Hibiscus Flowers (Carcadé)

Name: Hibiscus Flowers (Carcadé)
Brand: Le Comptoir de Toamasina
SKU: HIB
Price: 3 EUR
Availability: InStock

Immerse yourself in the enchanting world of exceptional hibiscus at Comptoir de Toamasina. Explore an unforgettable sensory journey where exotic flavors meet and blossom. Let yourself be charmed by the richness and intensity of this unique taste experience.

Hibiscus flower, bissap or carcadé, is the "star" drink of West Africa. To prepare bissap, the hibiscus flower is infused (preferably overnight in cold water in Africa), then drunk as a fresh , very sweet decoction.

Hibiscus flower infusion (carcadé) is appreciated for its tangy, fruity taste.

Herbal tea strength: 8/10
Main notes: Sweet and flowery, the hallmark of a great Hibiscus.
Uses: Savory, sweet cooking and herbal tea
Origin: Africa

Comptoir de Toamsina invites you to discover Hibiscus herbal tea and tobuy and sell bissap. Buy it at the best price and discover its virtues and how to use it.

Packaging

Reference HIB

€3.00

Whole Flowers

A dried hibiscus flower with an intense purple-red hue and a characteristic tart flavor.

Versatility

Ideal for bissap, iced teas, cocktails, but also in cooking (jams, desserts).

Economical Purchase

The price per kilo of quality dried hibiscus flowers is €28, selected from an expert importer.

Hibiscus flower, bissap or carcadé, is the "star" drink of West Africa. To prepare bissap, the hibiscus flower is steeped (in Africa, it is preferably steeped overnight in cold water), then drunk as a fresh and very sweet decoction. The hibiscus flower infusion (carcadé) is prized for its tart and fruity taste.

It should be noted that hibiscus cultivation is only possible in the tropics. In Europe, hibiscus cultivation remains possible, but will never have the same yield as in the tropics. We have selected a hibiscus importer in France to offer you a flower with an intense red color and its characteristic tart flavor.

Chef Arnaud in a hibiscus plantation.

Comparative Sensory Analysis

Hibiscus vs Rooibos vs Verbena

Three caffeine-free infusions, three universes

Tart · Lively

Red fruits

Floral

Lemony · Fresh

Hibiscus (Ours)

Rooibos

Verbena

The liveliest of the three: while Rooibos focuses on roundness and Verbena on lemony freshness, Hibiscus assumes a crisp acidity and a garnet color that nothing else equals — this is what makes it the preferred base for bissaps and cocktails.

Hibiscus · Rooibos · Verbena

The Olfactory Pyramid of Hibiscus

What an intense garnet red cup reveals

Technical Sheet

What You Receive

Country of OriginBurkina Faso
Botanical SpeciesHibiscus sabdariffa
IngredientsHibiscus flowers
Main NotesSweet and floral, sign of a great hibiscus
UseSavory, sweet cooking and herbal tea
AllergenAllergen-free
Possible TracesNo traces
PackagingResealable pouch 50g, 100g or 500g
LogisticsPrepared within 24h - Delivered within 48h

Did you know? Over 240 varieties of hibiscus

Hibiscus is a plant belonging to the Malvaceae family, and did you know that there are over 240 different varieties of hibiscus? It is a multifaceted herbaceous plant with many names: Guinea sorrel, bissap, roselle, Karak or Karakandji tea, Empire tea, Nubian tea, Ngai Ngai, Flor de Jamaica or Agua de Jamaica, red Dah, Karkadé, pink Abyssinian tea, Foléré or country gooseberry.

Today, Africa is one of the main producers of hibiscus, particularly West Africa, whose favorable climatic conditions allow an abundant and high-quality crop. Although hibiscus can also be grown in France, the differences in climate limit its flourishing compared to tropical regions.

Hibiscus flower in a plantation.

The meaning of hibiscus across the world

Native to Asia, its name comes from Isis, the Egyptian goddess of fertility, and hibiscus is associated with sexuality, love, and maternal strength. Each culture attributes its own symbolism to it: China sees prosperity in it, South Korea eternal life, Japan sweetness, Malaysia strength (it even adorns banknotes), Polynesia a sacred plant, and Hawaii nobility and power, where it is offered as a sign of welcome to tourists.

What is the flavor of hibiscus

The hibiscus flower, known as bissap or carcadé, is the flagship drink of West Africa. To prepare bissap, the hibiscus flower is steeped (preferably overnight) in cold water, and then this delicious fresh and very sweet decoction is enjoyed. This herbal tea is also called coc'Afrique, Agua de Jamaica in Mexico, or simply Hibiscus in Brazil.

It offers a flavor that is both fruity and tart — an incredible marriage of flavors that awakens the taste buds. The fruity notes recall the delights of red fruits. It's truly magical!

Hibiscus flowers in herbal tea, prepared at Le Comptoir de Toamasina.

7 reasons to buy hibiscus

A versatile infusion: caffeine-free, it is suitable for everyone, hot or iced.
A pleasure for the senses: intense garnet color and tart, floral, and fruity flavor.
The edible hibiscus sabdariffa: the specific edible variety, originating from West Africa.
Use of the hibiscus calyx: it is the calyx (the part protecting the buds) that is harvested and dried.
Preparation of the infusion: soak the calyces in hot water, add cinnamon, vanilla, mint, or ginger.
Culinary variations: flavors pastries and tarts for a gourmet tea time.
Opting for prepared blends: ideal for guaranteeing a perfect balance of flavors.

The hibiscus flowers are dried and then, once infused, the juice of the infusion can be used to flavor sauces and jams. They are 100% caffeine-free. In Africa, it will be flavored with mint, orange blossom, or ginger.

The uses of hibiscus with Chef Arnaud

Hibiscus and fresh fruit salad: combine rehydrated calyces with a selection of fresh fruits, with a slightly sweet vinaigrette based on orange juice and honey.
Hibiscus and spice chicken: marinate chicken pieces in a sauce based on hibiscus, ginger, paprika, and other spices. Grill or bake.
Hibiscus ice cream: infuse hibiscus in milk, add sugar and cream for a delicately tart homemade ice cream.
Sparkling hibiscus infusion: turn your infusion into a sparkling drink with sparkling water, lemon juice, and a little sugar syrup.
Hibiscus and berry smoothie: blend calyces with berries, yogurt, and honey.
Spicy hibiscus jam: calyces, sugar, cinnamon, cloves, and a hint of chili.
Hibiscus hot chocolate: infuse hibiscus in hot milk, add grated dark chocolate and a pinch of cinnamon.
Hibiscus and lime granita: infusion, lime juice, sugar, and water for a refreshing granita.
Hibiscus cocktails: a touch of elegance and vibrant flavors — try the Hibiscus Gin Sour cocktail.
Hibiscus infused rums: macerate calyces in rum with fruits and spices of your choice.
Hibiscus syrups and coulis: to sweeten your cocktails, drinks, or desserts.
Hibiscus marinades: a subtle base for meats and fish.

How to use hibiscus in infused rum

When I made my hibiscus infused rum recipe, I wanted to give you a drink with a pink, red color. If you wish, you can use the hibiscus flowers from your garden, at the end of the summer bloom — with a little drying, you will obtain a rustic drink after infusion. Hibiscus flower infused rum is a unique gustatory experience, marrying the sweet and floral flavors of agricultural rum with the delicate scent of candied hibiscus flowers.

Hibiscus Infused Rum Recipe, by Chef Arnaud

Ingredients: 1 liter of 40% agricultural rum, 250g of candied hibiscus rosa-sinensis flowers or others, cane sugar or honey, optional spices (cinnamon, pepper, chili, star anise, cloves, ginger), a vanilla bean as a supplement for a maceration of at least 6 months.

Add the candied hibiscus flowers and spices to a bottle or jar containing the rum.
Mix well, then let macerate for at least a month at room temperature, shaking regularly.
After a month, remove the spices if desired.
Adjust the sweetness with cane sugar or honey at the end of maceration.