Region of Origin
Commodity:
Okra
Description & Origin
Okra is a part of the mallow family along with cotton, cacao, and hibiscus. It is likely native to Eastern Africa around Ethiopia, although some suggest it originated in Southeast Asia. Okra spread from these tropical and sub-tropical areas throughout the Indian subcontinent and West Africa. It reached the New World in the seventeenth century, arriving in Brazil, the Caribbean, and Louisiana via A...
Other Names
Lady Fingers, Okro (Nigeria), Bhindi / Bhendi (India), Bamia (Arabic), Gumbo (American South), Gombo (French), Quingombo (Spanish), Quiabo (Portuguese), Bamies (Greek), Đậu Bắp (Vietnamese)
Example Cultivars
Clemson Spineless #80, Dwarf Green Long Pod
Health Benefits & Nutrition
Okra is an unsung superfood. It's an excellent source of vitamins K and C, as well as a good source of three B vitamins, vitamin A, and magnesium. Okra is regarded as a great choice for heart health, as its abundance of soluble fibers (the ones responsible for its slimy texture) may lower cholesterol. It also contains insoluble fiber, making it excellent for digestive health as well.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Okra is an important ingredient in Indian, West African, and Southern American cuisine. The mucilage that okra produces is a very effective thickener, used around the world to create thick, satisfying soups and stews. In India, okra is often added to dry curries. In West Africa it is prominent in traditional soups and stews with seafood or lamb. In Southern America, it is essential in Cajun or creole gumbo. In Southeast Asia it is often added to soups. In Japan, where slimy textures are preferred, it is often enjoyed simply steamed whole or sliced. Okra can also be deep fried or pickled, which both reduce its sliminess. Any pods that have gone woody (they will be difficult to cut through or bite) should be discarded.
Flavor Pairings
Pork Sausage, Ham, Bacon, Shrimp, Catfish, Oysters, Rice, Vinegar, Scallions, Onions, Eggplant, Corn, Lemongrass, Tamarind, Hot Sauce, Basil, Cumin, Parsley, Oregano, Tomatoes, Sugar, Cream, Paprika
How to Store & Use in the Kitchen
Store okra in a paper bag wrapped in towels in the warmest part of the refrigerator for 2-3 days, but use ASAP.
Blanched okra can be frozen whole or sliced for later use (it should be dredged before freezing if it is destined for frying). Okra is typically used whole or sliced horizontally into bite-sized pieces.
Fight Food Waste Tips for root to stem cooking
While the stems of okra are often trimmed, the base of the “cap” is perfectly edible and has a pleasant texture like an artichoke heart.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL TEMP STORAGE:
45-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – symptoms include increased susceptibility to decay, discoloration, and pitting.
RELATIVE HUMIDITY:
95-100%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-Medium
ETHYLENE RECOMMENDATIONS:
Ethylene exposure can cause yellowing. Keep away from ethylene-producing items.
Quality Assessment
Some discoloration on the ridges is normal, although excessive discoloration is considered a defect.
Important Handling Notes
Handle with care, as okra bruises easily, which can lead to rapid decay. Do not hold inventory, as okra has a short shelf life.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, okra may last up to 10 days.