Hibiscus sabdariffa
Family: Malvaceae.

Jamaican sorrel (red sorrel, Florida cranberry, or roselle) is not a true sorrel. It was introduced to Jamaica from west Asia in the eighteenth century.

Spice Description
Roselle is the fleshy young calyces surrounding the immature fruits. It also comes in dried form. Properties: Jamaican sorrel is very acidic. It resembles cranberry in color and acidity.

Culinary Uses
It is used to flavor drinks, jams, jellies, wine, and sauces in the Caribbean, Mexico, West Africa, and Egypt. Roselle is used fresh in salads, especially fruit salads, with cooked vegetables, and in sauces, stews, and pies or tarts. Roselle is also dried and used as natural coloring. The Caribbeans enjoy it as a traditional Christmas drink (also called sorrel) that is mixed with spices and rum. In Mexico, dried roselle is made into a refreshing drink called aqua de Jamaica. Africans add sugar to their roselle drink to tone down the sourness. Roselle is also used in curries and chutneys in India and Southeast Asia, and in foods and beverages of Cuba, Central America, Mexico, and Florida. In Egypt and other Middle Eastern regions, it is added to desserts, drinks, and sweets.

Spice Blends: sorrel drink blend, aqua de Jamiaca blend. Therapeutic Uses and Folklore: Indians, Mexicans, and Africans use it as a diuretic, to thin blood, and to lower blood pressure.

Other Names
it is called roselle in English, rosella in Spanish, bissap rouge in Senegalese, karkadeh in Egypt, rozelle in French, karkadi in German, and carcade in Italian.