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Kheera vs. Kakdi: What's the Difference?

Edited by Aimie Carlson || By Janet White || Published on February 8, 2024
Kheera (cucumber) and Kakdi (Indian cucumber) are both cucurbits, with kheera being more widely known globally and kakdi being a variety native to India, often smaller and distinct in taste.

Key Differences

Kheera, commonly known as cucumber, is widely cultivated around the world and is a staple in international cuisines. Kakdi, on the other hand, is an Indian variety of cucumber, more region-specific and often found in Asian countries.
The appearance of kheera is familiar, being long, green, and with a smooth texture. Kakdi, while similar in color, tends to be smaller, with a more rugged texture and slightly different shape.
Kheera has a fresh, mildly sweet taste and is known for its high water content. Kakdi, in contrast, has a slightly different taste, often described as crisper with a more pronounced flavor.
Kheera is used in a variety of dishes, from salads to sandwiches and is also enjoyed raw. Kakdi, while also versatile, is often found in traditional Indian dishes and salads, adding a unique flavor.
Both kheera and kakdi are low in calories and high in water content, making them hydrating options. However, the nutritional profile may vary slightly due to different growing conditions and varietal characteristics.

Comparison Chart


Indian Subcontinent






Mild, slightly sweet
Crisper, pronounced

Common Uses

Salads, sandwiches, raw
Traditional Indian dishes, salads

Kheera and Kakdi Definitions


A green, elongated vegetable with high water content.
I added sliced kheera to my salad for a refreshing crunch.


Preferred in traditional Indian cooking for its unique taste.
We used kakdi in our curry for an authentic flavor.


Often used in skincare for its hydrating properties.
She applied kheera slices on her eyes to reduce puffiness.


Used in making regional Indian pickles and condiments.
My grandmother prepares a special kakdi pickle every summer.


A staple in culinary applications, known for its cool taste.
For the party, we prepared kheera sandwiches.


A smaller, Indian variant of cucumber.
Kakdi is often used in Indian raitas for its distinct flavor.


Can be pickled to make gherkins.
We made homemade pickles using kheera.


Often consumed raw or in salads in Indian cuisine.
For a quick snack, I enjoy kakdi slices sprinkled with spices.


A low-calorie snack option.
For my diet, I snack on kheera slices with a dash of salt.


Known for its rugged texture and crisp taste.
I added chopped kakdi to the salad for a crunchy element.


(India) cucumber


(India) cucumber


What is kheera?

Kheera is the common cucumber, widely used in global cuisines.

What is kakdi?

Kakdi is an Indian cucumber, smaller and with a distinct taste.

Are kheera and kakdi the same?

No, they are different varieties of cucumber; kheera is more global, while kakdi is specific to the Indian subcontinent.

Are there different ways to prepare kheera?

Yes, kheera can be used in salads, sandwiches, pickles, and even in some drinks.

Is kheera good for hydration?

Yes, kheera has a high water content and is excellent for hydration.

Is kheera suitable for a low-calorie diet?

Yes, kheera is low in calories and suitable for weight-conscious diets.

Can I use kakdi instead of kheera in recipes?

Yes, but expect a slight difference in taste and texture.

Can kheera be eaten raw?

Yes, kheera is commonly eaten raw in salads and as a snack.

What's the nutritional value of kakdi?

Kakdi is low in calories and contains various vitamins and minerals.

Is kakdi used in traditional Indian dishes?

Yes, kakdi is often used in traditional Indian cuisine.

Can kheera be used in skincare?

Yes, kheera is popular in skincare for its hydrating properties.

Does kakdi taste different from kheera?

Yes, kakdi tends to have a crisper and slightly stronger flavor.

Can kheera be cooked?

While typically eaten raw, kheera can be lightly cooked in some dishes.

Are there different varieties of kheera?

Yes, there are many varieties of kheera, including English, Persian, and garden cucumbers.

How do I store kakdi?

Kakdi should be stored in a cool, dry place or in the refrigerator.

What dishes are kakdi commonly used in?

Kakdi is commonly used in Indian raitas, salads, curries, and pickles.

How long does kheera last when stored properly?

Kheera can last up to a week in the refrigerator if stored properly.

Is kakdi available globally?

Kakdi is primarily found in the Indian subcontinent and Asian markets.

Can I grow kakdi at home?

Yes, if you have suitable climate conditions and seeds, you can grow kakdi.

Can I pickle kakdi like kheera for gherkins?

Yes, kakdi can also be pickled, though the taste will be slightly different from traditional gherkins made with kheera.
About Author
Written by
Janet White
Janet White has been an esteemed writer and blogger for Difference Wiki. Holding a Master's degree in Science and Medical Journalism from the prestigious Boston University, she has consistently demonstrated her expertise and passion for her field. When she's not immersed in her work, Janet relishes her time exercising, delving into a good book, and cherishing moments with friends and family.
Edited by
Aimie Carlson
Aimie Carlson, holding a master's degree in English literature, is a fervent English language enthusiast. She lends her writing talents to Difference Wiki, a prominent website that specializes in comparisons, offering readers insightful analyses that both captivate and inform.

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