Roselle RenaissanceSivasagar · Assam

Tenga mora · Hibiscus sabdariffa

Roselle from Upper Assam, made to keep.

We turn the tart red calyces of roselle, grown by farmers around Sivasagar, into small-batch jelly and carefully dried calyces for tea and cooking. Nothing added to fake the colour. The red is the roselle's own.

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Grown in Sivasagar & Jorhat Small batches No artificial colour
Roselle tea made from our dried calyces.
The plantHibiscus sabdariffaKnown in Assam as tenga mora, the “sour” plant
The part we useThe red calyxThe fleshy cup that wraps the seed pod after the flower falls
Where it growsSivasagar & JorhatUpper Assam's humid, rain-fed fields suit roselle well

Products

Two ways to bring roselle home

Pick a size and tap Enquire. Your order opens as a WhatsApp message to us, and we confirm availability, delivery and payment with you directly.

Taking pre-orders Roselle Jelly SMALL BATCH Roselle Jelly CLEAR SET

Roselle Jelly

Tart, bright and deep ruby. Slow-cooked from fresh calyces, strained clear and set on the fruit's own pectin. Spread it on toast or paratha, stir it into yoghurt, or glaze a cake with it.

Jar size

Made from
Roselle calyces, sugar, lemon juice
Storage
Cool, dry place. Refrigerate after opening

₹150200 g jar

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Taking pre-orders Dark red dried roselle calyces spread out on a bamboo tray

Dried Roselle Calyces

Whole calyces, separated from the seed pod and dried slowly so they keep their colour. Steep a few for a tart, ruby-red tea, hot or iced, or use them for sherbet, chutney and homemade jam.

Pack size

Made from
100% roselle calyces, nothing added
Storage
Airtight, away from light and damp

₹120100 g pouch

Enquire

For cafés, bakeries & tea blenders

Buying in bulk?

We supply dried calyces from 5 kg and roselle jelly in 1 kg jars for kitchens and shops. Tell us what you need and how often, and we'll send a quote.

Ask for a bulk quote

Roselle tea

What a few dried calyces can do

Drop three or four calyces into a glass and pour over hot water. Within minutes it turns ruby red. Drink it hot, or chill it for a tart summer cooler.

Roselle tea being poured into glasses beside a jar of dried calyces and a bamboo basket, at sunset
Our dried calyces, ready to steep
Two glasses of glowing ruby-red roselle tea with calyces steeping inside, at sunset
Ruby red in minutes
Order dried calyces

How it's made

From the field in Sivasagar to your shelf

Roselle calyces are harvested once a year, so everything we make starts with the same short season and the same careful first steps.

Dried Calyces

  1. Picked from local farmsWe buy ripe calyces from roselle growers around Sivasagar and Jorhat.
  2. Seed pods removedEach fleshy calyx is slipped off its green seed pod by hand.
  3. Washed and dried slowlyLow, even heat keeps the deep red colour and tart taste.
  4. Sorted and packedBroken or dull pieces are removed before sealing in pouches.

Jelly Roselle jelly

  1. Fresh calyces cooked downCalyces are simmered until soft and their colour runs into the pot.
  2. Strained clearThe deep red juice is strained until clear, leaving the pulp behind.
  3. Set naturallyRoselle is rich in pectin, so it sets with sugar and lemon alone.
  4. Hot-filled and sealedFilled into sterilised glass jars and sealed while hot.

Ways to use it

A little tart, a lot of colour

Roselle tea

Hot water turns a few dried calyces ruby red in minutes.

3–4 calyces · 250 ml · 5 min

Iced sherbet

Steep, chill and sweeten for a summer cooler.

Steep 10 min · chill · add jaggery

On toast & paratha

The jelly's sharp sweetness cuts through butter and ghee.

Breakfast · tiffin

Chutney & cooking

Brings the familiar tenga sourness to chutneys and curries.

Soak dried calyces first

About us

A sour plant with a lot more to give

Roselle Renaissance started in Sivasagar with a simple observation. Roselle grows easily across Upper Assam, yet most of each harvest is sold fresh for very little, or spoils before it reaches a market. The calyx is full of colour and flavour; it just needs looking after.

So we buy calyces from local growers, dry them properly and cook them into preserves that keep. Later we plan to use the rest of the plant too: roselle stems carry a strong natural fibre, close to jute, which farmers currently burn after harvest.

Founded by Plabon Saikia.

Local growersCalyces bought from farms around Sivasagar and Jorhat
Natural colourNo artificial colour or flavour added
Small batchesMade in season, packed by hand

Contact & orders

Order, ask a question or visit

WhatsApp is the quickest way to reach us. Tell us the product and size, and we'll reply with availability and delivery details.

Phone & WhatsApp

+91 86389 21187

Chat on WhatsApp

Email

plabonsaikia659@gmail.com

Address

Mothiachiga Bor Ali, Near Mothiachiga Namghar
Mola Gaon, Mothiachiga
Sivasagar, Assam 785685
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