The flower of agua de jamaica
Hibiscus flowers from Mexico, Hibiscus sabdariffa, come whole and dried, washed three times, as the bag says. You steep them, strain off the pinkish purple water, sweeten it and serve it cold as agua de jamaica. Or you drink it hot, as a tea.
The flowers are tart, so the sugar is part of the drink, not an afterthought. The 4 oz bag counts 30 servings of one tablespoon and holds flowers only, with no seeds and no leaves. Start with 4 oz, move to 8 oz, and take the pound once a jug of agua fresca lives in your fridge all week. The bag also suggests a sprinkle in your cooking for the color it gives a dish.
In the YERBERO herb shelf, Flor de jamaica is filed under J in the herbolario A–Z, next to Jugo de maguey.