Monday, 27 August 2012


Hibiscus tea or Karkade tea is dried flowers of hibiscus, the so-called Sudanese rose. In Sudan the plant is actually grown on commercial scale, as well as in Egypt.
Hibiscus tea is the infusion made from crimson or deep magenta-coloured calyces (sepals) of the Hibiscus sabdariffa flower, an herbal tea drink consumed both hot and cold by people around the world. 

It is also referred to a:
ü  Roselle (another common name for the hibiscus flower) or rosella (Australian)
ü  Flor de Jamaica in Latin America
ü  Karkadé in Jordan, Egypt and Sudan
ü  Chai Kujarat in Iraq
ü  Chai Torsh in Iran
ü  Gumamela in the Philippines
ü  Bissap Or Wonjo in West Africa
ü  Sorrel in Jamaica and Trinidad and Tobago
ü  Red Sorrel in the wider Caribbean, and other names in other regions
Hibiscus tea has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. The tea contains vitamin C and minerals and is used traditionally as a mild medicine.
Hibiscus tea contains 15-30% organic acids, including citric acid, maleic acid, and tartaric acid. It also contains acidic polysaccharidesand flavonoid glycosides, such as cyanidin and delphinidin, that give it its characteristic deep red colour.