Suspected to have originated in West Africa or Sudan thousands of years ago, Hibiscus has been adored for millennia as a food and beverage. Once the flower has bloomed, it shrivels up and falls from the plant a day or two later. The petals and sepals are then collected, the calyx removed, and the pieces dried to perfection. Boil in water to release the exquisite flavours and aromas, often described as sharply tart and reminiscent of cranberries. Hibiscus is packed with antioxidants, and has been found to lower blood pressure and promote liver health. Enjoy a fresh cup of hibiscus tea any time of the day, but many love it as an after-dinner treat to absorb extra unwanted fats from a meal.
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||Brew 1-2 teaspoons per cup of freshly boiled water (100ºc) and steep for about 5 minutes.