Way back in the past when playtime meant biking and hide-and-seek, one of the things I liked to do was experiment with plants, including the species of hibiscus that grew in the backyard. Hibiscus flowers are naturally pretty although they’re almost odorless. But what attracted my neighborhood friends to it then was the slimy extract that came out of the flower when it was squeezed. It was a fun ingredient when we wanted to pretend as cooks serving up pretend soup. Frank Tam, owner of Roselle Farms This memory came back to me when our correspondent from Malaysia said she was interviewing Frank Tam, the owner of Roselle Farms in Malaysia. Mr Tam has made a successful business out of Hibiscus sabdariffa or Roselle, which is the main ingredient in a wide range of products, including beverage, conserve, garnish and juice concentrate. Hibiscus adds a bit of tartness that complements a lot of other flavours. Wow, had I known then that hibiscus could be served in more way