Matcha. Açai. Biscoff. If these words mean nothing to you, then you’ve somehow managed to avoid some of the biggest food trends that have dominated menus, social media and supermarket trolleys over the past couple of years. What’s set to steal the comestible crown next year? According to Whole Foods Market’s annual top 10 predictions, hibiscus – a plant you’re more likely to associate with balmy holidays than breakfast, lunch and dinner – is set to star in 2022. Originally native to tropical islands such as Hawaii, Mauritius, Fiji and Madagascar, its complex flavour is floral and sour with just a hint of bitterness, lending itself to both sweet and savoury.
While it has long featured in Mexico’s cuisine and is popular in tea blends in the UK, there are plenty of other ways you can get involved. London Borough of Jam has given its raspberry preserve a hibiscus twist (£5) – perfect for upping the ante on your morning sourdough – or add interest to your party season tipple with Merchant’s Heart’s hibiscus tonic (£1.10 for 200ml) or Something & Nothing’s hibiscus and rose seltzer (£1.35 for 330ml) – alternatively, go for the London brand’s rosé, hibiscus and rose spritz (£2.47 for 330ml). Mallorca’s pink-hued Flor de Sal d’Es Trenc Hibiscus (£12.80) also works brilliantly as a sweet and sour rim for margaritas, or sprinkled on just about anything, à la Salt Bae. And if you’re feeling creative in the kitchen, dried hibiscus flowers can be purchased online (£6.95) to add a certain je ne sais quoi to festive cranberry sauce or used in the place of berries or citrus to give your baking a 2022 spin. Hibiscus drizzle cake, anyone?