Gongura/Roselle leaves
Gongura is a leafy plant , which has many culinary uses. It Gongura comes in two varieties, green stemmed leaf and red stemmed. In Indian cusine, some well known recipes are Gongura Pappu, Gongura chutney, Pulla Gongura Pulihora Gongura.
Gongura leaves are an excellent source of folate, riboflavin, iron, zinc, antioxidants, and vitamins A, B6, and C.
Roselle 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.
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.
Other names: gongura, Puntikura, roselle, Hibiscus sabdariffa, Ambada, Pitwaa, Pulicha Keerai
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