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Blackberry Pearl
Beginning 1/6/2006

.Mas Cotek + Stevia Herbal Tea

.Mas Madu Juice

. Mas Cotek Herb

. Misai Kucing Herb

. Pure Honey

. Roselle Fruit

. Black Seed

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                                            New-Mas Madu Herbal Juice

The Benefits of Herbs & Instant Energy !!!

Contents : Ficus Deltoidea + Othosiphon Stamineus + Black Seed + Rozelle + Honey


Roselle (Rozelle, red sorrel, Jamaica sorrel)

(Hibiscus sabdariffa var sabdariffa - Family Malvaceae)





The Roselle (Hibiscus sabdariffa) is a species of hibiscus family of Malvaceae, native to the Old World tropics. It is an annual or perennialherb or woody-based subshrub, growing to 2–2.5 m tall. The leaves are deeply three- to five-lobed, 8–15 cm long, arranged alternately on the stems.


The flowers are 8–10 cm in diameter, white to pale yellow with a dark red spot at the base of each petal, and have a stout fleshy calyx at the base, 1.5–2 cm wide, enlarging to 3–3.5 cm, fleshy and bright red as the fruit matures. It is an annual plant, and takes about six months to mature.


The roselle is known as the rosella or rosella fruit in Australia. It is also known as meśta/meshta on the Indian subcontinent, chin baung in Myanmar, krajeab in Thailand, bissap in Senegal, Mali, and Niger, the Congo and France, dah or dah bleni in other parts of Mali, wonjo in the Gambia, zobo in Nigeria, karkade (كركديه; IPA: ['karkade]) in Egypt, Saudi Arabia, and Sudan, omutete in Namibia, sorrel in the Caribbean and Jamaica in Latin America, Saril in Panama, rosela in Indonesia, asam paya or asam susur in Malaysia. In Chinese it is 洛神花 (Luo Shen Hua) and rozeru in Japan.


Classification of roselle














H. sabdariffa

Binomial Name

Hibiscus sabdariffa



Primarily, the plant is cultivated for the production for bast fibre from the stem of the plant. The fibre may be used as a substitute for jute in making burlap.


The red calyces of the plant are increasingly exported to America and Europe, where they are used as food colourings. Germany is the main importer. It can also be found in markets (as flowers or syrup) in some places such as France, where there are Senegalese immigrant communities. The green leaves are used like a spicy version of spinach. They give flavour to the Senegalese fish and rice dish thiéboudieune. Proper records are not kept, but the Senegalese government estimates national production and consumption at 700 metric tons per year. Also in Myanmar their green leaves are the main ingredient in making chin baung kyaw curry.




In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Carib Brewery Trinidad Limited, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer.

Medical Uses

In India, Africa and Mexico, all above-ground parts of the roselle plant are valued in native medicine. Infusions of the leaves or calyces are regarded as diuretic, cholerectic, febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis. Pharmacognosists in Senegal recommend roselle extract for lowering blood pressure. In 1962, Sharaf confirmed the hypotensive activity of the calyces and found them antispasmodic, anthelmintic and antibacterial as well. In 1964, the aqueous extract was found effective against Ascaris gallinarum in poultry. Three years later, Sharaf and co-workers showed that both the aqueous extract and the coloring matter of the calyces are lethal to Mycobacterium tuberculosis. In experiments with domestic fowl, roselle extract decreased the rate of absorption of alcohol and so lessened its effect on the system. In Guatemala, roselle "ade" is a favorite remedy for the aftereffects of drunkenness.

In East Africa, the calyx infusion, called "Sudan tea", is taken to relieve coughs. Roselle juice, with salt, pepper, asafetida and molasses, is taken as a remedy for biliousness.

The heated leaves are applied to cracks in the feet and on boils and ulcers to speed maturation. A lotion made from leaves is used on sores and wounds. The seeds are said to be diuretic and tonic in action and the brownish-yellow seed oil is claimed to heal sores on camels. In India, a decoction of the seeds is given to relieve dysuria, strangury and mild cases of dyspepsia and debility. Brazilians attribute stomachic, emollient and resolutive properties to the bitter roots.

Other Uses

In the Indian subcontinent (especially in the Ganges Delta region), roselle is cultivated for vegetable fibres. Roselle is called meśta (or meshta, the ś indicating an sh sound) in the region. Most of its fibres are locally consumed. However, the fibre (as well as cuttings or butts) from the roselle plant has great demand in various natural fibre utilizing industries.

In some parts in Europe subcontinent ,calyses are mixed into fruits salad.In Africa,it is cooked as additional meal with grinded peanut.Sometimes it is made as the ingredients in preparing sauce, juice, sirup, jam, marmalade, relish, chutney and jelly for the west community.

Roselle sauce or sirup may be added to puddings, cake frosting, gelatins and salad dressings, also poured over gingerbread, pancakes, waffles or ice cream. It is not necessary to add pectin to make a firm jelly. In fact, the calyces possess 3.19% pectin and, in Pakistan, roselle has been recommended as a source of pectin for the fruit-preserving industry.


The seeds are considered excellent feed for chickens. The residue after oil extraction is valued as cattle feed when available in quantity.


The plants are rich in anthocyanins, as well as protocatechuic acid. The dried calyces contain the flavonoids gossypetin, hibiscetine and sabdaretine. The major pigment, formerly reported as hibiscin, has been identified as daphniphylline. Small amounts of delphinidin 3-monoglucoside, cyanidin 3-monoglucoside (chrysanthenin), and delphinidin are also present.



China and Thailand are the largest producers and control much of the world supply. Thailand invested heavily in roselle production and their product is of superior quality, whereas China's product, with less stringent quality control practices, is less reliable and reputable. The world's best roselle comes from the Sudan, but the quantity is low and poor processing hampers quality. Mexico, Egypt, Senegal, Tanzania, Mali and Jamaica are also important suppliers but production is mostly used domestically.


Food Value

Nutritionists have found roselle calyces as sold in Central American markets to be high in calcium, niacin, riboflavin and iron.

Food Value Per 100 g of Edible Portion

Calyces, fresh.       

Moisture               9.2 g

Protein                 1.145 g

Fat                      2.61 g

Fiber                  12.0 g

Ash                      6.90 g

Calcium               1,263 mg

Phosphorus       273.2 mg

Iron                    8.98 mg

Carotene             0.029 mg

Thiamine             0.117 mg

Riboflavin            0.277 mg

Niacin                 3.765 mg

Ascorbic Acid       6.7 mg


Analyses made in Guatemala.

Leaves fresh

Moisture                86.2%

Protein                1.7-3.2%

Fat                          1.1%

Carbohydrates           10%

Ash                             1%

Calcium                  0.18%

Phosphorus             0.04%

Iron                       0.0054%

Malic Acid               1.25%


Analyses made in the Philippines.


Moisture               12.9%

Protein                   3.29%

Fatty Oil               16.8%

Cellulose               16.8%

Pentosans             15.8%

Starch                  11.1%

Amino acids (N = 16 p. 100 According to Busson)*

Arginine                 3.6

Cystine                 1.3

Histidine                1.5

Isoleucine              3.0

Leucine                  5.0

Lysine                    3.9

Methionine              1.0

Phenylalanine          3.2

Threonine               3.0

Tryptophan               -

Tyrosine                 2.2

Valine                     3.8

Aspartic Acid         16.3

Glutamic Acid         7.2

Alanine                  3.7

Glycine                  3.8

Proline                   5.6

Serine                   3.5



Attention...All the informations,notices and testimonials that are advertised cannot be made as the most guidance(without referring to the doctors @ specialist in the field) for the motive of identification or treatment of any diseases.Please consult the accredited doctor  to determine the diseases and medications.All the testimonials that are posted,are self experiences from our customers whereas the others have not been tested.