Roselle, also known as roselle or sorrel in some places. Its red calyxes are often used to make tea after drying, while hibiscus pollen is made from dried and ground hibiscus flowers.
Feature:
Color: Vibrant red or deep purple.
Texture: A fine powder, usually made from dried roselle calyces.
Taste and smell:
Taste: Roselle pollen has a sweet and sour taste, similar to the taste of its flowers or dried calyxes.
Smell: Lightly fruity, similar to red currants or raspberries.
Origin:
Taiwan
Cooking dishes:
Beverages: Roselle pollen can be mixed with hot water to make a tea, or added to cold beverages such as iced tea or juice.
Desserts: Can be added to jellies, ice cream, or other desserts to give them a unique color and flavor.
Flavoring: Due to its natural red color, it can be used as a natural coloring agent for foods, such as when making pasta or pastries.
Sauces and syrups: Mix with sugar and water and cook into roselle syrup, which can be used as a flavoring for drinks or desserts.
**Roselle pollen is often used in a variety of foods and beverages to add a unique flavor and appearance due to its sweet-sour flavor and bright color. However, use should be adjusted appropriately according to the desired color and flavor.
