Roselle leaves

Sabdariffa cannabina, S. gossypiifolia

leaf

Very tangy leaves of the roselle hibiscus, pounded with chili and garlic into chutney, or cooked with lamb.

Origin

India (Andhra Pradesh, Telangana)

Season (United States)

all year round

Preparation

The leaves are washed and pounded raw with chilli and garlic, or cooked for ten minutes with meat; their sourness stands in for lemon.

Molecules

Mucilages · Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

In Andhra Pradesh, gongura pachadi is on every table.