Taste: Tangy, spicy with a fermented umami flavor.
• Texture: Crisp and slightly chewy.
• Use: Served as a side dish or added to soups, stews, or rice dishes.

18. Kulfi

Kulfi is a traditional Indian ice cream made from slow-cooked milk, sugar, and various flavorings like cardamom, saffron, or pistachio.

It has a rich, dense texture and is often enjoyed as a dessert on a hot day.

• Taste: Sweet, creamy, with hints of cardamom and saffron.
• Texture: Dense and creamy, slightly firmer than regular ice cream.
• Use: Served as a frozen dessert, often garnished with nuts or saffron.

19. Kingfish

Kingfish, also known as king mackerel, is a firm, meaty fish with a slightly oily texture and mild flavor.

It’s often grilled, baked, or used in seafood stews, making it a popular choice for seafood lovers.

• Taste: Mild, slightly sweet, with a hint of oiliness.
• Texture: Firm and flaky when cooked.
• Use: Grilled, baked, or added to seafood stews and curries.

20. Kofta

Kofta is a Middle Eastern and South Asian dish made from ground meat, often beef or lamb, mixed with spices and herbs.

The mixture is shaped into meatballs or patties and can be grilled, baked, or fried.

• Taste: Savory, spiced with a blend of herbs and seasonings.
• Texture: Tender and juicy.
• Use: Served with rice, pita, or curry sauce.

21. Kugel

Kugel is a traditional Jewish casserole dish, typically made with egg noodles or potatoes.

It can be savory or sweet, with popular versions including noodle kugel with cinnamon and raisins or potato kugel with onions and garlic.

• Taste: Savory or sweet, depending on the ingredients.
• Texture: Soft, creamy with a slightly crispy top.
• Use: Served as a side dish during holidays or family meals.

22. Kalakand

Kalakand is a popular Indian sweet made from reduced milk and sugar.

It is often flavored with cardamom and garnished with nuts.

It has a grainy, fudge-like texture and is a favorite dessert during festivals and celebrations.

• Taste: Sweet, rich with hints of cardamom.
• Texture: Grainy and fudgy.
• Use: Served as a dessert during festivals or special occasions.

23. Karahi Chicken

Karahi chicken is a flavorful Pakistani and North Indian dish made with chicken cooked in a wok-like pan (karahi) with tomatoes, onions, garlic, and a blend of spices.

It’s known for its rich, spicy flavor and is often served with naan or rice.

• Taste: Spicy and savory with a tangy tomato base.
• Texture: Tender chicken in a thick, spiced sauce.
• Use: Served as a main dish with naan, rice, or roti.

24. Korean Barbecue

Korean barbecue refers to a variety of grilled meats, often marinated in a sweet and savory sauce and cooked at the table.

Popular meats include beef, pork, and chicken, which are served with side dishes like kimchi and rice.

• Taste: Sweet and savory with smoky undertones.
• Texture: Tender and juicy with a caramelized crust.
• Use: Served as a main course, often wrapped in lettuce with sauces and side dishes.

25. Kangaroo Meat

Kangaroo meat is a lean, high-protein meat with a slightly gamey flavor.

Popular in Australia, it’s a healthy alternative to beef and is often grilled, roasted, or made into sausages.

• Taste: Gamey, slightly sweet and earthy.
• Texture: Lean and tender when cooked properly.
• Use: Grilled, roasted, or used in sausages and stews.

Conclusion

From global dishes like Korean barbecue and Karahi chicken to sweet treats like kulfi and kalakand, foods that start with the letter “K” offer rich flavors and textures.

Whether you’re seeking savory, spicy, or sweet, this list showcases a diverse selection of ingredients and dishes that can be enjoyed in countless ways.

Why not explore one of these “K” foods and expand your culinary horizons today?