By Johnny Coomansingh
Last week, I presented the article: ‘Do you like baigan choka?’ This week, I want you to answer the question: Is bitter is better? I don’t know if you ever ate the fruit. Nevertheless, for what I am reading, I am of the view that this fruit/vegetable should be acknowledged and accepted as part of our diet; something that’s good for everyone. The bitter tasting fruit is known in Trinidad and Tobago by the name ‘carailli’ (Mormodica chanrantia).
Carailli is a tropical and subtropical vine that belongs to the family Curcubitaceae. Squash, pumpkins, cucumbers and zucchini belong to the same family. Carailli is known in different parts of the world by such names as bitter melon, bitter squash, balsam pear, karavila, bitter gourd, gouya, goya, cerassee, karela to name a few. There is a tinier version of carailli we know in Trinidad and Tobago as ‘wild carailli’ (Mormodica balsamina), or Southern balsam pear. Depending on the varieties, fruits may differ in shape and level of bitterness. In Trinidad, vines of wild carilli sometimes cover large tracts of land. Fences and trees do not escape the ‘intruder.’ However, wild carailli is much treasured.
Although Nasser Khan in his article ‘Caraili: Bitter but good’ published in the Trinidad and Tobago Guardian (09/10/2016) indicated that the plant originated in India and made its way to China in the 14th century, according to Wikipedia, “bitter melon originated in Africa; it was a dry-season staple food of Kung hunter-gatherers. Wild or semi-domesticated variants spread across Asia in prehistory, and it was likely fully domesticated in Southeast Asia. It is widely used in the cuisines of East Asia, South Asia, and Southeast Asia.” “The Chinese variety is typically long, pale green, and covered with wart-like bumps. The Indian variety is narrower and has pointed ends with rough, jagged spikes on the rind.” (Healthline, 05/07/2025).
Carailli is widely cultivated in Asia, Africa and throughout the Caribbean. Trinidad and Tobago is one of the best known places in the Caribbean where carailli is produced. Widely grown by home-gardeners, the fruit/vegetable is also commercially cultivated in localities such as Penal, Debe, Cunupia, and other villages in central Trinidad. Guyana, Suriname, Belize and Jamaica also produce carailli. In Jamaica, the crop is cultivated on a much smaller scale.
Indian indentured servants of the British Crown introduced the crop to the Caribbean region during the 19th century. Carailli has remained an important ingredient in Indo-Caribbean cuisine, especially where there are large populations of Indo ethnic groups, for example, Trinidad and Tobago, and Guyana. The vine and leaves of the wild type, balsam pear, is used primarily for medicinal purposes. Some people also cook the small green pear-shape fruit when enough is harvested to make a good pot. My godmother used to collect several strands of the vine and dry them. She used to brew this vine to help with her diabetes and hypertension. According to Khan’s article:
“Here in the Caribbean, a wild form exists with very small fruit that are a favorite of the birds which spread the seeds…This wild form can be a nuisance though since it is aggressive, grows quickly and can cover and smother existing trees. In village life, vines were pulled to make a bedding for chickens to set and said to keep away fowl lice.”
Carilli is bitter! If you promise to give to her ‘all the tea in China,’ my little sister would not consume carailli. When I was much younger, I did not eat it either but I have come to learn of its benefits regarding the promotion of good health. My mother seldom cooked carailli because hardly any of us relished the dish. After his sales of banana and oranges on Charlotte Street, Port of Spain, my ex-father-in-law (deceased) would drive to the Hong Chow Restaurant on Richmond Street. His meal was always pork and carailli with white rice. Bitter was definitely better for him.
Carailli was certainly not one of my favorite foods until I had a taste of carailli with chunks of chicken breasts in black bean sauce on a bed of Jasmine rice. That meal really hit the spot. Then someone presented another dish. Slices of carailli were seasoned with green seasoning (chive, thyme, shadon-beni), salt, hot pepper, dry bottled seasonings, drizzled with olive oil and baked. Yes baked! This was deliciously crispy! There is also the famous fried Indian dish, kaloungee, made with stuffed carailli.
At my resignation from the Petroleum Company of Trinidad and Tobago (Petrotrin) in 1995, I prepared an appetizer with carailli. In a large stainless steel basin I added five pounds of sliced carailli to three pounds of young cucumbers. And in came the olive oil, slices of yellow hot Scotch Bonnet peppers, black pepper and salt to taste. It disappeared in a flash; eaten, every bit of it! Bitter was definitely better for the way the ‘treat’ was consumed. Such are my stories about carailli, but there’s more than meets the eye with carailli. Let’s look at what healthline says.
In the article, ‘Benefits of Bitter Melon (Bitter Gourd) and its Extract,’ written by Rachael Ajmera, MS, RD medically reviewed by Kim Rose-Francis RDN, CDCES, LD (05/07/2025), it was advanced that carailli has been associated with several health benefits:
“Packs several important nutrients: Bitter melon (carailli) is a great source of several key nutrients. 100 grams of raw bitter melon provides, calories: 21, carbs: 4 grams, fiber: 2 grams, vitamin C: 99%, vitamin A: 2%, iron: 4%. The fruit is especially rich in vitamin C, vitamin A, calcium, potassium, zinc, magnesium, and phosphorus. Bitter melon is a source of catechin, gallic acid, epicatechin, and chlorogenic acid, powerful antioxidants compounds that can help to protect cells against damage.
Can help reduce blood sugar: Because of its potent medicinal properties, bitter melon has long been used by indigenous populations around the world to help treat diabetes-related conditions. In recent years, some studies suggest it can help with blood sugar regulation/management. An older study in 20 adults living with diabetes showed that taking 2,000 mg of bitter melon daily decreased hemoglobin A1C levels over 12 weeks.
Bitter melon is thought to improve the way that sugar is used in your tissues and promote the secretion of insulin, the hormone responsible for regulating blood sugar levels. More in-depth studies are needed to understand how bitter melon may impact blood sugar levels in the general population.
May have cancer-fighting properties: Research suggests that bitter melon contains certain compounds with cancer-fighting properties. A test-tube study showed that bitter melon extract was effective at killing cancer cells in the stomach, colon, lung, and nasopharynx. Another combined test-tube and animal study had similar findings, reporting that bitter melon extract was able to block the growth and spread of breast cancer cells while also promoting cancer cell death. Keep in mind that these studies were performed in a laboratory using concentrated amounts of bitter melon extract on individual cells. Further research is needed to determine how bitter melon may affect cancer growth and development in humans when consumed in the normal amounts found in food.
Could decrease cholesterol levels: High levels of cholesterol can cause fatty plaque to build up in your arteries, forcing your heart to work harder to pump blood and increasing your risk of heart disease. A study found that administering water-soluble extract of bitter melon led to significant decreases in levels of LDL or “bad” cholesterol, compared to a placebo. However, this 2020 article in mice did not find bitter melon supplements to have an effect on cholesterol levels in mice. More studies are needed to determine whether these positive effects are consistent.
Contains fiber: Bitter melon can be a good addition to a weight loss diet, as it’s low in calories and contains healthy nutrients such as fiber. Fiber passes through your digestive tract very slowly, helping keep you fuller for longer and reducing hunger and appetite. Bitter melon also has laxative properties, which may help to support digestion if you are constipated.
Versatile and delicious: Bitter melon has a sharp flavor that works well in many dishes. Bitter melon can be enjoyed raw or cooked in various recipes. In fact, it can be pan-fried, steamed, baked, or even hollowed out and stuffed with your choice of fillings. Here are a few interesting ways to add bitter melon to your diet:
- Juice bitter melon along with a few other fruits and vegetables for a nutrient-packed beverage.
- Mix bitter melon into your next stir-fry to bump up the health benefits.
iii. Sauté bitter melon alongside tomatoes, garlic, and onions, and add to scrambled eggs.
- Combine seedless bitter melon with your choice of dressing and garnish for a savory salad.
- Stuff with ground meat and vegetables, and serve with a black bean sauce.”
Despite the good attributes of carailli, there are potential side effects when consumed in certain instances. Consuming high amounts of bitter melon or taking bitter melon supplements may cause side effects. It’s also not recommended for women who are pregnant, as its long-term effects on health have not been extensively studied. It also should not be used by children.
Due to bitter melon’s effect on blood sugar, it’s a good idea to speak with a healthcare professional before trying it if you’re taking any blood sugar-lowering medications.
Also, talk with a healthcare professional before supplementing with bitter melon if you have any underlying health conditions or are taking any medications, and be sure to use as directed. It’s important to note that in scientific studies, high dose bitter melon supplements are used. It remains unclear whether eating bitter melon as part of your regular diet would have the same beneficial effects on health (Healthline, 05/07/2025).
Khan’s article also supports the ‘bitter’ benefits of carailli:
“Carailli has been in use for a very long time in Hindu medicine or Ayurveda and also used in various Asian and African herbal medicine systems. In Turkey, it has been used as a folk remedy for a variety of ailments, particularly stomach complaints. In traditional medicine of India different parts of the plant are used to relieve diabetes, as a stomachic, laxative, anti-bilious, emetic, anthelmintic agent, for the treatment of cough, respiratory diseases, skin diseases, wounds, ulcer, gout, and rheumatism. It has a number of purported uses including cancer prevention, treatment of diabetes, fever, HIV/Aids, and infections. While it has shown some potential clinical activity in laboratory experiments, further studies are required to recommend its use.”
In closing, below is a simple recipe for ‘Fried Carailli.”
Ingredients: 1 large carailli, 2 pimento peppers, 2 cloves garlic, 1 small onion, salt and pepper to taste.
Method:
Chop carailli into rings
Cut up pimento peppers, onion and garlic and set aside
In a frying pan, medium flame, heat oil
Add chopped onions etc, and sauté until golden brown; add chopped carailli rings and mix in with the seasoning; continue frying, turning carailli until slightly brown. Add salt and pepper to taste.
Carailli on sale at a supermarket in Trinidad.
