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The tea made from hibiscus flowers is known by many names in many countries around the world and is served both hot and cold. The beverage is well known for its color, tanginess and flavor. It is known as bissap in West Africa, karkadé in Egypt and Sudan, flor de Jamaica in Mexico, gudhal (गुड़हल) in India and gongura in Brazil. Some refer to it as roselle, a common name for the hibiscus flower. In Jamaica and many other islands in the Caribbean, the drink is known as sorrel and is popular at Christmastime.
   Dried hibiscus is edible, and is often a delicacy in Mexico. It can also be candied and used as a garnish. (Excerpt from Wikipedia)

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