Unlike ornamental hibiscus flowers, it is the calyx of the shrubby Hibiscus sabdariffa plant that is used for making a tangy-sweet herbal tea that is equally delicious brewed hot or iced. Harvested by hand when plump and juicy, hibiscus makes a full-bodied, crimson colored infusion with a flavor similar to tart cranberry. Hibiscus is used in culinary and drinks recipes by cultures spanning equatorial latitudes from Southeast Asia to the Caribbean.
Burkina Faso, Africa
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