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2. Abelmoschus manihot - Wikipedia

   en.wikipedia.org/wiki/Abelmoschus_manihot

   Hibiscus zenkeri Gürke Abelmoschus manihot , commonly known as aibika , is a flowering plant in the family Malvaceae . It is a tropical subshrub or shrub native to the Indian subcontinent , Indochina , central and southern China, Malesia , New Guinea , and Queensland . [ 2 ]

3. List of Hibiscus species - Wikipedia

   en.wikipedia.org/wiki/List_of_Hibiscus_species

   The following species in the flowering plant genus Hibiscus were accepted by Plants of the World Online as of September 2024. [1] There have been multiple ancient polyploidization events in this genus.

4. Hibiscus - Wikipedia

   en.wikipedia.org/wiki/Hibiscus

   The roselle (Hibiscus sabdariffa) is used as a vegetable. The species Hibiscus suratensis Linn synonymous with Hibiscus aculeatus G. Don is noted in Visayas in the Philippines as being a souring ingredient for almost all local vegetables and menus. Known as labog in the Visayan area (or labuag/sapinit in Tagalog), the species is an ingredient ...

5. Hawaiian hibiscus - Wikipedia

   en.wikipedia.org/wiki/Hawaiian_hibiscus

   Hawaiian hibiscus are seven species of hibiscus native to Hawaii. The yellow hibiscus is Hawaii's state flower. The yellow hibiscus is Hawaii's state flower. Most commonly grown as ornamental plants in the Hawaiian Islands are the non-native Chinese hibiscus ( Hibiscus rosa-sinensis ) and its numerous hybrids, though the native Hibiscus ...

6. Polar Beverages - Wikipedia

   en.wikipedia.org/wiki/Polar_Beverages

   Summer 2019: Nectarine Lemon, Strawberry Honeydew, Mango Cherry Bliss, Raspberry Rosé*, Blueberry Tangerine* Winter 2018: Hibiscus Cloudberry, Blackberry Clementine, Vanilla Zen, Cranberry Cider*, Ginger Lime Mule* Summer 2018: Pineapple Lemon Twist, Mango Cherry Bliss, Blueberry Tangerine, Raspberry Rosé*, Cucumber Melon*

7. Sharbat (drink) - Wikipedia

   en.wikipedia.org/wiki/Sharbat_(drink)

   Honey is also commonly used as a sweetener. Sharbet comes in many flavors including lemon, pomegranate, quince, strawberry, cherry, orange, rose, orange blossom, tamarind, mulberry and violet. [5] One sharbat recorded in the 19th-century cookbook by Friedrich Unger is called gülgülü tiryaki şerbet which means "pink opium-eater's sherbet". [13]