All Ingredients

This thick, dark sauce is the Indonesian ancester of ketchup. Look for it in Indonesian markets.

This tangy hard Greek cheese is often grated over dishes. This can be made from sheep’s milk, goat’s milk or both.

Kefir is like a thin, drinkable yogurt. It was originally made in Turkey out of camel's milk. It comes plain or flavored.

These large berries taste like a cross between blackberries and raspberries.

Kershaw squash is an heirloom squash. It is mostly grown in the American south. Kershaw squash was cultivated by native Americans.

Ketchup is a common condiment especially in America. It is made with tomatoes, sugar, vinegar and spices.

This concentrated oil is made from male pandanus (screwpine) flowers, and it's used to flavor meats, desserts, and beverages in India and Southeast Asia. Look for tiny bottles of it in Indian and Asian markets. Don't confuse it with kewra water, which isn't nearly as potent

This is an extract that's distilled from pandanus flowers, and used to flavor meats, drinks, and desserts in India and Southeast Asia. Some brands of kewra water are artificially flavored, so check the label.

These are smaller and more acidic than the more common Persian limes.

Freshly squeezed lime juice is vastly superior to what you'll find in bottles. Key limes and bottled key lime juice are widely available in the Southeast, and in specialty markets elsewhere. Liquor stores sometimes carry Rose's lime juice, which is sweetened key lime juice.

Khalas dates originated in Saudi Arabia.

This is a very crunchy, mildly sweet melon.

Khmeli suneli is a traditional Georgian spice mix. It usually contains some combination of coriander, basil, celery seed, parsley, fenugreek, summer savory, mint, bay leaves, dill, cloves and parsley. Khmeli suneli is used to flavor sauces and stews.

Indians use this to make desserts and drinks.

This is a family of sweet kidney-shaped beans that comes in different sizes and colors. Varieties include cannellini beans, flageolets, and red kidney beans.

Kidneys are nutritious and, if properly prepared, delicious. It's often hard to find them in markets, though, since many of them are ruined during the meat inspection process. Veal kidneys and lamb kidneys are prized for their tenderness and delicate flavor. They can be grilled or sautéed, though they become tough if overcooked. Pork and beef kidneys are tougher, and need to be cooked slowly using moist heat.

Kielbasy are smoked Polish sausages made with pork and/or beef and flavored with garlic, pimento, and cloves. They come already cooked, but most people heat them before serving.

This Korean specialty is made with cabbage, vinegar, garlic, and hot chile peppers, all of which are put into jars and allowed to ferment. It's spicy and very good.

These dark kimia dates are grown widely in southern Iran. They are moist and soft.

These have long, spindly legs and are found off the coast of Alaska and Japan.

This short, versatile cucumber is used for both slicing and pickling. It's small, with bumpy yellow or green skin. Like the English cucumber, it has a thin skin and inconspicuous seeds.

This colorless cherry brandy is made primarily in Germany. French kirsch isn't quite as dry.

These are flat and slippery Japanese wheat noodles. They're served both hot and cold.

This Jewish specialty consists of beef intestines stuffed with matzo meal, onion, and suet.

Kittely is a small round eggplant. It is used in soups and stews.

This melon has a gorgeous orange rind with spikes--poke a stick in it and you'd have a medieval mace for a Halloween costume. The yellow-green flesh has the consistency of jello, and tastes a bit like cucumbers.

This small, oblong fruit is has fuzzy brown skin and beautiful green flesh dotted with edible black seeds. It tastes like a cross between gooseberries and strawberries. It's very versatile--you can eat it as a snack, blend it into sauces or sorbets, or peel and slice it as a garnish. It also contains an enzyme that tenderizes meat. Select kiwis that are hard, and allow them to ripen at room temperature for a few days.

These smoked beef sausages are seasoned with lots of garlic. They should be cooked before eating, and they're often served like hot dogs or smothered in sauerkraut.

This German cheese is easy to spread. It's great on crackers and rye bread.

A kohlrabi resembles a turnip, only it's sweeter and more delicately flavored. It's light green and sometimes sold with its edible greens attached. It can be eaten raw or cooked. Choose small ones, and peel before using.

These can be cooked just like Swiss chard. Remove the stems first if they're too thick.

Koji is the mold used to make koji foods like koji rice, other grains and soy beans. It is can also used to make sake.

Koji rice is made by fermenting rice with the koji mold (Aspergillus oryzae). It is an ancient practice stated in japan over 1000 years ago. The koji fungus can also be added to grain and beans. Koji rice is often used in brewing sake.

This Indian souring agent is made from dried mangosteen peels. It's often used in fish dishes. Look for it in Indian markets.

These bitter nuts are loaded with caffeine, and Africans like to chew on them throughout the day. One downside is that they turn your teeth orange.

This Hungarian sausage is similar to Polish kielbasa, except that it has paprika added to it.

This German rye bread has a fine texture and is often thinly sliced.

Like other sea vegetables, konbu is rich in minerals. It's very popular in Japan, where it's used to flavor dashi, a soup stock. Konbu is usually sold dried, in strips or sheets. Choose konbu that's very dark, almost black, and don't wipe off the white residue that often appears on the surface; it's very flavorful.

This African green is very hard to find fresh in the United States, and the canned version is terrible.

These Korean noodles are made with buckwheat flour and potato starch. They're usually served cold, but sometimes added to soups. Boil the noodles for about 3 to 4 minutes before using.