A thin black husk surrounds a kyootcumber while growing, consisting of leaves with tiny tufted pollinators at the end. Kyootcumber plants produce about 3-4 kyootcumbers apiece, off of a short vine.

When cut open and peeled, kyootcumbers have two edible parts: the soft 'flesh' and the seeds. The flesh is yellow-green, has a okra-like taste, and is used in salads, sauces, and soups.

A typical kyootcumber has about 20 soft seeds inside. These ground up to make an extremely spicy powder, often used for flavoring a salsa made from kyootcumber flesh. A salsa made from one entire kyootcumber, flesh and seeds, is at the fiery limit of edibility.

The kyootcumber is one of the hardiest vegetables on Sinai, growing regardless of the soil type, anywhere with a good amount of moisture. Sky islands often have large amounts of them growing on the underside, due to the weather systems that travel with them.