Hibiscus rosa-sinensis is a flowering plant which grows subtropical and tropical regions. The trumpet-shaped flowers vary in colour but the red petals (Hibiscus sabdariffa) known as hibiscus are widely used to flavour tea, syrup and liqueurs.
Confusingly, in different countries hibiscus is known by different names, ‘bissap’ in West Africa, ‘karkadé’ in Egypt, ‘flor de Jamaica’ in Mexico, ‘gudhal’ in India, ‘gongura’ in Brazil and generally by the common name ‘roselle’.
In the Caribbean, particularly Jamaica and Trinidad, Hibiscus is known as sorrel and the petals are infused with herbs and spices to make a sugary cordial known as Sorrel aid and this is popularly served at Christmas time mixed with rum. This should not be confused with sorrel (Rumex acetosa), a perennial herb.
Review and Tasting
Sample not received so no tasting notes available.