Edible flowers are innocuous and non-toxic, and because of the abundant colourful and flavourful nature, they contain many nutritional components and phytochemicals that promote health and well-being. This study focussed on the edible flower obtained from Roselle plant (Hibiscus sabdariffa Linn.). Next to Roselle leaves, the edible calyx part of the Roselle flower is the widely recognized part of this plant. The calyces are deeply red in colour due to the abundance of anthocyanins and flavonoids, which exhibit antioxidant activity. They also add a tangy taste