Hibiscus Flowers – 12g


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Product description

Hibiscus is a small flowering plant which grows in tropical regions. The flowers are colourful and trumpet shaped. Dried petals are bright pink and have a sweet and pomegranate-like flavour.

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Flavour Notes:

A stunning flowering plant grown in tropical regions, the trumpet-shaped blooms of a hibiscus tree have a delicate, sweet flavour that’s delicious in baked goods, desserts and teas. Hibiscus Flowers come in a range of varieties and colours, the pink hibiscus are best suited to using in cooking, with a subtle flavour that’s akin to pomegranate. The petals are harvested from the flower and dried to lock in flavour and preserve. Use whole in syrups and teas or chop finely for incorporating into desserts and baked goods.

Culinary Notes:

With a sweet pomegranate-like flavour, dried Hibiscus Flowers add a fruity, floral flavour and beautiful pink hue to sweet dishes, teas and cocktails, or used as a finishing garnish on cakes and even couscous or salads. To soften, rehydrate in warm water before using or simply chop or grind the dried petals for a dried hibiscus flower powder. For an aromatic tea, brew in 80-degree water with a small amount of black or green tea. For a festive drink, steep the flowers in a warm mixture of sugar and water to make a syrup before adding to champagne.

Health Benefits:

Hibiscus flowers are known to have a range of health benefits including anti-inflammatory and antioxidant properties, high levels of vitamin C and can be used as a natural diuretic. They are also known to help control blood pressure and even lower cholesterol levels. When you’re feeling under the weather, a simple warming brew of dried Hibiscus Flowers, and cracked whole spices will warm you from the inside.


100% Dried Hibiscus Petals

country of origin:


other names or spelling:

Flor de Jamaica, roselle, carcade, karkadé

How to use

  • To impart a delicate flavour and deep pink hue, only a couple of petals are required
  • Not only a great ingredient in homemade herbal teas, dried Hibiscus Flowers are also used to make drinks such as the Egyptian drink ‘karkade’, West African ‘bissap’ or Mexican ‘agua de Jamaica’
  • They are also a great addition to homemade jams and preserves as well as spice blends, sauces and even marinades

Recipe/product links:

Mexican Beef Bolognese

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The Spice People FAQs

Hibiscus Flowers are the blossoms of the hibiscus plant, scientifically known as Hibiscus sabdariffa. They are commonly used in cooking, herbal teas, and natural remedies.

Hibiscus Flowers have a tart, tangy flavour similar to cranberries or sour cherries, with floral undertones. They can be slightly astringent and are often used to balance sweetness in recipes.

Yes, Hibiscus Flowers are commonly used to make herbal tea, also known as hibiscus tea or sorrel tea. The tea has a vibrant red colour and a tangy flavour. It can be enjoyed hot or cold and is often sweetened with honey or sugar.

Dried Hibiscus Flowers should be stored in an airtight container in a cool, dry place away from moisture, heat, and sunlight. Properly stored, they can last for several months to a year.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.