Okra is the edible seed pod of the plant Abelmoschus esculentus, cultivated as a vegetable in warm climates worldwide. Also called lady's fingers, it likely originated in Africa and has been grown there and in parts of Asia for centuries; today India, Nigeria, and Pakistan are the leading producers, with the U.S. Gulf South a smaller but culturally significant growing region. Cooked okra releases a mucilaginous, slightly slimy substance that thickens liquids, which is why it is prized as a thickener in gumbo, stews, and soups. Its flavor is mild, grassy, and slightly sweet, and it takes well to bold seasoning: West African and Southern U.S. cooks pair it with spicy seasonings, while Indian and Middle Eastern cooks combine it with cumin, coriander, and turmeric, as in bhindi masala. Okra can also be sautéed, roasted, grilled, or pickled; choose young, firm, blemish-free pods, since older ones turn tough and fibrous.