EditorialThis Mezcal Fresca uses allspice dram and hibiscus syrup, for something tart, spiced and, yes, smoky. Stylist: Simon Andrews (David Malosh/The New York Times)
EditorialYellow onion skins, beets, blueberries, red cabbage, ground turmeric and hibiscus loose-leaf tea are used to naturally dye Easter eggs, in Providence, R.I, March 15, 2021. (Christine Chitnis/The New York Times)
EditorialAlex Merutka, Thatcher Shultz and Noah Steinberg work out at a house that friends in the tech industry rent on Hibiscus Island, in Miami Beach, Fla., Jan. 26, 2021. (Scott McIntyre/The New York Times)
EditorialAlex Merutka, Thatcher Shultz and Noah Steinberg work out at a house that friends in the tech industry rent on Hibiscus Island, in Miami Beach, Fla., Jan. 26, 2021. (Scott McIntyre/The New York Times)
EditorialRoselle flowers, a type of hibiscus, lend their vivid red to colorful pastries during a baking workshop in the Sahrawi settlement in the Algerian desert, Jan. 27, 2020. (Matteo de Mayda/The New York Times)
EditorialTacos prepared by Stephanie Villegas, who makes several kinds with her homemade vegan chorizo, as well as rehydrated hibiscus and sauteed jackfruit, for her pop-up Xochitl Vegan in Los Angeles, Sept. 12, 2020. (Rozette Rago/The New York Times)