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What it is: Dried hibiscus flower, known in Mexico as flor de Jamaica, are deep crimson calyces harvested from the Hibiscus sabdariffa plant. They’re tart, fruity, and aromatic—think cranberry meets rose hip with a bright citrus snap.
Flavour and aroma: Boldly tart and slightly sweet with floral, berry-like notes and a faint hibiscus perfume. When steeped, it yields a vivid ruby-red infusion that’s refreshingly tangy and thirst-quenching.
Common uses:
Agua de Jamaica: Classic iced tea sweetened with sugar or honey, served cold with lime and ice.
Hot tea: Steeped and enjoyed warm for a soothing, tangy brew.
Cocktails & mocktails: Adds color and a tart backbone to margaritas, spritzers, and punches.
Syrups & reductions: Simmered into syrups for pancakes, desserts, or glazes for meats.
Sauces & marinades: Pairs well with pork, chicken, and seafood for a bright acidic balance.
Desserts: Used in sorbets, jellies, cakes, and panna cotta for color and tartness.
Pickling & ferments: Enhances brines and kvass-style ferments with fruity acidity.
How to prepare:
Tea: Use about 1–2 tablespoons of dried flor de Jamaica per 1 cup (240 ml) of water. Steep in hot (not boiling) water for 6–10 minutes for hot tea, or steep in cold water and refrigerate for several hours for cold infusions. Sweeten to taste.
Syrup: Simmer equal parts water and sugar with flor de Jamaica for 5–10 minutes, strain, cool, and use.
Storage: Keep in an airtight container away from heat, light, and moisture. Properly stored, dried hibiscus keeps for 12–18 months while retaining flavor and color.
Nutritional & cultural notes: Naturally caffeine-free and rich in vitamin C compounds and antioxidants. In Mexico and Latin America, flor de Jamaica is both a daily refreshment and a festive staple—comforting like a hug from home.
Bring a bag home to Tauranga and let those ruby petals brighten your pantry, party, and plate.
What it is: Dried hibiscus flower, known in Mexico as flor de Jamaica, are deep crimson calyces harvested from the Hibiscus sabdariffa plant. They’re tart, fruity, and aromatic—think cranberry meets rose hip with a bright citrus snap.
Flavour and aroma: Boldly tart and slightly sweet with floral, berry-like notes and a faint hibiscus perfume. When steeped, it yields a vivid ruby-red infusion that’s refreshingly tangy and thirst-quenching.
Common uses:
Agua de Jamaica: Classic iced tea sweetened with sugar or honey, served cold with lime and ice.
Hot tea: Steeped and enjoyed warm for a soothing, tangy brew.
Cocktails & mocktails: Adds color and a tart backbone to margaritas, spritzers, and punches.
Syrups & reductions: Simmered into syrups for pancakes, desserts, or glazes for meats.
Sauces & marinades: Pairs well with pork, chicken, and seafood for a bright acidic balance.
Desserts: Used in sorbets, jellies, cakes, and panna cotta for color and tartness.
Pickling & ferments: Enhances brines and kvass-style ferments with fruity acidity.
How to prepare:
Tea: Use about 1–2 tablespoons of dried flor de Jamaica per 1 cup (240 ml) of water. Steep in hot (not boiling) water for 6–10 minutes for hot tea, or steep in cold water and refrigerate for several hours for cold infusions. Sweeten to taste.
Syrup: Simmer equal parts water and sugar with flor de Jamaica for 5–10 minutes, strain, cool, and use.
Storage: Keep in an airtight container away from heat, light, and moisture. Properly stored, dried hibiscus keeps for 12–18 months while retaining flavor and color.
Nutritional & cultural notes: Naturally caffeine-free and rich in vitamin C compounds and antioxidants. In Mexico and Latin America, flor de Jamaica is both a daily refreshment and a festive staple—comforting like a hug from home.
Bring a bag home to Tauranga and let those ruby petals brighten your pantry, party, and plate.
