Roselle

About

The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the west Africa, used for the production of bast fibre and as an infusion. It is an annual or perennial herb or woody-based subshrub, growing to 2?2.5 m (7?8 ft) tall. The leaves are deeply three- to five-lobed, 8?15 cm (3?6 in) long, arranged alternately on the stems.

Aroma profile

Derived from this ingredient’s flavor compounds

fresh×4

aromatic×4

mint×4

camphoraceous×4

cooling×3

menthol×3

mentholic×3

camphor×3

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Composition

60 compounds identified — cross-referenced scientific databases

(-)-jasmonoyl-l-isoleucine(-)-lactol (-)-lariciresinol (-)-maackiain (-)-maackiain-3-o-glucoside (-)-matairesinol (-)-medicarpin (-)-medicarpin-3-o-glucoside (-)-menthone (-)-phaseollidin (-)-pinoresinol (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde (+)-lariciresinol (+)-marmesin

Best pairings

Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.

shared aromarecipe co-usenovel bridgenutrient synergytaste match◆ cross-validated

Fig3%shared aroma

Fig

Molecular affinity

Pairs well with — ingredients that share aroma compounds

Fig

20 shared

Based on shared flavor compounds · click to explore

Research Evidence

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The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.