Hibiscus
A versatile plant (primarily *Hibiscus sabdariffa*) valued for its tart, vibrant red calyces, rich in antioxidants, vitamin C, and anthocyanins. Used in beverages (teas, juices), natural food colorants, cosmetics (anti-inflammatory skincare), and pharmaceuticals (blood pressure/cholesterol management).
**Primary Sources:**
– **Top Producers:** Sudan, Egypt, Thailand, Mexico, and China.
– **Growing Regions:** Thrives in tropical/subtropical climates; cultivated widely in West Africa (e.g., Nigeria, Senegal), Southeast Asia, and Central America.
**Key Fact:**
Known as “sorrel” in the Caribbean and “bissap” in West Africa, hibiscus is often wild-harvested or grown via sustainable, small-scale farming. Its drought resistance makes it ideal for arid regions.
