Roselle ( hibiscus sabdariffa) , a herbaceous medicinal grown in the tropics, is a relatively new crop in Malaysia and is believe to have originated from West Africa . Introduced here in the early 1990's, its commercial planting was first promoted by the Department of Agriculture in Trengganu in 1993 and has now spread to other states.
Roselle in known locally as Asam Paya or Asam Susur. The calyces and leaves are acidic in flavour . In some countries, the leaves are eaten as vegetables , and used in the cuisines of Myanmar, Laos and Vietnam.
Many parts of the roselle plant are said to have medicinal values and is used widely for this reason in Mexico, Africa , India and even Thailand. Roselle is also often associated with traditional medicine and is reportedly used as treatment for decease such as hypertension and urinary tract infections.
Though the leaves and stems are sour, they are rich in organic acid . Its acidic taste actually come from its leaves and it can be used as as a tenderiser.
If you wish to eat the leaves plain, chose young shoot, which are less acidic than the large exterior leaves.
It can be kept easily for several days in plastic bag with air holes in lower part or refregirator. Roselle can be eaten raw, cooked or dried and makes and attractive to salads, stir fry recipes, soup and curries.
By Molhan Gill.
Author of the Gourmand World Cookbook award - winning Fruitastic and Vegemania, collection of recipes using entirely fruits and vegetables, respectably. - adopted from MAS Goingplaces inflight magazine september 2009.
NOTE: For your info, I also supply Roselle Juice and do not hesitate to call me for purchasing. Each bottles will cost you RM12.90.
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