Ingredient Spotlight: Hibiscus
Hibiscus can be spotted by its vibrant pink/red hue. It's a favourite used in beverages, sauces, jams and syrups as it imparts a tart but fruity flavour.
It looks good but does it taste good? I certainly think so and it's definitely an ingredient I find people are curious to try if they haven't before. The easiest way to describe it is like a cranberry juice where it can be tart at first on the palette but then becomes sweeter the more you drink it.
There are many variants of the hibiscus flower and it's not the same as picking the beautiful flower from the garden and popping it in hot water. Hibiscus sabdariffa is the species most commonly used for tea brewing.
Why do I love using hibiscus in my blends? Read on to find out*:
It's super high in antioxidants. Studies have shown it can help reduce damage on the cells in your body caused by free radicals.
It may help lower blood pressure. This is possibly the most known benefit of drinking hibiscus tea. High blood pressure can put extra strain on the heart.
It's great for hot flushes! It has cooling properties that help to regulate body temperatures.
- It's loaded with vitamin C. Hibiscus has great anti-bacterial and anti-inflammatory properties thanks to vitamin C. This helps to both activate and protect your immune system.
This fun floral is the base of Lady Bloom, a delicious mix of hibiscus, rose and elderflower. I like it iced with frozen blueberries and strawberries and a splash of lemonade on a hot day but really love it hot when the tartness of the hibiscus comes out followed closely by a surprising sweetness.
Are you a hibiscus fan too? Hit reply and let me know your favourite way to enjoy it.
*NOTE: This advice is general only and for specific medical issues please consult a general medical practitioner or health provider.