igourmet 4-oz. Sabdariffa Hibiscus
Our Hibiscus tea is of the Sabdariffa species, which is native to India and Malaysia. This crop comes from Egypt, where Hibiscus was first cultivated in the 1960's. Also called guinea sorrel, Jamaica sorrel, and most commonly Roselle, this hibiscus is a tall annual plant that grows throughout the tropics and has flowers with yellow or white petals and a persistent, bright red calyces (the leaf-like structures that protect the flower bud) that have a pleasantly acid flavor. These calyces are clipped from the plant, dried and used to make tea. This is what you have received. The calyces can also be chopped when fresh and added to fruit salads. They can be stewed as a sauce or filling for tarts and pies. This product looks almost indistinguishable from cranberry sauce. The calyces are also used to make juice, jam, marmalade, relish, chutney, and jelly.