- Malvaceae
- Flower calyces
- West Africa · Caribbean · Egypt
- Dried flowers, for infusion
Hibiscus
Hibiscus sabdariffa
Select sizeThe plant
Roselle is a tall tropical hibiscus. The fleshy red calyces that cup each flower are harvested and dried; they give the tea its colour and sharp, cranberry-like taste.
What's in it
The calyces are rich in anthocyanins, the pigments behind the red colour, along with organic acids such as hibiscus acid and vitamin C.
Anthocyanins
Red antioxidant pigments that colour the tea.
Hibiscus acid
One of the organic acids behind the tart taste.
Vitamin C
Present in the dried calyces.
How it works
Circulation: Hibiscus tea has been studied for its effect on blood pressure, with small trials in adults suggesting a modest lowering effect. Antioxidants: Its anthocyanins are antioxidant pigments, part of why it is drunk as an everyday infusion, hot or iced.
In the tradition
Brewed across West Africa as bissap, in Egypt as karkadé, and in the Caribbean as sorrel.
Caribbean sorrel is the Christmas drink: hibiscus steeped with ginger, cloves and pimento.
- 1Steep 1–2 tsp of dried hibiscus in 250ml just-boiled water for 5–10 mins, then strain.
- 2Drink 1–3 cups daily, hot or chilled.
- 3Tart taste — sweeten with honey, or add ginger and cloves for traditional sorrel.
Storage: Store in an airtight container in a cool, dry place away from sunlight. Best used within 12–24 months.
- Avoid during pregnancy and breastfeeding.
- Low blood pressure or on blood pressure medication: may add to the effect.
- On diabetes medication: monitor blood sugar.
- Check before use if taking other medication.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare hibiscus?
Hibiscus is steeped as an infusion. Steep 1–2 tsp of dried hibiscus in 250ml just-boiled water for 5–10 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is hibiscus?
Hibiscus (Hibiscus sabdariffa) belongs to the Malvaceae family; the flower calyces are used. Origin: West Africa, Caribbean, Egypt. Deep-red dried flowers that brew a tart, ruby tea — the sorrel of the Caribbean.
How should I store dried hibiscus?
Store in an airtight container in a cool, dry place away from sunlight. Best used within 12–24 months.
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