Rosella Seeds

(Hibiscus sabdariffa) - Organically Grown

Rosella is believed to have been brought to Australia by Indonesian fishermen from its initial home in Sri Lanka. Despite being the same species, Australia's Rosella variety has evolved over thousands of years to contain distinct characteristics from that of the Hibiscus sabdariffa found in New Guinea, Indonesia and China. In the natural environment, this edible hibiscus grows in the forests, rainforests and sand dunes of our northern tropical regions. Rosella calyxes are deep red in colour and high in vitamin C, and boast a pleasant tart-sweet taste when used in salads, jellies, sauces, jams, cordials, syrups, teas and wine. They are often found in stores, either preserved in syrup or liquid, or as an attractive and flavouring addition to cocktails, white wine or champagne. Toasted and ground Rosella seeds can also be used as a flour substitute, and the young leaves can be steamed or stir-fried.