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Sorrel bissaps
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SORREL BISSAPS

Oseille de Guinée

Perennial, woody and well-branched, this specie is widely cultivated in tropical areas where its name changes: bissap in Senegal, roselle or groseille in the Caribbean islands, karkadé in Sudan, sorrel for English people, etc. Flowers’ calyx, rounded after fecondation, are used to cook jams, syrups or acid sauces. In Africa, leaves of some green varieties are consumed like bitter spinach

  • RED KOOR
  • GREEN
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