Roses are red, Hibiscus are too, but can roses do all these super-flowers do?
Hibiscus Sudariffa infusions are made with the vibrant red roselle part of the flower and are drunk around the world as a tea or cold drink. It is so packed with taste it is used as a natural flavoring in the food industry, and thanks to the gorgeous red colour it is also used for the making of cocktails, cool-drinks, and sweets.
Hibiscus is much loved for its bright red colour and tart tangy taste and is traditionally complemented by other herbs and spices like mint, cinnamon and citrus. It is almost always sweetened. Karen comments: “Unless you are sweet enough of course! I must be sour enough because I like it sweetened.”
“LET YOUR FOOD BE YOUR MEDICINE AND YOUR MEDICINE BE YOUR FOOD”
Sweet and sour tastes, together, are well known in Ayurvedic medicine to have a calming effect on people experiencing nervous system stress… so a cup of Hibiscus tea can be a medicine that Hippocrates would no doubt be nodding to us agreeably about, from the beyond.