Hibiscus flowers & syrup [Food/Vendor]
2009 Jan 16
I have seen them at Paradies on Bank at Riverdale, unless I am mistaken--call first cuz I might be smokin' dope on this. I seem to recall seeing them at the front counter there.
You can get the dried hibiscus flowers (cheap) at most West Indian markets--they are labeled "sorrel" for some reason. I bought some at the strange chinese-west Indian market on Bank St. downtown, but I am sure that other places would have them. I have not seen them at the Latin American places in town, but they also might have them (labeled "jamaica").
I am sure with a little improvisation you could turn these into syrup.
You can get the dried hibiscus flowers (cheap) at most West Indian markets--they are labeled "sorrel" for some reason. I bought some at the strange chinese-west Indian market on Bank St. downtown, but I am sure that other places would have them. I have not seen them at the Latin American places in town, but they also might have them (labeled "jamaica").
I am sure with a little improvisation you could turn these into syrup.
2009 Jan 27
the chinese - west indian store on bank is called Grace Ottawa
Jamaicans call em sorrel
Mexicans call em Jamaica (pronounced Himaica)
in Jamaica, we make a "tea" out of it with hot water, sugar, ginger and pimento (allspice berries)...steep abit then chill and drink on ice
lol a splash of appletons makes it festive
* 1 pound sorrel
* 1/2 gallon water
* Sugar
* 2-4 oz. ginger
* Rum (or wine)
* Pimento (allspice) grains- a few (optional)
Preparation
1. Wash sorrel thoroughly, drain and place in bowl.
2. Peel and grate ginger and add to sorrel.
3. Add pimento berries.
4. Boil water and pour over sorrel. Allow to stand for at least 4-6 hours.
5. Strain, then sweeten and add rum to taste.
6. Serve chilled.
usually part of the Christmas season
for a syrup, make a simple syrup first (one part water and more or less one part sugar, pour over the dried leaves and let cool, strain and go)
Jamaicans call em sorrel
Mexicans call em Jamaica (pronounced Himaica)
in Jamaica, we make a "tea" out of it with hot water, sugar, ginger and pimento (allspice berries)...steep abit then chill and drink on ice
lol a splash of appletons makes it festive
* 1 pound sorrel
* 1/2 gallon water
* Sugar
* 2-4 oz. ginger
* Rum (or wine)
* Pimento (allspice) grains- a few (optional)
Preparation
1. Wash sorrel thoroughly, drain and place in bowl.
2. Peel and grate ginger and add to sorrel.
3. Add pimento berries.
4. Boil water and pour over sorrel. Allow to stand for at least 4-6 hours.
5. Strain, then sweeten and add rum to taste.
6. Serve chilled.
usually part of the Christmas season
for a syrup, make a simple syrup first (one part water and more or less one part sugar, pour over the dried leaves and let cool, strain and go)
2009 Jan 29
Slightly off-topic: Chef Obi, you've just saved Christmas by pointing out that pimento/pimiento is allspice berries. Craig Claiborne refers to them a heck of a lot, and I've always just scratched my head and ignored the recipes. Thanks a bunch!
And, no, I never thought of checking at www.foodsubs.com ;)
And, no, I never thought of checking at www.foodsubs.com ;)
2009 Jan 29
Momomoto - One of the great things about the OF Website is these exact kind of cool things that we learn not only about food, but also about cultures from around the world. I for one also just figured this out the other day after reading another post by Chef Obi in the Solomon Gundy topic... only it took me a little longer to comprehend, than this one here.
The recipe he provided included both Allspice Berries and a Scotch Bonnet, I had to read the recipe about 3 times before I figured out that the "pimento" he referred to were the berries, and not the pepper. LOL
The recipe he provided included both Allspice Berries and a Scotch Bonnet, I had to read the recipe about 3 times before I figured out that the "pimento" he referred to were the berries, and not the pepper. LOL
2009 Jan 29
sorry off topic
LOL@ momo (hmmmm MOMO's....Himalayan potstickers!)
sorry F & T sometimes I forget and use colloquial names
had a similiar conversation with a commis about cilantro
cilantro = Chinese/Mexican parsely
coriander = the seeds of said plant but in British speaking countries refer to the leaves and stems
Culantro = Thai cilantro or sawtooth herb
I was mention the herbs I use in my narm thog (grilled beef salad) which are cilantro, culantro and mint
LOL@ momo (hmmmm MOMO's....Himalayan potstickers!)
sorry F & T sometimes I forget and use colloquial names
had a similiar conversation with a commis about cilantro
cilantro = Chinese/Mexican parsely
coriander = the seeds of said plant but in British speaking countries refer to the leaves and stems
Culantro = Thai cilantro or sawtooth herb
I was mention the herbs I use in my narm thog (grilled beef salad) which are cilantro, culantro and mint
hipfunkyfun