Tengamora, or Roselle, is a vibrant jewel in the crown of Assamese cuisine. Its bright red hue and tangy flavour evoke a sense of nostalgia and comfort. These beautiful flower pods, once plucked from the plant, are transformed into a myriad of culinary delights — from luscious jams and zesty chutneys to refreshing drinks. Want to make your own Roselle jam? Try this simple recipe from Nayanjyoti Saikia (@the_travellercook on IG): 1. Deseed and wash the roselle flowers. 2. In a pot, add the flower