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Hibiscus Flowers, Dried

Jamaica / Sorrel / Chai torsh / Bissap

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Charming magenta lipstick with pumps to match. She’s a well-traveled and compassionate girl who’s as comfortable in a penthouse apartment as she is in a tent on the Serengeti.

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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.

Additional Info
Ingredients Hibiscus flowers.
Recommended Applications Primarily used in teas or warm beverages, dried hibiscus flowers introduces a floral flavor to any beverage.
Basic Preparation Rinse quickly with cold water prior to use.
Cuisine No
Product Style Whole
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
Dietary Notes No


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