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 ways than one, I might have beaten Mr Tam
to it.
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