Hibiscus sabdariffa
Originally from Guinea, these tangy red fleshy chalices are used in West Africa as well as in Sudan and Egypt to prepare the karkadé, or bissap, which is a soft drink.
Used whole in cooking, hibiscus gives a touch of acidity and crunch to sauces. It goes very well, fried, with onion and pepper for tacos or salty pies.
Deep red fleshy calyces that are used whole. Rich in vitamin C, they bring a touch of acidity and a crunch when added to sauces. Frequently used in Egypt to make a refreshing cold drink that aids digestion.
