Roselle flower

Roselle flower, scientifically known as Hibiscus sabdariffa, is a species of the Malvaceae family. It is native to Africa but is now cultivated in tropical and subtropical regions worldwide. The plant's calyces (the outer part of the flower) are harvested and dried for use in food and beverages.

Roselle calyces are primarily used to impart a tart, cranberry-like flavour and a vibrant red colour to foods and drinks. They are commonly found in herbal teas, fruit infusions, jams, jellies, and sometimes as a natural colouring agent in confectionery and beverages. Its distinctive flavour profile makes it a popular ingredient for adding a fruity tang.

Roselle is not listed as an authorised food additive on the Register of Food Additive Authorisations in Great Britain, indicating it is used as a food ingredient rather than an additive. Research suggests that compounds in roselle may have antioxidant properties. Some studies have explored its potential effects on blood pressure, but evidence is mixed and more robust research is needed. EFSA has not set a specific evaluation status for roselle as a food additive. It is generally considered safe for consumption in typical food amounts.