Chukai (Hibiscus sabdariffa) is a type of subshrub. [1] The fruit has a sour taste; The color is dark red. Its English name is Rosella or Sorrel. [2] The tree is cultivated commercially in many parts of the world. This fruit is also found in Bangladesh, a South Asian country. The fruit grows everywhere in Bangladesh, but is not cultivated commercially. Tropical Africa is thought to be the original home of the Chukai tree. [2]
Repayment
Carolus Linnaeus Scientific taxonomy: Plantae Category: Angiosperms Category: Eudicots Class: Malvales Family: Malvaceae Genus: Hibiscus Species: H. sabdariffa binomial name Hibiscus sabdariffa
This is an unrealistic result. The edible part of the stalk, which is very thin and small in quantity; The uterus is large and has small holes. The edible part surrounds the uterus. A mature uterus contains many seeds. It is a ripe fruit, i.e. when ripe it bursts and the seeds are scattered.
The fruit is known by different names in different parts of Bangladesh. Such as: Chukai in Rajshahi, Acid Madhu or Ambal Madhu in Khulna and Satkhira, Chukul in Dhamrai and Manikganj, Hilfa in Sylhet, Medash, Mets or Mesta in Comilla etc. Besides, names like Chukur, Chukuri, Chupuri, Chukor, Chupar, Chuka, Chukki, Chui, Mesta, Khirup etc. are also common. It is known as Tengamora in Assam, India, Lalchatni in Kerala, Chai-Tarsh in Iran, Karkadi in Arab countries, Saral in Caribbean and Latin America, Rosella in Indonesia, Bisap in many African countries.
Usage
This is an uncommon fruit in Bangladesh. It is used in making jams, jellies or pickles due to its sour taste. Besides, it is also eaten cooked in this country. As it contains pectin, it can be easily made into jam with sugar and chukai only, pectin does not have to be mixed separately. This fruit is widely used in making jams in Australia, Burma and Trinidad. In many parts of Bangladesh this jam is known as Lalvarta. In English it is called simple jelly.
Chukai is widely used as a cheap vegetable in many countries. It is probably the most popular vegetable in Myanmar. Chukai leaves are eaten fried with garlic, green chillies and shrimp or other fish or cooked with curry. Chukai leaves and shrimp are also eaten cooked with sour or sour and it is quite popular in Myanmar. It is one of the favorite vegetables of Chakmas in Chittagong Hill Tracts of Bangladesh. It has good yield in Zum hills. In Chakma language it is called amilya.
In Italy, Africa and Thailand, herbal tea is made from chukai leaves. In Trinidad, it is customary to mix this tea with beer.
Chukai seeds contain lipid soluble antioxidants, especially gamma-tocopherols.
Chukai tree is thought to be used as a medicine to lower blood pressure. Good quality fiber is obtained from the stems of this tree; So in many countries jute is cultivated as an alternative to jute. Chukai was once used as a diuretic, a mild constipation, and for the treatment of heart disease, cancer, and neuropathy.
However, there is not enough scientific evidence about the ability of chukai plants to reduce blood pressure. Its role in controlling blood fat levels has not been proven. There have been some studies on this subject, but there is disagreement about their results.