Rosella - Australian

Australian Rosella (Hibiscus sabdariffa) is a vibrant native botanical with striking blood-red calyces prized for their tart, tangy flavour reminiscent of cranberries, rhubarb, and plums. 

The dried rosella calyces are rich in vitamin C and antioxidants, making them a nutritious and flavourful addition to teas, jams, cordials, sauces, and desserts. Their natural acidity and vivid crimson colour also make them a popular choice for adding brightness and visual appeal to culinary creations.

Distilling and Beverage Uses:
Australian Rosella dried calyces impart a beautiful red hue and a refreshing tartness when infused into gins, liqueurs, aperitifs, and rosella wines. .

Traditional and Modern Uses:
Indigenous Australians have long valued rosella for its medicinal properties, including anti-inflammatory and antibacterial effects, digestive support, and relief from colds and cramps. The plant’s versatility extends beyond food and drink into skincare, where rosella extracts provide hydration and antioxidant benefits.

Sustainably sourced and dried to preserve its flavour and nutritional qualities, Australian Rosella offers a true taste of the tropics and a touch of native heritage to your kitchen or distillery.

• Known as Australian Rosella or Wild Hibiscus
• Tart, tangy flavour with cranberry, rhubarb, and plum notes
• Rich in vitamin C and antioxidants
• Ideal for tea, jams, cordials, sauces, desserts, and cocktails
• Popular botanical for gins, liqueurs, aperitifs, and rosella wine
• Traditionally used by Indigenous Australians for food and medicine
  

This native rosella captures the essence of Australian biodiversity and culinary tradition, perfect for chefs, distillers, and food artisans seeking authentic native ingredients