A bright Persian pink powder that looks more cosmetic than edible. It’s a caffeine free, instant tea for the girl or guy on the go.
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.
Dried hibiscus flower powder 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.
|Botanical Name||Hibiscus sabdariffa|
|Shelf Life||2 Years|
|Basic Preparation||Ready to use as is, no preparation is required. To use, add 1 - 2 teaspoons of Hibiscus powder to desired recipe. If steeping in a liquid, powder sediment should be strained out prior to use.|
|Recommended Applications||Primarily used in teas or warm beverages, dried hibiscus flower powder introduces a floral flavor to any beverage.|
|Handling / Storage||Store in a cool, dry area.|
|Country of Origin||Nigeria|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|