The Hibiscus plant is thought to be native to north Africa; there are many forms of the plant used commercially for its flavour, as an ornamental flower or in traditional forms of medicine. Hibiscus sabdariffa produces the flower most commonly associated as an ingredient in food and drink, it has distinctive yellow petals with a red centre and a deep red calyx, the cup shaped structure that supports the flower.

Hibiscus has been used for many years as a base for many herbal or ‘fruit’ teas, it is the sharp flavour and strong colour of hibiscus that is often mistaken for a berry.

The flower of hibiscus contains approximately 10% mucilage leading to a gentle infusion which remains popular today throughout the world.

In the Caribbean a drink is often prepared from this herb. Combined with the fruit of Sorrel plants, crushed ice and sugar and left to infuse, it is served in Mexican restaurants and simply known as “Jamaica”. In the Middle East and Sudan, a similar beverage is prepared by adding Lemon and Lime juice to the Hibiscus and left overnight to infuse.

Cold water infusions are a perfect way to enjoy hibiscus, which lends its extraordinary colour and sharp flavour to any infusion.

Superfine powder for full instant dispersion and a fuller flavour.

Directions: Add a quarter to a half teaspoon to taste, to hot water or any liquid beverage of your choice and stir. Once opened consume within 1 month