Hibiscus sabdariffa is a species of hibiscus in the mallow family (Malvaceae). The genus name Hibiscus comes from the Greek hibiskos, used to describe marshmallow plants. The species epithet sabdariffa is of uncertain origin but is thought to derive from a local name for the plant in western India. Common names vary widely by region: roselle (English), sorrel (Caribbean, not to be confused with Rumex sorrel), and flor de Jamaica (Spanish, literally “Jamaica flower,” referencing its popularity in Mexican drinks). It is native to West Africa, but is now cultivated widely across tropical and subtropical regions, including Asia, the Middle East, the Caribbean, and Central America. The plant is characterized by its fleshy red calyces, which surround the seed capsules and are the primary edible part.

Historically, H. sabdariffa was domesticated in Africa, where it was used in both food and medicine. It spread through trade routes to Asia and the Caribbean during the colonial period, becoming integral to multiple cuisines. The calyces are used to make hibiscus tea (karkadé in Egypt and Sudan, agua de Jamaica in Mexico), jams, syrups, chutneys, and fermented beverages. In West Africa, the leaves are eaten as a sour vegetable, while in India they are used in curries and pickles. In the Caribbean, roselle is a key ingredient in festive sorrel drink, often spiced with ginger and cloves. Medicinally, hibiscus infusions are valued for their antihypertensive, diuretic, and antioxidant properties.