Hibiscus flower is grown in the northern part of Nigeria by farmers, and it is usually harvested from late November to December. As the flowers fall off, the bright red calyces swell. These are harvested by hand, dried, and sold whole into the herbal tea and beverage industry. The flavor is a combination of sweet and tart, like cranberry. Hibiscus flower has many other local names including sorrel, l’oiselle (French), Jamaica (Spanish), bissap (Wolof/Senegal), Zobo (Hausa), and dâ (Bambara) among others. It is also called karkade (Arabic) in North Africa and the Near East. Hibiscus flowers are multi-colored and varied. About 200 species of hibiscus are known to exist and each species has its unique kind of flower Colour and taste.