As Easter approaches, local chefs and food artisans are embracing the versatility of Rooibos, infusing this indigenous tisane into an array of innovative culinary creations. From traditional desserts to avant-garde confections, Rooibos is making a flavourful impact on the gastronomic scene.
A groundbreaking study is underway to investigate whether Rooibos could mitigate the harmful effects of petrochemical exposure among petrol attendants.
South Africa is experiencing significant biodiversity loss, primarily due to habitat degradation. Between 1990 and 2018, the country lost approximately 0.12% of its natural vegetation annually, with the rate doubling to 0.24% per year between 2014 and 2018.
The demand for herbal and botanical extracts is booming worldwide, with the market projected to grow at an annual rate of 5.5% annually between now and 2030, reaching a value of USD 54.2 billion.
In a world where colours speak volumes, the Rooibos Tea Pantone® hue is stealing the show.
Nico Slinger (De Lille Farming), a farmer based in Clanwilliam, recently walked away as the winner of the annual Rooibos Producer of the Year competition.
