Hibiscus (Jamaica)

Dried hibiscus flowers — known as jamaica (ha-MY-kuh) in Mexico and as flor de jamaica or sorrel elsewhere — are the dried sepals of the hibiscus flower. Steeped in a warm vinegar brine they release a vivid magenta colour and a clean, cranberry-like tartness, which is what dyes and flavours the pickled cauliflower in this dish. A little goes a long way, and the longer the steep the deeper the colour and the sharper the tang.