Hibiscus Flowers (Hibiscus sabdariffa)

Dried calyces of Hibiscus sabdariffa, the species used worldwide for the iconic ruby-red, tart herbal tea. Hibiscus is one of the most widely consumed herbal teas globally and goes by many regional names: Roselle (English), Jamaica (Mexico), Bissap (West Africa), Karkadeh (North Africa and the Middle East), Sorrel (Caribbean).

Key Facts

Botanical name

Hibiscus sabdariffa

Family

Malvaceae

Common names

Hibiscus, Roselle, Jamaica, Bissap, Karkadeh, Sorrel

Native region

West Africa; widely cultivated globally in tropical and subtropical regions

Studied compounds

Anthocyanins (which give the ruby color), organic acids (hibiscus acid, citric, malic), vitamin C

Flavor profile

Tart, ruby-red, cranberry-like

What is Hibiscus?

The hibiscus used for tea is Hibiscus sabdariffa, distinct from the showy ornamental hibiscus species grown in gardens. The part used is technically the calyx - the fleshy structure that protects the flower bud - rather than the petal. After the flower blooms and falls, the calyx swells and is harvested, dried, and brewed.

How to Use Hibiscus

For hot tea: steep 1-2 teaspoons per cup in hot water for 5-10 minutes. For iced tea: cold infuse 1-2 tablespoons per quart of water in the refrigerator for 4-8 hours, or steep hot and chill. Hibiscus is also used in agua de Jamaica (a Mexican beverage with sugar and lime), sorrel drink (Caribbean), and karkadeh (Egyptian).

Frequently Asked Questions

What part of the plant is used?
The calyx (the fleshy structure beneath the flower), not the petal. The calyx is what gives hibiscus tea its ruby color and tart flavor.

Why is hibiscus so red?
The anthocyanin pigments in the calyx give hibiscus its distinctive ruby color.

Is hibiscus the same as Jamaica or Karkadeh?
Yes; these are regional names for the same Hibiscus sabdariffa beverage. Jamaica (Mexico), Karkadeh (Egypt), Sorrel (Caribbean), Bissap (West Africa).

Does hibiscus contain caffeine?
No; hibiscus is naturally caffeine-free.

What does hibiscus taste like?
Tart, citrusy, cranberry-like. Most preparations add sweetener to balance the tartness.

Can I cold-brew hibiscus?
Yes; cold-brewed hibiscus is excellent and pulls a smoother, less astringent flavor than hot-brewed. Steep 1-2 tablespoons per quart in the refrigerator for 4-8 hours.

This product has not been approved by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.