Hibiscus flower also goes by the name jamaica, sorrel, chai torsh, bissap, and many others. From Iran to Mexico to Tobago this crimson blossom has a serious fan following.
Hibiscus flowers are sort of a miracle plant. The leaves are used to make healing compounds. The seeds have diuretic properties. The fibrous stems are used to make burlap. And the sepals – the fleshy part that holds the flower – are used for food coloring and for tisanes.
To prepare bring 2 quarts of water and 1 cup of sugar to a boil. Add spices if you like; popular options are cinnamon, ginger, lime zest, grains of paradise, a lace of mace, and dried vanilla pods. Add 1 cup of dried hibiscus flowers. Take off heat, cover, and steep for 20 minutes, then strain. Chill and serve. Preferably over ice with a squeeze of lime.
|Recommended Applications||Primarily used in teas or warm beverages, the Hibiscus Flower introduces a floral flavor to any beverage.|
|Basic Preparation||Rinse quickly with cold water prior to use.|
|Taste & Aroma||Sweet|
|Shelf Life||2 Years|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Egypt|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
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