Hibiscus

What Is Hibiscus?

Hibiscus is a beverage ingredient made from the dried red flower petals (calyx) of the roselle plant (Hibiscus sabdariffa) of the mallow family. When steeped, it gives a vividly red-colored, distinctly sour, and refreshing drink.

In Turkey it is sometimes also called “okra flower tea”; worldwide it is the basis of traditional drinks such as Egypt's “karkade” and Mexico's “agua de jamaica.” It is consumed both hot and cold.

Nutritional Values of Hibiscus

Unsweetened steeped hibiscus tea is practically calorie-free and contains no significant macronutrients; therefore a numerical table is not given. Its characteristic red color and sourness come from natural pigments and organic acids in the plant.

What Are the Benefits of Hibiscus?

As a caffeine-free, refreshing herbal tea, hibiscus can be considered part of a balanced fluid intake; research on its compounds is ongoing, but these findings have not turned into a definitive health recommendation.

This information is general; hibiscus is an herbal tea, not a substitute for medical treatment. Those taking blood pressure medication and pregnant women are advised to consult a doctor before regular high consumption.

How to Choose Hibiscus?

Quality dried hibiscus consists of dark burgundy-red, whole petals with a distinct sour smell; products that have faded in color or become powdery have lost their freshness.

• Petals should be dark burgundy-red and whole
• Should give a distinct sour-fruity smell
• Products that have absorbed moisture or faded in color should not be bought

How to Store Hibiscus?

Dried hibiscus retains its color and aroma for about 1 year in a sealed jar, in a cool place away from light; moisture and light weaken both color and aroma.

Using Hibiscus in the Kitchen

Hibiscus is steeped as a hot tea; it is also chilled and turned into a refreshing red drink with ice, lemon, and honey. It is also used in syrup and jam making, and to color desserts.

How Is Hibiscus Tea Steeped?

One to two pinches of dried hibiscus are added to a cup of boiling water and steeped for 5–8 minutes; it is strained and drunk hot, or chilled with ice, with honey and lemon to taste.

Cold Hibiscus Drink

Steeped and chilled hibiscus is mixed with ice, a slice of lemon, and honey to be served as a refreshing, vividly red drink in summer.

Which Recipes Use Hibiscus?

Hot hibiscus tea, cold hibiscus drink (karkade/jamaica), hibiscus syrup, and dessert coloring are the best-known uses of hibiscus.

Frequently Asked Questions

Does hibiscus contain caffeine?

No; hibiscus is an herbal tea and contains no caffeine, so it can be consumed even in the evening.

Why is hibiscus sour?

The natural organic acids in the plant's petals give a distinct sourness; that's why it is usually sweetened with honey or sugar when drunk.

Are hibiscus and okra the same plant?

Although from the same family (mallow), they are different plants; the name “okra flower tea” comes from the resemblance, but it is not exactly the same species as the okra we eat.

Is hibiscus drunk cold or hot?

Both work; it is consumed as a hot tea as well as chilled with ice and lemon as a refreshing drink.

Can everyone consume hibiscus?

Moderate consumption is common for most people; however, those taking blood pressure medication and pregnant women are advised to consult a doctor before regular high consumption.