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Gongura leaves are medium to large in size and are broad, flat, and pliable. The vibrant green leaves are deeply lobed with three to five serrated, finger-shaped leaflets. Gongura leaves come from a dense shrub-like plant that typically reaches heights of two to three meters. It has reddish-purple stems with dark green foliage and trumpet-shaped flowers. The flowers have five creamy yellow petals that fade to a deep maroon in the center. Smaller Gongura leaves offer a mild green and tangy flavor, whereas more mature specimens are robust and acrid. Warm temperatures also affect the taste of the leaf because the hotter it gets, the sourer the leaf will taste.
Seasons/Availability
Gongura leaves are available in the summer.
Current Facts
Gongura leaves, botanically classified as Hibiscus sabdariffa, grow on an herbaceous perennial that is most commonly found in India. Also known as Red Sorrel, and Ambada, Pitwaa, or Pulicha Keerai in parts of India, you might hear Gongura referred to as the roselle plant as well, since the calyx that surrounds the plant’s blossoms is known as a roselle and is often used to make jellies, jams, juices, and natural food coloring. There are two main varieties of Gongura including red stemmed, and green stemmed. The green stemmed variety has a mild tartness whereas the red stemmed variety has a strong sour flavor that intensifies with the heat of summer.
Nutritional Value
Gongura leaves are an excellent source of folate, riboflavin, iron, zinc, antioxidants, and vitamins A, B6, and C.
Applications
Gongura leaves may be pickled, steamed, blanched, or ground into a paste and combined with garlic, chilies, and salt to make chutney. The sour leaves heighten the rich flavor of legumes and fatty meats, therefore making them a perfect complement to dishes with lentils, goat, or mutton. Gongura leaves can be cooked with shrimp, mussels, and fish and are also used raw in salads. In Myanmar, they are cooked into a sour soup base, which is clean, tangy, and light. Another Myanmarese staple is chin baung kyaw or fried roselle leaves with bamboo. Gongura leaves are commonly prepared with the flavor profiles of tamarind, red and green chilies, turmeric, cumin, onion, garlic, sesame, and curries. They will keep up to five days when unwashed, wrapped in a damp paper towel and stored in a plastic bag in the refrigerator.
Ethnic/Cultural Info
Gongura is a multi-purpose plant used medicinally and in celebrations around the world. The juice of its flowers has been shown to help reduce the absorption of alcohol and has been a hangover remedy in Guatemala for years. A mixture known as "Sudan tea" is used to treat coughs and digestive ailments in Africa while the bitter roots and seeds are more commonly used in Brazil and India to calm upset stomachs. A popular drink known as Sorrel Shandy is part of many Caribbean Christmas celebrations. It was also cultivated as a fiber source during WWII for making burlap.
Geography/History
Gongura is native to India and Malaysia and was soon cultivated in parts of Africa. The slave trade brought it across the Pacific to tropical and subtropical regions of Central America, Brazil, Mexico, and the West Indies. Today Gongura leaves can be found at fresh specialty markets in India, Southeast Asia, Central and South America, and Africa.
Gongura leaves at the Little India market next to Tekka Centre in Singapore….Gongura leaves come from a dense shrub-like plant that typically grows two to three meters tall, featuring reddish-purple stems, dark green foliage, and trumpet-shaped flowers with creamy yellow petals fading to deep maroon in the center. The leaves' taste varies with age and temperature; younger leaves are mildly tangy, while mature ones are more robust and acrid. Hotter climates intensify their sourness.
Gongura leaves Little India market inside @tekkacentral in Singapore…Gongura leaves can be used in a variety of dishes, as their sour taste enhances the flavors of legumes, fatty meats, shrimp, mussels, and fish. They are versatile ingredients, enjoyed pickled, steamed, blanched, made into chutneys, or served raw in salads. In Myanmar, they are often fried with bamboo shoots or cooked into a tangy soup base. Stored properly, they remain fresh for up to five days in the refrigerator.
Gongura leaves are native to India and Malaysia but were spread globally due to cultivation and the slave trade. Today, they are commonly found in fresh specialty markets in regions like Southeast Asia, Central and South America, Africa, and India. These unique greens thrive in tropical and subtropical climates, making them popular in culinary dishes across diverse cultural cuisines.
Gongura: The Gongura plant has versatile cultural and medicinal uses worldwide. Its flower juice is a traditional hangover remedy in Guatemala, while in Africa, "Sudan tea" made from Gongura is used for coughs and digestive issues. In Brazil and India, its bitter roots and seeds calm upset stomachs. Gongura also plays a festive role, such as in the Caribbean's Christmas Sorrel Shandy, and during WWII, it was cultivated for burlap fiber production.
Radja owner of Ram Kannagi proud of his Gongura leaves!...Gongura leaves come from a dense shrub-like plant that reaches heights of two to three meters, with reddish-purple stems, dark green foliage, and trumpet-shaped flowers. Smaller leaves have a mild, tangy flavor, while mature ones are more robust and acrid. Their taste is influenced by warm temperatures; the hotter it gets, the sourer the leaves become.
Gongura leaves offer incredible culinary versatility. These sour leaves are widely used in dishes with lentils, goat, or mutton to heighten rich flavors. They can also be paired with seafood like shrimp and mussels or eaten raw in salads. In Myanmar, they feature in dishes like chin baung kyaw or a tangy sour soup base. To store them, wrap unwashed leaves in a damp paper towel inside a plastic bag; they'll stay fresh for about five days in the refrigerator.
Gongura leaves are botanically known as Hibiscus sabdariffa and are herbaceous perennials found primarily in India. Commonly referred to as Red Sorrel, Ambada, Pitwaa, or Pulicha Keerai, their roselle calyxes are widely used for making jams, jellies, juices, and food coloring. The green stemmed variety offers a mild tartness, while the red stemmed variety delivers a stronger sour flavor, especially in summer heat.
Gongura leaves were carried across continents due to the slave trade, spreading to tropical and subtropical regions like Central America, Brazil, Mexico, and the West Indies. Originating in India and Malaysia, Gongura is now cultivated in Africa as well, and fresh leaves are available in specialty markets across Southeast Asia, Central and South America, and India.
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Gongura: The plant's versatility spans cultures and continents. For example, its flower juice has served as a hangover remedy in Guatemala, while in Africa, "Sudan tea" made from Gongura is used for coughs and digestive issues. In Brazil and India, the plant's roots and seeds are popularly used to ease stomach upsets. Additionally, its role in Caribbean Christmas tradition is cherished through Sorrel Shandy, a festive drink. Gongura was even cultivated during WWII as a fiber source for burlap.