Roselle seeds, an often discarded by-product of the Hibiscus sabdariffa plant, could offer a viable caffeine-free alternative to coffee, according to new research in the International Journal of Food Safety, Nutrition and Public Health. The work has looked at the nutritional value of the seeds as well as their taste and aroma. The team found that Roselle seeds roasted for half an hour could be used to brew a beverage that had a flavor, aroma and body very close to traditional coffee and better than many existing substitutes. It was also shown to contain high levels of antioxidant compounds thought to have health benefits.
Discarded roselle seeds produce coffee-like brew with high antioxidant levels after 30-minute roast
