Story of Hibiscus  |  Download eCatalogue  |  Follow Us On
We are taking a flower that has been used for thousands of years, it was the preferred drink of pharaohs and harnessing it to new technology and best-practice farming to produce a unique range of products that both taste good and are good for you.

The Hibiscus sabdariffa, is grown around the world, from Sudan to South America to Australia.

But the best is grown here amid the pure green rainforests of Malaysia.

We hand pick and personally inspect each and every flower. We do not use pesticides or artificial flavours, colours, preservative or any other additives.


Our flowers are used within 48 hours of being cut. That freshness and commitment to quality sets us apart.

Roselle Farms hand-makes a unique range of products from conserves to flowers in syrup, cold drinks, teas and on to the base for spectacular red cocktails served in some of the best bars in the world.

Internationally renowned chefs, mixologists and bar-tenders love our Roselle for its colour and versatility. Try a Roselle flower in a glass of champagne for a spectacular wedding toast or over a romantic dinner.

Roselle Farms' founder and managing director Frank Tam is a food technologist with decades of international experience and living around the world, who marries his technical expertise with his passion for his products.

Frank Tam is proud of the environmentally friendly way his products are made, the fact we do not cut corners to save costs and the health benefits of what we make.

Our Hibiscus is full of powerful anti-oxidants, particularly anthocyanins, and Vitamin C.

Many of our farms are part of the Malaysian Government's campaign to fight poverty and Roselle Farms contributes to various charities. Giving something back to the community that makes us who we are.

We're not just a business. We care about each and every one of our customers, and the environment.

Latest Happenings
Frank Tam from Roselle Farm talks about jumping on the trend-wagon of finding natural alternatives to synthetic flavours and colours, commercial success in Malaysia's food industry and establishing Hibiscus as a world-class quality product.