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This is the description page for Bissap (Hibiscus sabdariffa) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Bissap.  Unless you have travelled to South America or West Africa then you will probably not be familiar with bissap. Most famous in Senegal where a tea is made from this herb, Bissap is actually the dried red flowers of the roselle Hibiscus sabdariffa plant (also known as 'jamaica' in Spanish); a member of the Malvaceae (mallow) family. The plant itself is a woody shrub that grows to about 2–5 m tall. It is an annual plant that takes some six months to mature, when the flowers are produced. These are some 8–10 cm in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base. The flowers are picked and dried and are generally made into a tea. As well as Bissap (the Senegalese name [by which it is also known in the Congo and France]) the herb is also known as meÅ›ta/meshta on the Indian Subcontinent, wanjo in the Gambia, zobo in Nigeria, karkade in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and Jamaica (IPA: [xa'maika]) in Latin America, rosela in Indonesia. The red calyces of the plant are increasingly exported to America and Europe, where they are used as food colourings. Germany is the main importer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. A red dye can be made from the flowers by taking two cups of flowers, adding to two cups of cold water, bringing to the boil and boiling for about ten minutes. At this point the flowers can be removed and the infusion can be thickened by boiling further. The red colouring can be added to any foods that need to be coloured red. Traditional bissap tea (Jus de Bissap) is made by boiling three cups of the flowers with 2l of water and 1 cup of sugar. Once the mixture has come to the boil, remove from the heat and allow to seep for ten minutes. Filter to remove the flowers then add a sprig of mint and a teaspoon of vanilla sugar if desired. Alternatively add mint and half a cup of lemon juice. Transfer the strained drink to the refrigerator and serve on ice as a drink with any West African food. The drink is tart and brings to mind cranberry juice. It is also common to make a double-strenght drink by halving the volume of water. This can then be mixed with an equal volume of lemonade, soda water or ginger ale before serving. Recipes Utilizing Bissap Jus de Bissap |
Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.
This is the description page for Bissap and includes a description of the plant and the parts used as an herb, as well as an image, if available, and a selection of recipes from this site that reletes to the herb: Bissap.
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Below you will find links to other pages dealing with the various other Herbs described on this site
List of Herbs 'A'
List of Herbs 'B' List of Herbs 'C' List of Herbs 'D' List of Herbs 'E' List of Herbs 'F' List of Herbs 'G' List of Herbs 'H' List of Herbs 'I' List of Herbs 'J' List of Herbs 'K' List of Herbs 'L' List of Herbs 'M' List of Herbs 'N' List of Herbs 'O' List of Herbs 'P' List of Herbs 'Q' List of Herbs 'R' List of Herbs 'S' List of Herbs 'T' List of Herbs 'U' List of Herbs 'V' List of Herbs 'W' List of Herbs 'X' List of Herbs 'Y' List of Herbs 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
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