Hibiscus

What it brings

A fruity, colourful liveliness that energises rose.

Origins and uses

The hibiscus used in drinks is Hibiscus sabdariffa, a plant of the mallow family native to Africa, also called roselle, bissap or karkadé. It is not the flower itself that is used, but the red calyx that forms after it falls. Dried and then boiled, often with sugar, cinnamon or mint, these calyces give bissap, a tangy drink of a deep red, served hot in Egypt and cold in Europe.

In perfumery, hibiscus mainly evokes this infusion: a recreated note, fruity, tangy and slightly floral, close to redcurrant. It brightens roses, red berries and spices, and goes well with tea accords.

In our catalogue, hibiscus is at the centre of Hibiscus Mahajád by Maison Crivelli, with Damask rose, blackcurrant, spearmint and cinnamon, as well as leather and musk.