Interesting about Hibiscus (Hibiscus or Sudanese rose)

 Sudanese rose

Hibiscus sabdariffa


Description: a close relative of the Chinese rose.

Distribution: originally from North-East Africa. In their native growing hibiscus are not only for decorative purposes. In Southeast Asia, is cultivated food and industrial species hibiscus sabdariffa. Technical varieties are grown for the manufacture of quality fiber food and go for hibiscus tea.

Part used: the flowers, which are called karkade.

Cultivation: for cultivation of edible varieties require a large moisture content in the soil, high temperatures, and for flowering — and even day length not less than 12 hours.

Application: Sudanese rose was known for its healing properties even in the times of Ancient Egypt. Its flowers contain a large quantity of fruit acids, like malic and tartaric; and the contents of ascorbic acid and citric acid hibiscus tea really helps at an elevated temperature. At the same time oxalic acid in this drink, so it can be used when the tendency to the formation of stones in the kidneys and urinary tract.

In addition, plant material hibiscus sabdariffa contains such valuable biologically active substances, such as anthocyanins, flavonoids and polysaccharides and mucous and pectin.

Anthocyanins give the drink a gorgeous ruby color. These substances have a pronounced P-vitamin activity, that is, the ability to strengthen blood vessel walls, regulate their permeability. Anthocyanins also reduce the speed of formation of fat in the body. One of their unique properties — it's anti-tumor activity.

The high content of medicinal raw materials of vitamin C reduces cholesterol in the blood. In mixture with Sudan hay (the plant that gives a strong laxative effect) hibiscus is used as an effective tool for weight loss.
Hibiscus flavonoids, in particular quercetin, are involved in the purification of the body. Healing infusion improves the production of bile and protects the liver from adverse effects. All this helps the excretion of heavy metals and unnecessary products of metabolism, positively affects the General condition. Because slag is known to cause many diseases and contribute to premature aging.
Polysaccharides Sudanese rose also help to cleanse the body of toxins — thanks to its absorbent capacity. In addition, these compounds are natural immunomodulators. They activate defence reactions of the body and prevent infectious diseases. Hibiscus blood pressure is a fairly rare case where the plant is recommended and hypertensive, and hypotensive. Has antispasmodic and diuretic. Kills some pathogens that can be used as an anthelmintic. Freshly prepared fluid extract of sepals of hibiscus has antibacterial activity against bacilli, inhibited the growth of various strains of Staphylococcus aureus, causes the death of harmful intestinal bacteria without suppressing the useful microflora of the intestine.

Anti-inflammatory effect of hibiscus has been successfully used in the prevention and treatment of diseases of the upper respiratory tract (laryngitis, tracheitis, bronchitis, pharyngitis), urinary tract (cystitis).

Chinese medicine uses hibiscus as a means of preventing the formation of blood clots and normalize blood circulation in the body. Marked spasmolytic effect of the hibiscus, especially concerning the smooth muscle of the uterus. The drink helps to improve the General condition, shows loss of appetite, increases physical performance, relieves tension, helps to resist nervous-mental overloads, to overcome chronic fatigue. Has beneficial effects on potency. It is especially recommended hibiscus tea to reduce the effects of hangover.

Pleasant taste and useful properties of hibiscus tea have been known in Ancient Egypt in Pharaonic times. Read this and drink in ancient Greece and in the Roman Empire. Hence, medicinal flowers reached other countries of Europe, and became widespread thanks to the Emperor Charlemagne. In his many military campaigns he met with a variety of recipes for medicinal herbs. When one of the scholars of the early middle Ages Charlemagne asked what the Roselle, the Governor replied: 'a friend of the doctor and praise the cook.'


How to prepare hibiscus tea


Brew it like regular tea — hibiscus petals pour boiling water, not boiling. On prolonged heating the dyes decompose, and this drink becomes a dirty gray. It is also important to use a welding glass or China. In contact with the metal taste and color of the drink spoiled. The infusion can be painted in green colour — when welding very hard water. Concentration: not less than put a teaspoon of the petals per Cup of boiling water, the richer the drink, so it will be tastier and prettier.
Drinking hibiscus often cold, but hot, too — it depends on your tastes, climate and season.



Hibiscus Tea is flower tea that is made from the petals of Hibiscus. Hibiscus is grown in Egypt and the Sudan at large plantations.
In folk medicine of the Arab countries Hibiscus tea is used as hypotensive, antispasmodic and anti-inflammatory means. Substances causing its red color – anthocyanins possess pronounced P-vitamin activity, they strengthen blood vessel walls, regulate their permeability and blood pressure, in hot tea it increases and cold decreases.

The useful properties of Hibiscus tea


     Tea Karkade strengthens the walls of blood vessels, normalizes blood pressure reduces cholesterol in blood, possesses antibacterial action, regulates work of gastrointestinal tract, liver, helps with allergies of various kinds, helps with toxic alcohol poisoning.
An interesting feature Hibiscus tea is that hot it increases the pressure, and if you use cold tea, it lowers blood pressure. Kills some pathogens that can be used as vermifuge.
Hibiscus tea is environmentally friendly, it is harmless and recommended for all ages. The Hibiscus tea contains fruit acids, amino acids, carbohydrate, macro and micronutrients, vitamins, bioflavonoids.
Hibiscus tea is brewed boiling water at a temperature of 90 - 100 degrees. One scoop of Hibiscus tea in a glass of water. Brewing Hibiscus tea you need in a glass or porcelain MSRPbut in any case not in the metal, the metal affects the taste of the drink. The taste of the drink depends on how tightly You brew. Hibiscus tea is brewed for two to three minutes and drink hot or cold, with sugar or without.
Hibiscus Tea is refreshing in hot, sultry weather due to the content of citric acid. It is also useful to eat soaked by brewing the petals of Hibiscus tea, in them contains from 7,5 to 9,5% of protein and 13 amino acids, without which the body cannot exist.
The Hibiscus tea also contains polysaccharides, of which 12% of pectin, they help the release of toxins and heavy metals from the intestines.


Scientists about the Hibiscus tea


Watt and Breyer-Brandwijk noted a decrease in the intensity of alcohol effects in chickens after the internal administration of the extract of Hibiscus and came to the conclusion that Hibiscus extract fromminisheet the degree of absorption of alcohol in the blood! This should be considered in people who consume alcohol.

The experiments also showed that a drink made from Hibiscus helps cure infertility in men and women. For example, after six months of eating the infusion of infertile women due to improper function of the ovaries per 100 women 70 had the opportunity to give birth.

“Hibiskus” can be recommended as a multivitamin table drink, having in its composition practically all the vitamins in useful for the human body proportions.
Citric acid gives the drink a pleasant taste, it is refreshing in the heat and under elevated temperatures. The effect of ascorbic acid and the effect of flavonoids and anthocyanins in hibiscus is mutually enhanced.

Unlike sorrel and other plants with acidic herbs hibiscus contains almost no oxalic acid, which is involved in the formation of kidney stones, so it is safe for renal patients.

Soaked in tea cups remain harsh, is their not very nice though and helpful. By themselves, they are quite valuable food product: contain from 7.5 to 9.5% protein, which is composed of 13 amino acids, including 6 irreplaceable. Contained in the cups polysaccharides, including pectin (2,4%), promote the excretion of intestinal toxins and heavy metals. Used as additives in salads, vinaigrettes, entrees to give them spice and brightly - resistant ruby color, as well as an original component for meat and fish dishes.