Rosalle, also called hibiscus, red tea, sour tea, botanical name of Hibiscus sabdariffa, is the herb from which the red flower used in preparing zobo drink is gotten. The edible parts used to make “juice” or tea (actually, an infusion) look like reddish dried-up buds. Rosalle are not flowers nor fruits but calyces. It’s the calyx, the red, fleshy covering enclosing the flower’s seed pod, which is used for flavoring, cooking and food coloring. The calyx is loaded with high content of calcium, niacin, riboflavin, iron, vitamin C while having no caffeine content in it.