Glossary K

The food glossary +++ Popular Articles: 'Kamias', 'Kalkag', 'Kinchay'

Kambingan refers to a local eateries selling goat dishes. It is located in Pampanga specifically in Bayanihan Park in Angeles City. These are a small row of restaurants/eateries which serve different dishes made of goat meat.

English: Gambooge

In the food context, "Kodampuli" is a small, round, black fruit that is native to the Western Ghats of India. It is commonly used in the South Indian and Kerala cuisines to add a sour flavor to curries, stews, and seafood dishes.

Kasubha is the dried stigmas of a plant, used for coloring and flavoring food; a kind of saffron.

Kachil is the Malayalam word for Greater Yam, Guyana Arrowroot, Ten-months Yam, Water Yam, White Yam, Winged Yam or Yam. Kachil is also known as Purple Yam.


Kangkong is the Filipino term for Swamp Cabbage or River Spinach..

Kinchay is a Filipino term for asian celery. Kinchay is also said to be a Chinese Parsley, the flat leaf variety of Parsley and not the one with curly leaves.

Kinchay is used in the Philippines in several ways, but I can remember that my mommy used the leaves only to garnish her Pancit Bihon (Rice Noodles).

In Germany, I used it a lot, but the variety with curled leaves as shown in the Picture below.

Kichay is usually mistaken as Wan Soy (Coriander/Cilantro) as they look alike in so many ways. So as not to make mistakes, I always get a small part of a leaf and smell. It is really the smell that one can recognize if it is a flat-leaf parsley or a Coriander/Cilantro as Corianer/Cilantro has that very Special smell different from Kichay (Chinese Parsley)