21 Oct Saril
By Natalie Warner
Saril season is just around the corner. It is known by many other names, including sarrel, hibiscus, and rosell. This seasonal flower is popular for infusing drinks in Panama during Christmas.
The hibiscus plant is said to be native to India and Malaysia. It was introduced to Africa and Southeast Asia regions centuries ago, although the specifics are not known. Slaves brought it to Antillean/Caribbean regions. Caribbean immigrants then introduced it to Panama during the construction of the Panama Canal.
It is known for health benefits. It is high in vitamin c and anthocyanins (responsible for countering effects of malicious cells in body). Saril is also known to regulate blood pressure and insulin levels. Don’t consume too much. Saril is an effective diuretic! There are also advisories against consumption if you are pregnant; consult your health care provider.
Harvesting season typically starts in November and lasts until February. Peak harvesting time is in December, which is why this is such a popular ingredient for Christmas. The brilliant hue of red may also contribute to its popularity. Chicha de saríl is a traditional drink of Panama, however jams and syrups are also made.
Various regions have their own recipes. Mexico has agua de jamica. Jamaican recipes tend to be very similar to Panamanian recipes; however, white rum may be included. Cloves, cinnamon, and ginger are common ingredients for Panama’s drinks infused with saril. Other regions, particularly in Europe, drink saril similarly to coffee.
Saril can be found at some fruit stands and super markets. Riba Smith in Coronado typically stocks it in the refrigerated produce section. They also sell bottled saril syrup year round.
Ready to get your creative chef juices going? Here are a few recipes to try!
Cheesecake de saril (español)
Saril cheesecake (English)
Chicha de Sáril or Sorrel (español)
Chicha de Sáril or Sorrel (English)
