ROSELLE… RO–WHAT?

The Roselle flavor has been slowly but surely growing in popularity in the Southeast Asian region and all over the world. You see it in tea infusions, jams, and jellies among other things. But what exactly is it? Well, you might probably know it better by its other more well-known name of Hibiscus.

For all you know, you might already know about this mysterious red plant/flower. They go by these other names:

English: Roselle, Rosella, Hibiscus
Chinese: 玫瑰茄, 洛神花
Malay: Asam Paya, Asam Susur
Thai: Krajeap
Myanmar: Chin Baung

 

Consuming the Roselle
Different parts of the plant are used for different consumption purposes. For example, the flowers are usually used in the teas, and the fruit is usually used in the making of jams, jellies and sauces. The leaves and flowers also contribute in the making of roselle-flavoured chilled drinks. The seeds are used in infusions and have even been found in ground coffee!

Vitamins and Minerals
The Roselle is said to be high in Calcium, Phosphorus, Niacin, Riboflavin, Iron, and of course, Vitamin C (ascorbic acid) which gives it its signature tartness. “Hibiscus is made of the following nutritional substances: 1.145 g of protein, 2.61 g of fat, 12.0 g of fiber, 1,263 mg of calcium, 273.2 mg of phosphorus, 8.98 mg of iron, 0.029 mg of carotene, 0.117 mg of thiamine, 0.277 mg of riboflavin and 3.765 m of niacin.”

Benefits and Uses
The use of this plant to for nutritional and medicinal purposes has long been known. Studies have shown that the consumption of the Roselle plant in one way or another may have the following benefits:

  • Helps in Losing Weight
  • Lowers Blood Pressure
  • Anti-Inflammatory
  • Reliefs Coughs and Colds

Read more on the health benefits of Roselle/Hibiscus here.

Image and information from Enjoy Slow Green.

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