Hibiscus Flowers Cut Fine
Hibiscus Flowers
Hibiscus sabdariffa
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Part of the mallow family, Malvaceae, hibiscus is related to cotton, cocoa, baobab and okra. Native to China, India, Hawaii, Fiji, Mauritius and Madagascar, it’s thought Hibiscus first originated in India, although China was the first to cultivate a range of species. In the 17th century, this flower made its way to Europe. Today, Hawaii has the closest association with this flower, being their official flower since 1923.
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We’ve supported small businesses with their supply of quality dried botanicals for over a century. When you shop with us, you’ll have peace of mind that you’re sourcing natural ingredients from ethical and sustainable growers—we vet all our suppliers and only work with those that meet or exceed our standards. We also deliver the produce to your door in good time, typically between 2 and 3 working days. Add eco-friendly packaging and a friendly bunch of experts in the mix, and it’s no wonder so many customers make us their first port of call for buying dried botanicals online.
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FAQs
Yes, all varieties of hibiscus are edible. But if you want the variety that offers the best flavour when added to sweet and savoury dishes and hot and cold drinks, we say always go for the Hibiscus sabdariffa variety.
As with many dried herbs, it’s best to store dried hibiscus flowers at room temperature in a cool, dry place. Once opened, place in an airtight container. By storing correctly, your hibiscus should maintain its freshness up until it’s use-by date. As a general rule, the petals should last a few years, but it’s important to note the use-by date.
Whether you’re making a brew at home or creating herbal tea blends for customers, one or two heaped tablespoons of dried hibiscus per cup is all you need to craft the perfect caffeine-free brew with a tart flavour and attractive reddish, purple hue. Leave to brew in boiling water for three to 10 minutes. Sweeten with a teaspoon of sugar.
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