Hibiscus Powder — Artisanal Dried Flower

The ruby powder. Hibiscus flowers (Hibiscus sabdariffa) dried at low temperature and finely ground — intense deep red color, tart and fruity flavor with subtle floral notes. The star ingredient for bartenders and chefs seeking natural color and character.

• Cocktails & mixology — hibiscus margarita, red spritz, floral gin tonic, hibiscus-lemon syrup, natural red rim for cocktail glasses
• Infusions & beverages — agua de Jamaica, cold hibiscus-ginger tea, red lemonade, flavored kombucha, hibiscus-plant milk latte
• Pastry & desserts — hibiscus macaron, red sorbet ice cream, natural red berry cheesecake, natural pink glaze, hibiscus panna cotta
• Savory cuisine — tart vinaigrette, duck sauce, hibiscus-honey marinade, hibiscus pink salt
• Natural culinary colorant — naturally tint creams, glazes, rice and sauces from deep pink to vibrant red
• Citrus blend — combined with yellow lemon or grapefruit powder for an exceptional floral-tart powder

• ✔ Intense natural deep red — anthocyanins from hibiscus, powerful and beautiful natural colorant
• ✔ Tart and fruity flavor — floral aroma with notes of cranberry and pomegranate
• ✔ 100% natural — no preservatives, no artificial colorants, no added sugar
• ✔ Low-temperature dehydrated — pigments and aromas preserved
• ✔ 18-month shelf life in a dry place away from light
• ✔ From 25 g discovery pouch to professional kilogram

Storage: cool and dry place, away from light. Close carefully after each use.

Frequently asked questions

Can you really use it to color naturally?

Yes — it is one of the most effective natural colorants in cooking. One teaspoon is enough to obtain an intense pink to red color in a glaze, cream or syrup. The color varies from pink to purple depending on pH (more acidic = more red, more alkaline = more violet).

Is there sugar or additives?

No. Single ingredient: dried hibiscus flowers (Hibiscus sabdariffa). No added sugar, no preservatives, no artificial colorants.

How do you prepare a hibiscus syrup for cocktails?

Heat 200 ml of water with 150 g of sugar. Off the heat, add 2 tablespoons of hibiscus powder, infuse for 10 minutes, strain. This syrup keeps for 2 weeks refrigerated and enhances Spritz, Gin Tonic and Margarita.

Is the flavor very acidic?

Moderately — it has the pleasant acidity of pomegranate or blackcurrant, not the acidity of lemon. In small doses it adds complexity without dominating; in larger doses it becomes the main flavor.

Where does the hibiscus come from?

Hibiscus sabdariffa flowers selected for their color and anthocyanin content, dried and artisanally processed.