In Nigeria, that’s what we call the calyx of the deep red, edible variety of hibiscus, the Hibiscus sabdariffa species. While the deep red variety of hibiscus is the most common across the world, other colors exist, from beige to rose to yellow. Hibiscus is the defining ingredient of Jamaican Christmas sorrel punch, where it’s paired with citrus, aromatics, spices, and, occasionally, rum. What does hibiscus taste like and what are some common ways to use it? When I think of the flavor of zobo, I think of it as floral, tart, and sour, with notes of forest fruits.

Source: The North Africa Journal May 14, 2021 14:03 UTC