Hibiscus flower

The “Hibiscus sabdariffa L.” variety is widely consumed in Africa, particularly in Turkey (carcadet) and Guinea (Bissap). Its tangy flavor with notes of red fruits offers a thirst-quenching infusion. In the kitchen, it will add exoticism to your jams, pastries, ice cream... Try it (as a strong infusion) instead of wine in your stews (eg: Beef bourguignon) and it will surprise you! The longer the infusion time, the more full-bodied and tangy it will be. Dose it according to your taste. It is also highly prized for its medicinal properties. Use: 20g /1l of boiling water. Let infuse min. 8 to 10 minutes.