Okra.

Okra is a slim green pod with a mild, grassy taste and a soft, slightly sticky inside when it is cooked. Small, young pods are the most tender, and they are a familiar part of Thai kitchens, from sour curries to simple dipping platters.

Ways to use it

• Blanch whole pods for a minute and serve with a chilli dip, as you would other Thai vegetables.
• Grill or pan fry with a little oil and salt until the edges brown.
• Add to a sour curry or a clear soup in the last few minutes of cooking.
• Slice into rounds and stir fry with garlic and egg.
• Fry in a light batter for a crisp snack.

Storing it

Okra is a vegetable that does not tolerate temperatures below 10 degrees Celsius, and a home fridge is colder than that. Keep the pods dry, in a cool place out of direct sun, and use them within a few days. Do not wash them until you are ready to cook. Rub the pods gently under running water just before use.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.