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Why do Jamaicans Call Hibiscus Sorrel?

Published in Plant Nomenclature 2 mins read

Jamaicans, and many others across the Caribbean, commonly refer to the Hibiscus sabdariffa flower as sorrel because it is the primary ingredient used to make the popular traditional beverage also known as sorrel. The name of the finished drink has become synonymous with the plant itself.

Understanding the Name "Sorrel"

The practice of calling the plant "sorrel" is deeply rooted in its culinary and cultural significance in the region.

  • Product to Plant Naming: The most direct reason for this name association is that the widely consumed and beloved "sorrel drink" is brewed directly from the vibrant red calyces of the Hibiscus sabdariffa plant. Over time, the name of the popular beverage naturally extended to identify its source plant.
  • Botanical Identity: While its botanical name is Hibiscus sabdariffa, this specific species of hibiscus is particularly recognized for its distinct use in beverages, jams, and other culinary preparations, especially within Caribbean cultures.
  • Global Nomenclature: It's interesting to note that this plant goes by different names around the world. For example, it is often referred to as roselle in some regions, particularly with an African reference. Despite its global presence, including its native origins in India, the plant grows well as an annual in various climates, making it a familiar sight in many tropical and subtropical areas.

Cultural Significance in Jamaica

Sorrel drink holds a special place in Jamaican culture, particularly as a staple during the Christmas season, though it is enjoyed year-round for its refreshing qualities.

  • Distinct Flavor Profile: The drink is celebrated for its unique tartness, which is often complemented by spices like ginger, cloves, and pimento. This creates a distinctively festive and invigorating flavor profile.
  • Traditional Preparation:
    • The dried or fresh calyces (the fleshy, deep red parts of the flower) are typically steeped in hot water.
    • Spices such as grated ginger, whole cloves, and pimento berries are often added to infuse flavor.
    • After steeping, the mixture is strained, sweetened to taste, and then chilled to be served cold.
  • Versatile Use: Beyond its prominent role as a beverage, the Hibiscus sabdariffa plant is also utilized in other culinary forms in Jamaica, including the making of jams, sauces, and even desserts, further cementing its importance in local cuisine.