The northern regions of Nigeria are among the world's top producers of hibiscus (Hibiscus sabdariffa). Hand-picked here and gently dried in natural sunlight, the whole flower calyxes (flower calyxes) are rich in vitamin C and antioxidants. The hibiscus tea has a stunning deep ruby ​​red color, a fruity aroma and a distinctive tart flavor, most reminiscent of cranberries or currants. Nigerian hibiscus is extremely versatile: it is consumed worldwide from the Middle East to Latin America. You can make a traditional West African "Zobo" drink (with ginger and pineapple), a Mexican "Agua de Jamaica" or an invigorating summer iced tea with a little honey and lime. It is also an exciting spice and ingredient in the kitchen: cooked into thick syrups, jams, jellies, or as a visual and taste enhancer for desserts. Since it is naturally caffeine-free, it can be consumed at any time of the day, making it an ideal thirst quencher even for children.