Glossary K
Kalonji is the Hindi term for Nigella seeds. Kalonji refers to small black seeds grown on Kalonji bushes, which are grown widely through India. The plant may have originally been grown in Turkey and/or Italy, but according to herbal lore has been grown in India for several millennia. Kalonji is both flavoring, added to a variety of traditional foods, and an herbal remedy that has been touted as the magic bullet for a variety of ailments.
Kalonji or Nigella seeds are very small seeds which can also be bought in ground form. They are similar to wild onion seeds, but not related to onions. Kalonji have a light nutty taste, but bitter. They are used in dishes of fish, baked into Naan, or sprinkled over vegetables.
Kalonji seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape. In foods, Kalonji seeds are used in various recipes. They may be added to traditional Indian flatbread (Naan), any type of curry or stew, and to Dal. Lovers of these little black seeds praise their nutlike, somewhat peppery taste. To make this taste most evident, Kalonji may be prepared first by roasting in a pan without necessarily using oil because Kalonji has already a high oil content
Sometimes the seeds are used to make oil. Howeever, it is rare to find such oil outside of India or Arabic countries, but nowadays, it can be ordered online. It is normally used more though as an herbal remedy than as cooking oil, and may be present in a variety of lotions or ointments to treat skin conditions.
kalt stellen is a German term which means "to refrigerate"
Kama refers to the following:
1. traditional Estonian thick dessert drink made with sour milk (keefir), and a mixture of ground grains - rye, oat barley, and pea flour;.
2. a special flour that is made from a mixture of grains and legumes, dried, roasted then ground. This flour is then mixed with sour milk or cream and lightly flavored with salt or sugar to form a soup consistency. This cold soup is used throughout the summer in Estonia as a refreshing snack or beverage;.
3. is the name for the pot used for rice cooking in Japan, however, in many modern Japanese homes today, Kama has been replaced by the electric rice cooker which is accurate for rice cooking and excellent for rewarming rice;.
4. is the kettle used to boil water for tea which are usually made of cast iron.
Deutsch: Kamansi / Español: Kamansi / Português: Kamansi / Français: Kamansi / Italiano: Kamansi
Kamansi, also known as breadnut or seeds of the Maya breadnut tree, is a tropical fruit closely related to breadfruit and jackfruit. It is native to the Southeast Asian region and the Pacific Islands and is used similarly to these relatives in local cuisines. The fruit is appreciated for its edible seeds and flesh.