Deep red, tart, and sun-dried whole hibiscus flowers from Senegal, where they’re known as bissap. One bag, endless ways to use it. Whole flowers, sun-dried, with nothing added.
In Senegal, hibiscus isn’t a trend. It’s part of everyday life. The word bissap comes from Wolof, and it refers to the beloved drink made from the flowers of Hibiscus sabdariffa. Introduced in the 19th century, the plant now grows across Senegal, especially around Kaolack, Diourbel, Thiès, Saint-Louis and Louga.
Same flower, many names: bissap in Senegal, karkadé in North Africa, sorrel in the Caribbean, flor de jamaica in Mexico. Each kitchen has its own way with it.
This flower has endless uses. Here are some of our favorite:
Chilled drinks: steep in water, sweeten to taste, and serve over ice, traditionally with fresh mint, ginger, or orange blossom
Warm tea: in a pot of boiling water, add a few rinsed flower petals. The more you add, the richer the taste. Leave in pot for 5 minutes then remove from heat source. Let the flowers steep in the water for a few minutes before pouring into a mug. Add honey, lemon or maple syrup to taste
Syrup or concentrate: simmer down and use in sparkling water, cocktails, mocktails, or over desserts
Jams, chutneys, and sauces: the tartness pairs well with both sweet and savory dishes
Cooking: rehydrate and use in tacos, salads, or as a garnish
Baking and poaching: work into glazes, or poach fruit in the liquid
Natural color: a deep red for food and craft projects
Grind it: blitz the dried flowers into a powder for baking or rubs
How to Store
Keep sealed in the resealable bag, away from heat, light, and moisture.
Deep red, tart, and sun-dried whole hibiscus flowers from Senegal, where they’re known as bissap. One bag, endless ways to use it. Whole flowers, sun-dried, with nothing added.
In Senegal, hibiscus isn’t a trend. It’s part of everyday life. The word bissap comes from Wolof, and it refers to the beloved drink made from the flowers of Hibiscus sabdariffa. Introduced in the 19th century, the plant now grows across Senegal, especially around Kaolack, Diourbel, Thiès, Saint-Louis and Louga.
Same flower, many names: bissap in Senegal, karkadé in North Africa, sorrel in the Caribbean, flor de jamaica in Mexico. Each kitchen has its own way with it.
This flower has endless uses. Here are some of our favorite:
Chilled drinks: steep in water, sweeten to taste, and serve over ice, traditionally with fresh mint, ginger, or orange blossom
Warm tea: in a pot of boiling water, add a few rinsed flower petals. The more you add, the richer the taste. Leave in pot for 5 minutes then remove from heat source. Let the flowers steep in the water for a few minutes before pouring into a mug. Add honey, lemon or maple syrup to taste
Syrup or concentrate: simmer down and use in sparkling water, cocktails, mocktails, or over desserts
Jams, chutneys, and sauces: the tartness pairs well with both sweet and savory dishes
Cooking: rehydrate and use in tacos, salads, or as a garnish
Baking and poaching: work into glazes, or poach fruit in the liquid
Natural color: a deep red for food and craft projects
Grind it: blitz the dried flowers into a powder for baking or rubs
How to Store
Keep sealed in the resealable bag, away from heat, light, and moisture.
