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Jamaica
rose (Hibiscus sabdariffa), also known as rose of Abyssinia or
Jamaica flower, the hibiscus is one of the family Malvaceae,
native to tropical Africa, from Senegal to Egypt and Sudan,
although due to its medicinal properties, grown successfully in
Mexico, Central and South America and Southeast Asia, including
southern China.
It is a herbaceous annual plant that can reach 3 to 5 meters in
height. It is very dry subtropical climates, mountains, thorny
scrub. The leaves, tri or pentalobuladas are about 15 cm long,
alternate on the stem, and flowers, red at the base and paler at
the ends, have 8 to 10 cm in diameter, although the most
remarkable the plant is the chalice, and a beefy red color,
which is collected at the time the wine reaches a pitch and left
to dry for use as an infusion.
At first, this plant was cultivated for the fiber that was
extracted from their tough stems, used as a substitute for jute
used to make burlap.
Later, the calyces of the plant were used as food coloring,
especially in Germany, but are easy to find in the markets of
France, between the Senegalese community as flowers or syrup.
The green leaves are used as a kind of spicy spinach added to
the Senegalese rice and sometimes national dish of your country,
tiéboudienne, rice with fish.
A Rose Jamaica diuretic properties are attributed to alleviate
high blood pressure, as antiparasitic and slightly laxative.
In Africa and especially in the Sahel, is preparing a carcadé
called sweetened tea that is sold even in the streets. In the
Caribbean, this tea is prepared from fresh fruit and take at
Christmas. In Trinidad and Tobago there is even a drink named
Shandy Sorrel, combining this with tea beer. Central America is
taken as a refreshing drink or as a hot infusion, and it also
prepared jams, sweets, syrups and other beverages. In Mexico is
very popular tea cold as an accompaniment to food and water is
known as jamaica, knows very well combined with lemon.
Was introduced in Panama by Jamaican immigrants and was known as
saril (the name derives from the word sahel). Prepares a drink
that is consumed in making a Christmas infusion of Hibiscus
sabdariffa calyces with ginger known as "chicha de saril.
In the province of Misiones, Argentina, is known as Rosella, and
is used to prepare a jelly made by boiling the sugar with fresh
calyces
Taken
from Free Wikipedia
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