- Rosella grow in warm temperate to tropical areas.
- The rosella is made up of 2 usable parts:
- Clayx – petal like bracts around the seed bud which are crimson in colour and can be stewed as a dessert filling, made into sauces, juices or syrups. They can even be steeped in boiling water for herbaltea. The Clayx are also used as a red food colouring.
- Buds – green seed inside the fruit which can also be made into jams, marmalade, relish and jellies.
Rosella are a good source of vitamin C and dietary fibre, a useful source of calcium, iron, vitamins B2 and B3.
100g of Rosella yields the following:
- Calories – 49
- Total Carbs – 11.31g
- Protein – 0.96g
- Vitamin A – 2% of DV
- Vitamin C – 14% of DV
- Calcium – 22% of DV
- Iron – 11% of DV
*Percent Daily Values are based on a 2000 calorie diet.
- To prepare rosella, wash and then make an incision all around the tough base of the calyx below the bracts to free and remove the base with the seed capsule attached.