Hibiscus Dust
A deep-ruby, tart powder from dried roselle for savoury or sweet finishes.
Variable batch, depending on the starting weight of dried hibiscus
Ingredients
- Dried hibiscus flowers, roselleas needed; source quantity not specified
Method
If the hibiscus is still pliable, dry it at 60°C for about 2 hours until brittle.
Grind to a fine powder.
Pass through a fine sieve.
Chef’s notes
- The source does not specify a starting weight, so no false gram yield has been invented. Set the production weight before publishing if you want this to scale numerically.
- Mix with salt for savoury use or sugar for sweet use when appropriate.
Keeping
Store airtight and dark. The source gives 3 months.
Last refined · September 2026