Glossary of Culinary Terms

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Click on a letter for links to glossary of culinary terms.

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KAFFIR LIME LEAVES - These leaves have a mysterious flora-citrus aroma.
They are used to liven up many Asian dishes, like soups.

KALAMATA OLIVES (kahl-uh-MAH-tuh) - An almond-shaped Greek olive that
has a rich fruity flavour; not at all like the commonly found tangy,
salty Spanish olives.

KASHA - A Russian word meaning porridge or gruel made from any kind
of cereal, the grain being either whole or variously split or cracked.
There are millet, semolina, oat, buckwheat, rice, etc., kashas. In the
US-English, kasha, for some reason, came to mean buckwheat groats.

KETCHUP - Also called catsup. Today, ketchup is mostly tomato-based
condiment or sauce, but numerous other versions, such as mushroom or
fruit-based ketchups, exist, too. Vinegar, spices and sugar are often
present in the ingredient lists. According to the OED, both ketchup and
catsup are English variant spellings of the Chinese (Amoy dialect)
'keochiap' or 'ke-tsiap', 'brine of pickled fish or shellfish'.

KEY LIMES - Citrus fruit, about the size of golf balls, and round. The
fruits are pale yellow-green, the juice is yellow and very tart, more so
than standard limes. Grow in Florida, the Keys and other tropical
places in the Caribbean. Used in Key Lime Pie, with egg yolks and
condensed milk and in a Sunset Key with amaretto.

KIWANO (KEE-WAH-NOH) - This oval fruit has a bright yellow skin studded
with stubby "horns," which is why it's also called a horned melon. The
pulp is pale yellow-green with a jelly-like texture that tastes like a
tart combination of banana and cucumbers. Mostly eaten as a fresh
fruit.

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Last updated :09 Jun 2008