Hibiscus

is renown for its ruby colour and its high content in fruit acids such as citric acid, malic acid and ascorbic acid (=vitamine C). Both explains its popularity as it lends many of our fruit tea blends a lot of body and colour. The scent is weak and the taste is refreshingly acidic.

Hibiscus is not only used as a refreshment, but also acts appetizing, helps with colds and circulatory problems and works expectorant. However, the effectiveness with these traditional uses is not proven. Furthermore, hibiscus is often used to colour and flavour foodstuff such as sauces and jelly.

 

 


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