Hibiscus flower

Hibiscus flower, most commonly from the Hibiscus sabdariffa plant, is prized for its vibrant colour and tart, cranberry-like flavour. The dried petals are widely used in culinary creations around the world, especially for making herbal teas, syrups, and refreshing beverages such as agua de Jamaica. Hibiscus tea is simple to prepare—just steep the dried petals in hot water for a few minutes to produce a deep red infusion, which can be enjoyed hot or cold and sweetened to taste.

Beyond drinks, hibiscus flowers add a unique tang and striking hue to jams, jellies, sauces, and desserts. The petals can be incorporated into salads, used to make colourful spreads, or even stuffed and fried for a creative entrée. In savoury cooking, hibiscus is sometimes used in marinades, dressings, and as a filling for dishes like tacos and chillies, especially in Mexican and Caribbean cuisines.

Hibiscus flowers are also popular for making syrups and jams, which can be drizzled over pancakes, stirred into cocktails, or used as a glaze for baked goods. Their versatility and bold flavour make hibiscus a favourite for cooks and mixologists looking to add a natural burst of colour and a refreshing, tart note to both sweet and savoury recipes.