Hibiscus flowers are integral to Mexican cooking. While flowers are usually seen as a garnish rather than for flavour, hibiscus is a herbal heavyweight. When the dried petals are steeped in hot (or cold) water, they release a tart, almost-cranberry like flavour and a deep red-violet colour that looks more like cabernet than chamomile.
Coole Chile Co. was founded by Dodie Miller, who believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the flavours and spice sensations she wants to bring into your home.
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