Roselle (plant)

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Roselle

Roselle plant

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Malvales
Family:	Malvaceae
Genus:	Hibiscus
Species:	H. sabdariffa

Binomial name

Hibiscus sabdariffa
L.

Roselle (Hibiscus sabdariffa) is a species of hibiscus native to the Old World tropics. It is an annual or perennial herb or woody-based subshrub, growing to 2–2.5 m tall. The leaves are deeply three- to five-lobed, 8–15 cm long, arranged alternately on the stems.

Dried roselle flowers

The flowers are 8–10 cm in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base, 1.5–2 cm wide, enlarging to 3–3.5 cm, fleshy and bright red as the fruit matures. It is an annual plant, and takes about six months to mature.

It is also known as meśta/meshta on the Indian Subcontinent, bissap in Senegal, the Congo and France, wanjo in the Gambia, zobo in Nigeria, karkade (IPA: ['karkade]) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and jamaica (IPA: [xa'maika]) in Latin America, rosela in Indonesia.

1 Uses
- 1.1 Tea
- 1.2 Refreshing Beverage
2 Production
3 References
4 External links

[edit] Uses

Primarily, the plant is cultivated for the production for bast fibre from the stem of the plant. The fibre may be used as a substitute for jute in making burlap [1].

The red calyces of the plant are increasingly exported to America and Europe, where they are used as food colourings. Germany is the main importer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavour to the Senegalese fish and rice dish thiéboudieune. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 metric tons per year.

[edit] Tea

In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Caribbean Development Company, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer.

In Thailand, Roselle is drunk as a tea, believed to also reduce cholesterol. It can also be made into a delicious wine - especially if combined with Chinese tea leaves - in the ratio of 1:4 by weight (1/4 Chinese tea).

[edit] Refreshing Beverage

See also Jamaica (drink)

Jamaica (IPA /hə.ˈmaɪ.kə/ Anglicized) is a drink, popular in Mexico and Central America, which is made from calyces of the roselle plant (Hibiscus sabdariffa). In Mexico, 'agua de jamaica' (water of roselle) is most often homemade. It is prepared by boiling the dried flowers of the jamaica plant in water for 8 to 10 minutes (or until the water turns red), then adding sugar. It is often served chilled. The drink is one of several cheap, healthy and refreshing drinks (aguas frescas) commonly consumed in Mexico and Central America, and they are typically made from fresh fruits, juices or extracts.

With the advent in the U.S. of interest in south-of-the-border cuisine, the calyces are sold in bags usually labeled "Flor de Jamaica" and have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild diuretic.

In addition to being a popular homemade drink, Jarritos, a popular brand of Mexican soft drinks, makes a jamaica flavored carbonated beverage. Imported Jarritos can be readily found in the U.S.

[edit] Production

China and Thailand are the largest producers and control much of the world supply. Thailand invested heavily in roselle production and their product is of superior quality, whereas China's product, with less stringent quality control practices, is less reliable and reputable. The world's best roselle comes from the Sudan, but the quantity is low and poor processing hampers quality. Mexico, Egypt, Senegal, Tanzania, Mali and Jamaica are also important suppliers but production is mostly used domestically.1

In the Indian Subcontinent (especially in the Ganges Delta region), roselle is cultivated for vegetable fibres. Roselle is called meśta (or meshta, the ś indicating an sh sound) in the region. Most of its fibres are locally consumed. However, the fibre (as well as cuttings or butts) from the roselle plant has great demand in various natural fibre utilizing industries.