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Original small-batch spice blends made by our founder Lynley, plus browse her curated selection of spices and specialty ingredients. Best of all, 10% of profits go to charity…
Hibiscus Flowers (Jamaica)
Hibiscus Flowers (Jamaica)
Common in Latin American, Caribbean and Middle Eastern and Persian cuisines. Steep with spices for tea or use to make a dessert sauce. Steep with savory ingredients to make a sauce for chicken, lamb or shrimp.
1/2 cup-sized jar.
These blossoms are called jamaica in Spanish and (interestingly!) in Jamaica they're called sorrel! If this all seems a bit confusing, not to worry - they're really simple to cook with!
When you steep the dried blossoms, they give off their gorgeous red color and a subtle tartness that's a little reminiscent of cranberries.
One of the coolest things about steeping hibiscus flowers in a sugar syrup for a dessert recipe (like this one) is that they turn into a chewy-sweet edible treat afterwards! You can eat them whole, or mince them up to stir into your oatmeal in the morning or blend into your breakfast smoothie.
You can use Hibiscus Flowers to make:
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10% of profits donated to food-related causes! Read all the details here.
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Dress your cookies to impress with a sophisticated cookie glaze and candied hibiscus crumbles. (Bonus, you can also make cocktails while you’re at it!)