" Vegetables are the food of the earth, fruit seems more the food of the heavens." (Sepal Felicivant)

September 12, 2008

Bright Red Tea, Hibiscus Tea..

Hibiscus sabdariffa, I bought one small pack of dried roselle’s calyx at delicatessen nearby. Commonly, Indonesian people say it is roselle’s flower due to widespread misinterpretation. It is not flower but part of flower to protect a flower before it opens, CALYX.

Roselle have planted in Indonesia for a few hundred years ago. People used its fiber just like jute. But lately people also use it for food and drink. The dried calyx processes into rosella jams, syrups, and tea.

To make some tea, simply pour 250 ml boiling water on 3 to 5 dried rosella’s calyxes. Wait until it turns into bright red color. Press them with teaspoon may help them become red faster than just leave them. Add amount of sugar cube, stir. You can drink it cold or warm. Fresh but sour. Off course it is sour, because of the high level of vitamin C. So be careful of your stomach.

Wikipedia said that Hibiscus sabdariffa’s calyxes are rich in Anthocyanins. These pigments are responsible for the bright red to crimson red color of our Hibiscus tea here, depends on how many dried calyx we use. Not only take a role as the major pigment in this dried calyx, but Anthocyanins also take a part as antioxidant.

The dried calyxes are also rich in flavonoids content. That’s why people around the world use it for several folk medications. Some researchers found that hibiscus tea has anti hypertension effect in type II diabetic patients (with mild hypertension) so that it is reasonable when folk medication use it to cure people’s mild hypertension.

You can read Bahasa Indonesia version of this similar posting in my other blog.


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