Carcade tea, a favorite drink of the ancient Egyptian pharaohs, is known in various parts of the world such as Latin America, the Middle East and Africa. Derived from the dried flowers of the rosella or hibiscus sabdariffa plant, this drink has a sour flavor reminiscent of cranberries. Due to its rich content of organic acids, vitamin C and minerals, carcade tea is used in some cultures not only as a beverage but also as a medicinal remedy.

Health effects

Recent studies show that carcade tea helps control blood cholesterol levels, which in turn reduces the risk of cardiovascular disease. This beverage has also shown to be effective in lowering blood pressure. A study involving 70 people found that those who regularly consumed carcade tea had significantly lower diastolic blood pressure, making it potentially beneficial for people with hypertension.

Due to its antioxidant content, carcade tea has antispasmodic, antipyretic and diuretic properties.

Preparation

The most commonly used method for brewing carcade tea is as follows: boil the dried flowers with boiling water and infuse for five to ten minutes. In some countries, such as Sudan, hibiscus flowers are soaked in cold water for several days before consumption. Preparation variations also include the addition of ginger, cinnamon, cloves, nutmeg, lemon juice, sugar or honey for a variety of flavors.