Overview

Our dehydrated hibiscus is produced from carefully selected petals of the Hibiscus sabdariffa, cultivated under natural conditions and processed to meet international quality standards. Known for its deep red color and refreshing tart flavor, this product is widely used in beverages, food processing, and health-related applications.

We ensure hygienic handling and controlled drying techniques to preserve its natural nutrients, aroma, and vibrant appearance. The result is a high-quality product suitable for both local consumption and global export markets.

Dehydrated hibiscus is highly valued for its versatility, long shelf life, and increasing demand in the global wellness and food industries.

Technical Specifications

• Product Name: Dehydrated Hibiscus (Roselle)
• Botanical Name: Hibiscus sabdariffa
• Appearance: Deep red dried calyces/petals
• Color: Dark red to burgundy
• Taste: Tart, slightly sour (cranberry-like)
• Moisture Content: ≤ 10–12%
• Purity: ≥ 99% (free from foreign matter)
• Processing Method: Sun-dried / Mechanically dehydrated
• Additives: None (100% natural)
• Shelf Life: 12–24 months
• Microbial Status: Complies with food safety standards

Available Formats

We provide flexible packaging and supply options to meet different market needs:

• Whole Dried Calyces – Ideal for tea and beverage production
• Cut / Crushed Hibiscus – Suitable for food processing and blending
• Powder Form – Used in supplements, cosmetics, and food additives

Packaging Options:

• 25kg / 50kg PP bags (bulk export)
• Vacuum-sealed packs
• Customized retail packaging (on request)

Storage Conditions

To maintain product quality and extend shelf life, store under the following conditions:

• Keep in a cool, dry, and well-ventilated area
• Avoid direct sunlight and moisture exposure
• Store in airtight or sealed packaging
• Recommended storage temperature: below 25°C
• Relative humidity: below 60%

Proper storage ensures the product retains its color, flavor, and nutritional value over time.

Harvesting Period

Hibiscus is typically harvested during the dry season when the calyces reach full maturity.

• Harvest Time: 4–6 months after planting
• Peak Harvest Season: Usually between November – February (varies by region)
• Harvesting is done manually to ensure only high-quality calyces are selected

Production Period

Our production process is continuous and aligned with harvest cycles to ensure consistent supply:

• Processing Duration: 2–5 days (depending on drying method)
• Production Cycle: Seasonal peak with year-round availability through storage
• Drying Method: Controlled sun drying or mechanical dehydration
• Quality Control: Sorting, cleaning, and grading before packaging

We maintain strict quality control throughout the production process to meet export standards and customer requirements.

Why Choose Our Dehydrated Hibiscus?

• Premium export-grade quality
• 100% natural and chemical-free
• Hygienically processed and packaged
• Reliable supply chain
• Competitive pricing

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