It is on the lands of Africa, where it draws its strength, that the hibiscus tea transports you. The red color of this herbal tea will bewitch you, while its tangy taste will delight your palate. The medicinal virtues of this dried flower infusion make it an indispensable health product in your kitchen. Find here all the information so that this plant gives you its secrets.
The hibiscus infusion: a drink from elsewhere
Hibiscus sabdariffa is a perennial plant whose first traces of use, in the form of a drink called karkade, date back to the Egyptians. Introduced then in Africa, the plant is used in cooking for its gustatory and medicinal properties. Hibiscus leaves are used in many recipes, giving dishes a slightly sour and acidic flavor. These plants are also used in cosmetic products. But it is the flowers that are particularly appreciated. The hibiscus sabdariffa flower is used to make a traditional drink, bissap. Bissap is an infusion ofdried hibiscusflowers . Consumed cold, this herbal tea is a refreshing drink, with a tangy taste and a bright red color. There are many varieties of hibiscus, of varying quality. Our hibiscus sabdariffa infusion is an organic product, of herbalist quality. Contrary to the products in bags, its packaging in bulk allows to keep all the properties of the hibiscus flower.
The benefits of hibiscus tea
Hibiscus tea is known for its benefits onhigh blood pressure, cholesterol and weight. Consuming severalkarkade teas a day helps lower blood pressure. If you are prone to high blood pressure, ask your doctor for advice. He or she will help you determine your daily intake.
Hibiscus sabdariffa helps to balance cholesterol levels.Rich in vitamin C, hibiscus teas facilitate weight loss by accelerating the metabolism. Draining, they help to eliminate toxins.
How to prepare your hibiscus tea
For a preparation revealing all the properties of the flower, flee the bag, prefer the quality of herbalist.and for an infusion of hibiscus high in flavor, follow our recipe!
Boil water, then add the dried flowers. Let it simmer for 20 minutes, to allow the plants to infuse perfectly. Strain the water. To soften the acidic taste of the tea, add sugar or organic mint.
The recipe of bissap as in Africa!
This recipe of bissap is consumed cold. Served in the garden on hot summer days, with ice cubes and mint leaves, it will delight your guests with its thirst-quenching effect. Easy to make, this bissap is prepared in advance, to give it time to cool. Put water to boil, then add the dried hibiscus flowers. Simmer the infusion for 5 minutes. Turn off the heat. Let the tea cool. For more intensity, add one of the following ingredients: ginger, garden mint, organic lemon, or spices such as cinnamon and nutmeg.let the preparation infuse 2 hours, so that the different ingredients and spices release their aromas. Strain your bissap and consume!