Below is a list of all known varieties for Karela (Bitter Gourd). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Balsam Apple | A close relative or synonym for Bitter Gourd, often referring to smaller, highly ornamental varieties. Its fruit is used similarly for its bitter flavor, primarily in the Caribbean. |
| Goya (Japanese Bitter Melon) | The name for Bitter Gourd in Okinawa, Japan. This specific cultivar is known for its milder bitterness and large size, a key ingredient in the regional dish *Goya Chanpuru*. |
| Karela (Baby/Small) | Small, tender young fruits harvested when 3-5 inches long. They are less bitter and are often pickled or used whole in stuffed preparations. |
| Karela (Chinese Type) | A variety with a shorter, plumper, and more cylindrical shape. It has smoother, wider, and less intense bumps, offering a milder bitterness suitable for stir-fries and soups. |
| Karela (Indian Type) | A variety characterized by its long, tapered shape and sharp, prominent, jagged ridges. It is typically the most intensely bitter variety, favored in traditional South Asian recipes. |
| Karela (Sun-Dried) | The sliced Bitter Gourd that has been dried in the sun. This preserves the vegetable and concentrates its flavor, used for adding bitterness and texture to winter stews and broths. |
| Karela (White) | A color variant of Bitter Gourd with a creamy white or pale green skin. It is generally the least bitter variety, often used in East Asian and specialty cooking. |