ENTRY: vinagreira
CLASS: noun
SCIENTIFIC NAME: Hibiscus sabdariffa
EQUIVALENT: roselle
DEFINITION: An herb with remarkably acid flavor whose bright green leaves consist in an essential ingredient of Maranhão’s cuxá and arroz de cuxá.
EXAMPLE: In a saucepan, cook roselle in salted water until soft.
SOURCE: Sabores Brasileiros
COMMENT: Of African origin, roselle is annual or perennial, growing to 2–2.5 m tall. In Brazilian cuisine, basically only the three- to five-lobed leaves are used like a spicy version of spinach, but around the world its flowers are transformed into pickles and tea.
CLUSTERS: bunch(es) roselle; roselle leaves