Find your next
favorite food.

Sweden

Kalvsylta

Jellied veal, a standard on the Christmas smörgåsbord.

Peru

Kam Lu Wantan

Chifa dish: wontons in sweet-sour tamarind sauce with meat and vegetables

Estonia

Kama Foam

Kamavaht

Light foamy dessert made from kama flour mixed with whipped cream, sugar and berries, a popular Estonian treat.

Finland

Kama Grain Mix

Kama / Talkkuna

Traditional prepared with roasted and finely milled oat, rye, barley, and pea flour, blended with dairy products.

Japan

Kamaboko

かまぼこ

Kamaboko, the steamed fish cake with its pink-edged loaf and its Odawara and Sendai producers, is a named Japanese product bought as itself and a fixed osechi component.

Japan

Kamameshi

釜飯

Rice cooked in an individual iron pot with chicken, seafood, mushrooms, and vegetables.

Malawi

Kambuzi

Small, colourful haplochromine cichlids from Lake Malawi that now make up the bulk of many inshore catches; usually sun-dried, fried, or used to enrich relishes.

Russian Far East, Russia

Kamchatka Crab

Камчатский краб

King crab from Far Eastern waters, sold live or cooked-frozen; legs are the prize.

Plovdiv, Bulgaria

Kamenitza

Каменица

Pale lager brewed in Plovdiv since 1881, Bulgaria's oldest beer brand and the default half-litre in a Thracian tavern.

Denmark

Kammerjunkere

Small Danish sweet rusk cookies traditionally crushed into cold buttermilk soup.

Tunisia

Kammounia

كمونية

Liver or beef stewed in a sauce dominated by cumin — the name is the spice — with garlic, tomato and harissa.

Malawi

Kampango

A large predatory catfish (Bagrus meridionalis) from Lake Malawi, now critically endangered but highly prized; fillets are deep-fried or barbecued and served on special occasions.

Central Cambodia (Phnom Penh lowlands), Cambodia

Kampong Speu Palm Sugar

ស្ករត្នោតកំពង់ស្ពឺ

Palm sugar from Kampong Speu province, GI-protected since 2010, made from the sap of the sugar palm boiled and moulded into discs.

Coastal Cambodia (Kampot and Kep), Cambodia

Kampot Pepper

ម្រេចកំពត

Black peppercorns from Kampot and Kep provinces, GI-protected since 2016 and EU-recognised, prized for a floral aroma with a sweet eucalyptus note.

Kep, Cambodia

Kampot Pepper Crab

ក្តាមឆាម្រេចកំពត

Fresh crab stir-fried with generous amounts of green Kampot peppercorns, garlic, and oyster sauce, a coastal specialty of Kep and Kampot.

Minsk, Belarus

Kamunarka Chocolate

Камунарка

Minsk confectionery works founded in 1905, whose boxed chocolates, sugared cranberries and Stalichny bars are the standard gift brought back from Belarus.

Belarus

Kamy

Камы

Boiled peas or broad beans pounded to a coarse paste, rolled into balls and dressed with melted pork fat and fried onion.

Burkina Faso

Kan Kan Kan

A Burkinabè dish of millet or sorghum, cooked into a thick, starchy porridge served with sauce.

New Caledonia

Kanak Cabbage

Chou Kanak

Kanak cabbage; a traditional Kanak vegetable; pan-fried as a side dish; a feature of Kanak culinary traditions; a wild plant used in traditional cuisine; a versatile, leafy green; a an important part of the Kanak diet

Kanchipuram, India

Kanchipuram Idli

காஞ்சிபுரம் இட்லி

A spiced idli from Kanchipuram, Tamil Nadu, steamed in bamboo baskets with a tempering of pepper, cumin, curry leaves, and ginger.

Central African Republic

Kanda (CAR)

Kanda

Beef meatballs bound with ground pumpkin seeds and simmered in a thick tomato sauce; the pumpkin seeds give a nutty body that sets the Central African version apart.

Kandahar, Afghanistan

Kandahar Pomegranate

انار قندهار

Large, dark, intensely sweet pomegranates from the Arghandab valley near Kandahar, harvested in autumn.

South Kalimantan, Indonesia

Kandangan Rice Cake

Ketupat Kandangan

South Kalimantan ketupat served with coconut milk curry and snakehead fish, a Banjar specialty.

Turkey

Kandil simidi

Kandil simidi, the small aniseed-and-sesame ring baked for the five Islamic holy nights, is a named calendar food with a hard seasonal identity.

Maldives

Kandu Kukulhu

ކަނދު ކުކުޅު

Tuna fillets are rolled around curry paste and simmered in coconut milk until the spirals hold together.

Denmark

Kanelsnegl (Cinnamon Roll)

Kanelsnegl

A Danish spiral cinnamon roll, soft and sweet with cinnamon, sugar, and butter, a bakery and hygge staple

Denmark

Kanelstang (Cinnamon Stick)

Kanelstang

A Danish long, rectangular pastry with cinnamon, sugar, and butter filling, topped with icing, a bakery classic

Australia

Kangaroo Meat

Roo

Kangaroo meat is lean, deep-red game meat usually seared quickly and served medium-rare with herbs or native spices.

Kansas City, United States

Kansas City-style hot dog

A hot dog topped with burnt ends, barbecue sauce, and coleslaw — a Kansas City barbecue mashup.

Equatorial Guinea

Kansiye

A stew of lamb or beef browned in oil then simmered in a sauce of water, peanut butter, and tomato; served with white rice; a hearty Equatoguinean comfort dish.

Chad

Kanwa

A naturally occurring alkaline mineral salt called kanwa (natron), used in Chadian okra and other sauces; it can foam a sauce and affect its texture.

Liberia

Kanyah

Roasted peanuts and garri pounded with sugar and honey into a dense, coarse confection cut into squares or rolled into balls for roadside snacking.

The Gambia

Kanyan Groundnut Drink

Kanyan

A creamy drink made by blending groundnuts with water, straining them, and sweetening the result; some versions include milk or spices.

Outer Islands (Nanumea / Nanumaga / Niutao / Nui / Vaitupu / Nukufetau / Nukulaelae / Niulakita), Tuvalu

Kao

Kao is fermented coconut toddy made by leaving fresh kaleve to ferment into a cloudy, mildly alcoholic Tuvaluan drink.

Kiribati

Kaokioki

Timbakatai

Fermented coconut sap; a traditional Kiribati alcoholic drink or coconut wine; made by fermenting te karewe (fresh coconut sap); similar to fermented toddy/tuba in other Pacific islands; the most important traditional alcoholic beverage before imported beer; a link to pre-colonial I-Kiribati culture.

Taiwan

Kaoliang

高粱酒

Sorghum spirit distilled on Kinmen at 38% or 58%, sharp and strongly aromatic, drunk in small glasses at banquets.