

Roselle (plant) My
QuickList (0)»»
Add this page to QuickList!

The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, used for

the production of bast fibre and as an infusion. It is an annual or perennial herb or woody-
based subshrub, growing to 2–2.5 m (7–8 ft) tall. The leaves are deeply three- to five-lobed, 8–15
cm (3–6 in) long, arranged alternately on the stems.

The flowers are 8–10 cm (3–4 in) 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, 1–2 cm (0.39–0.79 in) wide, enlarging to 3–3.5
cm (1.2–1.4 in), fleshy and bright red as the fruit matures. It takes about six months to mature.

Names
The roselle is known as the rosella or rosella fruit in Australia. Its close relative, Hibiscus
cannabinus is also known as meśta/meshta on the Indian
subcontinent, Tengamora in Assam, Gongura in Telugu,LalChatni or Kutrum in
Mithila] Mathipuli in Kerala, chin
baung in Burma, กระเจี ๊ยบ krajeab in Thailand, bissap in Senegal,Guinea Bissau, Mali, Burkina
Faso, Ghana, Benin and Niger, the Congo and France, dah or dah bleni in other parts
of Mali, wonjo in the Gambia, zobo in western Nigeria (the Yorubas in Nigeria call the white variety
Isapa (pronounced Ishapa)), Zoborodo in Northern Nigeria, Chaye-Torosh in Iran, karkade (
‫;كركديه‬ Arabic pronunciation: [ˈkarkade]) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in
the Caribbean and inLatin America, Flor de
Jamaica in Mexico, Saril in Panama, rosela in Indonesia, asam paya or asam susur inMalaysia. In
Chinese it is 洛神花 (Luo Shen Hua) . In Zambia the plant is
called lumanda in ciBemba, katolo inkiKaonde, or wusi in chiLunda. In certain West Indian islands,
Grenada, for example, it is called Sorrel.

Uses
The plant is considered to have antihypertensive properties. Primarily, the plant is cultivated for the
production forbast fibre from the stem of the plant. The fibre may be used as a substitute for jute in
making burlap [1]. Hibiscus, specifically Roselle, has been used in folk medicine as a diuretic,
mild laxative, and treatment for cardiac and nerve diseases and cancer. [2]

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 t (770 short tons) per year. Also in Myanmar their green
leaves are the main ingredient in making chin baung kyaw curry.
In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Roselle juice, with
salt, pepper, asafetida and molasses, is taken as a remedy for biliousness.

The heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. A
lotion made from leaves is used on sores and wounds. The seeds are said to be diuretic and tonic in
action and the brownish-yellow seed oil is claimed to heal sores on camels. In India, a decoction of
the seeds is given to relieve dysuria,strangury and mild cases of dyspepsia. Brazilians attribute
stomachic, emollient and resolutive properties to the bitter roots.[3]

Leafy vegetable/Greens
In Andhra cuisine, Hibiscus cannabinus, called Gongura, is extensively used. The leaves are
steamed along with lentils and consumed as Dal. They are also mixed with spices and made into a
Pacchadi.

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. Roselle tea is also
quite common in Italy where it spread during the first 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 drunk as a tea, believed to also reduce cholesterol. It can also be made into a
wine - Hibiscus flowers are commonly found in commercial herbal teas, especially teas advertised as
berry-flavoured, as they give a bright red colouring to the drink.

Beverage
See also  Hibiscus tea

In the Caribbean sorrel drink is made from sepals of the roselle. In Malaysia, roselle calyces
are harvested fresh to produce pro-health drink due to high contents of vitamin
C and anthocyanins. In Mexico, 'agua de Flor de Jamaica' (water flavored with roselle)
frequently called "agua de Jamaica" is most often homemade. Also, since many untrained
consumers mistake the calyces of the plant to be dried flowers, it is widely, but erroneously,
believed that the drink is made from the flowers of the non-existent "Jamaica plant". It is
prepared by boiling dried calyces of the Flower of Jamaica plant in water for 8 to 10 minutes (or
until the water turns red), then adding sugar. It is often served chilled. This is also done in
Jamaica and Trinidad and Tobago where it is called 'sorrel'. The drink is one of several
inexpensive beverages (aguas frescas) commonly consumed in Mexico and Central America,
and they are typically made from fresh fruits, juices or extracts. A similar thing is done in
Jamaica but additional flavor is added by using ginger and rum, it is a popular drink of the
country at Christmas time. It is also very popular in Trinidad & Tobago but the ginger is
substituted for cinnamon and cloves for added flavour. In Mali,Senegal, The Gambia, Burkina
Faso and Benin calyces are used to prepare cold, sweet drinks popular in social events, often
mixed with mint leaves, dissolved menthol candy, and/or various fruit flavors. The Middle
Eastern and Sudanese drink "Karkade"(‫ )كركديه‬is a cold drink made by soaking the dried
Karkade flowers in cold water over night in a refrigerator with sugar and some lemon or lime
juice added.It is then consumed with or without ice cubes after the flowers have been
strained.In Lebanon, sometimes toasted pine nuts are tossed into the drink.

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 Flor de Jamaica flavored carbonated beverage. Imported Jarritos can be
readily found in the U.S.

In the UK the dried calyces and ready-made sorrel syrup are widely and cheaply available in
Caribbean and Asian grocers. The fresh calyces are imported mainly during December and
January in order to make Christmas and New Year infusions, which are often made into
cocktails with additional rum. They are very perishable, rapidly developing fungal rot, and need
to be used soon after purchase – unlike the dried product, which has a long shelf-life.

Jam and preserves

In Australia, rosella jam has been made since Colonial times and is still sold regularly at
community fetes and charity stalls. It is similar in flavour to plum jam, although more acidic.

Medicinal uses
Many parts of the plant are also claimed to have various medicinal values. They have been
used for such purposes ranging from Mexico through Africa and India to Thailand. Roselle is
associated with traditional medicine and is reported to be used as treatment for several
diseases such as hypertension and urinary tract infections.

Phytochemicals
The plants are rich in anthocyanins, as well as protocatechuic acid. The dried calyces contain
the flavonoidsgossypetin, hibiscetine and sabdaretine. The major pigment, formerly reported as
hibiscin, has been identified as daphniphylline. Small amounts of myrtillin (delphinidin 3-
monoglucoside), Chrysanthenin (cyanidin 3-monoglucoside), and delphinidin are also present.

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.[4]

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 using industries.

Roselle is a relatively new crop to create an industry in Malaysia. It was introduced in early
1990s and its commercial planting was first promoted in 1993 by the Department of Agriculture
in Terengganu. The planted acreage was 12.8 ha (30 acres) in 1993, but had steadily
increased to peak at 506 ha (1,000 acres) in 2000. The planted area is now less than 150 ha
(400 acres) annually, planted with two main varieties. Terengganu state used to be the first and
the largest producer, but now the production has spread more to other states. Despite the
dwindling hectarage over the past decade or so, roselle is becoming increasingly known to the
general population as an important pro-health drink in the country. To a small extent, the
calyces are also processed into sweet pickle, jelly and jam.

Crop research
In the initial years, limited research work were conducted by UM and MARDI. Research work at
UKM was initiated in 1999. In many respect, the amount of research work is still considered
meagre in supporting a growing roselle industry in Malaysia.

Crop genetic resources & improvement

Genetic variation is important for plant breeders to increase the crop productivity. Being an
introduced species in Malaysia, there is a very limited number of germplasm accessions
available for breeding. At present, UKM maintains a working germplasm collection, and also
conducts agronomic research and crop improvement.

Mutation breeding
Genetic variation is important for plant breeders to increase its productivity. Being an
introduced crop species in Malaysia, there is a limited number of germplasm accessions
available for breeding. Furthermore, conventional hybridization is difficult to carry out in roselle
due to its cleistogamous nature of reproduction. Because of this, a mutation breeding
programme was initiated to generate new genetic variability [5] The use of induced mutations for
its improvement was initiated in 1999 in cooperation with MINT (now called Malaysian Nuclear
Agency), and has produced some promising breeding lines. Roselle is a tetraploid species;
thus, segregating populations require longer time to achieve fixation as compared to diploid
species. In April 2009, UKM launched three new varieties named UKMR-1, UKMR-2 and
UKMR-3, respectively. These three new varieties were developed using variety Arab as the
parent variety in a mutation breeding programme which started in 2006.

Natural outcrossing under local conditions

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
Footnotes

1. ^ "hort.purdue.edu". http://www.hort.purdue.edu/newcrop/duke_energy/Hibiscus_sabda
riffa.html. Retrieved 2007-08-25.
2. ^ "drugs.com". http://www.drugs.com/npp/roselle.html. Retrieved 2008-05-11.
3. ^ Purdue Univ, Center for new crops, Roselle
4. ^ "fao.org". http://www.fao.org/inpho/content/compend/text/ch28/ch28.htm. Retrieved
2007-08-25.
5. ^ .[1] [FNCA 2005]