Hibiscus sabdariffa

From among the many varieties of hibiscus that grow in tropical regions, hibiscus sabdariffa stands out for its bright red calyx, a feature which explains its common name of roselle. The tea – known as karkade or bissap – traditionally made from hibiscus sabdariffa flowers has a tangy flavour. This hibiscus comes in two varieties: one with deep red flowers and another with lighter flowers. The light-coloured (rosy/white) variety is used to make a white bissap which is much more tangy. Therefore this variety forms the basis of our key ingredient. The dried calyxes are high in vitamins, and in traditional medicine are used to make a refreshing, revitalizing drink that aids digestion and eliminates toxins.