Lately, it seems like you can’t stroll down the shelves of a supermarket – or a cocktail menu – without coming across hibiscus in teas, drinks and other products. What exactly is hibiscus and why is it having such a rosy moment? It turns out this trendy plant is more than just a passing fad – it only took a few centuries to go mainstream. We got in touch with the founders of a specialty tea company to find out what’s going on with this hip ingredient.

What is hibiscus?

Grown as an annual and perennial in temperate and tropical climates, hibiscus resembles a sea creature with tentacles. This genus of woody shrubs and small trees is covered with trumpet-shaped flowers in bright shades of pink, purple, blue and red, all of which have a striking pollen pattern. Hibiscus is a member of the mallow family (Malvaceae), which also includes okra, hollyhock, marshmallow, shrubby and cotton.

Diversity in abundance

There are several varieties of hibiscus flowers, such as the Hawaiian hibiscus seen in tropical climates, but they are not all intended for consumption, says Smita Satiani, co-founder of Alaya Tea, which sources its hibiscus from a regenerative, organically certified supplier in Uttar Pradesh, India. “The edible variety used for cooking is called Hibiscus sabdariffaalso known as Hibiscus Roselle or Jamaican Sorrel,” she says, pointing out that it is extremely popular in South Asia, Africa and the Caribbean.

Why hibiscus is so valued

This shrub is probably native to West Africa, where it has been an important ingredient in drinks such as Senegalese bissap for centuries. “Hibiscus has been used in cultures for eons,” says Esha Chhabra, the other co-founder of Alaya Tea. Hibiscus is revered for several reasons:

• Superfood status: Edible hibiscus is rich in antioxidants, including beta-carotene, vitamin C and anthocyanin.
• Unique taste: Uniquely floral and tart, hibiscus is loved for its spicy flavor and is a staple in tropical cuisine.
• Red tones: When hibiscus is infused, the liquid takes on a rich cranberry hue. “The color is so vibrant that it’s really striking and beautiful. They say we eat with our eyes, right?” says Chhabra.
• Medical benefits: Hibiscus has antibacterial and astringent properties and is used as a diuretic and to fight inflammation, colds and sore throats.

“As we are an Indian company, it’s worth noting that hibiscus is used for a variety of things in the subcontinent,” says Chhabra. She says it gives hair a slightly reddish hue when combined with henna, and is used as a dye for clothing and as a tint for natural cosmetics. “Its cooling properties are also used in Ayurveda to balance body types with high levels of pitta (heat),” she says, referring to the medical system that seeks to maintain balance in the body through diet and herbal remedies.

Which parts of the plant do we use?

Although they are marketed as hibiscus flowers in teas and other foods, this description is somewhat misleading: The part of the Hibiscus sabdariffa that we eat and drink is not the actual flower. “When you read the words ‘hibiscus flowers,’ you might think it’s the petals of the hibiscus flower, but it’s actually the leafy, outer calyx that’s picked in its bloom, separated from the seed inside, and dried for use in cooking,” says Satiani. Calyx is the collective term for the sepals of all flowers – sepals are usually green, but in hibiscus they are red and the taste is distinctly sour.

How to use hibiscus in different forms

Hibiscus can be purchased in different forms.

• Dried hibiscus: Dried hibiscus is plentiful and commonly used to make tea (ice-cold hibiscus is particularly refreshing). “I also ate the calyxes whole, in dried form, like dried fruit. It was a delicious, chewy, sour, tart (not to mention healthy) snack,” says Satiani.
• Hibiscus powder: Finely ground, the powder can be added to numerous rubs, infusions and sweets.
• Fresh hibiscus: Juicy and plump, fresh hibiscus isn’t easy to find. It’s sometimes found at farmers’ markets in southern states or at markets in big cities with a Caribbean following. For example, Labay Market in Brooklyn’s Little Caribbean neighborhood imports fresh roselle from the owner’s family farm in Grenada. “If you buy it fresh, use it immediately, or freeze or dry it,” Satiani says.
• Leaves and shoots: In addition to the calyxes, the leaves and tender shoots of the roselle are also edible, Satiani says. If you find them at a market, use them in salads or cooked as a green and with other vegetables and meats.

Other ways to eat and drink hibiscus

Hibiscus tea is the most well-known use of the calyxes and can be made from both fresh and dried flowers. Hibiscus can be brewed in cold water to make the tangy Mexican drink aqua fresca, or added to the gravy of roasted duck or pork, or even a pot of rice (think pink!). It can also be incorporated into simple syrup, which adds a rosy hue to alcoholic and non-alcoholic beverages. Or try these other hibiscus uses:

• Cool treats: “I love it when it’s made into a sorbet (hibiscus and raspberry or hibiscus and strawberry) or a granita,” says Chhabra. Stirred into ice cream, it gives a nice kick of color and flavor.
• Baked goods: Dried hibiscus can be crushed and added to everything from cookies to cakes.
• salad dressing: As an ingredient in vinaigrettes, it adds a little extra spice to summer salads.
• Grain: A rosy pinch over muesli or porridge livens up breakfast.
• Jams and marmalades: “Hibiscus is also often used for jam. In combination with orange or rose, it is a hit,” says Chhabra.

Recipes to try