The red variety is generally less common, however the cooking characteristics are very similar to that of the green.
The pods of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber.One possible way to de-slime okra is to cook it with an acidic food, such as tomatoes, to render the mucilage less viscous. Pods are cooked, pickled, eaten raw, or included in salads.