Dried Hibiscus Jamaica
Inventory, 5 lbs : 9.00
This item was last sold on : 12/07/23
Dried Hibiscus Jamaica is the calyx of a flower, which is the bud's outer layer that protects the developing petals, stigma, and stamens. Each calyx is comprised of individual sepals that are fleshy and smooth when fresh with a maroon to dark red hue. When the calyx is dried, the sepals will shrivel and wrinkle, develop a crisp and chewy consistency, and darken into shades of burgundy, purple, and red. Dried Hibiscus Jamaica has a sweet and tangy flavor mixed with tart undertones and refreshing floral notes.
Dried Hibiscus Jamaica is available year-round.
Dried Hibiscus Jamaica, botanically classified as Hibiscus sabdariffa, consists of dried sepals of a tropical flower belonging to the Malvaceae family. It is important to note that there are hundreds of species generally known as hibiscus, but many of these cultivars are not edible and used to make tea. DRIED HIBISCUS JAMAICA IS PRIMARILY SOURCED FROM THE SEPALS OF THE FLOWERS OF THE SABDARIFFA SPECIES, SOMETIMES KNOWN AS ROSELLE. THE PLANT IS NATIVE TO TROPICAL AND SUBTROPICAL REGIONS OF ASIA AND IS WIDELY USED IN CULINARY AND MEDICINAL APPLICATIONS, MOST FAMOUSLY FOR TEA. Dried Hibiscus Jamaica is also known by many local names in communities around the world, including Flor de Jamaica, Hibiscus Flores, Roselle, Gongura, Bissap, and the “Other Cranberry.” The dried sepals are primarily used as a coloring agent and flavoring for beverages and culinary dishes.
Dried Hibiscus Jamaica is a source of minerals, including calcium and iron, and contains vitamin C, an antioxidant that can strengthen the immune system. The dried sepals are also considered to be a natural diuretic, cleansing the digestive system, and provide anthocyanins, which are the pigmented compounds that protect the body against environmental damage.
Dried Hibiscus Jamaica can be used to flavor and naturally color beverages, main dishes, sauces, and desserts. The dried sepals can be steeped in boiling water to make a tea, or they can be incorporated into sparkling water, juices, and cocktails for an added sweet-tart flavor. The steeped liquid can also be poured into popsicle molds or ice cube trays and frozen, infused into vinaigrettes, or used to make tangy jello. In addition to beverages, Dried Hibiscus Jamaica is traditionally utilized to color desserts such as cookies, flan, cakes, and tarts. It can also be cooked into jams and jellies, infused into icings, incorporated into sauces, syrups, and salsa, or used in savory dishes such as enchiladas and roasted meats. Dried Hibiscus Jamaica pairs well with meats such as lamb, duck, and venison, ginger, rhubarb, spices such as cinnamon, anise, and nutmeg, agave, honey, and fruits such as pineapple, pear, and citrus. Dried Hibiscus Jamaica will keep for two years when stored in a cool, dry, and dark place away from direct sunlight.
Dried Hibiscus Jamaica is famously used in one of Mexico’s most popular drinks, agua de Jamaica. The ruby-hued beverage is made from steeped Dried Hibiscus Jamaica and is traditionally poured over ice, served with sweetener, lime, and fresh herbs. There are many different agua de Jamaica variations found throughout Mexico, and the tangy drink is believed to complement the flavors found in Mexican cuisine. Agua de Jamaica is widely available through restaurants and street vendors, but it is also frequently prepared in home kitchens as an afternoon drink. Outside of Mexico, Dried Hibiscus Jamaica is also popularly incorporated into a Christmas drink in Jamaica. The dried sepals are infused with sugar and ginger and are then mixed with ice and rum to create a rich, sweet-tart libation.
Dried Hibiscus Jamaica is developed from the Hibiscus sabdariffa species, which is believed to be native to tropical and sub-tropical regions of Asia. The shrubs have been cultivated since ancient times for their edible sepals, and it is thought that the species was introduced into Africa in the early ages. Hibiscus sabdariffa was brought to the New World through African slaves, where it quickly became naturalized in regions throughout the Caribbean and Central and South America. In 1904, the plant was introduced to Hawaii, having first been tested and researched in Florida. Today Dried Hibiscus Jamaica is produced around the world, especially in Asia, Southeast Asia, Mexico, and Central America, and is found through online retailers, specialty grocers, and select vendors at farmer’s markets.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Dried Hibiscus Jamaica. One is easiest, three is harder.