Sorrel is native to West Africa, but is also found in India where it is locally called Chukai. The young shoots and leaves are eaten either raw or as a cooked vegetable while the swollen calyces of the flowers are used in the preparation of beverages, preserves and jellies. Bast fibre can also be collected from the stem and utilized to make rope, yarn and/or textiles.

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Product Details

There are currently five (5) accessions of Sorrel in the Biodiversity Unit at Centeno. Four (4) of the varieties are photo-periodic, flowering during periods of shorter day length while the fifth bears year round. The calyces of the fruit range in colour from dark red, red, pink with white and white. The Black Sorrel is noted as having the highest Vitamin C content compared to other varieties while the Early Red has the lowest total acidity. Sorrel has been noted to lower blood pressure, reduce levels of sugar and fats in the blood, reduce swelling and even have antibiotic properties. It has also been utilized as a diuretic and a gentle laxative.

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Scientific Name

Hibiscus sabdariffa

Product Type


Location 1

Research Division Centeno

Location 2

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