The Hibiscus sabdariffa (or Sorrel of Guinea, Roselle) is a herbaceous plant of the family Malvaceae, which grows in tropical areas, notably in west Africa (Senegal, southern Mali, northern Côte d'Ivoire). This plant is also known in Egypt and Mexico, where it is called flor de Jamaica.
The carcade or bissap, the drink is prepared from flowers that red hibiscus flowers.
Other common names of bissap tea rose to Abyssinia. In Mali, dah (bambara, spent in the local use of the French language).
Description of the plant
Preparation of the drink
A red syrup is obtained from the dried flowers brought to a boil 5 minutes (a small handful of flowers with a little water and sugar). This syrup strong scent of fresh water in which you pay. This is the national drink of Senegal where this plant is grown up around the desert.
You can also use the flowers to tea by simply putting some in very hot water.
It adds some mint leaves in tea or bissap.
The Sorrel of Guinea or sorrel (Hibiscus sabdariffa) is a shrub (1 to 2 m) which is part of the family Malvaceae as okra and cotton. This plant is tolerant of heat and it is grown throughout the Sahel (Senegal Sudan), Egypt and in tropical Africa (Congo).
There are two types botanical characterised by the colour of their fibres: a red variety (anthocyane dye) and a variety green or white. The latter variety is mainly grown for its leaves used as spinach acids.
The bissap is produced from chalices fleshy red and the variety anthocyanées. These chalices of 3 to 4 inches long around a fruit, a capsule containing seeds.
Properties and uses
In Africa, bissap is mainly drunk simply because it is very good! A sour taste with a scent of red fruit. Besides, drinking fresh, bissap is very refreshing.
The bissap is also a food dye which is increasingly used instead of chemical dyes. This use mainly the European market which imports about 3000 tons of dried calyxes per year.
The bissap is rich in vitamin C.
In hot tea, it helps digestion, is depurative, diuretic and causes a drop in blood pressure. The fact that the Egyptians discourage the men just before going to bed…
Bring water to boil. Add 1 to 2 teaspoons of hibiscus flowers per cup. Remove from heat. Sucrer depending on your taste and let steep 10 minutes until the infusion become purple.
Filter before serving (or use a tea ball).
The infusion of hibiscus is eaten hot or cold (very refreshing).
To prepare for a cocktail at the hibiscus, add various fruit juice (ananas. ..) and serve fresh.
In Mauritania and Egypt, adding a few mint leaves is delicious!
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