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Hibiscus
Hibiscus, Hibiscus rosa-sinensis, is the state flower of Hawaii and the natives of the islands refer to it as "Pua Aloalo" or "Ma'o Hau Hele." The flower is a symbol of old Hawaiian royalty and it is often presented on leis to visiting dignitaries. There are more than 200 known species of hibiscus. People tend to assign meanings to flowers and herbs and Hibiscus is no different, with many people associating the flower with "beauty and grace." Native to Africa, Hibiscus is closely related to a bushy ornamental shrub that decorates many tropical gardens and has become a popular flamboyant houseplant in Europe and the U.S.
Hibiscus tea is an herbal tea infusion made from deep crimson colored calyces, pronounced kale-a-seas, of the Hibiscus sabdariffa flower. Calyces are the leaves that hold the petals together in a hibiscus bud. Calyces are also called "sepals." Hibiscus is rich in Vitamin A, Vitamin C and beta-carotene.
This large, tasty flower makes a tisane, another name for an herbal tea, that is consumed both hot and cold in many regions of the world. Hibiscus tea is commonly referred by some as "roselle". In Brazil and India it is called "Gongura", in Egypt and Sudan as "Karkade", in Mexico, Central and South America as "flor de Jamaica", in the Caribbean it is known as "Sorrel" and in West Africa as "Bissap." In Korea it is called "mugunghwa," at it is in a dif In some specialty stores in the United States, you may see it labeled as "flor de Jamaica" as well, especially in areas that cater to a wider Hispanic clientele.
History of Hibiscus
Hibiscus today has over 200 varieties, but likely it started with only a handful, called the "original 8 hibiscus plants." These were probably cross pollinated to make the various varieties of today's selection of hibiscus. These 8 hibiscus varieties were spread out and flourishing all over the world by the 1700s. When explorers went to Mauritius, a country frequented because its proximity to trade routes between India, China, and Europe, the explorers, horticulturists, and botanists of this time would have found Hibiscus very interesting. In the early 1800s when Irish surgeon and naturalist Charles Telfair and his wife Annabella settled in Mauritius, he quickly took up an interest in the plant. For about 20 years, he made meticulous records of his hybridization efforts with the plants. It is likely, though undocumented, that some of his hybrids made it aboard ships that carried them to other countries around the globe.
By the 1900s, hibiscus hybrids were found all over the world, and new varieties were popping up in places as far apart as Hawaii, where it has mostly been used to signify beauty, and Mexico, where it has been used in cloth dyeing for many generations. Color variations of the flowers were improved upon by hybrids during the late 20th century, and today you can see a huge range in colors and flower shapes, all coming from the original 8 hibiscus plants.
Hibiscus Cultivation
Hibiscus is a sensitive plant that requires lots of direct sun and rich, well-drained soils. It loves water, but roots should not be drenched, instead kept merely moist all day when possible. Phosphorous heavy soils have the most yield in terms of blooms. Flowers bloom and then die quickly, but the plant will continue to flower for some time. When grown in tropical areas, the plant will produce flowers year round.
Where is it from?
Our Hibiscus comes from Canada.
Cooking with Hibiscus
Hibiscus petals can be used by themselves or used as an herbal tea base and blended with various herb and fruit infusions. Hibiscus is popular with independent tea shops that like to create their own signature tea blends and they're frequently paired with rosehips and various dried fruits. We do not recommend that you use milk with a hibiscus tea as it will curdle the milk. Some herbal tea lovers prefer this with sugar, and any sugar can be used! We like demerara especially. Hibiscus teas make for an excellent iced tea option. For your own Hibiscus tea, steep at 212° for up to 3 minutes. The tea is a deep burgundy to scarlet red, depending on how much of the hibiscus flower is used for the cup. Hibiscus has no low caffeine and is low in antioxidants.
Hibiscus has other culinary uses aside from tea. It adds a nice tart flavor to sweet desserts, and pairs nicely with dairy. It can be used as a garnish on vanilla ice cream or incorporated into lemon tarts.
When used in combination with other herbs, spices, or seasoning, hibiscus works nicely alongside mint, granulated honey, any of the citrus zests, cumin, cilantro, or parsley.
We like to pair our favorite Hibiscus Margaritas with Japanese Hibiscus Cheesecake for a refreshing little Hibiscus themed dessert party.
What Does Hibiscus Taste Like?
Hibiscus has a tart, cranberry-like flavor. It's mildly bitter and you will definitely notice the tannin undertones, as you would in a dry wine
Substitutions and Conversions
You can make up to 12 cups of tea with just one ounce of Hibiscus!
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Hibiscus