Although it is native to tropical Asia, this beautiful flower now grows in warm and temperate regions around the world, and so has become a vital ingredient in multiple cuisines. It is also known as flor de Jamaica, karkady, or sorrel flower. It has a floral, almost cranberry-like flavor and infuses dishes with a deep reddish-violet cabernet color.

Cooking Notes

• Comes in a 0.05 oz package.
• Blends well with peppermint, rose hips, and wild cherry bark.
• Add to enchiladas for a berry-tart flavor twist.
• Can be made into a sauce that is excellent on ice cream, chocolate flan, meringue cookies, or a rum cocktail.
• Infuse hibiscus flowers into meringue to give the dessert a gorgeous blush and a subtle cranberry flavor.
• It’s used in many Mexican beverages, like agua fresca, and others.
• Excellent in beverages and sweet recipes.
• Common
• Make a hibiscus tea by steeping 1 tsp. Of flowers in a mugful of hot water for 5 minutes. Sweeten as desired. Good hot or iced.
• Please note: there is a slight possibility that this hibiscus was intercropped with peanut material in its country of origin. This isn’t a normal occurrence with our spices, and we apologize for any inconvenience this may cause you.