Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Inventory, 100 ct : 0
This item was last sold on : 09/23/17
Ooba leaves are oval with serrated edges that point toward their tip. The leaves can grow up to five to seven inches wide, though they are most often harvested at a younger, more delicate age, to prevent the plant from flowering. When the ooba plant flowers, it produces erect flowering stems that have a similar appearance to flowering purple (Thai) basil. The leaves have a mint-anise and citrus flavor and aroma that is best revealed when they are torn or crushed.
Ooba leaves are available year-round with peak season in spring and summer.
Ooba carries many names as its been naturalized throughout many different regions. Its scientific name is perilla. It is also widely known by the vernacular, shiso. It is a member of the mint family, Lamiaceae, which contains many other aromatic and herbaceous plants including basil, mint, sage and lavender.
Ooba is most commonly associated with Japanese cuisine where it is a common garnish and accoutrement to sushi, sashimi and noodle dishes. The seeds of the ooba plant are used to create cooking oil and the foliage is used to create an essential oil for flavoring. It has also been used to enhance the flavor of beverages: in 2009, Pepsi Japan introduced Pepsi Shiso to mixed reviews.
Ooba is native to East China where it is both cultivated and grows wild. It is also a traditional crop of India, Japan, Korea and Thailand. As ooba is self-pollinating, it can escape cultivation and grow wild in a wide variety of warm habitats and spreads at an invasive pace. In American agriculture it is considered a poisonous weed as the plant has toxins that can be lethal to cattle and horses.
Restaurants currently purchasing this product as an ingredient for their menu.
|Herb & Wood||San Diego CA||619-955-8495|
|Pendry SD (Pool House)||San Diego CA||619-738-7000|
|Union Kitchen & Tap (Encinitas)||Encinitas CA||760-230-2337|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Izakaya Pacific Beach||San Diego CA||858-274-2742|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Roy's La Jolla||San Diego CA||858-455-1616|
|Under Belly-Little Italy Kitchen||San Diego CA||619-269-4626|
|Sabuku Sushi||San Diego CA||619-281-9700|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Belmont Park Cannonball||San Diego CA||858-228-9283|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Fireside by The Patio||San Diego CA||858-270-9900|
|Okamura USA Inc.||San Diego CA||619-753-3495|
|Union Kitchen & Tap Bar (Encinitas)||Encinitas CA||760-230-2337|
|Wokou Noodles & Pours||San Diego CA||858-779-2620|
|The Lanai Del Mar||Del Mar CA||760-214-0436|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Brooklyn Girl||San Diego CA||619-296-4600|
|Kai Foods||Imperial Beach CA||619-254-8996|