[1] The stems are used for the production of bast fibre and the dried cranberry-tasting calyces are commonly steeped to make a popular infusion known by many names, including carcade.

[9] In addition, it is known as hoilfa (হইলফা) in Sylheti, dachang or datchang by Atongs, mwita among the Bodo, ‘’Rongya Mwkhui’’ among the Tipra Sa Mostly in Tripura Bangladesh amile among Chakmas mostly in Chittagong, gal•da among Garos, Khandrong among Tiwa, hanserong among Karbi (an indigenous group of Asaam), hantserup among Lotha of Nagaland.

Anthur sen (roselle red) in Hakha Chin, lakher anthur in Mizo and hmiakhu saipa (roselle red) or matu hmiakhu in the Mara language are names used in Mizoram, India and Chin State, Myanmar.

[12][13] Australia also has a native rosella, Hibiscus heterophyllus, known as wyrrung to Koori aboriginal people in New South Wales.

The red variant of the capsule are rarely (if ever) cooked, but instead boiled and the extract cooled and drunk (like tea or soda when sugar is added).

[21] In Fula language, spoken in a number of countries across West and Middle Africa, roselle is known as chia or foléré.

[29][30] It is known as sorrel in many parts of the English-speaking Caribbean, including Trinidad and Tobago, Jamaica and most of the islands in the West Indies.

[32] In Brazil, it has a number of names, including vinagreira, and caruru-azedo, and is an important part of a dish regional to the state of Maranhão, Arroz de cuxá.

The khate fule leaves are mixed with green chillies, salt, some garlic to prepare a chutney and bhaji which is served with jowar (sorghum) or bajra (millet) made bakho (a flat bread).

The Bodos and other indigenous Assamese communities of north east India cook its leaves with fish, shrimp or pork along with boiling it as vegetables which is much relished.

[43] In Mali, the dried and ground leaves, also called djissima, are commonly used in Songhaï cuisine, in the regions of Timbuktu, Gao and their surroundings.

In the central African nations of Congo-Kinshasa, Congo-Brazzaville and Gabon the leaves are referred to as oseille or ngaï-ngaï, and are used puréed, or in a sauce, often with fish and/or aubergines.

This is done in St. Vincent and the Grenadines, Trinidad and Tobago, Guyana, Antigua, Montserrat, Barbados, Belize, St. Lucia, Dominica, Grenada, Jamaica, the US Virgin Islands and St. Kitts and Nevis where the plant or fruit is called sorrel.

The drink is one of several inexpensive beverages (aguas frescas) commonly consumed in Mexico and Central America; they are typically made from fresh fruits, juices or extracts.

It is very popular in Trinidad and Tobago especially as a seasonal drink at Christmas where cinnamon, cloves and bay leaves are preferred to ginger.

In Ghana, Mali, Mauritania, Senegal, The Gambia, Burkina Faso, Ivory Coast and Benin, calyces are used to prepare cold, sweet drinks popular in social events, often mixed with mint leaves, dissolved menthol candy, and/or fruit flavors.

Roselle is used in Nigeria to make a refreshing drink known as zobo and natural fruit juices of pineapple and watermelon are added.

[48] With the increasing popularity of Mexican cuisine in the US, the calyces are sold in bags usually labeled "flor de Jamaica" and have long been available in health food stores in the U.S. for making tea.

Beverages made from the roselle fruit are included in a category of "red drinks" associated with West Africa consumed by African Americans.

[49][50] In the UK, the dried calyces and ready-made sorrel syrup are widely and cheaply available in Caribbean and Asian grocers.

The fresh calyces are imported mainly during December and January to make Christmas and New Year infusions, which are often made into cocktails with rum.

They are very perishable, rapidly developing fungal rot, and need to be used soon after purchase — unlike the dried product, which has a long shelf-life.

Roselle tea is quite common in Italy where it spread during the first decades of the 20th century as a typical product of the Italian colonies.

In Nigeria, roselle jam has been made since colonial times and is still sold regularly at community fetes and charity stalls.

Roselle jam is made in Queensland, Australia as a home-made or speciality product sold at fetes and other community events.

[56] The red calyces of the plant are increasingly exported to the United States and Europe, particularly Germany, where they are used as food colourings.

Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 t (770 short tons) per year.

[63] The world's best roselle comes from Sudan and Nigeria, b. Mexico, Egypt, Senegal, Tanzania, Mali and Jamaica are also important suppliers but production is mostly used domestically.

Despite the dwindling hectarage over the past decade or so, roselle is becoming increasingly known to the general population as an important pro-health drink.

[65] The use of induced mutations for its improvement was initiated in 1999 in cooperation with MINT (now called Malaysian Nuclear Agency) and has produced some promising breeding lines.