Cooking World

Hibiscus tea - is completely unlike by its form and taste the traditional tea. Bright red color, sour enough - this drink has unusual taste, and when diluted reminds raspberries compote. It is very popular in Europe and America.
What is hibiscus? In tropics grows Hibiscus or Sudanese rose. This plant is almost completely used in food. Fresh leaves are added in salads; seeds, which very much remind sesame, are roasted, grinded and used for cooking of oily soups and confectionery products. For tea manufacturing are used not petals, as it is frequently written on packing, but bells. After flower withered, a bell starts to grow, increases by 5-6 times and becomes juicy and pulpy. Bells are gathered together with ripe fruit. When fresh they are used for cooking of the jelly and soups. Also they are used for cooking of sauces, compotes, painting of “pale” fruit canned food, for example, pineapples, to give them pink color. They are even pickled and eaten instead of pickled plums.
Sour taste is caused by citric and ascorbic acids. It is used as in the pure form, so in various blends of fruit teas. The most widespread combination is with the dog-rose.