Our products are crafted in Hawai'i in small batches using thoughtfully selected ingredients, including ingredients grown locally whenever possible.

We grow many of the plants that inspire our products and also work with Hawai'i-grown ingredients. Frequency Foods began in part as a way to transform farm harvests-including perfectly good produce that might otherwise go unused-into delicious value-added foods.

Roselle is a variety of hibiscus known for its beautiful deep-red calyces and naturally bright, tart flavor. It is the inspiration behind our First Harvest Collection.

We focus on simple, recognizable ingredients and thoughtfully crafted recipes. Check each product page or label for its complete ingredient list.

Pour it into sparkling water, lemonade, tea, cocktails or mocktails, or drizzle it over pancakes, yogurt, desserts and ice cream. There really isn't just one way to use it.

Spread it on toast, biscuits and pastries, spoon it over yogurt or ice cream, pair it with cheese and charcuterie, or use it as an ingredient in cooking and baking.

They are shelf-stable unopened. Once opened, refrigerate them and follow the storage instructions on the label.

You can shop directly through our website and find us at select markets, events and retail partners in Hawai'i. Follow us on social media for new locations and upcoming events.

We're working to make Frequency Foods available to more people. Shipping availability and destinations will be shown at checkout as our online store grows.

Yes. We welcome inquiries from retailers, cafés, restaurants, hotels and other businesses interested in carrying or using Frequency Foods products. Email us directly to get in touch for wholesale inquiries.

Absolutely. Our First Harvest Collection is just the beginning. Future collections will follow the seasons and explore more of the plants and flavors growing in Hawai'i.

Frequency represents the rhythm of the seasons and our connection to what is growing around us. Rather than forcing every harvest to be the same, we let ingredients, seasons and curiosity inspire what comes next