The latest 'Flavor of the Week' information and uses of new flavors that are trending in restaurants with data from Datassential
Hibiscus is being incorporated into teas, cocktails, syrups, and desserts, often providing a balance of tanginess and sweetness.
The rise of the flowering hibiscus plant on restaurant menus is being bolstered by its warm vibrant hue, which helps stir up consumer interest.
Beyond that, hibiscus has a tart flavor that a lot of people like, and it is packed with health benefits including antioxidants and vitamin C, which also appeals to consumers.
Hibiscus, sometimes called by its Spanish name, jamaica, is being incorporated into teas, cocktails, syrups, and desserts, often providing a balance of tanginess and sweetness. The floral trend and interest in global flavors also contribute to hibiscus’ growth on restaurant menus.
According to market research firm Datassential, hibiscus is found on 10.2% of United States restaurant menus, a 30% increase over the past four years. It’s primarily found on the menu at independent and fine-dining restaurants.
Read through the gallery above to learn more about hibiscus, and to see how one New York City restaurant is using it in a cocktail on its beverage menu.
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