Jamaica (Rosella, Rosella Fruit, Hibiscus, Lemon-Bush, Florida Cranberry)

This fruit with many names is botanically called Hibiscus sabdariffa. It is commonly referred to as hibiscus, roselle or jamaica (pronounced Ha-MY-ka) flowers, and belongs to the same family as the cotton plant.

Jamaica is an excellent source of vitamin C, calcium, riboflavin, magnesium, vitamin A, iron, and potassium. Throughout history, all above-ground shoots of the plant have been used to treat medical conditions and diseases, both by ingestion and by topical application. 

Because jamaica is often dehydrated, it is frequently mistaken for dried, crushed flower petals. However, it is actually the jamaica calyx that is consumed. “Calyx” refers to the part of the plant that grows around the bud to protect it until it opens. When the flower falls from the plant, the calyx remains. In the case of jamaica, the calyx enlarges, encasing the seeds. Five calyces make up one "fruit," often simply referred to as the calyx.

Today, the entire plant is still used in many cultures. Jamaica leaves and stalks are eaten as salad or seasoning; the seeds are ground and used as a substitute for coffee; the fiber obtained from the stems is used for cordage or to make burlap; and the calyces are eaten fresh or dried and used for coloring and flavoring in many foods and beverages. Jamaica is becoming more popular commercially as a natural coloring and flavoring agent.

  Available Jamaica Products:

• Jamaica Juice (Extract)
  
  • Standard 6° Brix
    
    
• Jamaica Juice (Extract) Concentrate
  
  • Standard, 20° Brix
    
  • With Sugar, 45° Brix
    
    
• Jamaica Extract Powder