Glossary K

The food glossary +++ Popular Articles: 'Kamias', 'Kamoteng Kahoy', 'Kakang Gata'

Kusu is the Turkish word for "Lamb" one of the famous source of meat of the Turkish and made into a lot of classic Turkish dishes.

Kapama refers to a specialty food from Bulgaria made of meat and vegetables stewed in an earthenware dish. Kapama is a traditional Christmas meal. It originates from the Rhodope region and is still quite popular there, but this particular dish is usually prepared for special occasions.

Keysava refers to Iran's rich conserve of dried apricots and nuts. Keysava is served as a dessert garnished with yogurt or whipped cream.

Kaimito (Scientific name: Chrusophillum cainito) also spelled Caimito. It is called Star apple in English. It is one of the exotic fruits found in the Philippines. When ripe, the flesh is milky white and sweet. Kaimito is a round, green or purple-skinned fruit of the tree having same name. It belongs to the family Sapotaceae and is native to Central America and the West Indies. This fruit was introduced to the Philippines during the Spanish colonial period. Kaimito is known in various names: Cainito, Caimito, Abiaba, Pomme du Lait, Estrella, Milk fruit and Aguay. The plant is sometimes called golden leaf tree as its genus name Chrysophyllum is a Greek word for "golden leaf".

Kalaso is a Filipino word for a fish Saurida gracilis. Kalaso is described as a pale species with few dark markings and saddle-like spots below dorsal fin bases . Ist habitat is the sandy bottoms in shallow water. These types of fish is utilized for human consumption.

Kalamansi (Scientific name: Citrus microcarpa) refers to a small and round lime or citrus fruit indigenous to the Philippines. Used as souring agent for various Filipino dishes, like Sinigang, its juice is squeezed into Philippine noodles called Pancit or in Philippines porridge called Arroz Caldo or Goto. It is also used as dipping sauce/condiment together with soy sauce (Toyo) called Toyomansi (Toyo + Calamansi) and Patis (fish sauce). Its sour juice is also made into Calamansi juice, just likemaking a Lemonade. Together with soy sauce, it is used as marinade for meats especially for grilling or barbecuing. Kalamansi is also known as Philippine lime, Chinese orange, Panama orange, Calamondin orange, Aldonisis, Calamonding, Calamunding, Calamundi, Kalamondin, Kalamunding, Kalamonding, Kalamundin
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