Okra (Abelmoschus esculentus), belonging to the Malvaceae family, is an important plant species distinguished by its rich chemical composition and diverse biological properties. Various parts of the plant, including the fruit, seeds, leaves, and fibers, can be utilized in different fields, making okra a prominent example of a functional plant. In addition, its fruits are consumed both fresh and dried in various forms, such as cooked vegetables, soups, or pickles, thereby representing a vegetable of notable gastronomic value. Furthermore, scientific studies have demonstrated that different components of okra, such as its fruits and seeds, can be employed for various applications within the food industry.

In this chapter, the botanical and functional characteristics, chemical composition, applications in the food industry, and gastronomic value of okra are comprehensively examined based on scientific evidence. Accordingly, this study aims to highlight the multifaceted importance of okra and to serve as a scientific reference for future research and practical applications.