Showing Food Hibiscus tea
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Hibiscus tea | ||||||||||
| Scientific Name | Hibiscus sabbariffa | ||||||||||
| Description | Hibiscus tea is the infusion made from the calyces (sepals) of the Hibiscus sabdariffa flower, an herbal tea drink consumed both hot and cold by people around the world. It is also referred to as roselle (another common name for the hibiscus flower), flor de Jamaica in Latin America, karkadé in Egypt and Sudan, Chai Kujarat in Iraq, bissap or wonjo in West Africa, sorrel in Jamaica and Trinidad and Tobago, red sorrel in the wider Caribbean, and other names in other regions. Hibiscus tea has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. Hibiscus tea contains 15-30% organic acids, including citric acid, maleic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, that give it its characteristic deep red colour. [Wikipedia] | ||||||||||
| Primary ID | FOOD00723 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Teas | ||||||||||
| Sub-Group | Herbal teas | ||||||||||
| External Links | |||||||||||
| ITIS ID | 21617 | ||||||||||
| Wikipedia ID | Hibiscus_tea | ||||||||||
| Composition | |||||||||||
| Compounds |
| ||||||||||
| Macronutrients |
| ||||||||||
| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||