Spelled like the Caribbean island but pronounced ha-MY-ka, jamaica is a flower in the hibiscus family and one of Mexico’s most recognizable ingredients. Its ruby-red infusion is tart, lightly sweet and refreshingly brisk.
In traditional markets, dried flowers are often sold near the dried chiles. Look for Mexican jamaica with a rich color and clear aroma. The flowers are not the same as the large ornamental hibiscus plants that brighten tropical gardens.
Jamaica is usually brewed, strained and sweetened as agua de jamaica, served cold over ice. It also works beautifully in a concentrated syrup, a sharp salad dressing and a filling for folded corn tortillas. The spent flowers, softened by steeping, become pleasantly chewy once sautéed with chile and a little sweetness.
Four ways to use jamaica
Begin with an unsweetened tea. From there, adjust the strength and sweetness for the use at hand: lighter for drinking, concentrated for syrup, and savory when the flowers are cooked with aromatics.
Jamaica tea
Prep: 5 minutes · Cook: 20 minutes · Yield: about 4 cups
Ingredients
- 4 cups water, plus more for dilution
- 1 cup dried jamaica flowers
- Ice, if serving cold
- About 1 cup sugar, brown sugar or agave, to taste
Method
- Bring the water and flowers to a boil, then turn off the heat and steep for 20 minutes.
- Strain into a container and dilute with water to taste.
- Serve warm or chilled over ice. Sweeten gradually.
Jamaica simple syrup
Reduce 4 cups of unsweetened jamaica tea by half, about 20 to 25 minutes. Add 1 cup sugar and a pinch of salt, then continue cooking until the mixture reduces to about 1 cup. Cool carefully and refrigerate in a sealed jar.
Jamaica salad dressing
Whisk 3½ tablespoons of jamaica syrup with ¼ teaspoon salt, black pepper, a finely chopped garlic clove and 2 tablespoons lime juice. Slowly whisk in ⅓ cup olive oil, then fold in 10 finely chopped jamaica flowers. Spoon over chilled greens, especially with queso fresco, feta or goat cheese.
Jamaica quesadillas
Steep ½ cup coarsely chopped flowers in 2 cups boiling water for 10 minutes. Strain, reserving the tea, and sauté the flowers in 2 tablespoons olive oil with 2 tablespoons sugar or agave, ½ teaspoon salt and one finely chopped jalapeño until sticky.
Warm eight corn tortillas on a medium-hot griddle. Fill each with the jamaica mixture and shredded melting cheese, fold and cook until crisp on both sides and the cheese has melted. Cut into wedges and serve immediately.