My fondest memories of this gorgeous flower go back to the days when we lived in Bengal. Our home had shrubs of this radiant red hibiscus amongst the yellow and orange variety as well. Mumma used to pluck in the morning and lay them on her brass thali, drenched with the morning dew before she would sit in the mandir to do her puja. For me hibiscus has always been related to divinity rather than the palate. It was only later on in life when Anandini was born, did I realise that the flower does lend a distinct tart, sweet taste and has such a beautiful red color if infused. Thus was born blends that had hints of red hues.
Hibiscus, also known as Hibiscus sabdariffa or roselle, is a type of flowering plant native to India and Malaysia. The flower belongs to the mallow family. I have come across few of them and have used a couple only for the infusions but to think that there are 200 different kinds of hibiscus! Isn’t that fascinating? When one looks at the health benefits, the one thing that stands out is the vitamin C that it has in plenty. And we know that vitamin C plays many essential roles in the body some of which includes tissue growth and repair, maintenance of cartilage, bones, and teeth, helps in wound healing, helps in the formation of collagen and absorption of iron. Hibiscus is also knows to reduce cholesterol, lower blood pressure and improve liver health.
In some countries the flower is made into sherbets, jams, syrups and some make them as candies! And I read somewhere that some species of hibiscus are known to play a role in their native ecosystems as food sources for pollinators or as plants that help in soil stabilization. It does seem to come across as an all rounder flower ☺
Here are some of our Hibiscus blends
Would love to hear your comments, suggestion and even question. Email me at anamika@anandinihimalayatea.com
Me.
Very helpful post