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Gongura Leaves

Also Known As : Ambada leaves, Pitwaa leaves, Pulicha Keerai
Technical Name : Hibiscus sabdariffa


Taste Profile

They offer a mild and tangy flavor.

Usage Tips

  1. Gongura leaves can be pickled, steamed, blanched, or ground into a paste and combined with garlic, chilies, and salt to make chutney.
  2. They can also be cooked with shrimp, mussels, and fish or used raw in salads.
  3. They are usually paired with tamarind, turmeric, red and green chilies, cumin, onion, garlic, sesame, and curries.
  4. Gongura Leaves will keep up to five days when unwashed, wrapped in a damp paper towel and stored in a plastic bag in the refrigerator.

Common names and forms

  1. Fresh Gongura Leaves
  2. Gongura


Gongura Leaves are broad, medium to large in size, flat, and pliable. The vibrant green colored leaves of Gongura are deeply lobed with three to five serrated, finger-shaped leaflets. They come from a dense shrub-like plant that typically reaches heights of two to three meters. They have reddish-purple stems with dark green foliage and trumpet-shaped flowers. Their flowers have five creamy yellow petals that fade to a deep maroon in the center. Warm temperatures also affect the taste of the Gongura leaf because the hotter it gets, the sourer the leaf will taste. They are available in the summer. Gongura was originated in India and Malaysia and was soon cultivated in parts of Africa. Today they can be available in India, Southeast Asia, Central and South America, and Africa. They are used in Andhra cuisine.

Health benefits

  • Gongura leaves are a rich source of folate which prevent heart disease and helps to treat Anemia.(1)
  • Iron found in it ensures a healthy pregnancy.(1)
  • They contain zinc which reduce the risk of age-related diseases.(1)
  • They contain vitamins A which is great for eyes.(1)

Selection Guide

Go for gongura that have firm, unwilted leaves that are vividly deep green in color with no signs of yellowing or browning.

- Disclaimer
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