Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kamatis', 'Kakang Gata'
Deutsch: Ketchup / Español: Ketchup / Português: Ketchup / Français: Ketchup / Italiano: Ketchup
Ketchup is a popular condiment made primarily from tomatoes, sweetened and seasoned with various ingredients such as vinegar, sugar, salt, and a blend of spices and seasonings. It is commonly used worldwide and is particularly associated with foods like hamburgers, french fries, and other fast food items.
Deutsch: Koreanisch / Español: Coreano / Português: Coreano / Français: Coréen / Italiano: Coreano
Korean in the food context refers to the culinary traditions and dishes that originate from Korea. This cuisine is characterized by its bold, intense flavors and a wide variety of side dishes (banchan) that accompany steam-cooked rice at every meal. Korean food is known for its use of fermented products like kimchi, gochujang (Korean chili paste), and doenjang (soybean paste), which contribute to its distinctively pungent and spicy profile.
Deutsch: Seetang / Español: Alga marina / Português: Alga marinha / Français: Varech / Italiano: Alga
Kelp in the food context refers to a type of large seaweed that grows in underwater forests in shallow oceans. Known for its rapid growth and large size, kelp is not just an important part of marine ecosystems but also a valuable food source in various cuisines.
Deutsch: Kimchi / Español: Kimchi / Português: Kimchi / Français: Kimchi / Italiano: Kimchi
Kimchi is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). It is a staple in Korean cuisine and is known for its distinctive spicy and sour flavor.
Deutsch: Kefir / Español: Kéfir / Português: Kefir / Français: Kéfir / Italiano: Kefir
Kefir is a fermented milk drink similar to a thin yogurt, originating from the Caucasus Mountains. It is made by adding kefir grains to milk; these grains are a yeast/bacterial fermentation starter that metabolizes the sugars in milk to produce a slightly acidic, carbonated, and mildly alcoholic beverage.