A cousin of the mallow and the marshmallow, Hibiscus Sabdariffa (also known as Roselle, Guinea sorrel, Abyssinian pink tea or Bissap) is a flowering shrub. Since ancient times, the Hibiscus flower has been used for its medicinal benefits and for cooking. The calyxes of its flowers, of a bright red purple colour, are harvested by hand and then dehydrated.
The Hibiscus flowers can be infused hot or cold for a delicious caffeine-free drink with a fruity, tangy taste reminiscent of red fruit, citrus or rhubarb.
Hibiscus infusion will flavour and colour your desserts such as crème brûlée, cakes, jellies, ice creams, sauces and jams. They can be used in a surprising way in a starter (spring rolls, salads), or with meats such as duck.
The consumption of Hibiscus also brings many benefits: It can reduce the blood pressure and may have effect on the feeling of satiety which can intervene in the loss of weight.
How to prepare a tea with Hibiscus:
Start by boiling water for your tea. When boiling, pour the water into your teapot.
Place in the teapot 1 spoon of Hibiscus flowers per cup and let steep for around 10 minutes. It is always better to drink infusions without sugar and taste the product by itself.
You can also let it cool down and drink an iced Hibiscus tea.
Once the package is open, we recommend that you keep the Hibiscus in a closed jar, protected from light and moisture, so that it retains all its flavor.