Rosella (hibiscus sabdariffa)

Rosella is a bit of a secret weapon in the kitchen, adding a burst of flavour to all sorts of dishes. It’s fantastic in desserts like ice cream, sorbet, or even baked goods, and works wonders with white chocolate. When it comes to fruit, rosella complements everything from berries and apples to tropicals like banana, mango, and pineapple, plus stone fruits like peaches and plums.

It’s not just for sweets though. Rosella brings a rich, vibrant colour and a unique fruity kick to sauces, chutneys, and aioli. Mix it with ginger, garlic, or chilli for an extra zing, or toss it with olive oil and sea salt for an easy but flavour-packed marinade. It works a treat on roasted veggies like pumpkin, sweet potato, or parsnip.

Dairy-based dishes like yoghurt, cheeses, and creams also get a lift with rosella. It blends well in meat marinades and dressings, adding depth to white fish, chicken, pork, and even heartier game meats like kangaroo or emu.

On the drinks side, rosella adds a refreshing hit to gin, vodka, and rum, and even turns a basic soda or lemonade into something special.

Origin: Australia

BENEFITS:

May help Reduce blood pressure, cholesterol levels, aid your immune & digestive systems. Act as an inti-inflammatory. May help with weight loss.

How to Make Rosella Tea: 

Place 1-2 milled Rosella hibiscus flowers within strainer and then add boiling water. You should see the flowers release a red to purple color. Allow the hibiscus tea to steep for approximately 1 minute. Brew the tea longer for a stronger flavor or for less time for a lighter strength.

WARNING:

Possibly unsafe' during pregnancy.

Packaging May Vary