Fresh organic hibiscus flower produced on our farm in dubai

Hibiscus sabdariffa (also called roselle or guinea sorrel) is the herb most often used to infuse hibiscus.


The calyces of the flower are first dried and then brought to a boil to make an infusion.

It can be eaten hot or cold, depending on one's preference.

Many traditional drinks are made from this plant.


Here we offer 8 reasons to make hibiscus infusion your favorite herbal tea!

Fresh organic hibiscus flower

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