Popularly known as Red Sorrel in most English-speaking nations, Hibiscus sabdariffa, or Roselle, belongs to the Malvaceae family. Historically, the plant originated between India and... Malaysia, but it was gradually shipped to Africa. The shrub is also very popular in Southeastern Asia and Northeastern India. It is widely known as Roselle Calyces all over the world. Roselle is known as "Jajew" in Khasi. It is indigenous to the Bhoi people of Meghalaya. It has a taste that is similar to that of cranberries which is why people in America call it Florida cranberry. The calyces and leaves are edible and are often used in many forms of cooking or preparations ranging from jams to pickles.Read more
The dried petals of the Roselle are rich in nutrients and it may help relieve certain ailments:
Dried Roselle Petals have a bittersweet and tangy taste which is almost fruity in nature. The flavours cannot be properly distinguished in its dried form, so it is commonly steeped or boiled to extract all the flavour.
Dried Roselle Petals can be used in a variety of ways. Here are a few recipes:
One of the simplest and most rejuvenating recipes one can make is roselle tea. You can either let it steep for a few minutes or you can boil the calyces to extract the aromatic flavour and fragrance. The presence of antioxidants in the Roselle makes for a perfect bedtime drink.
If a hot cup of roselle tea is not your cup of tea, then a refreshing Roselle iced tea would surely relax your mind.
Dried roselle can also be used as a base for cooking. It can be used to enhance the flavour of any dish. Its sweet and tangy flavour is an excellent contrast to a spice rich dish.
Disclaimer: This product is not intended to diagnose, treat, cure, or prevent any disease