Roselle is a relatively a new crop in Malaysia. The origin is not fully known but it is believed its origin was from West Africa, although the plant is found native from India to Malaysia. Sudan is a presently the major producer of roselle as a source of Sudanese tea. In some countries, leaves are eaten as vegetables, and used in various cuisines such as those of Myanmar/Burma, Lao PDR and Vietnam.

To some people in Malaysia, roselle is known locally as asam paya or asam susur. The calyces and leaves are acid in flavour.

Roselle has achieved as an important position as a pro-health drink in Malaysia due to to its high contents of vitamin C and anthocyanins. To a small extent, the calyces are also processed into sweet pickle, jelly and jam.

Anthocyanins, belonging to the family of water-soluble flavonoid pigments, are responsible for the red to purple colour of the calyx and other parts of the roselle plant, and for the red, blue and purple colours in many other fruits and vegetables.

USE IN TRADITIONAL MEDICINE

Heated leaves	Applied to crack in the feet and on boils and ulcers to speed maturation.
Lotion made from leaves	Used on sores and wounds

            Fig. 2 Roselle buds                                            Fig. 3 Roselle Flower

         References: Wikipedia, www.hort.purdue.edu/newcrop/morton/roselle.html .