Karkadè, also known as hibiscus tea, is a popular beverage in many parts of the world. It is made from the calices of a particular flower, the Hibiscus sabdariffa. This article will explore the flower and how it is used to make karkadè.
The Flower of Karkadè
The Hibiscus sabdariffa is a species of hibiscus native to tropical and subtropical regions of the world. It is an annual or perennial herb, and its flowers are bright red, pink, or white. The flowers are edible, and they have a tart, slightly acidic flavor. The calices, or sepals, of the flower are used to make karkadè.
Preparing Karkadè from Calices
Karkadè is made by steeping the calices of the Hibiscus sabdariffa in hot water. The calices are usually dried before being used to make karkadè. The dried calices are added to boiling water, and the mixture is steeped for several minutes. The resulting infusion is a deep red or purple color, and it has a tart, slightly acidic flavor. Karkadè can be served hot or cold, and it is often sweetened with sugar or honey.
Karkadè is a popular beverage around the world, and it is made from the calices of the Hibiscus sabdariffa flower. The calices are usually dried before they are used to make karkadè, and the resulting infusion has a tart, slightly acidic flavor. Karkadè can be served hot or cold, and it is often sweetened with sugar or honey.
