Organic Ash Gourd (Kohala)

Kohala is the Marathi name for ash gourd - botanically Benincasa hispida, also known as white pumpkin or winter melon. The English name "ash gourd" refers to the powdery, ash-like coating that develops on the outer surface of mature fruits as they ripen - a natural characteristic of the variety, not a defect.

Ash gourd juice from fresh, non-bitter organic kohala is consumed as a cooling drink in various traditional health practices. Taste a small piece of the raw, peeled flesh before juicing - it should taste very mild and neutral. Unlike bitter bottle gourd (dudhi), ash gourd does not have the same cucurbitacin toxicity risk, but any unexpectedly bitter or off-tasting gourd should be discarded. Ash gourd juice is best consumed in modest amounts as part of a balanced diet.

Both are large gourds used in Indian cooking, but they are different vegetables. Ash gourd (kohala) has a pale grey-green exterior with a firm, slightly waxy surface and very light-coloured flesh. Bottle gourd (dudhi) has a smooth, brighter green exterior and similarly pale flesh. Their flavours, textures, and traditional uses differ - kohala is slightly denser and used more in Ayurvedic preparations, while dudhi is more commonly used in everyday dal and sabzi cooking.

Ash gourd is most commonly cooked in Indian preparations. The raw flesh can be juiced or consumed raw in small amounts, but for sabzi and amti preparations it is always cooked. Unlike some gourds, ash gourd does not require a bitterness test as a safety measure, but tasting the raw flesh for unusual bitterness before cooking is a good practice for any large gourd.

Ash gourd is available for a significant portion of the year in Maharashtra and stores well in its whole form, which extends its market availability beyond its growing season. Prakritii stocks organic kohala during its availability period and updates the website when fresh stock is in. The thick outer rind means it has a longer post-harvest life than most vegetables.