Dried hibiscus flower

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More About Dried Hibiscus Flower :
Roselle (Hibiscus sabdariffa) belongs to the family Malvacea. It is an annual herb cultivated for its leaves, stem, seed and calyces. The crop is native to India, but it was introduced to other parts of the world such as Central America, West Indies and Africa. It is best grown in tropical and sub-tropical regions. Hibiscus is popularly called Zobo in Nigeria. The Nigerian hibiscus punch is made from an infusion of dried hibiscus calyxes which form at the base of flowers as they mature, this red calyxes are frequently used as a natural food colouring also make a delicious herbal punch which can be taken hot or cold. China and Thailand are the largest producers and control much of the world supply. Thailand invested heavily in roselle production and their product is of superior quality, whereas China's product, with less stringent quality control practices, is less reliable and reputable. The world's best roselle comes from the Sudan, but the quantity is low and poor processing hampers quality. 

Harvest : Hibiscus sabdariffa is harvested is predominantly from late December to early January, however early harvest is done in November and this could continue till February. The harvest is timed according to the ripeness of the seed. The fleshy calyces are harvested after the flower has dropped but before the seedpod has dried and opened. The more time the capsule remains on the plant after the seeds begin to ripen, the more susceptible the calyx is to sores, sun cracking, and general deterioration in quality.

Specifications :

• Moisture  5% 
• Total Ash  10% max
• Acid Insoluble Ash  1.50% max
• Broken Sticks 5% max
• Foreign matter 2% max
• Salmonella  Negative  

Uses : Hibiscus is used in numerous products there including herbal teas, herbal medicines, syrups and food coloring. It is also used in ready to serve beverages made by Knudson, Whole Foods and other food and beverage manufacturers.