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#170

Roselle (Hibiscus sabdariffa) is a species of flowering plant in the genus Hibiscus that is native to Africa, most likely West Africa. In the 16th and early 17th centuries it was spread to Asia and the West India where it has since become naturalized in many places.[1] The stems are used for the production of bast fibre and the dried cranberry-tasting calyces are commonly steeped to make a popular infusion known by many names, including carcade. Flowers large, short-peduncled, red to yellow with dark center. The accrescent large and fleshy sepals become enlarged and succulent, making excellent jelly. Capsules ovoid, beaked and hairy 5 cm long, 5.3 cm wide. Roselle jam is rich in fiber, calcium, niacin, riboflavin and iron. It also contains anthocyanins and natural vitamin C. The roselle plant is packed with antioxidants, chemicals that help fight free radicals (compounds in our bodies that damage our cells). Free radicals may play a role in cancer and heart disease. They are produced when our bodies break down food or if we are exposed to harmful elements such as tobacco or radiation. #roselle