Hibiscus (Hibiscus sabdariffa), also known as "roselle", is a flowering plant native to Africa, with a long history of use across tropical and subtropical regions of the world.  It is widely recognized for its culinary, medicinal, and ornamental uses.  Its vibrant red calyces (the part of the flower used in beverages and foods) have been prized for centuries for their tangy flavor, vibrant color, and health benefits.

In Egypt, hibiscus was consumed as a cooling beverage called karkadeh, enjoyed by Pharaohs and still popular today.  Hibiscus spread to the Middle East and North Africa through Arab traders along ancient trade routes. It became a popular beverage in Egypt, where karkadeh (hibiscus tea) was consumed for its cooling properties in the hot desert climate.  In West Africa, hibiscus tea (known as bissap) is a staple drink, often flavored with mint or ginger.  Bissap is more than a drink—it is a symbol of hospitality, shared at social gatherings and ceremonies.  In India, hibiscus is used in Ayurvedic medicine and herbal teas. The plant is also revered in Hindu rituals, often associated with the goddess Kali.

During the transatlantic slave trade, enslaved Africans brought hibiscus seeds to the Caribbean and the Americas, where it adapted well to tropical climates. Its cultivation became widespread, particularly in Jamaica, the Dominican Republic, and Mexico.  In Mexico, hibiscus is called flor de jamaica and is used to make a refreshing drink known as agua de jamaica.  In the Caribbean, hibiscus is central to sorrel, a traditional drink consumed during Christmas and festive occasions. Sorrel is often spiced with cinnamon, clove, and ginger, sweetened, and sometimes spiked with rum.

Historically, hibiscus has been used to treat fevers, digestive issues, and inflammation.  Its high vitamin C content made it valuable in preventing scurvy.