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Grupo Southwind S.A.de C.V.  
55 9000-0344  
Montecito 38 Piso 21 Oficina 14 Colonia Nápoles  
México , DF 03810  

contacto@gruposouthwind.net  






FLOR DE JAMAICA ( SORREL OR HIBISCUS SABDARIFFA )



Hibiscus sabdariffa with its botanical names: Abelmoschus cruentus Bertol, Hibiscus digitatus Cav., Hibiscus gossypiifolius Mill., Hibiscus sanguineus Griff., Sabdariffa rubra it's also known in:

In English-speaking regions are roselle, African mallow, sour-sour, Queensland jelly plant, jelly okra, lemon bush, and Florida cranberryGuinea sorrel, hibiscus tea flower, Indian sorrel, jamaica, Jamaica sorrel, Jamaica tea flower, Jamaican sorrel, karkade,  red sorrel, red tea, rosella, royal roselle, sour-sour.

Deutsch.: Karkade, Afrikanische Malve, Afrikanischer Eibisch, Hibiscus-Tee, Malventee, Rote Malve.

Suom.: teehibiskus, malvatee, rosella-tee. Sven.: rosellhibiskus.

Francaise.: karkadeh, oseille rouge,oseille de Guinée.

Spanish: quimbombó chino, sereni, rosa de Jamaica, flor de Jamaica, Jamaica, agria, agrio de Guinea, quetmia ácida, viña, viñuela.

Portuguese, vinagreira, azeda de Guiné, cururú azédo, and quiabeiro azédo.

Dutch (Surinam), zuring.

In North Africa and the Near East roselle is called karkadé or carcadé and it is known by these names in the pharmaceutical and food-flavoring trades in Europe. In Senegal, the common name is bisap.

The most common presentation is with dried calyces packed for sale in imprinted, plastic bags. It is calculated that 11 lbs (5 kg) of fresh calyces dehydrate to 1 lb (0.45 kg) of dried roselle, which is equal to the fresh for most culinary purposes. However, dried calyces as sold for "tea" do not yield high color and flavor if merely steeped; they must be boiled.
 
Our Mexican Sorrel has its origin in the  Mexican state called Oaxaca, it produces and packages first quality Organic Jamaica, sowed and  croped with the humidity fields of the Oaxaca’s south mountains. it's presentation is in a heap or put in ecologic recipients, in box with 100 individual packages of 100 gr each. Each box contains individual boxes of 250 gr.
 
The product counts with a certificate of quality given by CERTIMEX according to all the international standards in order to be exported.


Food Value Per 100 g of Edible Portion

Calyces, fresh*  
Moisture 9.2 g
Protein 1.145 g
Fat 2.61 g
Fiber 12.0 g
Ash 6.90 g
Calcium 1,263 mg
Phosphorus 273.2 mg
Iron 8.98 mg
Carotene 0.029 mg
Thiamine 0.117 mg
Riboflavin 0.277 mg
Niacin 3.765 mg
Ascorbic Acid 6.7 mg
Leaves, fresh**  
Moisture 86.2%
Protein 1.7-3.2%
Fat 1.1%
Carbohydrates 10%
Ash 1%
Calcium 0.18%
Phosphorus 0.04%
Iron 0.0054%
Malic Acid 1.25%
Seeds  
Moisture 12.9%
Protein 3.29%
Fatty Oil 16.8%
Cellulose 16.8%
Pentosans 15.8%
Starch 11.1%
Arginine 3.6
Cystine 1.3
Histidine 1.5
Isoleucine 3.0
Leucine 5.0
Lysine 3.9
Methionine 1.0
Phenylalanine 3.2
Threonine 3.0
Tryptophan -
Tyrosine 2.2
Valine 3.8
Aspartic Acid 16.3
Glutamic Acid 7.2
Alanine 3.7
Glycine 3.8
Proline 5.6
Serine 3.5

*Analyses made in Guatemala.

*Analyses made in the Philippines.

Amino acids (N = 16 p. 100 According to Busson)*

*Calyces, fresh

Source: http://www.hort.purdue.edu/newcrop/morton/roselle.html

The dried calyces contain the flavonoids gossypetine, hibiscetine and sabdaretine. The major pigment, formerly reported as hibiscin, has been identified as daphniphylline. Small amounts of delphinidin 3-monoglucoside, cyanidin 3-monoglucoside (chrysanthenin), and delphinidin are also present. Toxicity is slight.


Other Uses

The seeds are considered excellent feed for chickens. The residue after oil extraction is valued as cattle feed when available in quantity.


Medicinal Uses

In India, Africa and Mexico, all above-ground parts of the roselle plant are valued in native medicine. Infusions of the leaves or calyces are regarded as diuretic, cholerectic, febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis.


Culinary recipes:

To prepare flavored water is very easy, first soak the jamaica flower in cold or warm water, then strain it, sugar as you wish and then ice cubes.
 
To prepare tea, the Organic Jamaica flowers must be bowled for three minutes, add sugar as you wish.
 
To prepare an exquisit Mexican ponche, the Organic Jamaica flowers must be bowled with fruits (apples, guayaba, cane, plum, cinnamon).


SYRUP/CORDIAL

This syrup will keep for at least a year. Once opened, it will keep for months if refrigerated. The syrup is delicious over crepes, fresh fruit, custard, ice cream. To make cordial, a very small quantity of syrup can be added to a glass and filled with water. The syrup can also be added to milk to make a delicious drink.

5 cups sugar
4 cups water
4 cups calyces, chopped

Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyces and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean bottles and seal. The strained calyces can be eaten as a dessert with icecream or custard


2. TEA

Take about 1/2 a fresh calyx and pour boiling water over it for a refreshing herbal tea.


3. JAM

1 kg of hibiscus fruit - remove the seed pods so just the calyces remain.
Add 3 cups of water and boil until tender, about 20 minutes.
Add the juice of 3 lemons and 1 kg of sugar.
Boil until the mixture thickens, for about 20 minutes.


NOTE: Some Breadmakers make jam and we adapted the ingredients to make jam in the Breadmaker: 500g of chopped calyces; approximately 3 cups of sugar and 1 cup of water; 2 tablespoons of lemon juice and 2 teaspoons of commercial jam setting mixture.

Source: http://www.hibiscus.org/recipes.php

To order or questions : contacto@gruposouthwind.net


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