11 Gourmet Indian Ingredients Worth the Price

5. Ambadi / Roselle (Ambadi leaves and calyces) — Tangy, versatile plant

Ambadi, commonly called roselle, is used across regions for tart calyces and tangy leaves. The calyx makes bright, cranberry-like syrups and preserves, while the leaves are used fresh in some coastal curries and pickles. The sour edge is unique compared with common vinegars or tamarind, and it’s this particular tang that chefs and home cooks seek out. Depending on format—fresh calyx, dried, or preserved—prices vary, but limited regional production raises cost outside native markets.