Cultivated for over 3000 years in Western Asia, and coming originally from India, it is considered from the gourd family, but in fact it is actually categorized in the botanical world as a fruit, so make no mistake. With its 3 major varieties, to pickle, to slice and seedless or burpless (yes, there is a variety), it is today a major production from China, with over 60%. Considerably used in Middle Eastern country as an appetizer, thus Tzasiski (Greece, Turkey). Today, it is also widely used in many kitchen around the world. (the first purpose was to use it to hydrate the skin, TRUE). From his cousins, like the Gherkins, to the yard long and to the apple ones, it has an infinite use in our kitchen world. From “Picnique”, to sandwiches, salad and even cooked to make stew (monk stew with cucumber and black fungus).
It goes as far as being used in soups in Southern European countries (Spain, Italy with the famous gazpacho), to be mixed with cumin and/or other delicate spices. It is a sure winner in my world, as it only require minimal preparation and can last a long while in the fridge (if you pay attention), the trick is to wrap it up in foil and a bit tight.
As I UNMASK the infinite world of cucumber and its many use, I cannot stop wondering why such a fruit is most often ignored in supermarket. It a great source of inspiration for professional and real house wife around the globe. Thus making it a sort of a king in its field.
Try out some, with or without skin. With or without seeds, and you too will unveil its simplicity.
Please share out some other informations/recipes, or crazy ideas you did/might have done with it, in the wonderful world of culinarians.