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Roselle Crufiture
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Rs100.00
Raw roselle, sun-dried with sugar. Tart, ruby-red and refreshing.
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Description
Tart, ruby-red and refreshing, roselle (oseille de Guinée) is a sweet-sour Mauritian winter favourite. Our roselle crufiture is made the crufiture way: raw roselle ground to a pulp, mixed with sugar and dried in the Sun, with no cooking and no preservatives.
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Other images
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Roselle (groseille pays) growing on the plant. Photo: Bagolina via Wikimedia Commons (File: Jardin créole, les groseilles pays.jpg, CC BY-SA 2.0). -
Fresh roselle calyces. Photo via Wikimedia Commons (File: Terengganu roselle.jpg).
Specifications
| Botanical name | Hibiscus sabdariffa |
|---|---|
| Where it comes from | Africa (most likely West Africa) |
It is a hibiscus, not a rose
The red part of roselle is not a petal or a rose, and not quite a fruit either. It is the calyx, the fleshy cup that grows around the seed pod after the flower falls. Roselle is a hibiscus, and a cousin of okra and cotton.
One plant, many names
In Mauritius roselle is also called oseille de Guinée or groseille pays, and its season is mainly the winter. It is made into juice, syrup, jelly, tea and jam. Around the world it has many other names: karkadé in Egypt, bissap in Senegal, sorrel in the Caribbean and jamaica in Mexico.
Goes well with
- Cream cheese or brie on crackers, like a cranberry sauce
- Roast chicken, duck or pork
- Scones with cream, or plain yoghurt
- A spoonful in hot or sparkling water, for a quick roselle drink
- Vanilla ice cream
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