With its brightly coloured flowers and tart flavour, Rosella is an extremely versatile ingredient and is perfect for both sweet and savoury dishes. Rosellas, part of the hibiscus family, grow wild across northern Australia, and have been used by Indigenous Australians for generations who used the antioxidant-rich plant for both food and medicine. All parts of the rosella plant is edible – the calyx, leaves, petals, stem and seeds – however the fibre from the bark was traditionally used to make twine, nets, and dilli bags. Rosella is most commonly used in jams and teas, due to its bright colour and tart flavour, however it’s also a great ingredient in desserts, chutneys and sauces, and pairs well with lamb, chicken and pork.
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