This article was originally published in July 2014

Hibiscus for tea is called a flower, but really it’s a fat, fruity calyx (think of a tropical rosehip) that offers vitamin C, calcium, magnesium and iron along with its vibrant fuchsia color. Their tart flavor is beloved worldwide, but low-quality exports can be adulterated with artificial dye. The hibiscus flowers in our bulk department are grown organically, and have been cut and sifted for easy use.

Hibiscus Tea Concentrate

The first time you make this, taste as you go to find the perfect sweet spot. View recipe >>

Hibiscus Lemon Bars

A refreshing dessert for hot weather (and a sure-fire hit for bake sales), hibiscus petals are soaked directly in the lemon juice for a deeper flavor and rosy pink color. View recipe >>

Hibiscus Pops

Start with our tea concentrate, sweetened with honey instead of sugar for the proper texture. These pretty purple pops are a hit at summertime parties. View recipe >>

Hibiscus Chutney

This tart, spicy condiment is full of rich South Indian flavor and makes use of hibiscus once you’ve soaked them to make tea. Add a dab to rice and lentils. View recipe >>

Slow-Cooked Mexican Pork

Cochinita Pibil is pork cooked with sour oranges and chilies, frequently wrapped in banana leaves. Our slow cooker version uses sweet oranges and sour hibiscus. Just add tortillas! View recipe >>

Hibiscus Salt

Near equal parts of ground hibiscus and kosher salt combine to give a pleasantly sour flavor and gorgeous purple tint to your finishing salt. It’s the perfect garnish for a hibiscus margarita. View recipe >>

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