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 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, in west Africa, Nigerian hibiscus is found mainly in northern part of the country, Kano State is ranked among the highest in Hibiscus flower Cultivation and production 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 coloring also make a delicious herbal punch which can be taken hot or cold.

Harvest : Hibiscus sabdariffa is harvested from late October onwards. 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.

Beverage : The tea made of the calyces of Hibiscus sabdariffa is known by many names in many countries around the world and is served both hot and cold. The beverage is well known for its red colour, tartness and unique flavour. Additionally, it is highly nutritious because of its vitamin C content. It is known as bissap in West Africa, "Gul e Khatmi" in Urdu & Persian, agua de jamaica in Mexico and Central America (the flower being flor de jamaica) and Orhul in India. Some refer to it as roselle, a common name for the hibiscus flower. In Jamaica, Trinidad and many other islands in the Caribbean, the drink is known as sorrel (Hibiscus sabdariffa; not to be confused with Rumex acetosa, a species sharing the common name sorrel). In Nigeria its known as Zobo.

Book Order
Specifications, Features: Percentage
  • Origin: Kano State, Nigeria.
  • Moisture: 5%
  • Total Ash: 10%
  • Max Acid Insoluble Ash: 1.5%
  • Max Broken Sticks: 5%
  • Max Foreign Matter: 2%
  • Impurities: 0-7%
  • Salmonella: Negative
  • Appearance: Clean petals
  • Color: Red
  • Shipment: 1*40FCL
  • Tons”12 MT
  • PP bag: 25kg
  • Total: 480 bags
Payment Terms
75% initial payment 25% against documentation
  • Certificate of origin
  • Phytosanitory Certificate
  • Fumigation Certificate
  • SGS Certification
  • Packing List
  • Profoma invoice
  • BOL / Telex Release
$3,500 per ton


Dried hibiscus is edible, and it is often a delicacy in Mexico. It can also be candied and used as a garnish, usually for desserts and used for wine making.

The roselle (Hibiscus sabdariffa) is used as a vegetable. The species in the Philippines as being a souring ingredient for almost all local vegetables and menus. Known as labog in the Visayan area, (or labuag/sapinit in Tagalog), the species is an ingredient in cooking native chicken soup.

Hibiscus species are used as food plants by the larvae.

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