Hibiscus Powder – 100gRoselle flower powder

In short: Dried hibiscus flowers (Hibiscus sabdariffa), finely milled into a deep red powder. It gives drinks, syrups, frosting and sorbet a ruby colour and a tart, cranberry-like taste.

Single ingredient: hibiscus flowers
Vegan
Tart, cranberry-like flavour
Deep red, brightest in acidic recipes

Order by 14:00, ships the same day
Delivery 1–3 days in Sweden, 3–6 days in the EU
Free shipping on retail packs over €75

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Hibiscus Powder – 100g100 g · €8,99

About the powder

What is hibiscus powder?

Hibiscus powder is made from the dried flowers of Hibiscus sabdariffa, also called roselle. The part that is harvested is the fleshy red calyx that surrounds the seed pod once the petals fall, usually just called the flower. The plant is grown across the tropics and subtropics, including West Africa, Sudan, Egypt, Mexico, the Caribbean, India and Southeast Asia.

The deep red colour comes from anthocyanins, natural plant pigments that look brightest in acidic surroundings, and the tart taste from natural plant acids. Dried hibiscus is the base of agua de jamaica in Mexico, bissap in West Africa and sorrel drinks in the Caribbean. As a fine powder it mixes into cold and hot liquids with no steeping, and stirs straight into syrups, glazes, frostings and sorbets.

Also known as

RoselleFlor de jamaicaJamaica sorrelBissapKarkadé

The colour: deep red to burgundy, ruby in drinks

How to use

How to use hibiscus powder

The classic: an iced hibiscus drink, agua de jamaica style, in 4 steps.

1Whisk into warm waterWhisk 1–2 tbsp hibiscus powder into 200 ml warm water until smooth.
2Sweeten to tasteStir in 2–4 tbsp sugar or agave syrup while the water is still warm.
3Top up and add limeAdd 800 ml cold water and a squeeze of lime; the acid keeps the red bright.
4Serve over iceStir well, pour over ice and finish with lime slices or fresh mint.

How much to use

Recipe	Amount	Tip
Agua de jamaica or iced tea, 1 litre	1–2 tbsp	Whisk into warm water first
Lemonade, 1 litre	2–3 tsp	Turns it pink to ruby red
Smoothie, 300 ml	½–1 tsp	Tart, so pair with sweet fruit
Syrup, 250 ml	1–2 tsp	Stir in off the heat
Glaze, 100 g icing sugar	½–1 tsp	Use lemon juice as the liquid
Buttercream, 100 g	½–1 tsp	Sift in to avoid specks
Sorbet, 500 ml base	2–3 tsp	Add lemon juice for a bright red

Amounts are starting points: colour and tartness vary with the recipe, so add more a little at a time.

Tip: Hibiscus red stays brightest in acidic recipes, so add lemon or lime juice where you can. Baking soda and other alkaline ingredients can turn it grey-blue, so use it in drinks, frostings, glazes and sorbets rather than in soda-raised cakes.

Label information

Nutrition and ingredients

Typical values	Per 100 g
Energy	205 kJ / 49 kcal
Fat	5 g
of which saturates	1 g
Carbohydrate	11 g
of which sugars	0 g
Fibre	2 g
Protein	3 g
Salt	0 g

Ingredients: Hibiscus Flowers Powder
Allergens: None of the 14 EU allergens · see list
Botanical name: Hibiscus sabdariffa
Net weight: 100 g
Storage: Dry and cool, below 25 °C. No fridge needed. Reseal after use.
Best before: 2 years from production date
Diet: Vegan

Quality

Quality and safety

What you can expect from every pack.

Quality checked

Made in facilities that follow strict quality standards.

Certified

Produced and handled under certified food-safety standards.

Allergen free

None of the 14 allergens listed in EU law are ingredients in our retail packs.

Shipped from Sweden

Packed and shipped from our facility in Sweden.

Allergens

None of the 14 allergens listed in EU law are ingredients in this product.

Cereals containing gluten
Crustaceans
Eggs
Fish
Peanuts
Soybeans
Milk
Tree nuts
Celery
Mustard
Sesame
Sulphites
Lupin
Molluscs

FAQ

Hibiscus powder FAQ

Can’t find your answer? Email info@theorganiclabs.com.

What does hibiscus powder taste like?

Tart and fruity, often compared to cranberry, with a light floral note. On its own it is quite sour, so drinks and syrups made with it are usually sweetened.

How do I make agua de jamaica with hibiscus powder?

Whisk 1–2 tbsp hibiscus powder into 200 ml warm water and sweeten to taste. Top up with 800 ml cold water and a squeeze of lime, stir well and serve over ice.

Can I bake with hibiscus powder?

Yes, but the colour depends on the recipe. Baking soda can turn it grey-blue, and long oven heat dulls the red. For a bright colour, use it in frostings, glazes and fillings, or in batters with an acidic ingredient such as lemon juice or yoghurt.

Why did my hibiscus powder turn blue or grey?

Its red comes from anthocyanins, natural pigments that change colour with acidity. In acidic recipes they stay red; with baking soda or other alkaline ingredients they shift towards purple, blue or grey. A little lemon juice can bring some of the red back.

Is hibiscus powder the same as hibiscus tea?

Both come from dried hibiscus flowers. Tea is made by steeping whole or cut flowers and straining them; the powder is the dried flowers finely milled, so it mixes straight into drinks, syrups, frostings and sorbets with no steeping.

Is hibiscus the same as flor de jamaica?

Yes. Flor de jamaica is the Spanish name for the dried flowers of Hibiscus sabdariffa, the plant used for this powder. It is also called roselle, sorrel in the Caribbean and bissap in West Africa.

How should I store hibiscus powder?

Store it in a cool place below 25°C. Flower powders take up moisture from the air, so close the pack tightly after use and always use a dry spoon.

Where do you ship from?

From Sweden. Orders placed by 14:00 ship the same day, and delivery takes 1–3 days in Sweden and 3–6 days in the EU. Shipping is free on retail packs over €75.

More colours

What customers say

A few words from people who cook with our powders.

“I used Black Cacao Powder in my brownies, and the result was amazing. It gave them a dark, intense chocolate flavour that everyone loved.”

Carolina D.Black Cacao Powder

“I've been using the Blue Spirulina Powder in my morning lattes, and it's been an absolute game-changer!”

Diane L.Blue Spirulina Powder