Karkade

Hibiscus is a rich burgundy herbal tea drink made from the dried bracts of Sudanese rose flowers from the Hibiscus genus. Other names: “mallow of Venice”, “kandahar”, “drinking of the pharaohs”, kenaf, okra.

Hibiscus is the national Egyptian drink, has a sweet and sour taste. Kandahar’s homeland is India, it is grown on an industrial scale in Thailand, China, and tropical regions of America. Hibiscus gained the greatest popularity in the Arab countries. In addition to quenching thirst, it is used in folk medicine as a “cure for all diseases.”

It is believed that the substances that give the red color to the plant (anthocyanins) exhibit P-vitamin activity, regulate the permeability of the walls of blood vessels. A decoction of hibiscus has antipyretic, diuretic, antispasmodic properties, contains antioxidants that protect the body from oxidation, and slow down the aging process.

Interestingly, tea is considered the most popular drink in the world, followed by beer. The red pigment of hibiscus is used in the food industry to create natural dyes.

Historical information

Hibiscus is an unpretentious plant, the seeds of which were brought from India to Malaysia and Africa, then Brazil, Jamaica.

In 1892, 2 factories were opened in Queensland (Australia) for the production of tea raw materials. In 1895, the first hibiscus farm in California was put into operation. And in 1904, the industrial cultivation of plantations in Hawaii began.

Until the middle of the 1960th century, hibiscus was considered the main noble plant cultivated in private backyards in the Midwest. In XNUMX, a powerful hurricane “walked” through the southern states of the United States, which destroyed the crops of the plant. With this, the era of hibiscus cultivation in America on an industrial scale was completed.

Variety Features

From 1920 to this day, 2 main types of hibiscus have been distinguished:

1. “Rosella”. This variety of Sudanese rose grows in India. A bright red drink quickly quenches thirst, perfectly reveals the taste in hot and cold form, in which fruity notes are clearly traced.
2. “Hibiscus subdarifa”. Designed to improve the taste of tea blends. This type of hibiscus is brewed in its pure form, used as an independent raw material or added as a filler to fruit, flower, green or black teas. Cultivated in Egypt and Sudan.

In addition, the following varieties of hibiscus are distinguished, growing only in the Philippines:

1. “Rico”. This is the most common type, widely used in the food industry. Distinctive features of the variety are large inflorescences and high yields.
2. “Victor”. This is a rougher plant variety than ‘Rico’ and has fewer inflorescences per stem than its predecessor.
3. “Archer” or “white sorrel”. A characteristic feature of the species is a smaller amount of red pigment, which is what “Rico” and “Victor” have. Because of this, the stems of ‘Archer’ are bright green, tough and fibrous. The receptacle and petals are bright yellow or greenish white. The number of inflorescences in white sorrel is 2 times more than in previous varieties. Interestingly, this type of hibiscus is more often used in the food, bast industries than for making tea. All parts of the plant are edible and are added to salads. Tea brewed from archer is transparent, with a light yellow-green tint.

Hibiscus is moisture-loving, sensitive to frost. The best places for cultivating the plant are subtropical, tropical regions with rainfall of 70 – 80%, with an altitude of over 900 meters above sea level. Having a powerful deciduous structure, hibiscus needs constant irrigation in conditions of low humidity.

The yield of the plant depends on the soil for cultivation, it is preferable that it be fertile. However, you can plant hibiscus on depleted oolitic limestone or sandy loam, where it also takes root well. Under adverse conditions, the plant is overgrown with non-flowering, branching stems and disappears.

Propagation method: seeds or cuttings.

Food use

In cooking, the receptacle of the plant is used, the seed capsule and flower petals are separated from them. In this form, the hibiscus flower cup is ready for use in food. In different countries, different dishes are prepared from hibiscus. In Africa, flower cups and mashed peanuts are used to make side dishes, sauces or pie fillings.

Flower petals and fresh receptacles are chopped, passed through a meat grinder and a sieve, used to make chutney, jelly, syrup or jam. To soften, enhance the aroma and taste, the flower mass is poured with boiling water for 20 minutes.

In Pakistan’s confectionery industry, hibiscus serves as a source of edible pectin, which has binding properties. It is used to make jelly-like treats. Namely, dressings for fruit salads, icing for cakes, pudding. Jelly-like sauces and syrups are plentiful in waffles, ice cream, gingerbread and pancakes.

In Latin America and Western India, hibiscus is valued as a source for the preparation of refreshing drinks, which are distributed in hermetically sealed vials, bottles, and sterilized jars. In Egypt, they drink it in the summer with ice, in Mexico – in the winter hot. In West Africa, hibiscus receptacles and inflorescences are used to make red wine.

Interestingly, in Jamaica, a traditional drink for Christmas is made on the basis of hibiscus. To prepare a refreshing drink, dry raw hibiscus is infused for a day in an earthenware jug with sugar, grated ginger, and boiling water. Rum is added to the drink before drinking. Drink chilled.

In West Africa, young hibiscus stems and leaves are used to prepare salads with the addition of meat or fish, herbs and vegetables. In addition, the roasted seeds of the plant are used as a substitute for natural coffee.

Chemical composition

100 grams of dry raw materials from the receptacle of hibiscus contains:

• water – 9,2 grams;
• vegetable fibers – 12,0 grams;
• fat – 2,31 grams;
• proteins – 1,145 grams.

The vitamin and mineral composition of Sudanese rose flowers is represented by the following nutrients:

• calcium – 1263 milligrams;
• phosphorus – 273,3 milligrams;
• iron – 8,98 milligrams;
• ascorbic acid (C) – 6,7 milligrams;
• nicotinic acid (PP) – 3,77 milligrams;
• riboflavin (B2) – 0,277 milligrams;
• thiamine (B1) – 0,117 milligrams;
• carotene (A) – 0,029 milligrams.

Vitamins and mineral compounds are involved in the course of biochemical reactions, ensure the correct implementation of physiological processes.

The energy ratio B : W : U is 24% : 0% : 48%.

In addition, the hibiscus includes:

1. Anthocyanins. They exhibit antitumor properties, break down lipids, strengthen the walls of blood vessels, and regulate their permeability.
2. Organic acids (tartaric, citric, malic). They have a disinfectant, bactericidal action, relieve inflammation, strengthen the body’s immune potential.
3. Antioxidants. They relieve feverish conditions, show antispasmodic properties, fight inflammation.
4. Polysaccharides. Maintain the strength of cell walls, serve as a supplier of energy, promote tissue repair.
5. Flavonoids. Prevent sclerotic lesions, improve the elasticity of blood vessels.
6. Pectins. Adsorb harmful substances, stabilize the functions of the stomach, promote cleansing.

Useful and harmful properties

Infusions from flower cups and hibiscus leaves are used in folk, traditional medicine in India, Africa and Mexico as an antipyretic, hypotensive, diuretic and choleretic agent. They reduce blood viscosity, stimulate intestinal motility. In addition, the anthelmintic, antibacterial, hypotensive and antispasmodic properties of the tea drink are now scientifically confirmed.

In Guatemala, flowers and juice from the Sudanese rose are used to combat hangovers. In East Africa, combined with molasses, pepper and salt, with a cough.

In India, a decoction of hibiscus seeds is used as a diuretic and astringent. In Brazil, hibiscus roots are boiled and the locals rinse their mouths with the resulting solution instead of brushing their teeth at night.

In addition to internal use, the leaves of the plant are used externally, they are heated and applied to problem areas of the skin (with purulent formation, wounds). They contribute to the healing of trophic ulcers.

Medicinal properties of kandahar:

1. Resists the development of infections, bacteria, serves as a natural antibiotic.
2. Improves the production of bile.
3. Eliminates puffiness, removes excess fluid, relieves scurvy (petioles and seeds).
4. Calms the nervous system, normalizes stool (root).
5. Regulates the menstrual cycle in women by relieving spasms of the smooth muscles of the uterus (juice).
6. Favorably affects the liver and kidneys (extract from flowers).
7. Normalizes blood pressure (decoction).
8. Stimulates hair growth.
9. It cleanses the body (removes unnecessary metabolic products, heavy metals, toxins, unoxidized substances, unprocessed food residues).
10. Relieves stomach cramps.
11. Reduces cholesterol levels, strengthens the heart.
12. Prevents the growth of malignant neoplasms.
13. Removes the effects of alcohol intoxication of the body.
14. Accelerates metabolism, stimulates fat burning.
15. Improves memory, activates brain activity.

Hibiscus petals are used in the cosmetics industry for the production of perfumes, anti-aging skin care products, bath foams, shampoos.

Liquid extract from fresh flowers and leaves of Sudanese rose inhibits the growth of staphylococcus strains, has antibacterial activity against bacilli, kills harmful intestinal microorganisms, while maintaining beneficial microflora.

The anti-inflammatory effect of hibiscus is used in medicine for the treatment of diseases of the upper respiratory tract (bronchitis, pharyngitis, laryngitis, tracheitis) and urinary tract (cystitis).

Interestingly, in China, Sudanese rose flowers are used as a means of normalizing blood circulation, preventing the formation of blood clots in the body.

In addition, sweet and sour crimson drink improves the general condition, is indicated for:

• nervous tension;
• loss of appetite;
• chronic fatigue;
• increased physical activity.

To improve the complexion, a decoction of hibiscus is frozen in the form of cubes, which should be wiped daily (morning and evening) on ​​the forehead, cheeks, nose and chin. And to reduce the oiliness of the hair, freshly brewed tea from hibiscus flowers is cooled to room temperature, rinsed with washed hair.

Contraindications:

• stomach ulcer, gastritis;
• tendency to allergies;
• children up to a year;
• lactation period;
• exacerbation of cholelithiasis and urolithiasis;
• increased acidity of the stomach;
• insomnia;
• individual intolerance.

Hibiscus for the heart

American scientists conducted an investigative experiment in which 64 people of different age categories with diseases of the cardiovascular system took part. People were divided into equal groups. The first was given hibiscus herbal tea three times a day for 1,5 months, the other was given a placebo, which, in taste and appearance, resembled modern core pills. At the end of the experiment, all participants were subject to a thorough medical examination.

So, in the first group, a decrease in pressure by 6-13% was recorded, in the second – by 1,3%. Scientists came to the conclusion that the therapeutic effect of hibiscus flower tea is due to the content of flavonoids and phenolic acids (antioxidants), which form a natural barrier against the harmful effects of free radicals. Thanks to this property, hibiscus reduces the risk of developing cardiac pathologies such as stroke, arrhythmia, heart attack.

During the experiment, no other side effects were detected. The main condition is not to drink a healing drink on an empty stomach, since the broth contains a lot of natural acids.

To improve the condition and normalize the pressure, hibiscus should be consumed regularly, at least 3 cups per day (250 milliliters each) for 6 weeks. Otherwise, you will not feel its noticeable effect on the body.

How to use hibiscus?

To prepare a herbal drink, hibiscus flowers can be brewed in pure form or various ingredients can be added: pieces of fruit, berries, cardamom, mint, lemon balm, honey, vanilla ice cream, cinnamon, ginger.

Residents of tropical countries crush the leaves of the Sudanese rose and add them to vegetable salads, and use the seeds as a spice for first courses.

Hibiscus adds new flavors to jelly, jam, cakes, fruit drinks.

A bright red herbal drink served hot or cold (with or without sugar). In the second case, it is poured into glasses, decorated with a straw.

How to choose?

The quality of the product directly depends on the technology of collection, processing and storage of raw materials. When buying tea, first of all, pay attention to the color of kenaf. With proper drying, the flowers should be burgundy or deep red. If they are dark or dull, then moisture was evaporated from the petals in the wrong way. Hibiscus from such raw materials will be tasteless.

The quality of the drink is affected by the size of the hibiscus petals. Packed in bags or powdered flowers are considered ordinary tea. This is a low-grade plant-flavored product. The most valuable and useful is a drink brewed from whole petals of a Sudanese rose.

After purchase, hibiscus is poured into ceramic dishes, tightly closed with a lid. The shelf life of dried flowers is up to 1 year.

Interestingly, the hibiscus flower in the Hawaiian Islands is considered a symbol of female beauty, so the representatives of the beautiful half of humanity often pin it to their hair strands.

How to brew hibiscus?

The fundamental postulates of how to make a delicious healthy drink from hibiscus flowers:

1. Hibiscus petals should be whole, in extreme cases, large parts. To obtain a delicious drink, you cannot use raw materials that have been ground into powder.
2. For brewing, it is better to take a glass or ceramic teapot.
3. When preparing a drink, observe the following proportions: 7,5 grams of hibiscus petals (1,5 teaspoons) per 200 milliliters of water. If the tea is too strong, reduce the amount of hibiscus to 5 grams.
4. For brewing Sudanese roses, it is strictly forbidden to use metal utensils, as it changes the taste and color of the noble drink.

Hibiscus tea is an excellent refresher in hot, stuffy weather due to the content of citric acid in it.

Welding methods:

1. Put the raw materials in an enameled container with boiling water, boil for 3 minutes until the liquid turns bright red, acquiring a refined sweetish-sour taste. The advantage of this method is to obtain a rich strong drink, the disadvantage is the destruction of vitamins and other useful substances.
2. Place the tea leaves in a cup, pour hot water, the temperature of which should vary in the range of 80 – 95 degrees. Tea insist 4 – 6 minutes under a closed lid. The drink obtained by this method has a less intense taste than the previous one, but retains a maximum of nutrients.
3. To prepare cold karkade, hibiscus petals are placed in cold water, which is brought to a boil, sugar is added, removed from the stove, infused and cooled. Serve with ice.

Interestingly, steamed hibiscus petals can be eaten, they contain many amino acids, pectin, vitamin C.

Conclusion

Hibiscus is a natural immunomodulator that exhibits adsorbing, antispasmodic, diuretic, anthelmintic properties. The plant contains essential amino acids, anthocyanins, organic acids, antioxidants, polysaccharides, flavonoids, pectins. As well as calcium, phosphorus, iron, vitamins A, B1, B2, C, PP.

The receptacle and cups of hibiscus prevent premature aging of the body, activate its protective functions, and kill pathogens. They normalize visual function, promote weight loss, relieve psycho-emotional stress, treat beriberi.

The plant is recommended for use by both hypertensive patients (when cold) and hypotensive patients (hot), as it normalizes blood pressure.

Hibiscus can be drunk hot or cold. So, in the summer it will quench your thirst, and in the winter it will help to warm up, strengthen the immune system. Tea drink is effective for chronic constipation, atony of the large intestine, atherosclerosis, hypertension. Contraindicated in allergies, cholelithiasis and urolithiasis during an exacerbation, gastrointestinal pathologies associated with erosive conditions, increased acidity of gastric juice.