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Roselle (Hibiscus sabdaria) is a species of Hibiscus native to West Africa,[1] used for the production of bast bre and as an infusion, in which it may be known as carcade. It is an annual or perennial herb or woody-based
subshrub, growing to 22.5 m (78 ft) tall. The leaves
are deeply three- to ve-lobed, 815 cm (36 in) long,
arranged alternately on the stems.
Names
Roselle capsule.
2 Uses
The plant is primarily cultivated for the production of bast
bre from the stem. The bre may be used as a substitute for jute in making burlap.[9] Hibiscus, specically
roselle, has been used in folk medicine as a diuretic and
mild laxative.[10]
The red calyces of the plant are increasingly exported
to the United States and Europe, particularly Germany,
where they are used as food colourings. It can be found
Roselle plant at Wave Hill
in markets (as owers or syrup) in places, such as France,
where there are Senegalese immigrant communities. The
The roselle is known as the rosella or rosella fruit in Aus- green leaves are used like a spicy version of spinach.
tralia. It is known as 'Belchanda' among Nepalese, Teng- They give avour to the Senegalese sh and rice dish
amora among Assamese, mwitha among Bodo tribals thieboudienne. Proper records are not kept, but the
1
USES
2.1
Vegetable
In Andhra cuisine, roselle is called gongura and is extensively used. The leaves are steamed with lentils and
cooked with dal. Another unique dish is prepared by
mixing fried leaves with spices and made into a gongura
pacchadi, the most famous dish of Andhra cuisine that is
often described as king of all Andhra foods.
In Burmese cuisine, called chin baung ywet (lit. sour
leaf), the roselle is widely used and considered aordable.
It is perhaps the most widely eaten and popular vegetable
in Burma.[12] The leaves are fried with garlic, dried or
fresh prawns and green chili or cooked with sh. A light
soup made from roselle leaves and dried prawn stock is
also a popular dish.
Among the Bodo tribals of Bodoland, Assam (India) the A roselle drink
leaves of hibiscus sabdaria and hibiscus cannabinus are
cooked along with chicken, sh, crab or pork, as one of
their traditional cuisines.
In Mali, Senegal, The Gambia, Burkina Faso and Benin
In the Philippines, the leaves and owers are used to add calyces are used to prepare cold, sweet drinks popular
in social events, often mixed with mint leaves, dissolved
sourness to chicken dish Tinola (chicken stew).
menthol candy, and/or fruit avors.
In Vietnam, the young leaves, stems and fruits are used
The Middle Eastern and Sudanese Karkade ( )is
for cooking soups with sh or eel.[13]
a cold drink made by soaking the dried Karkade calyces in
cold water overnight in a refrigerator with sugar and some
lemon or lime juice added. It is then consumed with or
2.2 Beverage
without ice cubes after the owers have been strained. In
Lebanon, toasted pine nuts are sometimes added.
See also Hibiscus tea
Roselle is used in Nigeria to make a refreshing drink
In the Caribbean, sorrel drink is made from sepals of the known as Zobo.
roselle. In Mexico, 'agua de Flor de Jamaica' (water a- With the advent in the U.S. of interest in south-of-thevored with roselle) frequently called agua de Jamaica border cuisine, the calyces are sold in bags usually labeled
is most often homemade. It is prepared by boiling dried Flor de Jamaica and have long been available in health
sepals and calyces of the sorrel/ower of Jamaica plant food stores in the U.S. for making tea. In addition to bein water for 8 to 10 minutes (or until the water turns ing a popular homemade drink, Jarritos, a popular brand
red), then adding sugar. It is often served chilled. This of Mexican soft drinks, makes a Flor de Jamaica avored
is also done in Saint Kitts and Nevis, Guyana, Antigua, carbonated beverage. Imported Jarritos can be readily
Barbados, St. Lucia, Dominica, Grenada, Jamaica and found in the U.S.
Trinidad and Tobago where it is called 'sorrel'. (In
Jamaica, it was introduced by Akan slaves in the late In the UK, the dried calyces and ready-made sorrel syrup
1600s.) The drink is one of several inexpensive beverages are widely and cheaply available in Caribbean and Asian
(aguas frescas) commonly consumed in Mexico and Cen- grocers. The fresh calyces are imported mainly during
tral America; they are typically made from fresh fruits, December and January to make Christmas and New Year
juices or extracts. Something similar is done in Jamaica infusions, which are often made into cocktails with rum.
but avor is added by brewing the tea with ginger and They are very perishable, rapidly developing fungal rot,
adding rum, making a popular drink at Christmas time. and need to be used soon after purchase unlike the
It is also very popular in Trinidad and Tobago where cin- dried product, which has a long shelf-life.
namon, cloves and bay leaves are preferred to ginger.
In Africa, especially the Sahel, roselle is commonly used
3
to make a sugary herbal tea that is sold on the street. The
dried owers can be found in every market. Roselle tea
is quite common in Italy where it spread during the rst
decades of the 20th century as a typical product of the
Italian colonies. The Carib Brewery Trinidad Limited, a
Trinidad and Tobago brewery, produces a 'Shandy Sorrel'
in which the tea is combined with beer.
In Thailand, roselle is generally drunk as a cool drink,[14]
and it can be made into a wine.
Hibiscus owers are commonly found in commercial
herbal teas, especially teas advertised as berry-avoured,
as they give a bright red colouring to the drink.
Rosella owers are sold as Wild Hibiscus owers in syrup
in Australia as a gourmet product. Recipes include lling Harvesting roselle planted on bris (sandy) soils in Rhu Tapai,
them with goats cheese; serving them on baguette slices Terengganu (September 2002)
baked with brie; and placing one plus a little syrup in
a champagne ute before adding the champagne the
bubbles cause the ower to open.
poor processing hampers quality. Mexico, Egypt, Senegal, Tanzania, Mali and Jamaica are also important suppliers but production is mostly used domestically.[19]
2.3
4 Crop research
3
Production
4.1
7 FOOTNOTES
Genetic variation is important for plant breeders to increase crop productivity. Being an introduced species in
Malaysia, there is a very limited number of germplasm
accessions available for breeding.
UKM maintains a working germplasm collection and
conducts agronomic research and crop improvement.
4.2
Mutation breeding
4.3
A study was conducted to estimate the amount of outcrossing under local conditions in Malaysia. It was found
that outcrossing occurred at a very low rate of about
0.02%. However, this rate is much lower in comparison to estimates of natural cross-pollination of between
0.20% and 0.68% as reported in Jamaica.
Gallery
A popular roselle variety planted in Malaysia:
Terengganu. Roselle fruits are harvested fresh, and
their calyces are made into a drink rich in vitamin C
and anthocyanins.
Two varieties are planted in Malaysia left Terengganu or UMKL-1, right Arab. The varieties produce
about 8 t/ha (3.6 short tons/acre) of fresh fruits or 4
t/ha (1.8 short tons/acre) of fresh calyces. On the
average, variety Arab yields more and has a higher
calyx to capsule ratio.
Dried roselle calyces can be obtained in two ways.
One way is to harvest the fruits fresh, decore them,
and then dry the calyces; the other is to leave the
fruits to dry on the plants to some extent, harvest
the dried fruits, dry them further if necessary, and
then separate the calyces from the capsules
Roselle calyces can be processed into sweet pickle.
This is usually produced as a by-product of juice
production. However, quality sweet pickle may require a special production process.
Variation in ower colour of roselle (a tetraploid
species)
Calyx (a collective term for sepals of a ower); Epicalyx (a collective term for structures found on, below, or close to the true calyx, also called false
calyx). Some varieties show pronounced epicalyx
structures, such as found in variety Arab (plural calyces).
Decoring removal of a seed capsule from the fruit
using a simple hand-held gadget to obtain its calyx
Some breeding lines developed from the mutation
breeding programme at UKM.
7 Footnotes
5
Phytochemicals
[1] Roselle Encyclopdia Britannica
Phon,
Pauline,
,
Dictionnaire des Plantes utilises au Cambodge, Dictionary of Plants Used in Cambodia,
Phnom Penh,
,
(
) . .
,
, 1st edition:
8 Further reading
Chau, J. W.; Jin, M. W.; Wea, L. L.; Chia, Y.
C.; Fen, P. C.; Tsui, H. T. (2000). Protective
eect of Hibiscus anthocyanins against tert-butyl
hydroperoxide-induced hepatic toxicity in rats.
Food and Chemical Toxicology. 38 (5): 411
416. doi:10.1016/S0278-6915(00)00011-9. PMID
10762726.
Mohamad, O., Mohd. Nazir, B., Abdul Rahman,
M. and Herman, S. (2002). Roselle: A new crop in
Malaysia. Buletin PGM Dec 2002, p. 12-13.
Mohamad, O., Mohd. Nazir, B., Azhar, M.,
Gandhi, R., Shamsudin, S., Arbayana, A., Mohammad Feroz, K., Liew, S. K., Sam, C. W., Nooreliza,
C. E. and Herman, S. (2002). Roselle improvement
through conventional and mutation breeding. Proc.
Intern. Nuclear Conf. 2002, 15-18 Oct 2002, Kuala
Lumpur. 19 pp.
Mohamad, O., Ramadan, G., Herman, S., Halimaton Saadiah, O., Noor Baiti, A. A., Ahmad Bachtiar,
B., Aminah, A., Mamot, S., and Jalifah, A. L.
(2008). A promising mutant line for roselle industry in Malaysia. FAO Plant Breeding News, Edition 195. Available at http://www.fao.org/ag/AGp/
agpc/doc/services/pbn/pbn-195.htm
Pau, L. T.; Salmah, Y.; Suhaila, M. (2002).
Antioxidative properties of roselle (Hibiscus
sabdaria L.) in linoleic acid model system.
Nutrition & Food Science.
32 (1): 1720.
doi:10.1108/00346650210413951.
Vaidya, K. R. (2000). Natural cross-pollination in
roselle, Hibiscus sabdaria L. (Malvaceae)". Genetics and Molecular Biology. 23 (3): 667669.
doi:10.1590/S1415-47572000000300027.
9 External links
Roselle on Encyclopdia Britannica
Roselle at NewCROPTM , Center for New Crops &
Plant Products, at Purdue University
Roselle at the University of Florida
Jus de Bissap (Roselle juice)
Hibiscus sabdaria in West African plants A Photo
Guide.
10
10
10.1
Roselle (plant) Source: https://en.wikipedia.org/wiki/Roselle_(plant)?oldid=739179352 Contributors: Scott, Eugene van der Pijll, Robbot,
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10.2
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10.3
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