Cucumber (Cucumis sativus), popularly known as Kheera in India, is one of the most hydrating and widely consumed vegetables worldwide. It has a long cylindrical shape with smooth green skin and a pale, juicy, seed-filled interior. With a mild, refreshing taste and crunchy texture, cucumbers are most often eaten raw, but they can also be pickled or lightly cooked in certain recipes.

In Indian cuisine, cucumbers are a staple in salads, chaats, sandwiches, and raitas, while globally, they are popular in cold soups, wraps, and as garnishes. Pickled cucumbers (gherkins) are also widely enjoyed for their tangy flavor.

Cucumbers are made up of about 95–96% water, making them excellent for hydration, especially in hot climates. They are very low in calories yet provide essential nutrients like vitamin C, vitamin K, potassium, magnesium, and dietary fiber. Regular consumption helps improve digestion, regulate body temperature, support heart health, and promote glowing skin.

Cucumber seeds and skin contain antioxidants that help flush out toxins, reduce inflammation, and keep the body refreshed. In Ayurveda, cucumbers are valued for their cooling properties, balancing excess body heat, and aiding detoxification.

Beyond nutrition, cucumbers are also widely used in skincare, with cucumber slices and extracts being popular for soothing tired eyes, reducing puffiness, and hydrating skin.