These hibiscus flowers are carefully harvested by the Berber people in the Egyptian white desert. They are delicious in hot or chilled infusion.
Their delicate and wild flavours are delicious in herbal teas, teas, hot toddies and decoctions. Ground roughly with a pestle and mortar, these hibiscus flowers can also be used to add an acidic hint to your fruit crumbles, chocolate desserts, rice pudding or rum cocktails.
Add them infused to sauces, in creams, jams and cakes.
Best used at the end of the cooking process so that the delicate flowers don’t burn. This also preserves their delicate flavours.
Hibiscus has been grown in Egypt and South East Asia since Ancient times for its medicinal properties,and also for its taste and ornamental values.
In Africa it is the main ingredient of “Bissap” or “Karcadé”, a refreshing drink which is half way between a cordial and an infusion. It can be drunk hot or cold.
Recipe for home-made bissap:
- Ingredients: 1.5 L water, 4 to 6 tablespoons of dried hibiscus flowers, 2 tablespoons of brown sugar, ½ tablespoon of Nepalese ginger.
- Method: boil the water then add the hibiscus flowers once the water starts to boil. Leave to infuse for 5 to 7 minutes over a gentle heat then remove from the stove. Cover the saucepan and leave to cool. Filter the flowers then add the sugar and ginger.
|Shelf life||3 years|
|Genus and botanical species||Hibiscus sabdariffa|