Below is a list of all known varieties for Bitter Melon (Gourd). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bitter Melon (Chinese White) | A less intensely bitter cultivar, characterized by a smooth, light green or white skin with broader bumps. It is preferred for delicate stir-fries and soups. |
| Bitter Melon (Dried Slices) | The sliced Bitter Melon that has been dried. This form is often used in herbal teas and traditional medicine preparations, as the drying concentrates both the flavor and nutritional compounds. |
| Bitter Melon (Fermented/Salted) | Bitter Melon that has been chopped and preserved in salt or brine, a process that slightly draws out the bitter compounds while adding a savory-sour tang, used in stir-fries and pickles. |
| Bitter Melon (Indian Type) | A variety of Bitter Melon characterized by its long, thin, ridged shape with sharp, pointed ridges. It is typically more intensely bitter than the Chinese varieties. |
| Bitter Melon (Pickled) | The sliced Bitter Melon preserved in vinegar or brine. The pickling process slightly tempers the intensity of the bitterness, while retaining its crunch and unique flavor profile. |
| Bitter Melon (Powdered) | The dehydrated and finely ground Bitter Melon. Used in health supplements, teas, and cooking for its concentrated nutritional profile and bitter flavor. |
| Karela (Bitter Gourd) | A widely used synonym for Bitter Melon, especially in South Asian cuisine. It is characterized by its intensely bitter flavor and warty, ridged exterior, prized for its medicinal and culinary uses. |