Tag: Cooking bitter melon

Native to tropical and subtropical regions, both Chinese and Indian bitter melons belong to the species *Momordica charantia*. The key distinctions, however, lie in their physical appearance, level of bitterness, and how they are used in regional cuisine.

According to traditional medicinal practices spanning centuries, various parts of the bitter melon plant, *Momordica charantia*, including its leaves, have been used for their potent medicinal properties. While the fruit is famously bitter, the leaves are also consumed, offering a concentration of nutrients for culinary and health purposes.

Over 500 million people worldwide consume bitter melon regularly for its potent health benefits. So, do you eat the whole bitter melon, or are certain parts best avoided? The truth is, while the skin is perfectly edible, the seeds and inner pith are typically removed during preparation to reduce the vegetable's intense bitterness.