If you’ve ever thought the flowers on okra and hibiscus look similar, there’s a reason for that. They are members of the same ...

But there is one little thing: Okra, like marshmallow root and aloe vera, is mucilaginous, meaning it can get slimy when sliced and cooked. In the case of gumbo or succotash, it is a good thing.

African cuisine is all about colorful and flavorsome dishes, with soups being an integral part of many regions ...

okra pods soaked in water overnight (or for a few hours), allowing their mucilage—the technical term for that slimy stuff—to seep out. The result? A thick, sometimes gelatinous liquid that’s ...

The substances behind the slimy strings from okra and the gel from fenugreek seeds could trap microplastics better than a ...

For many, cooking okra well boils down to one key challenge: reducing the slime. When cut, okra releases a sticky substance called mucilage, which thickens any dish it’s added to — a helpful ...

The slimy strings from okra and the gel from fenugreek seeds can trap microplastics better than the slightly-toxic synthetic ...

Why some people place okra alongside Brussels sprouts ... those fuzzy little green pods are pretty cute. And deep-fried to a slime-free crisp, as in this recipe from Dévi’s Suvir Saran ...

The substances behind the slimy strings from okra and the gel from fenugreek seeds could trap microplastics better than a commonly used synthetic polymer. Previously, researchers proposed using these ...

Okra, known as lady’s fingers or the perfect villager’s vegetable, is a culinary symbol that goes beyond its distinct taste and unusual consistency. It carries ... Read moreThe post From ...