The Jamaican Black Sorrel

 The Jamaican black sorrel is a 100% Caribbean plant, found in Jamaica, Trinidad, and across the Caribbean. Unlike the red sorrel brought through the Atlantic slave trade, this variety is smooth, mellow, and wine-like with a deep purple-black colour. Jamaicans prize it for its rich taste and cultural significance.

A stainless steel bowl filled with fresh black sorrel calyces, deep purple to blackish-red in color, resting on a warm-toned wooden surface.
What makes black sorrel unique is its taste. It is not acidic or sour like the red sorrel, so it takes less sugar to sweeten. The flavor is mellow, smooth, and wine-like, with a deep purple to black color when brewed into a drink.
Black sorrel is not as plentiful as the red variety, but Jamaicans tend to prefer it for its richness and depth.
A cluster of dried black sorrel calyces with deep red to purple hues, spread across a warm-toned wooden surface.
The aesthetics of the Black Sorrel drink are unmatched. When you steep these dark, ink-colored calyces, the "draw" isn't a translucent red. Instead, it produces a liquid so deeply pigmented it appears deep purple or midnight black.
A clear glass filled with fresh black sorrel drink, deep dark red with purple-black tones, placed on a rustic wooden table.

Why Caribbean Locals Prefer the Black Variety

If you walk into a Jamaican market in December and see a heap of red sorrel next to a smaller heap of black sorrel, you’ll notice the locals flocking to the black.

It’s considered a "premium" choice. Between the smoother taste, the beautiful dark color, and the pride of it being a native Caribbean variety, it is the gold standard for anyone looking to make a truly authentic, high-quality sorrel brew.






Comments

Post a Comment

Be respectful

Popular posts from this blog

The True Traditional Jamaican Ginger Beer Recipe

Image
This is the true traditional Jamaican Ginger Beer recipe . Ginger Beer is the established, proper name for the drink, regardless of whether it is fizzy or not. Traditional Jamaican homemade ginger beer is not a soda, and it is not fizzy. The name of a traditional item is not determined by its chemistry (like the presence of CO₂ or alcohol), but by its history and cultural significance within the community. Ginger Beer and Sorrel Drink were traditionally Jamaican Christmas beverages, along with Rum Punch. However, somewhere along the line, Ginger Beer faded out, leaving Sorrel and Rum Punch as the main two. Growing up, during the Christmas season, my mother would buy a large bag of ginger maybe about 20 lbs. directly from the farmer. We would sit down for hours washing the ginger because of the dirt. Then we would lightly peel it because, according to my mother, the skin has yeast, which helps the ginger beer taste good; therefore, she didn’t want all the skin removed. Adding lime j...
Read more

My Jamaican-Style Eggnog with Brandy and White Rum

Image
  While eggnog isn’t a Christmas tradition in Jamaica, this hot eggnog recipe is perfect for December holiday drinks. Smooth, lightly spiced, and gently balanced with a splash of white rum or brandy, it’s rich, comforting, and easy to make at home. Whether you’re serving it for a cozy night in or as part of your holiday celebrations, this recipe hits all the right notes, creamy, flavourful, and satisfying. Jump to Recipe Recipe Card: Hot Eggnog Preparation Details Prep Time: 10 minutes Cook Time: 10–15 minutes Total Time: 20–25 minutes Servings: 4 Ingredients 4 cups whole milk 1 cup heavy cream 1/2 cup granulated sugar 6 large egg yolks (common fowl preferred for richer colour) 1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1–2 tablespoons white rum or brandy (optional) Instructions In a medium saucepan, whisk together the milk, heavy cream, and sugar until the sugar is dissolve...
Read more

Jamaican Original Rice and Peas Without Coconut Milk

Image
  Jamaican Traditional Rice and Peas Without Coconut Milk Rice and peas was traditionally eaten only on Sundays and Wednesdays in Jamaica. Nowadays, it is eaten any day of the week. Red kidney beans are called peas in Jamaica. Do we call all beans peas? No, only red kidney beans. A lot of people do not know that coconut milk is not used in the original rice and peas recipe. Traditionally, it was a margarine that we call pound butter put into rice and peas. The idea of using coconut milk comes from the Rastafarian community they have a love affair with coconuts and put the milk into almost everything they cook. Eventually, everyone started to put coconut milk into rice and peas and the original recipe was forgotten. A lot of people say red kidney beans should be soaked before cooking else it will cause gas and poison. I am here to tell you that’s not Jamaican culture. Soaking red peas is a preference that doesn't have anything to do with gas or poison. I personally have ...
Read more