Information about Karkade

The infusion obtained from the Hibiscus sabdariffa flower is called "jamaica" when it is served as a cold drink and "hibiscus tea" when it is served hot.

Jamaica

Jamaica (IPA /hə.ˈmaɪ.kə/ Anglicized) is a drink, popular in Mexico, Southern California and Central America (agua de jamaica), which is made from calyces of the roselle plant (Hibiscus sabdariffa). The drink is one of several inexpensive beverages (aguas frescas) typically made from fresh juices or extracts. It has a tart, cranberry-like flavor.

Dried hibiscus calyces, known in Mexico as jamaica, have long been available in health food stores in the United States for making a tea that is high in vitamin C. Partly due to the U.S.'s rising interest in south-of-the-border cuisine, the calyces are sold in bags usually labelled "Flor de Jamaica." This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild and completely natural diuretic.

Jamaica is prepared by steeping the calyces in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, and stirring. The drink is served chilled.

Karkaden, as it is often known in the spice bazaars of Istanbul, is served as a hot tea either with or without sugar and has a tart fruity tang.

Hibiscus tea or karkade

Karkade (pronounced "KAR-kah-day") is a sweet tea Karkade is the Arabic word for the roselle plant (Hibiscus sabdariffa).

Karkade is a tart, bright-red hibiscus beverage that can be served hot or chilled with ice (when cold, it is often commonly referred to as Einab). It is very popular in some parts of the Middle East (especially North Africa). This drink is said to have been consumed in ancient Egypt and was reputedly a preferred drink of pharaohs. In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. On a typical street in downtown Cairo, one can find many vendors and open-air cafés selling the drink to both the local crowd and curious tourists.

In Africa, especially the Sahel, roselle is commonly used to make a sugary herbal tea that is commonly sold on the street. The dried flowers can be found in every market. In the Caribbean the drink, called sorrel, is made from the fresh fruit, and it is considered an integral part of Christmas celebrations. The Caribbean Development Company, a Trinidad and Tobago brewery, produces a Shandy Sorrel in which the tea is combined with beer.

In Thailand, roselle is drunk as a tea, believed to also reduce cholesterol. It can also be made into a delicious wine - especially if combined with Chinese tea leaves—in the ratio of 1:4 by weight (1/4 Chinese tea). It is also drunk cold and sugared.

Variations on the drink are also popular in West Africa. In Senegal, jus de bissap is known as the "national drink of Senegal". Similar beverages include wanjo in The Gambia and zobo or tsobo in northern Nigeria.^[1]

In Egypt, karkade is known as a means to lower blood pressure if consumed in high amounts.

Preparation

Heat 0.5 L of water in a pot. When it starts boiling add a fistful of Hibiscus flowers and boil for four minutes. Remove from the stove and sift to a pitcher. Add 0.5 L of cool water to the pot and let it stand for about 10 minutes so the flowers release all their colour. After the 10 minutes have passed sift again to the pitcher. The karkade should be neither too red nor too clear, but rather the colour of non-concentrated cranberry juice. Add sugar to taste, then chill until cool.

Karkade is enjoyed with the main meal, or as a refreshment on very hot days.

See also

• Roselle

References

External links

• Hibiscus recipes and more information (Spanish)