Kaffir Lime

Kaffir lime is a citrus fruit that is native to Asia, its fruit and leaves are used traditionally in South Asian Cooking.

Top Tips

You would use kaffir limes and their leaves (known as kaffir lime leaves) mostly in Asian inspired dishes.

Kaffir Lime Leaf

The leaves from a kaffir lime, kaffir lime leaves are dried and used in cooking to add flavour as they are highly aromatic. Ideal in a coconut based dish for more flavour, as it has a spicy-citrus flavour.

Top Tips

You can preserve Kaffir lime leaves by keeping them in the freezer. Use them in Asian inspired dishes.

Kala Namak

Also known as ‘black salt’, Kala Namak is a special type of Indian volcanic rock salt. It is actually pink in colour rather than grey and has a very distinctive sulphurous mineral taste, rather like hard-boiled egg yolks. It is used in Indian cuisine as a condiment and adds a unique flavour to a variety of dishes.

Top Tips

Add your Kala Namak after you’ve cooked your dish, as cooking it can take away the ‘eggy’ flavour.

Kale

Otherwise known as leaf cabbage, kale is grown for the edible leaves. Curly kale is the most common variety, however you can get kale with smooth leaves. You can buy it all year round, however it is in season from mid September to late February. Eat it within two or three days of opening as it gets bitter the longer it is left.

Top Tips

Use in place of spinach by adding kale leaves to stews, stir fry’s etc.

Kashmiri Chilli Powder

This chilli power is made from mild chilli’s, and this chili powder instantly adds a vibrant colour to any dish. It is commonly used in Indian cuisine, and does add some heat to the dish it is used in. It can be purchased in some supermarkets, however it may be found down world food aisles.

Top Tips

Use like you would regular chilli powder by adding to dishes to give them a spicy kick.

Kelp Powder

Kelp powder has a very high percentage of iodine. Iodine is a trace mineral that is essential in healthy thyroid function. Kelp powder is ground from dried Atlantic kelp, which is full of nutrients and also rich in marine minerals such as iron,  potassium, calcium and magnesium.

Ketchup

Made from tomatoes, ketchup is a sweet tomato condiment that is a favourite among many people. Widely available, you can purchase this in most shops.

Top Tips

Mix with vegan mayonnaise to make a simple burger sauce.

Ketjap Manis

This is a sweet soy sauce that originates from Japan. It is often used in stir fries and fried rice. You can purchase it in UK supermarkets, but there are also recipes online to make it yourself.

Top Tips

You can use Ketjap manis in stir fries and fried rice.

Kidney Beans

This bean is also known as a variety of the common bean. The shape and colour of it resembles a kidney. They must be cooked until they are piping hot through to avoid the toxin phytohemaglutin. Tinned kidney beans are suitable for immediate use and pose less risk of ingesting this toxin at dangerous levels.

Top Tips

Use red kidney beans in a vegan/plant based version of a chilli ‘con carne’ or add to stews, curries, soup etc as a great way of adding manganese, phosphorus, protein, vitamin B1, iron, potassium and magnesium to your meal.

Kimchi

This traditional fermented Korean side dish is made using vegetables with a variety of seasonings and is a great source of probiotics. Common ingredients include Chinese cabbage, radish, garlic, red pepper flakes, ginger and spring onion. The best tasting kimchi is stored in room temperature for an average of six months to reach its full flavour.

Top Tips

Serve kimchi with Asian inspired dishes, top fried rice or with it or eat with a crunchy salad.

King Oyster Mushrooms

King Oyster Mushrooms (Latin: Pleurotus eryngii) are also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, king brown mushroom, boletus of the steppes, trumpet royale and aliʻi oyster mushroom.

They are an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia.  

It has little flavor or aroma when raw but when cooked it develops typical mushroom umami flavors. They are robust and hold their texture when cooked making them a good meat substitute in vegan cooking.

Top Tips

See recipe for King Oyster Mushroom ‘Scallops’ with Pea Purée and Caper Beurre Noisette.

Kiwi Fruit

The Kiwi is a fruit (otherwise known as a Chinese gooseberry) is an edible berry that comes from the species of woody vines in the genus Actinidia. The most commonshape for a kiwi fruit is oval and has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds.

Top Tips

Use the kiwi fruit in our recipe for Raspberry, Kiwi and Coconut Ice Lollies.

Kohlrabi

When translated, kohlrabi means ‘turnip cabbage’. The mild, sweet flavour is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture.  This all year round veggie can be found in two colours, pale green and the less common purple.

Top Tips

Often served cooked with rice as part of the Kashmiri diet.

Kombu Seaweed

Kombu is an edible kelp seaweed that is fat and cholesterol free, rich in dietary/soluble fibre, magnesium, potassium, calcium and iodine.

In Asian cooking it is used to create a base for flavourful stocks and soups.

Kombucha

This ancient fermented drink is consumed worldwide for its healing and replenishing qualities. Made using tea, sugar, yeast and bacteria it has been said that this miracle drink can cure everything from digestion problems to arthritis.

Top Tips

Just enjoy komboucha as a refreshing drink.

Korma Paste

This is a mild curry paste that is made from coconut blended with spices to make a rich flavour. You can purchase it in supermarkets, or make it from scratch.

Top Tips

Add vegetables and coconut milk to a korma paste to create a simple and fast korma curry.

ADVERT

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased