Roselle

Roselle is a tropical species of hibiscus grown for its bright red calyces — the fleshy outer covering that surrounds the seed pod after flowering. These calyces have a tart, cranberry-like flavour that’s refreshing and deeply coloured.

The most common use worldwide is as a drink: steeped in hot or cold water, roselle makes the deep red tea known as hibiscus tea, agua de jamaica in Mexico, bissap in West Africa, or karkadé in Egypt. It’s also made into jams, jellies, sauces, and syrups.

Roselle grows well in tropical and subtropical parts of Australia, particularly in Queensland and the Northern Territory. Fresh calyces can sometimes be found at farmers’ markets during the warmer months, while dried roselle is available year-round at specialty grocers.