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What is Flor de Jamaica (Hibiscus Flower)?

Learn how to clean and prepare dried hibiscus flowers (flor de jamaica) for teas, aguas frescas, and savory dishes. Tart, vibrant, and rich in antioxidants, hibiscus is a pantry staple in Mexican cooking.

Recipe

A rustic ceramic cup filled with dried Hibiscus petals sits on a round, tan clay plate. Some Flor de Jamaica petals spill onto the plate, while natural sunlight casts soft shadows on the light, textured surface.

What is flor de Jamaica, hibiscus flower?

Flor de Jamaica (pronounced flohr deh hah-MY-kah) is the Spanish name for hibiscus flower, specifically the dried petals of the Hibiscus sabdariffa plant. These deep red flowers are prized in Mexican and Latin American cuisine for their vibrant color, tart flavor, and health benefits. You’ve probably seen them steeped into agua de jamaica, but that’s just the beginning.

What Does Flor de Jamaica Taste Like?

Imagine a tangy, slightly floral flavor with a hint of cranberry. When brewed, the deep red infusion has a refreshing acidity—perfect for hot climates and sweetened teas. Cooked into savory dishes, it adds both texture and brightness.

What are the benefits of Jamaica?

  • Naturally caffeine-free
  • Bold, refreshing flavor
  • Loaded with antioxidants and vitamin C
  • Can be used in sweet and savory recipes
  • Adds natural color to drinks and dishes
A tan, round wooden bowl contains dried, deep red Hibiscus Flower petals on a light gray, textured surface. A few Flor de Jamaica petals are scattered outside the bowl, adding a natural and rustic appearance to the scene.

Cultural Background

Flor de Jamaica is more than just an ingredient—it’s part of daily life across Mexico. At paleterías, mercados, or family kitchens, agua de jamaica is a staple just like horchata or tamarindo. Beyond drinks, it’s being used in modern Mexican cooking for vegan tacos, tart jams, and even salsas and cocktails. At Day of the Dead altars, flor de jamaica can also appear for its deep red symbolic color. It connects memory, flavor, and tradition in one.

How to Use Flor de Jamaica

Flor de Jamaica is incredibly versatile in the kitchen. Once you try it, you’ll start finding new ways to incorporate it into your dishes.

  1. Agua de Jamaica. The most common use. Steep the dried petals in boiling water, strain, sweeten, and chill. Try this recipe → Agua de Jamaica (Hibiscus Tea)
  2. Flor de Jamaica Tacos: Simmer rehydrated hibiscus flowers with onion and chipotle. Their chewy texture makes them a perfect vegan taco filling.
  3. Hibiscus Jam. Simmer petals with sugar and citrus zest until the mixture thickens. Delicious on toast or with cheese boards.
  4. Salads or Salsas. Rehydrated and chopped flor de jamaica adds a bright, tangy contrast to earthy or sweet ingredients, like my Hibiscus Salsa Macha.
  5. Cocktails & Mocktails. Use the concentrate from steeping to add natural color and floral acidity to drinks. My Hibiscus Sangria is the best.

Where to buy

Specialty food markets and health food stores often carry dried hibiscus flowers, which are used to make tea. Masienda has the best hibiscus, but you can also find it in online retailers like Amazon or websites specializing in herbs and spices like Mountain Rose Herbs or The Spice House.

Latin American grocery stores, such as Fiesta or Michoacana, often carry hibiscus flowers.

How to Store Flor de Jamaica

  • Dried Hibiscus Flowers: Keep in an airtight jar or bag in a cool, dark pantry. Lasts 6–12 months if stored properly.
  • Brewed Hibiscus Tea or Concentrate: Store in the refrigerator in a glass jar for up to 5 days. Can be frozen in ice cube trays for cocktails or future agua fresca.

Frequently asked questions

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A round wooden bowl holds a loose pile of dried red Hibiscus Flower petals, known as Flor de Jamaica, some of which spill onto a light gray stone surface. The crinkled petals are deep red with slight yellow tips, and a few lie outside the bowl.

Jamaica Flower (Dried Hibiscus Flower)

Alejandra Graf
Learn how to clean and prepare dried hibiscus flowers (flor de jamaica) for teas, aguas frescas, and savory dishes. Tart, vibrant, and rich in antioxidants, hibiscus is a pantry staple in Mexican cooking.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Equipment

  • 1 saucer or small pot
  • 1 Stainer

Ingredients
  

  • 1 cup dried hibiscus flowers flor de jamaica
  • Water for rinsing and simmering

Instructions
 

  • Place dried hibiscus flowers in a fine mesh strainer or colander.
  • Rinse thoroughly under cold water, rubbing gently to remove dust and debris.

For tea or agua fresca, steep directly.

  • Simmer rinsed hibiscus in 3 cups of water for 10–15 minutes until softened.
  • Drain and use as needed in your recipe.

For tacos, salsas, or jams:

  • After making hibiscus tea, strain the flowers and set them aside. They should still be moist but drained.
  • If they taste too sour or tannic, rinse gently with fresh water to mellow the flavor.
  • For tacos or savory use, give them a rough chop. For jam or chutney, pulse a few times until they’re minced.
  • Sweet: Simmer with sugar, citrus zest, and a splash of water to make jam or syrup.

Notes

  • Store unused dried hibiscus in an airtight container in a cool, dry place.
  • Softened hibiscus can be chopped and sautéed with onion and spices for tacos.
  • Hibiscus is naturally caffeine-free and packed with antioxidants.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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