the Nagpuri/Sadri dialect. It is also known by different names in different languages of this region, like "Ipil jongor ", which means "star fruit" in the Mundari language. Australia In Australia ,Roselle is known as the rosella or rosella fruit. The plant's introduction to Australia is thought to be from interactions from Makassarese traders. Africa Among the Yoruba in southwest Nigeria, Roselle is known as ìsápá, and yakuwa by the Hausa people of northern Nigeria who also call the seeds as gurguzu and the capsule cover as zoborodo or zobo. Among the Tiv Tribe of Central Nigeria, the plant is called "Ashwe" while the capsule is referred to as "Agbende Ashwe". It is primarily consumed as a soup in three forms: The leaves are either cooked, or steamed and crushed on a grinding stone, in which form it is considered a delicacy due to its preservation of the characteristic 'tang' (slightly sour taste) of the leaves. The outer covering of the capsule (green variety) is also cooked as a soup which doesn't have the tang of the leaves. The red variant of the capsule are rarely (if ever) cooked, but instead boiled and the extract cooled and drank (like tea or soda when sugar is added). This form is known as "zobo" which is actually a borrowed name, just as this method of preparation is borrowed. Traditionally the red variant was used as a dye to color wood, and similar things.[citation needed] Latin America and the Caribbean Roselle is known as saril or flor de Jamaica in Central America and sorrel in many parts of the English-speaking Caribbean, including Trinidad and Tobago, Jamaica and most of the islands in the West Indies. Uses In India, the plant is primarily cultivated for the production of bast fibre used in cordage, made from its stem. The fibre may be used as a substitute for jute in making burlap. Hibiscus, specifically roselle, has been used in folk medicine as a diuretic and mild laxative. The red calyces of the plant are increasingly exported to the United States and Europe, particularly Germany, where they are used as food colourings. It can be found in markets (as flowers or syrup) in places, such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavour to the Senegalese fish and rice dish thieboudienne. Proper records