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{{short description|Drink made from sepals of Hibiscus sabdariffa}} |
{{short description|Drink made from sepals of Hibiscus sabdariffa}} |
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{{use dmy dates|date=April 2024}} |
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[[File:Hibiscus tea.jpg|thumb|Hibiscus tea]] |
[[File:Hibiscus tea.jpg|thumb|Hibiscus tea]] |
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[[File:driedhibiscus.jpg|thumb|Dried hibiscus calyces]] |
[[File:driedhibiscus.jpg|thumb|Dried hibiscus calyces]] |
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==Consumption== |
==Consumption== |
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===Africa=== |
===Africa=== |
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The roselle hibiscus used to make the tea likely originated in Africa.<ref>{{cite web|url=https://www.britannica.com/plant/roselle-plant|title=Roselle - plant|website=Encyclopedia Britannica}}</ref> In Africa, hibiscus tea is commonly sold in markets and the dried flowers can be found throughout West and East Africa. Variations on the drink are popular in [[West Africa]] and parts of [[Central Africa]]. In [[Senegal]], ''[[Roselle juice|bissap]]'' is known as the "national drink of Senegal". Hibiscus tea is often flavored with mint or ginger in West Africa. In Ghana it is known as "sobolo", and "zobo" in Nigeria. |
The roselle hibiscus used to make the tea likely originated in Africa.<ref>{{cite web|url=https://www.britannica.com/plant/roselle-plant|title=Roselle - plant|website=Encyclopedia Britannica|date=24 September 2023 }}</ref> In Africa, hibiscus tea is commonly sold in markets and the dried flowers can be found throughout West and East Africa. Variations on the drink are popular in [[West Africa]] and parts of [[Central Africa]]. In [[Senegal]], ''[[Roselle juice|bissap]]'' is known as the "national drink of Senegal". Hibiscus tea is often flavored with mint or ginger in West Africa. In Ghana it is known as "sobolo", and "zobo" in Nigeria. |
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⚫ | ''Karkadé'' ({{lang-ar|كَركَديه}} {{transliteration|ar|karkadīh}} {{IPA|ar|kɑrkæˈdiːh|pron}}) is served hot or chilled with ice. It is consumed in some parts of [[North Africa]], especially in [[Egypt]] and [[Sudan]].<ref name="aramco-karkady" /> In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in central [[Cairo]], many vendors and open-air cafés sell the drink.<ref name="aramco-karkady">{{cite news |first= John |last= Feeney |title= The Red Tea of Egypt |url= http://saudiaramcoworld.com/issue/200105/the.red.tea.of.egypt.htm |work= [[Saudi Aramco World]] |publisher= [[Saudi Aramco]] |date= September–October 2001 |access-date=2008-06-01 }}</ref> |
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In Sudan, people use hibiscus tea, or karkadé, in folk medicine to treat many health conditions. Pharmaceutical researchers who have studied specimens from Sudan have suggested that its efficacy may relate to its [[Anthocyanin|anthocynanins]], chemicals that can boost immune responses and combat inflammation, [[diabetes]], cancer, and viral infections.<ref>{{Cite journal |last1=Cahliková |first1=Lucie |last2=Ali |first2=Badreldin |last3=Blunden |first3=Gerald |date=2015 |title=Anthocyanins of Hibiscus sabdiffera Calyces from Sudan |journal=Natural Product Communications |volume=10 |issue=1 |pages=77–79|doi=10.1177/1934578X1501000120 |pmid=25920224 |s2cid=37341345 |doi-access=free }}</ref><ref>{{Cite journal |last1=Khoo |first1=Hock Eng |last2=Azlan |first2=Azrina |last3=Tang |first3=Sou Teng |last4=Lim |first4=See Meng |date=2017-08-13 |title=Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits |url=https://foodandnutritionresearch.net/index.php/fnr/article/view/1257 |journal=Food & Nutrition Research |volume=61 |issue=1 |language=en |doi=10.1080/16546628.2017.1361779 |issn=1654-661X |pmc=5613902 |pmid=28970777}}</ref> |
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⚫ | ''Karkadé'' is served hot or chilled with ice. It is consumed in some parts of [[North Africa]], especially in [[Egypt]] and [[Sudan]].<ref name="aramco-karkady" /> In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in central [[Cairo]], many vendors and open-air cafés sell the drink.<ref name="aramco-karkady">{{cite news |first= John |last= Feeney |title= The Red Tea of Egypt |url= http://saudiaramcoworld.com/issue/200105/the.red.tea.of.egypt.htm |work= [[Saudi Aramco World]] |publisher= [[Saudi Aramco]] |date= September–October 2001 |access-date=2008-06-01 }}</ref> |
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===Americas=== |
===Americas=== |
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[[File: Flor de Jamaica.JPG|thumb|Bag of ''flor de Jamaica'' calyces from Mexico]] |
[[File: Flor de Jamaica.JPG|thumb|Bag of ''flor de Jamaica'' calyces from Mexico]] |
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''Agua de flor de Jamaica'', also called ''agua de Jamaica'' and ''rosa de Jamaica'', is popular in Mexico, Central America, and parts of South America and the Caribbean. It is one of several common ''[[aguas frescas]]'', which are inexpensive beverages typically made from fresh juices or extracts. Jamaica and other |
''Agua de flor de Jamaica'', also called ''agua de Jamaica'' and ''rosa de Jamaica'', is popular in Mexico, Central America, and parts of South America and the Caribbean. It is one of several common ''[[aguas frescas]]'', which are inexpensive beverages typically made from fresh juices or extracts. Jamaica and other ''aguas frescas'' are commonly found in taquerias or other Mexican restaurants. It is usually prepared by steeping the [[Calyx (botany)|calyces]] in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, and stirring. It is served chilled, and in Jamaica, this drink is a tradition at Christmas, served with [[fruitcake]] or [[sweet potato]] [[pudding]].<ref>{{cite web | url = http://www.jamaicatravelandculture.com/food_and_drink/sorrel_drink.htm | title = Sorrel recipe | publisher = jamaicatravelandculture.com}}</ref> |
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In [[Panama]], both the flowers and the drink are called ''saril'' (a derivative of the English word ''sorrel''). It is prepared by picking and boiling the calyces with chopped ginger, sugar, [[clove]], [[cinnamon]], and [[nutmeg]]. It is traditionally drunk around [[Christmas]] and [[Chinese New Year]], diverging from Mexico and Central America and much more in line with the Caribbean, due to the strong [[West Indian]] influence in Panamanian culture especially in [[Panama City]] and most of Panama's Caribbean coast. |
In [[Panama]], both the flowers and the drink are called ''saril'' (a derivative of the English word ''sorrel''). It is prepared by picking and boiling the calyces with chopped ginger, sugar, [[clove]], [[cinnamon]], and [[nutmeg]]. It is traditionally drunk around [[Christmas]] and [[Chinese New Year]], diverging from Mexico and Central America and much more in line with the Caribbean, due to the strong [[West Indian]] influence in Panamanian culture especially in [[Panama City]] and most of Panama's Caribbean coast. |
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In the English-speaking Caribbean, the drink, called sorrel, is made from the calyces, and it is considered an integral part of Christmas celebrations. The [[Caribbean Development Company]], a [[Trinidad and Tobago]] brewery, produces a |
In the English-speaking Caribbean, the drink, called sorrel, is made from the calyces, and it is considered an integral part of Christmas celebrations. The [[Caribbean Development Company]], a [[Trinidad and Tobago]] brewery, produces a Sorrel [[Shandy]] in which the tea is combined with beer. |
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In American [[soul food]] cuisine, hibiscus tea is included in a category of "red drinks" associated with West Africa |
In American [[soul food]] cuisine, hibiscus tea is included in a category of "red drinks" associated with West Africa.<ref name="Miller">{{cite web|url=https://firstwefeast.com/drink/2015/06/in-praise-of-red-drink-soul-food-origin-story|title=In Praise of Red Drink: The Origin Story Behind Soul Food's Most Iconic Beverage|publisher=First We Feast|author=Adrian Miller|date=23 June 2015|archive-url=https://web.archive.org/web/20200802071231/https://firstwefeast.com/drink/2015/06/in-praise-of-red-drink-soul-food-origin-story|archive-date=2 August 2020|access-date=15 May 2024}}</ref> Such red drinks, now usually carbonated soft drinks, are commonly served in soul food restaurants and at [[African-American]] social events.<ref name="Miller"/> |
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===Southeast Asia=== |
===Southeast Asia=== |
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In [[Thailand]], most commonly, roselle is prepared as a cold beverage, heavily sweetened and poured over ice, similar to sweetened fruit juices. Plastic bags filled with ice and sweetened 'grajeab' can be found outside of most schools and in local markets. It is less commonly made into a [[wine]], sometimes combined with [[Chinese tea]] leaves, in the ratio of 4:1 by weight (1 |
In [[Thailand]], most commonly, roselle is prepared as a cold beverage, heavily sweetened and poured over ice, similar to sweetened fruit juices. Plastic bags filled with ice and sweetened 'grajeab' can be found outside of most schools and in local markets. It is less commonly made into a [[wine]], sometimes combined with [[Chinese tea]] leaves, in the ratio of 4:1 by weight ({{frac|1|5}} Chinese tea). The beverage is consumed in [[Malaysia]], [[Cambodia]] and [[Indonesia]] as well. |
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===Europe=== |
===Europe=== |
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In [[Italy]], hibiscus tea, known as ''carcadè'' or ''karkadè'' (from the |
In [[Italy]], hibiscus tea, known as ''carcadè'' or ''karkadè'' (from the Arabic word {{lang|ar|كَرْكَديه}} {{IPA|ar|karkaˈdiːh|}}), is usually consumed hot, often with the addition of sugar and [[lemon juice]]. First introduced from [[Italian Eritrea|Eritrea]], it was widely used as a [[tea]] substitute when the country was hit by [[economic sanctions|trade sanctions]] for its [[Second Italo-Ethiopian War|invasion of Abyssinia]]. In other European countries, it is often used as an ingredient in mixed herbal tea (especially with [[malva]] flowers or [[rose hips]] in the mix, to enhance colouring), and as such, more commonly used than recognized. |
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== Research == |
== Research == |
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[[Category:Aguas frescas]] |
[[Category:Aguas frescas]] |
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[[Category:Barbadian |
[[Category:Barbadian drinks]] |
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[[Category:Mexican drinks]] |
[[Category:Mexican drinks]] |
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[[Category:Diabetes]] |
[[Category:Diabetes]] |
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[[Category:Hypertension]] |
[[Category:Hypertension]] |
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[[Category:Arabic drinks]] |
[[Category:Arabic drinks]] |
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[[Category: |
[[Category:Tea in Africa]] |
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[[Category:Italian drinks]] |
[[Category:Italian drinks]] |
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[[Category:Jamaican |
[[Category:Jamaican drinks]] |
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[[Category:Caribbean drinks]] |
[[Category:Caribbean drinks]] |
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[[Category:Panamanian |
[[Category:Panamanian drinks]] |
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[[Category:National dishes]] |
[[Category:National dishes]] |
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[[Category:Flower tea]] |
[[Category:Flower tea]] |
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[[Category:Egyptian |
[[Category:Egyptian drinks]] |
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[[Category:Thai drinks]] |
[[Category:Thai drinks]] |
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[[Category:Malay cuisine]] |
[[Category:Malay cuisine]] |
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[[Category:Cambodian drinks]] |
[[Category:Cambodian drinks]] |
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[[Category:Indonesian |
[[Category:Indonesian drinks]] |
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[[Category:Hibiscus]] |
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[[Category:Sudanese cuisine]] |
Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-colored calyces (sepals) of the roselle (Hibiscus sabdariffa) flower. It is consumed both hot and cold. It has a tart, cranberry-like flavor.
The roselle hibiscus used to make the tea likely originated in Africa.[1] In Africa, hibiscus tea is commonly sold in markets and the dried flowers can be found throughout West and East Africa. Variations on the drink are popular in West Africa and parts of Central Africa. In Senegal, bissap is known as the "national drink of Senegal". Hibiscus tea is often flavored with mint or ginger in West Africa. In Ghana it is known as "sobolo", and "zobo" in Nigeria.
Karkadé (Arabic: كَركَديه karkadīh pronounced [kɑrkæˈdiːh]) is served hot or chilled with ice. It is consumed in some parts of North Africa, especially in Egypt and Sudan.[2] In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in central Cairo, many vendors and open-air cafés sell the drink.[2]
In Sudan, people use hibiscus tea, or karkadé, in folk medicine to treat many health conditions. Pharmaceutical researchers who have studied specimens from Sudan have suggested that its efficacy may relate to its anthocynanins, chemicals that can boost immune responses and combat inflammation, diabetes, cancer, and viral infections.[3][4]
Agua de flor de Jamaica, also called agua de Jamaica and rosa de Jamaica, is popular in Mexico, Central America, and parts of South America and the Caribbean. It is one of several common aguas frescas, which are inexpensive beverages typically made from fresh juices or extracts. Jamaica and other aguas frescas are commonly found in taquerias or other Mexican restaurants. It is usually prepared by steeping the calyces in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, and stirring. It is served chilled, and in Jamaica, this drink is a tradition at Christmas, served with fruitcakeorsweet potato pudding.[5]
InPanama, both the flowers and the drink are called saril (a derivative of the English word sorrel). It is prepared by picking and boiling the calyces with chopped ginger, sugar, clove, cinnamon, and nutmeg. It is traditionally drunk around Christmas and Chinese New Year, diverging from Mexico and Central America and much more in line with the Caribbean, due to the strong West Indian influence in Panamanian culture especially in Panama City and most of Panama's Caribbean coast.
In the English-speaking Caribbean, the drink, called sorrel, is made from the calyces, and it is considered an integral part of Christmas celebrations. The Caribbean Development Company, a Trinidad and Tobago brewery, produces a Sorrel Shandy in which the tea is combined with beer.
In American soul food cuisine, hibiscus tea is included in a category of "red drinks" associated with West Africa.[6] Such red drinks, now usually carbonated soft drinks, are commonly served in soul food restaurants and at African-American social events.[6]
InThailand, most commonly, roselle is prepared as a cold beverage, heavily sweetened and poured over ice, similar to sweetened fruit juices. Plastic bags filled with ice and sweetened 'grajeab' can be found outside of most schools and in local markets. It is less commonly made into a wine, sometimes combined with Chinese tea leaves, in the ratio of 4:1 by weight (1⁄5 Chinese tea). The beverage is consumed in Malaysia, Cambodia and Indonesia as well.
InItaly, hibiscus tea, known as carcadèorkarkadè (from the Arabic word كَرْكَديه [karkaˈdiːh]), is usually consumed hot, often with the addition of sugar and lemon juice. First introduced from Eritrea, it was widely used as a tea substitute when the country was hit by trade sanctions for its invasion of Abyssinia. In other European countries, it is often used as an ingredient in mixed herbal tea (especially with malva flowers or rose hips in the mix, to enhance colouring), and as such, more commonly used than recognized.
Reviews have concluded that hibiscus tea consumption appears to modestly lower blood pressure in people with high blood pressure.[7][8][9] Hibiscus tea was generally well tolerated, and did not adversely affect liver or kidney function at lower doses, but may be hepatotoxic at high doses.[7]
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