Not the country
In Mexican Spanish, “jamaica” (pronounced ha-MY-ka) is the dried flower of the hibiscus plant Hibiscus sabdariffa, and by extension the drink made from it. The word has nothing to do with the island nation in the name. It is also known elsewhere as roselle, sorrel or by other regional names. What is sold dried in Mexican markets are mostly the fleshy red calyces that surround the flower, rather than the delicate petals, though everyone simply calls them flowers.
The plant is generally understood to have originated in Africa and spread to tropical regions around the world, including the Americas, through trade and colonial-era movement of plants. In Mexico it has become a fully local ingredient. It is one of the most commonly sold dried products in markets, piled in bins near the dried chiles and spices.
What it tastes like
Dried hibiscus is deep red and brittle. When steeped, it makes a ruby infusion with a strong tartness. The flavor is often compared to cranberry or pomegranate with a floral edge. The tartness is real, so sweetener is nearly always added. Unsweetened, it is bracing and can be too sour for many tastes, though some people enjoy it that way.
Making the drink
A typical method:
- Rinse a generous handful of dried hibiscus under cold water to remove dust.
- Either simmer briefly in water or pour just-boiled water over the flowers and let them steep, commonly for around 15 to 30 minutes. A longer steep gives a stronger and more tart result.
- Strain, pressing the flowers gently to release liquid.
- Stir in sugar while the liquid is still warm, tasting as you add. Unrefined cane sugar such as piloncillo sugar is common and works well with the tartness.
- Dilute with cold water and chill, then serve over ice.
Simmering versus steeping is a matter of taste. Hard simmering can extract bitterness, so many cooks prefer a hot steep. Concentrating the infusion and then diluting it is useful for serving a crowd, and the concentrate keeps in the refrigerator for a few days.
Some cooks add ginger, cinnamon, cloves or a slice of orange to add warmth. A squeeze of lime can brighten the drink further. Others add a little tamarind for a more complex sour-sweet profile.
Stains and storage
The pigments are strong. Hibiscus stains cloth, wooden spoons, plastic containers and countertops, so wash up promptly. Store the dried flowers in an airtight container away from light and moisture, where they typically keep well for a long time. Once brewed, keep the drink refrigerated and consume it within a few days.
Other uses in the kitchen
Beyond the glass, jamaica is a versatile ingredient.
- After steeping, the softened flowers can be sauteed with onion, garlic and chile and used as a vegetarian taco filling. The texture is somewhat meaty and the flavor tangy.
- The infusion can be reduced into a syrup for drizzling or for cocktails and mocktails.
- It can be used in marinades or glazes, where its acidity softens meat and adds color.
- It can be made into ice pops or granitas in warm weather.
- It sometimes appears in jams and sweets.
These are modern and home-kitchen uses more than strict traditions, so there is plenty of room for personal variation. They also fit with the broader habit of using plants, flowers and unusual parts in Mexican cooking, from the nopales cactus to wild greens.
Serving and pairing
Jamaica is typically served cold and works with a wide range of dishes. Its tartness cuts through fatty or fried food, and it pairs well with spicy dishes since the acidity refreshes the mouth. It is a frequent choice at the long midday meal and alongside street food. As with other aguas frescas, the sweetness level is a matter of preference.
Cautions
Hibiscus is a food, but it is also studied for effects on the body, and some people report that large amounts of hibiscus tea may lower blood pressure. People who take blood pressure medication, who are pregnant, or who have a medical condition should ask a health professional about regular consumption. Occasional drinking as part of a meal is generally considered ordinary, but this article cannot give medical advice. The drink is also acidic, so people with sensitive teeth or stomachs may prefer to dilute it or drink it with food.
Variation
Intensity, sweetness and added spices differ from household to household. Some serve it near-black and powerfully tart, others pale pink and gently sweet. All of these are legitimate versions, and the dried flowers themselves vary in strength from batch to batch, so taste before you serve.