Hibiscus Flowers: Benefits and Recipe for Hibiscus Tea

Trip into the world of Hibiscus flowers, better known as Karkad

Hibiscus (Hibiscus sabdariffa L.), known as Karkad, Carcad, or Abyssinian rose tea, is a shrub belonging to the Malvaceae family, especially known for its flowers. Hibiscus is native to the West Indies but is also widespread in Asia (India, Sri Lanka) and Africa (Ethiopia, Sudan).

The part of the plant with the highest content of characteristic substances is represented by the calyx of the hibiscus flowers, which becomes fleshy and reddish-purple during flowering. The calyx contains hibiscus, ascorbic, malic, citric, and tartaric acids that give it its tangy flavor and anthocyanins responsible for the red color.

Well known is the hibiscus tea, a refreshing and thirst-quenching beverage. The flowers can also be used in combination with other plants to give herbal teas their characteristic tangy flavor and red color. Hibiscus is rich in properties and benefits, with recent studies showing promising results in reducing hypertension and cholesterol levels.

Properties of hibiscus flowers and benefits

Karkad infusion is consumed mainly during the summer months as it is considered a refreshing and thirst-quenching beverage. Hibiscus flowers are also attributed with antioxidant, anti-inflammatory, antipyretic, analgesic, and antibacterial properties, but available studies on hibiscus mainly focus on its action on hypertension and hyperlipidemia. In particular, Karkad seems to be effective in treating mild to moderate hypertension by reducing systolic (SBP) and diastolic (DBP) pressure.

Regarding its action on lipid profile, hibiscus consumption appears to reduce the oxidation of LDL lipoproteins, as well as lower LDL cholesterol and triglyceride levels, while HDL cholesterol is generally unaffected. The results on blood pressure and lipid profile effects are promising for a potential use of hibiscus in preventing cardiovascular diseases, but further research and investigations are needed. Moreover, Karkad seems to have no significant side effects and is well tolerated, although it may interact with certain medications (such as paracetamol).

[Sources: Hopkins AL, Lamm MG, Funk JL, Ritenbaugh C. Hibiscus sabdariffa L. In the treatment of hypertension and hyperlipidemia: A comprehensive review of animal and human studies. Fitoterapia 2013, Mar;85:84-9]

Hibiscus is traditionally used for colds, catarrh, circulatory disorders, lack of appetite, and as a mild laxative and diuretic. Together with other products, it is one of the best infusions for colds and respiratory congestion. The parts of the plant used in herbal medicine are the flowers, but in certain herbal preparations, leaves, seeds, and roots are also used. For example, the essential oil extracted from hibiscus seeds has hypocholesterolemic properties due to its high content of essential fatty acids and vitamin E.

Karkad or hibiscus tea

In addition to all this, there is the excellent taste of the beverage obtained from hibiscus flowers, its high vitamin C content, antioxidants in the form of polyphenols and flavonoids, making it a perfect ally for summer.

During this season, you can prepare a cold hibiscus beverage or tea, excellent and easy to make, known to many as Karkad tea.

How to prepare hibiscus tea

For 1 liter of beverage

• 15 grams of dried hibiscus flowers
• 1 liter of water
• Ice
• Syrup to sweeten (to taste) - for this you will need 250 ml of water and 200 grams of sugar
• You can add, for example, cinnamon, mint, lime.

Remember: hibiscus is caffeine-free! If you wish to include it in your preparation, you will need to add tea to your liking.

Procedure

1. Put the hibiscus and water in a pitcher. Once you have the right ingredients, preparing fresh hibiscus infusion is easy, it just takes a little time. Start by putting the flowers in a pitcher and pour in the water. Mix lightly.
2. If you are using cinnamon, lime, mint, or wish to add caffeine, add these elements now.
3. Leave in the fridge overnight. You will need to let the tea infuse for at least 8-12 hours. Cover with aluminum foil to protect the infusion.
4. Strain and serve with ice. When the tea has reached the right color and has been well flavored, remove it from the fridge. Fill glasses with ice and pour the infusion through a strainer to remove the flowers and other ingredients you added.
5. Your drink is ready!

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