Specification :

Name: Roselle Red
Latin name : Hibiscus sabdariffa L
Specification: 85 color value
Fuction : Roselle fruits are best prepared for use by washing, then making an incision around the tough base of the calyx below the bracts to free and remove it with the seed capsule attached. The calyces are then ready for immediate use. They may be merely chopped and added to fruit salads. In Africa, they are frequently cooked as a side-dish eaten with pulverized peanuts. For stewing as sauce or filling for tarts or pies, they may be left intact, if tender, and cooked with sugar. The product will be almost indistinguishable from cranberry sauce in taste and appearance.