The Bold Bloom: Cooking with Hibiscus Salt

There’s something unforgettable about hibiscus. Its vibrant color, its floral tang, the way it makes every dish feel like it’s dressed for a celebration. At N//UM, we took that energy and turned it into a salt that’s as striking on the tongue as it is on the plate.

A Flower with Deep Roots

Known across Africa as zobo, bissap, or sobolo, hibiscus is more than a pretty bloom—it’s a tradition. Brewed into teas at weddings, chilled into drinks during holidays, or dried and candied for festive snacks, hibiscus is a symbol of life, joy, and vibrancy. While it is now cultivated widely, it has long been gathered for its cooling and restorative properties. Known for its hydrating and blood-toning qualities, hibiscus was consumed during periods of heat, fatigue, or physical exertion. It was favored by women for menstrual and digestive support, and brewed as a healing tea in dry seasons to bring renewal and vitality.

The salt: Hibiscus, Lavo Merlot, and Benguela Sea Salt Flakes

Tasting Prelude

Bright, floral, and structured. A composition where elegance meets energy.

Chef Kudzai’s Note 

Hibiscus delivers vivid acidity and floral sharpness. Its character is reminiscent of red currant, cranberry, and dried petals. The Lavo Merlot offers a generous counterpart with layers of red fruit, cocoa, and soft oak. Benguela salt flakes, light and briny, add textural delicacy and lift the wine’s sweetness without muting the hibiscus. This blend captures the tension between soft and sharp, floral and structured. The result is balanced, expressive, and refreshingly modern. 

Recommended Pairings 

Recommended for duck breast, roasted beetroot, berry compotes, artisanal cheeses, and dark chocolate desserts.

Link to Purchase: Merlot & Hibiscus.