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Our whole Hibiscus sepals are sourced from Nigeria and make an intensely sweet infusion. Hibiscus is purported to aid cholesterol and blood pressure levels as part of a healthy and balanced diet.
Hibiscus Flowers make a delightful infusion. The Latin name for the plant is Hibiscus Sabdariffa and is delicious whether it is consumed hot or cold. Hibiscus contains citric acid, malic acid and tartaric acid and it is the flavonoid glycosides that gives it it’s delightful rich red colour.
Although many people would perceive this as dried petals, they are in fact the dried calyces, or sepals of the hibiscus plant. They can also be called Flor de Jamaica and has been sold for many years in the US and Mexico. Infusions made from these petals are also a mild natural diuretic.
People have claimed in the past that drinking infusions of Hibiscus may lower blood pressure but this is not fully substantiated. In its time Hibiscus has been combined with beer, mint, ginger, it has been sweetened and iced and has even been made into a wine. I have even tasted candid hibiscus sepals which were absolutely delicious.
It is often common to serve this tea with a little sugar as some people can find it a little tart, along the lines of cranberry. Hibiscus is known to contain large amounts of vitamin C. Another herb that is regularly blended with hibiscus is rosehip and we sell a very pleasant rosehip and hibiscus blend ourselves.
Brewing Hints: Infuse for two - five minutes depending on taste in water that has been freshly boiled.
Leaf: Dried Hibiscus sepals
Characteristics: A pinkish liquor which delivers a reviving, intensely sweet flavour
Serving Suggestions: Serve without milk either hot or cold. A perfect summertime drink