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HIBISCUS FINE FIX
WELL DRIED,
0.5 mm to above,
No sand,

WHITE HIBISCUS FLOWER

HIBISCUS FINE FIX
WELL DRIED,
0.5 mm to above,
No sand,

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

organic Hibiscus
flowers/ sliceds/ TBC/ powder
raw material
dried
tea

Hibiscus Teacut

We are the leading exporters of this product from Nigeria.

Native to Tropical Africa, Hibiscus is also known as karkade, red tea, red sorrel, Jamaica sorrel, rosella, soborodo (Zobo), Karkadi, Roselle, and sour tea.

Our specification

Moisture Content: < 10%

Purity Level:99.5%

Broken to Unbroken: < o.5%

Colour: Dark Red

For full container loads
40 FCL =13tons
20 FCL =7 tons

FOB Price: $1450/MT

Minimum Order Qty: 500 Kilograms

Capacity: 200Mt/monthly

Packaging: 25Kg Pp Bags

Sample: Available. Sample Cost Borne By Buyer

Delivery time: 15 days delivery to the port of departure.

Pure Organic Rose Hydrosol /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