Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A tropical African plant (Hibiscus sabdariffa) having flowers with yellow petals and a persistent, bright red calyx that has a pleasantly acid flavor and is used to make jelly and beverages.
from The Century Dictionary.
- noun An East Indian rose-mallow, Hibiscus Sabdariffa, widely cultivated in the tropics, where its pleasantly acidulous calyxes are used for tarts, jellies, etc., and for making a cool refreshing drink.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Bot.) a malvaceous plant (
Hibiscus Sabdariffa ) cultivated in the east and West Indies for its fleshy calyxes, which are used for making tarts and jelly and an acid drink.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Hibiscus sabdariffa, an edible flower in the hibiscus family used in Mexican gastronomy to make the infusion
agua de jamaica .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun East Indian sparsely prickly annual herb or perennial subshrub widely cultivated for its fleshy calyxes used in tarts and jelly and for its bast fiber
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
Support
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Examples
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BTW, it is called roselle and is sold mostly in as a dried flower.
Hibiscus Lemonade Meera 2009
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In other parts of Africa, roselle is used to make wine, in the Caribbean as tea with ginger and other spices, in Guatemala to cure a hangover.
Karkade Jyothsna 2008
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Once again these claims are all misleading solicitations!! emily roselle Says:
Any Idiot Can Make millions off Google. « The Paradigm Shift 2006
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In other parts of Africa, roselle is used to make wine, in the Caribbean as tea with ginger and other spices, in Guatemala to cure a hangover.
Archive 2008-07-01 Jyothsna 2008
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Okra Okra comes from the annual plant Hibiscus (Abelmoschus) esculentus, a member of the hibiscus family, and a relative of roselle (p. 327) and cotton.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Okra Okra comes from the annual plant Hibiscus (Abelmoschus) esculentus, a member of the hibiscus family, and a relative of roselle (p. 327) and cotton.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They eat both false roselle and katuk, but not chaya.
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Neither do leaves that are acidic like sorrel or dock [Rumex sp.]; mucilaginous leaves like Basella alba, purslane [Portulaca oleracea] or roselle [Hibiscus sabdariffa].
10: Food science 1996
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· Little of the sorghum is grown in monoculture; most is planted in mixtures with cowpea, pigeonpea, roselle, and other crops.
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The false roselle was especially popular because of the red-purple color and sour, tangy flavor.
hernesheir commented on the word roselle
The plant hibiscus sabdariffa, whose mature deep maroon calyces are used to make a sugary tea variously known as roselle in Thailand, sorrel in Trinidad and the Caribbean, and jamaica in Mexico.
June 9, 2010