Hibiscus (Karkadia)

Hibiscus is the dried crimson calyx of Hibiscus sabdariffa, a flowering plant of the tropics and subtropics. Steeped in water it bleeds a deep ruby red and tastes sharply tart and fruity, close to cranberry, with a floral note sitting behind the acidity.

It is grown across Africa, the Caribbean and Asia, and the dried petals turn up in herbal tea blends and infusions worldwide.

How to use it

Steep it hot for a few minutes, or leave it in cold water for several hours, to make the ruby red brew known as karkadeh, drunk hot in winter and iced in summer, and free of caffeine either way. The same infusion reduces into syrups, glazes, dressings and jams, and gives cocktails and desserts a strong magenta colour. Whole petals also work as a garnish or in potpourri. Because hibiscus is genuinely tart, taste before sweetening; a spoonful of sugar or honey per cup usually balances it without burying the fruit.

Details

Also known as