';
if (element.find('.name').length > 0)
htmls += '
' + element.find('.name').html() + '
';
if (element.find('.product_box_brand').length > 0)
htmls += '
' + element.find('.product_box_brand').html() + '
';
var rating = element.find('div.rating').html();
if (rating != undefined) {
htmls += '
' + rating + '
';
}
else {
if (element.find('div.star-rating').length > 0) {
var rating = element.find('div.star-rating').html();
var rattitle = element.find('div.star-rating').attr('title');
htmls += '
' + rating + '
';
}
}
htmls += '
' + element.find('.description').html() + '
';
htmls += '
';
htmls += '
';
var price = element.find('.price').html();
if (price != null) {
htmls += '
' + price + '
';
}
htmls += '
' + element.find('.cart').html() + '
';
htmls += '
';
htmls += '';
element.html(htmls);
});
Cookies.set('display', 'list');
} else {
$('.product-list').attr('class', 'product-grid');
$('.product-grid > ul > li').each(function(index, element) {
var html = '';
element = $(this);
element.attr('class', colclass);
if (centered != '')
element.addClass(centered);
html += '
';
var element = $(this);
var image = element.find('.image').html();
if (image != undefined) {
html += '
' + image + '
';
}
var rating = element.find('div.rating').html();
if (rating != undefined) {
html += '
' + rating + '
';
}
if (element.find('.name').length > 0)
html += '
' + element.find('.name').html() + '
';
if (element.find('.product_box_brand').length > 0)
html += '
' + element.find('.product_box_brand').html() + '
';
if (rating == undefined) {
if (element.find('div.star-rating').length > 0) {
var rating = element.find('div.star-rating').html();
var rattitle = element.find('div.star-rating').attr('title');
html += '
' + rating + '
';
}
}
html += '
' + $(element).find('.description').html() + '
';
var price = element.find('.price').html();
if (price != null) {
html += '
Wild rosella flowers are actually modified leaves or calyces for the botanists. However, as a foodie, all you need know is that the acid flowers in this fruit confit are sugar-cured using glucose and trehalose (fructose-free) until we are happy with the super-rich crimson syrup, the firm texture of the flowers and the perfect balance of acid crispness and sweetness.
$8.60