You wouldn’t expect to find an old herbal folk remedy for hypertension to taste so good in a taco, of all things, but vibrant, claret-hued hibiscus does just that. Yes, we’re suggesting you make tacos out of dried flowers. Most people meet hibiscus as a tart infusion when they sip a hot cup of Red Zinger tea or pull a swig of agua fresca de jamaica at their favorite taqueria. Like cranberry, but more nuanced, culinary hibiscus has a fruity-floral brightness and tinge of mustiness. The big flavor and color of hibiscus is so vivid that it shouldn’t be limited to just hot and cold tea.
Read the full article with recipes here: http://www.latimes.com/food/la-fo-hibiscus-jamaica-cooking-20160627-snap-story.html