Speciality vegetables
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Okra
Green, tender okra, essential in Creole, African and Middle Eastern kitchens.
Okra is an elongated green ribbed pod, harvested young to stay tender. Its flesh holds small seeds and a mucilaginous texture that naturally binds sauces and stews. Quickly seared or grilled whole, it stays crunchy by contrast. It holds a central place in many cuisines, from sauces to curries and slow-cooked dishes.
- Origin
Honduras- Availability
- All year round
- Flavour
- mild, vegetal, close to green bean
In the kitchen
- Simmered in a sauce, stew or gumbo
- Whole grilled or deep-fried as tempura
- Sautéed with spices in a curry
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Honduras |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- Loose 5 kgHonduras
- Bulk 4 kg
Kenya, Morocco
Vietnam, Colombia
Spain