Hibiscus

Hibiscus sabdariffa · Edible flower

40 pairings

Hibiscus, in cooking, almost always means roselle (Hibiscus sabdariffa) — a tropical shrub of the mallow family whose fleshy crimson calyces are dried and used for their bracingly tart, cranberry-like flavour. Steeped, they make the ruby-red agua de jamaica of Mexico and the sorrel drinks of the Caribbean; cooked down, they become jams, syrups, sauces and confections.

Picking a good onedrag

Deep crimson, leathery, sharply sourDull brown dust, flat and musty

Shop freshThe ordinary bag, in date. A glass of jamaica is an everyday drink; trials find the infusion nudges blood pressure down in people with mild hypertension, so ask a doctor if you take medication for it.Everyday best

Colour of the calycesRed gone darker, a little brown at the edges

What is in the bagMostly whole, a few broken pieces

The bendBends, cracks a little at the fold

Smell in the bagTart and berryish, quieter

What to look for, from deep crimson, leathery, sharply sour to dull brown dust, flat and musty.

Preparing