HIBISCUS

Description

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 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.

Other Names:

Ambashthaki, Bissap, Gongura, Groseille de Guinée, Guinea Sorrel, Hibisco, Hibiscus Calyx, Hibiscus sabdariffa, Jamaica Sorrel, Karkade, Karkadé, Oseille de Guinée, Oseille Rouge, Pulicha Keerai, Red Sorrel, Red Tea, Rosa de Jamaica, Roselle, Sour Tea, Sudanese Tea, Thé Rose d’Abyssinie, Thé Rouge, Zobo, Zobo Tea.

Common Specification

Moisture: 5%
Total Ash: 10%
Acid insoluble Ash: 1.50% max
Broken Sticks: 5%
Foreign Matter: 2% max
Salmonella: Negative

Supply Ability: 100 Tonnes/Month

Minimum Order: 100 Kg

Packaging Details: Depends on customer request

Payment Terms: LC, T/T

Delivery Details: 35 days after receiving payment

Port: Sea, Postal and Cargo