Glossary K
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Kalak refers to a highly alkalinized mineral water originally from Russia. Nowadays, Kalak is compounded.
Kencha refers to the Japanese act of formally preparing tea, as an offering at a Shinto shrine or Christian church.
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 is the name for the pot used for rice cooking in Japan, however, in many modern Japanese homes today, Kama has been replaced by the electric rice cooker which is accurate for rice cooking and excellent for rewarming rice;.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.
Kemangi (Ocimum citriadorum) is Indonesia word for "Lemon Basil". Kemangi is also called Tulsi and know as holy basil, of the family Labiatae. Ocimum is derived from the Greek word meaning "to small". The plant has a strong pleasant aroma with a faint cinnamon tinge and is used in cooking and as garnish for foods. Moreover, Kemangi is an herb which is used in cooking many seafood dishes and can be eaten raw with sambal.
Asian Sweet Basil (Ocimum basilicum) and Lemon Basil (Ocimum canum) are 2 of the varieties of lemon basil. Any variety of Lemon Basil is used for cooking Indonesian dishes.