The hibiscus flower
It is sour. It is also sweet. Sometimes it reminds you of raspberries and other times cranberry. It is one of our favourite things from the Chittagong Hill Tracts.
At Aroyee we take this wonderful flower and use it to make cordials, dessert sauces, chutneys and jams. It makes a wonderful sauce to go with our classic panna cotta.
This is actually a variety of hibiscus know commonly as roselle. In Bangladesh some people call it “ameela.” But by any name it is beautiful and delicious.
Did you know roselle is often infused to make a tea?