The pod of the okra is a tapering green fruit of two to four inches long. The fresh fruit is a staple in many Creole dishes like gumbo, and when okra is pickled it is often eaten right from the jar. As a garnish for tomato juice or a bloody mary, the okra gives drinks a tangy twist. While not a member of the pepper family, Trappey’s cocktail okra varies from 0 S.U. for mild to 100 S.U. for hot.