Hibiscus Flowers

(Hibiscus sabdariffa)

Hibiscus is one of the most visually spectacular and culinarily celebrated botanicals in the world — a tropical flowering plant native to West Africa and now cultivated across the tropics and subtropics from Mexico and the Caribbean to Egypt, India, Thailand, and Southeast Asia. Hibiscus sabdariffa — the species used for culinary and herbal purposes — is prized not for its petals but for its fleshy, deep crimson calyces (the cup-shaped structures that surround the flower), which are harvested, dried, and used to produce one of the most brilliantly colored and tart-flavored herbal preparations in the botanical world.

Known as Roselle in English, Flor de Jamaica in Mexico and Central America, Bissap in West Africa, Karkadé in Egypt and the Middle East, and Grosella in the Caribbean, hibiscus is a truly global botanical with deep cultural roots on multiple continents. The dried calyces are naturally rich in anthocyanins (the pigments responsible for their stunning ruby-red color), organic acids (citric, malic, tartaric, and hibiscus acid), flavonoids (quercetin, kaempferol, luteolin), polysaccharides, and vitamin C — making hibiscus one of the most antioxidant-rich botanicals available. The flavor is intensely tart, cranberry-like, and deeply refreshing — equally magnificent served hot or cold.

Product Highlights

• Dried calyces of Hibiscus sabdariffa — Roselle / Flor de Jamaica / Bissap / Karkadé
• Stunning ruby-red color from naturally occurring anthocyanins
• Rich in organic acids, flavonoids, polysaccharides, and vitamin C
• One of the most globally celebrated culinary botanicals — used on every inhabited continent
• Naturally caffeine-free — delicious hot or iced
• No additives, fillers, or artificial ingredients

How to Use

Hibiscus Tea (Hot): Steep 1–2 teaspoons of dried hibiscus flowers in 8 oz of hot water for 5–10 minutes. Sweeten with honey or agave to balance the tartness. Agua de Jamaica (Iced): Simmer ½ cup of hibiscus flowers in 4 cups of water for 10 minutes, strain, sweeten to taste, and serve over ice — the classic Mexican agua fresca. Syrups & Cocktails: Simmer hibiscus with sugar and water to make a brilliant ruby syrup for cocktails, mocktails, lemonades, and sodas. Jams & Preserves: The high pectin content of hibiscus calyces makes them ideal for jams, jellies, and fruit preserves. Culinary: Use in sauces, glazes, vinaigrettes, and desserts for a vivid color and tart flavor. Dried Garnish: Whole dried calyces make a stunning garnish for drinks and dessert plates.

Available in 4 oz, 8 oz, and 16 oz sizes.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Consult your healthcare provider before use, especially if you are pregnant, nursing, taking medications, or have a medical condition. Keep out of reach of children.