A plant treasure with a thousand benefits

Rich in anthocyanins and organic acids, hibiscus is traditionally used to revitalize the body, support water balance and aid gentle digestion.

Description

Dried, cut flowers, deep red to purple color, sweet and tangy odor, characteristic tangy taste.

Nomenclature

• Common names: Hibiscus, Karkadé, Guinea sorrel
• Latin name: Hibiscus sabdariffa
• Family: Malvaceae
• Part used: Floral calyxes
• Shape: Cut
• Origin: West Africa, Egypt, tropical Asia
• English name: Roselle, Hibiscus flower
• German name: Hibiscus flower
• Name in Spanish: Hibiscus flower
• Name in Italian: Fiore di ibisco
• Name in Arabic: كركديه

Main virtues

Traditionally used for its refreshing, antioxidant, light digestive and water balance properties.

Main constituents

Anthocyanins, organic acids (hibiscus, citric, malic), flavonoids, mucilages, natural vitamin C.

Use and dosage

• Hot infusion: 1 tablespoon of cut flowers for 250 ml of boiling water, infuse for 5 to 10 minutes, then strain. Drink straight or lightly sweetened.
• Cold infusion (traditional Karkadé): Infuse cold for several hours in the refrigerator then filter; enjoy chilled, pure or with a squeeze of lemon.
• Culinary use: In the composition of syrups, desserts, natural tangy sauces.

Precautions, side effects and contraindications

• Consume in moderation in case of hypotension (hibiscus may have a slight hypotensive effect).
• Not recommended for excessive use during pregnancy without medical advice.
• Does not replace traditional hydration or a balanced diet.

History and origin

Since ancient times, hibiscus has been used in Africa, Egypt, and Asia for its refreshing and beneficial properties. A national drink in many countries, its bright red infusion is a symbol of vitality and conviviality.

Miscellaneous information

• Packaging: lined kraft bag or airtight opaque box.
• Storage: dry, cool place, away from light and humidity.
• Shelf life: 18 to 24 months.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Ethnobotany and traditional food uses

🔎 Information

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