Roselle

Every late October to late November is the Roselle season. The bright, fiery red flower looks like a ruby. Asides from its good look, Roselle has a high value of use that the tender leaves are edible, fibers from the stalks for textiles or paper. And the red calyx of the Roselle can be made into preserves, jelly, jam and juices; it’s also a good idea to make tea, vinegar or wine with Roselle.

Roselle has a rich anti oxidants such as anthocyanins, flavonoids, beta-carotene, phenolic compounds, etc. that help digestion, lowering the blood pressure, cooling down in the torching heat and are good for skincare. Those with gastrointestinal discomfort are recommended to avoid on an empty stomach, and those weak or with poor kidney functions should consume in moderation while those with lower pressure, or women on their periods/ being pregnant should refrain from consuming.

Shopping Tips Look: the color is bright red with intact calyx. Smell: the smell is naturally and slightly sour without astringent or choking chemical smells. Source of Production Origin: made in Taiwan is better. And choose those in packages with indication of sources.