Roselle Leaves (Tengamora Xaak-টেঙামৰা শাক)

Roselle leaves, derived from the Hibiscus sabdariffa plant, contribute both nutritionally and flavorfully to diverse culinary traditions. With their characteristic tangy taste and vibrant green color, these leaves are prized for their versatility in cooking. Rich in vitamins A and C, calcium, iron, and antioxidants, Roselle leaves offer health benefits such as immune support and anti-inflammatory properties. Commonly utilized in soups, stews, salads, and herbal infusions, they impart a unique sour note to dishes while enhancing their nutritional profile. Whether incorporated into traditional recipes or utilized in herbal remedies, Roselle leaves remain a valuable and nutritious component of global cuisine.