Karkade (Arabic: كركديه, scientific name: Hibiscus sabdariffa), or Sudan rose, is a plant native to tropical countries. It may seem strange to many, but India (and sometimes Sri Lanka is mentioned) is the home of the karkade.

Karkade tea is commonly referred to by various names around the world, such as Ash, Rosalia, Chinese Rose, Sudan Tea, Jamaican Rose or Jamaican Flower. In botany it is called Hibiscus and belongs to the Malvaceae family. In Lithuania, it is usually christened Sudan rose tea or 'Sudan rose' or simply rose tea. The latter is not the correct name, however, as karkade tea is not made from the rose but from the petals of a related plant.

Although the Hibiscus sabdariffa plant and the history of the bright red drink or dish it produces dates back several thousand years BC, it did not reach European countries until the 18th century, and Lithuania only a few decades ago.

There are more than 100 varieties of Sudanese rose (karkade) in the world, but in many countries in East Asia and Asia, karkade is designated as the national drink of that country. You will have heard, and it will come as no surprise, that it is this tea that is crowned the national drink of Egypt and/or Sudan.

In Egypt, the largest cultivation areas for Sudanese rose are in Aswan, Fayoum, Qena and parts of the Nile Delta, and in Sudan: Kordofan, Darfur. In Karkade, shrubs or trees like to grow in sandy and loamy soils and need heat to produce larger flower petals. The flowers are hand-picked, dried and made into tea, with the largest selection available at the Cairo Spice Market. It should be noted that karkade tea is of a higher quality and value than tea that is crushed, broken or damaged, but rather dried with beautiful, hard flowers that have kept their shape. Which, when hot water is poured over them, the whole flower unfolds.

Karkade is drunk both hot and cold. It has a sweet and sour taste due to the various organic acids it contains and can be sweetened with sugar or honey. Its pleasant aroma, bright red colour and acidity are the natural characteristics of karkade tea. The bright red colour of the tea is due to the anthocyanin substance, which is an antioxidant that preserves vitamin C, strengthens the walls of blood vessels and has a positive effect on the whole body. This tea does not contain any colouring or flavour enhancers, but it is very popular as part of a variety of other tea blends. For example, mint, wild rose or even green tea leaves can be added to karkade. It is also possible to enrich the drink with spices such as cinnamon or cloves, or to add citrus or other fruits to 'red' tea.

Karkade is a refreshing drink that is an excellent thirst-quencher and is therefore particularly appreciated in hot places and countries. In Indonesia, it is called 'Mesir' ('Egyptian tea'). In some countries, the karkade plant is not just a medicinal plant, the symbolic value of the hibiscus flower - in China it represents fame and fortune. "Hibiscus is an integral part of the culture of the State of Hawaii. In the rose islands of Sudan, it is a symbol of female beauty. It is customary to decorate the hairstyle with these flowers, often the famous Hawaiian 'beads'. In Malaysia, hibiscus flowers are a symbol of the country because, according to adherents of this religion, the five red petals symbolise the five precepts of Islam. In Hawaii, the drink is used in various ornamental ceremonies. And in some African countries, the blossom has an erotic significance, so it is not surprising that it is served on special occasions such as weddings, etc. In Islamic countries, it is often used: as a substitute for alcoholic beverages, in many countries as a natural dye, as a fertiliser, for pharmaceutical purposes and in medicine.

In ancient times, karkade was the drink of the chosen few, the elite. The Arabs used it to cure all ailments, and hibiscus petals were also used to make jelly and jam. The ancient Egyptians called the karkade plant a source of vitality, consumed it and believed that it would also help in the afterlife. It is therefore not surprising that the graves of the rich or high-ranking people were lined with karkade petals.

The secret of Sudanese rose tea lies in its composition. It is rich in minerals, amino acids, macro- and micro-nutrients, fruit acids, a set of "good" carbohydrates, vitamins and nutrients including beta-arotin, B vitamins (B2, B5, B6, B9, B12), A, C, PP. Potassium, magnesium and sodium. Also calcium and phosphorus, which strengthen bones, teeth, hair and nails.

It fights bacteria and viral infections, which makes it particularly useful in the case of colds (in the case of colds, this tea is equal to the benefits of raspberries) and in the autumn-winter period, and the vitamin C and citric acid in the tea give it a pleasant acidity, refreshing, tonic and immune-boosting taste. This sweet and sour drink activates liver function and removes toxins, which helps in the fight against obesity and/or hangover syndrome.

Karkade tea has an effect on blood pressure and strengthens the cardiovascular system. Warm, hot karkade raises blood pressure and helps to wake up, and has a similar effect to coffee (so it is not recommended to drink it late at night). Cold, on the other hand, lowers blood pressure and is calming. This drink contains rutin, which is particularly strong for the cardiovascular system and small capillaries. It also has a diuretic effect, which dilates the blood vessels, which is why hibiscus is useful for people suffering from cardiovascular disease.

This tea has a laxative and laxative effect. Linoleic acid lowers cholesterol and protects the walls of blood vessels against plaque formation. Karkade tea is an excellent remedy for getting rid of excess weight. Nutritionists recommend drinking Sudan rose tea to lose weight. A slightly acidic drink, the fruit acids are the ingredients that make it ideal for weight loss.

The calorie content per 100 grams is 37 kcal; Fat - 0,7 grams; Carbohydrate - 7 grams; Protein -0,4 gram. The drink prevents dehydration and is therefore particularly suitable for drinking in hot weather. It can also be used in case of food poisoning (vomiting and diarrhoea). It is also suitable for normalising the acid-base and water balance in the body.

Is karkade suitable for diabetics? Yes, and even beneficial. The product is recommended for the treatment of type 2 diabetics and also for the prevention of type 1 diabetes. It is important to drink the Sudanese rose drink unsweetened, as only karkade regulates blood sugar levels.

Karkade during pregnancy. Minerals and vitamins help to preserve missing trace elements such as iron deficiency during pregnancy. "Karkade is not recommended for women who want to get pregnant or in the first months of pregnancy, as the drink can cause uterine contraction or miscarriage".

Karkade is also used for skin care. The nutritional properties of hibiscus, together with its anti-inflammatory, antibacterial and antiseptic properties, have long been appreciated in natural cosmetics. Karkade has become a beauty trend in Asian natural cosmetics and is used as a hibiscus flower extract in skin care products and for the treatment of eczema, acne and other skin conditions. Karkade (hibiscus) flower, with its mineral and vitamin C content, helps to revitalise and balance the skin's moisture and is an excellent remedy against skin ageing.

Harms of Karkade tea. Sudan rose tea is not recommended for people with high stomach acidity, gastritis or ulcers. It is also recommended for people who take hormonal drugs and suffer from gallstones. The main thing is not to abuse this drink, and individual intolerance to the product should not be overlooked.

There are several ways to prepare the karkade. The first is when the petals of the Sudanese rose are boiled. The dried red flowers are placed in cold water and boiled until they come to the boil. The boiling time is about 5 to 10 minutes before the water starts to boil, as it is only during the boiling process that the full range of flavours is 'extracted' from the leaves. It is important to boil the leaves correctly so that they do not take too long to cook. Many people make the mistake of boiling karkade tea for too long or at too high a water temperature and the beneficial substances in the karkade leaves are killed. The nutrients decompose and there is no benefit to the body from using such a drink. "In addition, the colour changes from dark red to bluish". The first to react to heat are anthocyanins (the colouring agents in the plant) and vitamin C. If the drink is left on the fire for too long, it will lose much of these substances. Hibiscus tea has a sour taste and can be sweetened with sugar or, at a water temperature of up to 40 degrees Celsius (at which temperature the honey does not lose its medicinal properties and benefits), with honey. "Before boiling, the flowers of the Sudanese rose can be left to steep in cold water for a few hours, the petals will swell and even boiling for a few minutes on low heat" will help to preserve the micro-nutrients and vitamins they contain. To make a high quality karkade tea with all the above benefits, it is necessary to buy whole dried hibiscus flowers rather than powder.

It is said that drinking 2 cups of karkade tea a day provides all the ingredients our body needs, but it should not be forgotten that drinking a higher concentration of karkade can also have a tonic effect, so it is recommended to drink karkade in the first half of the day. The drink can also be consumed after drinking and the karkade leaves can be eaten after drinking.

The second method of preparing karkade is also commonly used in Lithuania. Hot karkade tea is prepared simply by pouring boiling water over the flowers, steeping for 5-10 minutes and then straining. As with green tea, it is recommended to brew karkade with boiled and cooled water at a temperature of no more than 70-80 degrees. Add 1 teaspoon of tea (or 3 to 6 flowers) per glass of water. If you want iced tea, it is a good idea to spit it out stronger and then add ice cubes after sweetening with sugar or honey and cooling. The containers used for drinking karkade should never be metal, as the colour and taste of karkade deteriorate on contact with metal. Glass, ceramic or porcelain containers are recommended for this tea. Very hard water is also not suitable for Karkade, as such water can turn it greenish or other rather unpleasant shades rather than a deep ruby red colour.