Roselle, Costa Rican
A variety of hibiscus grown primarily for its edible properties, roselle flowers are more robust than its ornamental cousins. Roselle is most often made into tea by cultures all over the world, but can also be used for infusions, jams, or even candied! Bright red and tart, we use this for color and lip-smacking flavor.
Contains: Dried roselle flowers.
- Botanical Name: Hibiscus sabdariffa
- Alternate Names: Sorrel, rosella, karkade, flor de Jamaica, zobo
- Origin: San Carlos, Replublic of Costa Rica
- Sourcing: Grown on a small family farm
- Tasting Notes: Tart, sour, floral, citrusy
- Pairs Well With: Cassia Cinnamon Sticks, sugar, honey
- Try In: Simple syrup, sorrel tea, desserts
- Special Tips: Dried roselle flowers have small hairs that can irritate sensitive skin. Wash your hands thoroughly after handling and avoid touching your eyes