roselle

Roselle, botanical name Hibiscus sabdariffa, is a tropical flowering plant in the mallow family (Malvaceae). It is cultivated for its calyces, the fleshy red structures that surround the seeds and are used to make beverages, jams, and syrups. The plant is native to West Africa and has been widely grown in tropical regions around the world, including parts of Asia, the Caribbean, the Middle East, and the Americas. Roselle shrubs are typically annuals or short-lived perennials with slender stems, lobed leaves, and pale yellow flowers; the calyces ripen to a deep red.

Culinary and commercial use: The dried calyces are steeped in hot water to produce a tart, cranberry-like infusion known as hibiscus tea, hibiscus cordial, or sorrel in the Caribbean. The beverage may be served hot or cold and is often sweetened. Calyces are also used to make jellies, syrups, and flavorings, and roselle can function as a souring agent in some regional dishes. In many countries it is grown for home use as well as for commercial products.

Nutritional and health aspects: Roselle calyces are rich in anthocyanins and vitamin C and are low in calories. Some small studies have explored potential effects on blood pressure and lipid profiles, but evidence is not conclusive and results vary with preparation and dose.

Cultivation and management: Roselle grows best in warm, frost-free climates with well-drained soil and ample sunlight. It tolerates drought but yields better with steady moisture. Calyces are harvested after flowering and dried for storage; dried calyces should be kept in a cool, dry place to preserve color and flavor.