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CUCUMBER
Asian cucumbers, commonly used in Asian cuisine, have a versatile nature and are ideal for both pickling and slicing. They hold significant value in Asian dishes, often being pickled or added raw to fresh salads. In China, they are even used in soups, including the skin. India incorporates cucumbers into raitas, while Thailand pairs them with onions, lemon, and fish sauce in a tangy salad. Japan uses cucumbers in soups, while Korea tends to use them in stir-fries. These Asian varieties are longer and have textured skin and a smaller seed cavity compared to Western cucumbers.
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