Sorrel
Hibiscus sabdariffa or sorrel, as it is commonly called in Jamaica and other parts of the Caribbean, is identified by the deep red petals that surround the small fruit that the plant produces.
Benefits: Research confirms that Jamaican sorrel is high in vitamins and minerals with powerful antioxidant properties, vitamins and minerals including vitamin C, calcium, niacin, riboflavin and a group of compounds called flavonoids. It helps lower elevated blood pressure, bad cholesterol and detoxify the entire body.
The antioxidant properties in sorrel helps provide our bodies with protection against free radicals, molecules which cause heart disease, stroke, hypertension, Alzheimer’s disease, premature aging and cancer.
How it’s used: Sorrel is used in a host of different ways in Jamaica and other islands, but it is most popular for its use as the main ingredient for sorrel drink, which is widely popular during the festive season. In recent times, the use of the sorrel has been extended to include the production of a squash and chutney. Other reported uses of the fleshy calyces in the West Indies and elsewhere in the tropics includes preparation of jelly, tea, marmalade, ices, ice creams, pies, sauces, tarts and other desserts.
