Dried Hibiscus Leaves – 100 g Pouch

Miel Impérial offers its dried hibiscus flowers in a convenient 100 g pouch. Harvested from Hibiscus sabdariffa, they are widely known as bissap in West Africa and karkadé in Egypt and Sudan. Naturally deep red in colour, they create a refreshingly tangy herbal infusion with notes of red berries, delicious served hot as an herbal tea or chilled as a refreshing drink. A staple of African and Middle Eastern hospitality traditions, these flowers are 100% natural and contain no added flavourings.

Hibiscus: the flower behind bissap and karkadé

The hibiscus used for herbal infusions comes from Hibiscus sabdariffa, also known as Guinea sorrel or roselle. The part that is harvested is the fleshy, bright red calyx surrounding the flower, which is then naturally sun-dried. Once infused, it releases a spectacular ruby-red colour and a distinctive flavour: bright, fruity and pleasantly tangy, often compared to cranberry or redcurrant.

From Dakar to Cairo, hibiscus is much more than just a drink—it is a symbol of hospitality. Bissap is traditionally served during festive meals across West Africa, while karkadé is enjoyed hot or iced throughout the Arab world, from North Africa to the Arabian Peninsula.

How to prepare your hibiscus infusion

As a hot herbal tea

1. Use one tablespoon of flowers (approximately 3 to 5 g) for every 250 ml cup.
2. Pour hot water (90–95 °C / 194–203 °F) over the flowers.
3. Leave to steep for 5 to 10 minutes, depending on your preferred strength.
4. Strain and sweeten to taste, ideally with the honey of your choice.

As iced bissap

1. Infuse a generous handful of flowers (20 to 30 g) in 1 litre of hot water for around 15 minutes.
2. Strain the infusion and sweeten while still warm using sugar, honey or syrup.
3. Traditionally, fresh mint leaves, orange blossom water, ginger or vanilla may also be added.
4. Allow to cool, refrigerate and serve well chilled with ice cubes.

Other ways to enjoy hibiscus

• In the kitchen: prepare hibiscus syrup for desserts and cocktails, make jelly, or create a flavourful reduction to accompany fresh cheese.
• As homemade iced tea: combine it with green or black tea for a refreshing summer drink with a fruity, tangy twist.
• As an evening infusion: hibiscus is naturally caffeine-free, making it suitable to enjoy at any time of day.

Why choose these dried hibiscus flowers?

• Whole dried Hibiscus sabdariffa flowers, carefully selected for premium-quality infusions.
• 100 g pouch, enough to prepare many litres of bissap or dozens of cups of herbal tea.
• 100% natural, with no flavourings, colourings or preservatives.
• Naturally caffeine-free, ideal from morning until evening.
• Bright, fruity and tangy flavour, with an intense ruby-red colour.
• Versatile: perfect for hot herbal tea, iced bissap, cooking and cocktails.

Storage

Store your dried hibiscus flowers in their tightly sealed pouch or in an airtight container, away from light, heat and moisture. When stored correctly, they retain their vibrant colour and delicate flavour for 12 to 24 months.

Frequently Asked Questions about hibiscus

What does hibiscus tea taste like?

Hibiscus has a lively, pleasantly tangy flavour with notes of red berries, often compared to cranberry or redcurrant. Its beautiful ruby-red colour makes it as visually appealing as it is refreshing. Sweetened with honey, it offers a delicious balance between sweetness and acidity.

What is the difference between bissap, karkadé and hibiscus?

There is no real difference—they are simply different names for the same drink. "Bissap" is the Wolof name widely used in Senegal and West Africa, "karkadé" is the common Arabic name used in Egypt and Sudan, while "hibiscus infusion" is the generic international term.

Does hibiscus contain caffeine or theine?

No. Hibiscus is naturally free from both caffeine and theine, making it suitable to drink at any time of day, including in the evening.

How many cups can you make with a 100 g pouch?

Using approximately 3 to 5 g per cup, a 100 g pouch will prepare around 20 to 30 cups of hot hibiscus tea, or between 3 and 5 litres of richly flavoured iced bissap.

Can the flowers be infused a second time?

Yes. The hibiscus flowers can be infused a second time. The second infusion will be milder and lighter in colour than the first, making it an excellent way to enjoy every last flower without waste.

Buy your dried hibiscus flowers online

Order your 100 g pouch of dried hibiscus flowers from Miel Impérial and rediscover the authentic taste of homemade bissap. You can also explore our selection of teas and herbal teas, carefully chosen for their quality and authenticity.