Hibiscus flower also goes by the name jamica, sorrel, chai torsh, bissap, and many others. From Iran to Mexico to Tobago this crimson blossom has a serious fan following. Hibiscus flowers are a sort of 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 par that holds the flower – are used for food coloring and for tisanes.
It’s the tisane part we’re interested in, of course. The flavor of hibiscus is very cranberry-like with an added floral quality to it. Often citrus juice or other fruit juices are added, sometimes black tea, and almost always a sweetener is stirred in to offset the tartness.
Powdered hibiscus makes for a quick tea. Add hot water or green tea, give it a shake and a bit of sugar, pour it in a bottle and go. Instant aqua de jamaica. For a more confectionary application roll homemade chocolate truffles in hibiscus powder as opposed to cocoa powder for sweet-tart treats with a broody pink complexion. For the jam maker, a teaspoon of hibiscus powder added to stone fruit or berry jams adds complexity and a pleasant tart tang.
|Recommended Applications||Primarily used in teas or warm beverages, the Hibiscus Flower introduces a floral flavor to any beverage.|
|Basic Preparation||Ready to use as is, no preparation is required. To use, add 1 - 2 teaspoons, whole or crushed, to desired recipe.|
|Taste & Aroma||Sweet|
|Shelf Life||2 Years|
|Handling / Storage||Store in a cool, dry area.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Nigeria|
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