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Hibiscus whole flowers red color roselle clean and perfect high quality no stem no powder no impurities good for tea fresh crops

Dried Hibiscus from Thailand

Fine cut hibiscus

Our Hibiscus Flower is a vibrant and exotic bloom that is sure to captivate the senses. Known for its beautiful red petals and delicate, sweet fragrance, our Hibiscus Flower adds a touch of elegance and sophistication to any setting. Whether used in floral arrangements, teas, or even as a garnish on dishes, the Hibiscus Flower is a versatile and stunning addition to any home or event. Bring a touch of the tropics into your life with our exquisite Hibiscus Flower. They are delicately hand picked.,cleaned and sorted out to preserve it great quality

Hibiscus sabdariffa is a member of the Malvaceae family. It is an annual herb that grows to 6 feet or more, stems are glabrous; lower leaves are ovate with the upper leaves being 3-5 palmately lobed. The flowers are axillary or in terminal racemes, the petals are white with a reddish center at the base of the staminal column, the calyx enlargens at maturity and the fruit is fleshy and bright red. It is known as roselle (English), lâ??oiselle (French), jamaica (Spanish), karkade (Arabic), bissap (Wolof) and d�¢ (Bambara) among other names. The calyces are used to make cold and hot beverages in many of the worldâ??s tropical and subtropical countries. In China the seeds are used for their oil and the plant is used for medicinal properties. The leaves and powdered seeds are eaten in West Africa. White-Yellow colour. A well balanced, tart and astringent flavor. Some cranberry notes as well as a slight drying effect. Not excessively tart, acidic or bitter. Should be free of off-flavours and other undesirable spice/botanical notes.

Hibiscus sabdariffa is a member of the Malvaceae family. It is an annual herb that grows to 6 feet or more, stems are glabrous; lower leaves are ovate with the upper leaves being 3-5 palmately lobed. The flowers are axillary or in terminal racemes, the petals are white with a reddish center at the base of the staminal column, the calyx enlargens at maturity and the fruit is fleshy and bright red. It is known as roselle (English), lâ??oiselle (French), jamaica (Spanish), karkade (Arabic), bissap (Wolof) and d�¢ (Bambara) among other names. The calyces are used to make cold and hot beverages in many of the worldâ??s tropical and subtropical countries. In China the seeds are used for their oil and the plant is used for medicinal properties. The leaves and powdered seeds are eaten in West Africa. White Yellow color. A well balanced, tart and astringent flavor. Some cranberry notes as well as a slight drying effect. Not excessively tart, acidic or bitter. Should be free of off-flavors and other undesirable spice/botanical notes.

Our Dry Hibiscus Flower Trade Specifications are listed below: Origin: Nigeria Product Type: Dry Hibiscus Flower Quantity: Based On Buyerâ??s Specification Price: Negotiable / Metric Tonne Trial Order: 12 Metric Tonnes (One 40 ft Container Load) Trade Process: Ex Works/FOB/CIF Payment Method: 100% irrevocable & Confirmed L/C at Sight Shipping Time: 15 to 25 days after confirmation of L/C Loading Port: Lagos, Nigeria

Dried hibiscus flower, flor de jamaica, ginger nuts, sesame seed, dry ginger, bitter kola nut/garcinia, shea butter, pigeon pea, cassia tora, cashew nut, peanuts.

Botanical Name - Hibiscus sabdariffa Category - Medicinal Form - Dry Part Used - Flower General Information - Hibiscus sabdariffa L. (roselle) belongs to the family Malvaceae. It exists as herbs or shrubs, often with fibrous stems, (Eno, 2000). The leaves are deeply three- to five-lobed, 8-15 cm long, arranged alternately on the stems. Vernacular names, in addition to roselle, in English-speaking regions are rozelle, sorrel, red sorrel, and Florida cranberry. In North Africa and the Near East Hibiscus sabdariffa is called karkad or carcad. Hibiscus sabdariffa is believed to have originated from India and Malaysia, where it is commonly cultivated, and must have been carried at an early date to Africa. Two main types of Hibiscus sabdariffa L. exist. The more important economically is Hibiscus sabdariffa variety altissima Wester, an erect, sparsely branched annual plant which is cultivated for its jute-like fiber in India, the East Indies, Nigeria and to some extent in tropical America. The other distinct type of roselle, Hibiscus sabdariffa variety sabdariffa. Phytochemicals- Citric and malic acids are the major organic acids in aqueous extracts of the flowers of Hibiscus sabdariffa. Most of the chemical investigations of the flower constituents have been directed towards characterization of their pigments. Isolated an anthocyanin, to which they assigned the structure, cyanidin-3-glucoside this was later changed to delphinidin-pentoside-glucoside. Delphinidin and cyanidin were reported as major constituents of plants grown in Trinidad. Pigment also isolated delphinidin-3-sambubioside (major component), delphinidin-3-monoglucoside and cyanidin-3-monoglucoside

ITEM NAME : Hibiscus QUALITY : High Quality MOISTURE : 8%MAX ADMIXTURE : 1.0%MAX GRADE :Herbs ORIGINAL : Egypt whatsapp : 00201092147419

HIBISCUS SHIFTING RED DRIED FLOWER â?? from 2 mm to 10 mm broken â?? origin : Nigeria â?? Colour purple dark red â?? purity : 98% â?? packing : 20 kg

Botanical name :- (Hibiscus sabdariffa) tart, cranberry-like flavor. Forms ( flower,crushed,TBC )

Botanical name: - (Hibiscus sabdariffa) Tart, cranberry flavor. Shapes (flower, crushed, TBC)

Overview The tropical Hibiscus flower is a very popular item in spice shops all over the Middle East and Europe. It can be used in both sweet and savoury dishes. Hibiscus tea is also very widely enjoyed for both its flavour and health benefits. It can be chilled for a decent, tart drink. Dried hibiscus flowers can also be burnt and used as hair dyes. Common Uses Hibiscus tea is made from a mixture of dried flowers, leaves and the dark red calyces of this plant. In cooking it is used more than a garnish rather than for its flavour. When the dried, red flowers are seeped in boiled water, it releases a dark red colour and a very tart flavour that works well in both teas, cocktails and sauces. Recommended Storage The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking. Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date

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