Herbs and Spices That Start With K

Looking for herbs and spices that start with K? It is a more interesting letter than it first appears. Some K ingredients are everyday store cupboard staples under a different name, while others are specialist seasonings used in Indian, Thai, Indonesian, Ethiopian, Japanese and Georgian cooking.

This guide covers the most useful K herbs, spices, blends and seasonings, with plain-English notes on flavour, how to use them, where to buy them in the UK, and how to avoid wasting money on jars that sit untouched at the back of the cupboard.

Quick list of herbs and spices that start with K

Kaffir lime leaves, or makrut lime leaves

These glossy green leaves are one of the best-known K herbs in South East Asian cooking. Many shops now label them as makrut lime leaves, as the older term can be considered offensive in some contexts.

The flavour is intensely citrusy but not like lemon zest. It is more floral, fresh and slightly sharp. Add whole leaves to Thai green curry, tom yum soup, coconut rice or a quick stir-fry, then remove them before serving if they are tough.

Money-saving tip

Buy frozen makrut lime leaves from an Asian supermarket if you can. They keep their flavour well and usually work out cheaper than tiny fresh supermarket packs. Use them straight from frozen.

Kalonji

Kalonji is often sold as nigella seed or black onion seed, although it does not come from onions. The little black seeds have a savoury, peppery flavour with a gentle onion-like edge.

They are excellent sprinkled over homemade flatbreads, naan, savoury biscuits and roasted root vegetables. Kalonji also appears in Bengali five-spice, known as panch phoron, alongside cumin, fennel, fenugreek and mustard seed.

How to use kalonji

• Add a pinch to bread dough before baking.
• Fry gently in oil at the start of a curry.
• Sprinkle over hummus, yoghurt dips or roasted carrots.
• Mix with sesame seeds for a quick topping for homemade rolls.

Kala namak

Kala namak, or black salt, is a mineral salt used widely in South Asian cooking. Despite the name, it often looks pinkish-grey when ground. Its most noticeable feature is its sulphurous aroma, which gives food an egg-like flavour.

It is popular in vegan cooking because it can make tofu scramble, chickpea omelettes and mayonnaise-style sauces taste more like egg. It is also used in chaats, chutneys, fruit salads and raita.

A little goes a long way. Add it near the end of cooking because its distinctive aroma can fade with heat.

Kashmiri chilli

Kashmiri chilli is a brilliant spice to know if you want colour without fierce heat. It gives curries, marinades and sauces a rich red shade and a mild, fruity chilli flavour.

Use it in tandoori-style marinades, butter chicken, rogan josh, lentil dhal or spiced wedges. If a recipe calls for lots of chilli powder but you do not want it too hot, Kashmiri chilli is often the kinder option.

Budget swap

If you cannot find Kashmiri chilli, use a mix of mild paprika and a small pinch of cayenne. It will not be identical, but it gives colour and gentle warmth without buying another jar for one recipe.

Kabab chini

Kabab chini is better known in English as cubeb pepper. The dried berries look a little like black peppercorns with tiny stalks. Their flavour is peppery, warm and slightly sweet, with hints of allspice, clove and eucalyptus.

It is used in some Indian kebab mixes, biryanis, meat curries and masalas. Crush it freshly, as you would black pepper, and use sparingly until you know how much you like it.

Kachri powder

Kachri powder is made from a small wild melon used in parts of Rajasthan. It has a tangy, sour flavour and is also used in marinades to help tenderise meat.

It is not an everyday British supermarket spice, but it can be found in some Indian grocers and online. Try it in kebab marinades, chickpea dishes and robust vegetable curries. If you only need sourness, amchur powder or a squeeze of lemon can stand in.

Kencur

Kencur, sometimes called aromatic ginger or sand ginger, is a rhizome used in Indonesian, Malaysian and other South East Asian cuisines. It looks a little like ginger but tastes more medicinal, peppery and camphor-like.

It appears in spice pastes, soups, sambals and traditional drinks. Fresh kencur can be hard to find in the UK, but frozen or powdered versions are sometimes available from specialist Asian food shops.

Use with care

Kencur has a bold flavour. Start with less than the recipe suggests if you are new to it, especially when using dried powder.

Kewra

Kewra, also written kewda, is a fragrant flavouring made from pandanus flowers. In the UK it is most commonly sold as kewra water in South Asian shops.

It is used in biryani, pilau, kheer, phirni, falooda and sweet syrups. The aroma is floral and slightly sweet, so it can overpower a dish if poured in too enthusiastically. Think drops or half-teaspoons, not glugs.

Money-saving tip

Store kewra water in a cool, dark cupboard and check the bottle size before buying. A small bottle is usually plenty for home cooking unless you make Indian sweets often.

Kokum

Kokum is a dried purple fruit used as a souring spice, especially in western Indian cooking. It gives a fruity tang to fish curries, coconut-based sauces, dals and cooling drinks.

To use dried kokum, soak a few pieces in warm water, then add the soaking liquid to your dish. Some cooks add the pieces directly and remove them later. It is less sharp than tamarind and has a lovely deep colour.

Koseret

Koseret is an Ethiopian herb with a citrusy, minty, slightly savoury flavour. It is often used to season niter kibbeh, the spiced clarified butter that forms the base of many Ethiopian dishes.

It is not always easy to find in UK supermarkets, but specialist Ethiopian or East African shops may stock it dried. Use it in lentils, beans, stews and buttery vegetable dishes.

Krachai, or fingerroot

Krachai is a rhizome used in Thai cooking, particularly in fish curries and aromatic soups. It is also called fingerroot because the roots look like long, thin fingers.

The flavour is earthy, peppery and lightly citrusy. It works well with lemongrass, galangal, chilli, garlic and fish sauce. In the UK, you are most likely to find it frozen, brined or in jars.

Kari patta, or curry leaves

Kari patta is one of the Indian names for curry leaves. These leaves are not the same as curry powder. They come from the curry leaf tree and have a citrusy, nutty, savoury aroma.

They are usually fried briefly in oil with mustard seeds, cumin, dried chillies or urad dal to make a tempering for dals, chutneys, rice dishes and South Indian curries.

Fresh, dried or frozen?

• Fresh: Best flavour, but use quickly.
• Frozen: Very handy and good value if you cook Indian food regularly.
• Dried: Convenient, but the flavour is much weaker.

Kesar, or saffron

Kesar is the Hindi word for saffron. It is one of the most expensive spices by weight, but you only need a few strands at a time. The flavour is floral, honeyed and earthy, and it gives food a golden colour.

Use saffron in biryani, pilau, risotto, rice pudding, custard, milk drinks and festive desserts. To get more from it, soak the strands in a tablespoon of warm water or milk before adding them to the dish.

Reduced Grub tip

Do not buy a large amount unless you already use saffron often. A tiny packet kept airtight and away from light is better value than a bigger pack that loses its aroma before you finish it.

Khmeli suneli

Khmeli suneli is a Georgian spice blend. Recipes vary, but it often includes coriander seed, fenugreek, marjoram, dill, basil, bay, savoury, mint and chilli.

It is a lovely blend for beans, lamb, chicken, mushrooms, soups and tomato-based stews. If you like herby spice mixes but want something different from Italian seasoning or garam masala, khmeli suneli is worth trying.

Kelp

Kelp is a sea vegetable that can be used as a seasoning. It brings salty, savoury depth to stocks, soups, stews and vegan dishes. You may find it as flakes, granules or dried pieces.

Because seaweed can be naturally high in iodine, use kelp in modest amounts and follow the pack instructions, especially if you have been advised to limit iodine.

Kombu

Kombu is a type of kelp used in Japanese cooking. It is one of the main ingredients in dashi, the savoury stock used for miso soup, noodle broths and simmered dishes.

A small piece of kombu can also be added when cooking dried beans to improve flavour. Remove it before serving if it is tough. Store dried kombu in an airtight container where it will stay usable for ages.

Katsuobushi

Katsuobushi is dried, smoked and fermented bonito, shaved into thin flakes. It is not a herb or plant spice, but it is a K seasoning worth knowing because it adds powerful savoury flavour.

It is used with kombu to make dashi, sprinkled over okonomiyaki, added to noodle dishes and used as a topping for tofu or greens. As it is made from fish, it is not suitable for vegetarians or anyone with a fish allergy.

Kluwak, or keluak

Kluwak, also called keluak or buah keluak, is a dark seed used in Indonesian and Peranakan cooking. It has an earthy, rich, almost truffle-like flavour and is used in dishes such as rawon and ayam buah keluak.

This is one to buy prepared from reputable suppliers, not something to process yourself. Raw or improperly prepared seeds are not safe to eat. If you find jarred kluwak paste, follow the label instructions and use it in small amounts until you know the flavour.

Kapok buds

Kapok buds are dried flower buds used in some South Indian cooking, especially Chettinad-style masalas. They are also known as marathi moggu.

The flavour is woody, musky and aromatic. They are usually fried with other whole spices before being ground into a masala. If you enjoy making your own spice blends, kapok buds can add a distinctive restaurant-style depth.

Khao khua

Khao khua is toasted rice powder used in Thai and Lao cooking. It is not a herb or spice in the botanical sense, but it acts like a seasoning. It adds a nutty roasted flavour and slight texture to dishes such as larb.

You can make it cheaply at home by dry-toasting uncooked glutinous rice or jasmine rice in a frying pan until golden, then grinding it coarsely. Make small batches, as the flavour is best fresh.

Other K names you may see on spice packets

Some herbs and spices start with K because the packet uses a Hindi, Urdu, Malay, Indonesian or other regional name. These are useful to recognise when shopping in international food shops.

• Ketumbar: Coriander, usually coriander seed in Malay and Indonesian.
• Kunyit: Turmeric in Malay and Indonesian.
• Kali mirch: Black pepper in Hindi and Urdu.
• Kesar: Saffron.
• Kari leaves: Curry leaves.
• Kashmiri mirch: Kashmiri chilli.
• Kabab chini: Cubeb pepper.

Knowing these names can save money because spices in world food aisles or independent grocers are often sold in larger, better-value bags than tiny branded jars.

Best budget buys from the K spice list

If you do not want to fill your cupboard with specialist ingredients, these are the most useful K herbs and spices to buy first.

• Kalonji: Cheap, versatile and great for bread, curries and roasted veg.
• Kashmiri chilli: Excellent colour and mild heat for everyday curries.
• Kala namak: Handy if you make vegan or Indian snacks.
• Frozen makrut lime leaves: Long-lasting and brilliant for Thai-style dishes.
• Curry leaves: Worth freezing if you cook dals and South Indian food.
• Kombu: Useful for soups, stocks and beans, and a small pack lasts well.

How to store K herbs and spices properly

Good storage helps you get full value from every packet. Most dried spices should be kept airtight, dry and away from heat and sunlight. A cupboard is better than a spice rack next to the hob.

• Whole spices: Usually keep their flavour longer than ground spices.
• Ground spices: Buy smaller amounts unless you use them often.
• Fresh leaves: Wrap lightly and refrigerate, or freeze if suitable.
• Frozen herbs: Keep sealed to avoid freezer burn.
• Floral waters: Store tightly closed and use sparingly.
• Seaweed: Keep dry and airtight, as moisture spoils the texture.

Simple ways to use up K herbs and spices

A spice is only good value if you actually use it. Try these easy ideas before buying anything new.

• Stir Kashmiri chilli into yoghurt with garlic and lemon for a quick marinade.
• Sprinkle kalonji over homemade cheese scones or flatbreads.
• Add a curry leaf tempering to plain lentil soup to make it taste special.
• Use kombu in vegetable stock for extra savoury depth.
• Add a drop of kewra water to rice pudding or custard.
• Soak kokum and use the tangy liquid in a coconut curry.
• Mix kala namak into mashed avocado or tofu for an eggy brunch topping.
• Toast rice to make khao khua for salads and mince dishes.

FAQs about herbs and spices that start with K

What are common herbs and spices that start with K?

Common examples include kalonji, Kashmiri chilli, kala namak, kaffir or makrut lime leaves, kari patta or curry leaves, kokum, kewra, kencur, kombu, kelp and kesar, which is saffron.

Is kalonji the same as black onion seed?

Yes, kalonji is often sold as black onion seed or nigella seed. It is not actually onion seed, but it has a savoury, lightly onion-like flavour.

What is the best K spice for curry?

Kashmiri chilli is one of the most useful K spices for curry because it adds colour and gentle heat. Curry leaves, kalonji, kokum and kala namak are also useful depending on the style of curry.

Are kaffir lime leaves and makrut lime leaves the same?

Yes, they refer to the same ingredient. Many cooks and retailers now prefer the name makrut lime leaves. They are used for their strong citrus fragrance in Thai and South East Asian cooking.

Which K herbs and spices are easiest to find in UK supermarkets?

Kashmiri chilli, saffron, curry leaves, kelp, kombu and sometimes nigella seeds are the easiest to find, although availability varies. South Asian and East Asian grocers usually have a wider and cheaper range.

What K spice tastes like egg?

Kala namak has a sulphurous aroma that tastes eggy. It is often used in vegan tofu scramble, chickpea omelettes and chaat dishes.

Can I substitute kokum?

For sourness, tamarind, amchur powder or lemon juice can be used instead. The flavour will not be exactly the same, but they work well in many curries and dals.

Which K seasonings are best for vegan cooking?

Kala namak, kombu, kelp, kalonji, Kashmiri chilli, curry leaves and kokum are all useful in vegan cooking. They add savouriness, tang, colour and aroma without relying on meat or dairy.