Definition

Noun: 1. A tropical plant: A plant (Hibiscus sabdariffa) native to East India and Africa, cultivated for its edible parts and fiber. 2. The calyx of the plant: Specifically refers to the fleshy, red calyx (the outer part of the flower) which is used to make beverages, jellies, tarts, and herbal tea.

Usage Examples

• The rozelle plant is also commonly known as roselle or sorrel.
• The deep red calyces of the rozelle are harvested to make a tart, cranberry-like juice.
• In many tropical regions, rozelle is grown both for food and for its strong bast fiber.

Advanced Usage

• As a botanical term: In botanical contexts, "rozelle" specifically denotes the species and its commercially valuable calyx.
• As a culinary ingredient: The term is used to describe the plant part used in cooking, often specifying its tart flavor profile.
  • The recipe calls for dried rozelle to flavor the jelly.

Variants and Related Words

• Roselle: The more common modern spelling and name for the same plant and product.
• Sorrel (in Caribbean and other contexts): A common name for the same plant, particularly referring to the drink made from its calyces. (Note: This is different from the leafy green herb also called sorrel).
• Hibiscus sabdariffa: The formal botanical Latin name.
• Jamaica (pronounced ha-MY-kah): The name used in Mexico and parts of Latin America for the beverage made from rozelle.

Synonyms

• Roselle
• Red sorrel
• Florida cranberry (informal)

Related Phrases and Compounds

• Rozelle tea: An herbal tea or infusion made from the dried calyces of the plant.
• Rozelle jam/jelly: A preserve made from the cooked calyces and sugar.

Noun

1. East Indian sparsely prickly annual herb or perennial subshrub widely cultivated for its fleshy calyxes used in tarts and jelly and for its bast fiber