Native to the region encompassing present-day Ethiopia and Sudan, this species has been cultivated for centuries and is now naturalized throughout tropical, subtropical, and warm temperate zones. It is an annual, fast-growing, herbaceous plant commonly grown in home gardens and large-scale farms due to its culinary and economic importance. The flower, pale yellow with a deep maroon or purple center and a prominent central column of stamens, blooms briefly. The plant produces edible seed pods used in various cuisines worldwide and is a dietary staple in countries such as India and Nigeria. The pods contain mucilage that gives a gelatinous texture when cooked, commonly used in stews and soups; when consumed raw or lightly cooked, the pods have a mild, grassy flavor. It is high in fiber, vitamin C, folate, and antioxidants, and studies have confirmed antidiabetic, antimicrobial, and anti-inflammatory properties from both the pods and seeds. The seeds are also used to produce oil, which has been researched for cholesterol-lowering effects and industrial applications. In traditional medicine, infusions and poultices made from parts of the plant are used to relieve gastrointestinal discomfort and sore throats. A unique feature of this species is its ability to tolerate drought conditions due to its deep taproot system, making it valuable in arid farming zones. The plant has been bred into numerous cultivars with variations in pod shape, size, and spine density. The species is also grown ornamentally for its hibiscus-like flowers in garden settings, particularly in subtropical climates. Invasiveness has been reported in some parts of the Caribbean and Pacific Islands. Photographed in Florida.