Dehydrated Roselle Leaves (Anthur Rep) - 30 g
Transform you daily boring meal into something exciting and exotic by preparing a non-vegetarian salad or stew using dehydrated Roselle leaves (Anthur rep) with smoked meat, king chilli, ginger and salt. Made in Mizoram
Weight: 60 g
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Weight: 60 g
Common name: Roselle, Hibiscus, Jamaica sorrel, Red sorrel
• Hindi: Lal Ambari, Patwa • Manipuri: Silo-sougree • Marathi: Laal-ambaari, tambdi-ambadi • Tamil: simaikkasuru, sivappukkasuru, shimai-kashuruk-kirai • Malayalam: polechi, puli-cheera • Telugu: erragomgura, erragonkaya, ettagomgura • Kannada: kempupundrike, plachakiri, pundibija • Bengali: chukar • Mizo: Lekhar-anthur • Assamese: Chukiar, Tengamora
Roselle has a sour taste and is popular in the state of Andhra Pradesh, Telangana, Manipur, Tripura and also Mizoram. Roselle has hypotensive effects and one of the highest levels of antioxidants of any widely available food. Roselle or Red Sorrel has health benefits and is useful in relieving symptoms of fever. The leaves of this herb are useful in the prevention and treatment of scurvy which is a deficiency caused by lack of vitamin C. Fresh leaves of the plant are useful in stimulating the stomach and aiding its action. These leaves are beneficial in the treatment of jaundice and a tablespoon of fresh red sorrel juice mixed with butter-milk (made from cow's milk) is recommended once daily in the treatment of jaundice.
Roselle is a leafy green vegetable that has a sharp, lemony taste. The strong flavored variety is called sour dock while the mild ones are known as dock sorrel. Sorrel leaves are made into soups or sauces and can also be added to salads. They are commonly used as salad leaves and are also used in cream of sorrel soup. Sorrel leaves combine well with spinach, pepper, potatoes, eggs, fish, mustard and olive oil. It is also delicious with smoked or oily fish like salmon or mackerel. Sorrel is classically paired with cream, sour cream, or yogurt - adding a vibrant green color and tartness to these plain items as their fatty creaminess tames the sharp flavor of the sorrel.