Hibiscus

At a Glance

Common name

Hibiscus

Scientific name

Hibiscus sabdariffa

Family

Malvaceae

Region

West Africa

Plant part

Calyces (sepals), Flowers

Caffeine

Caffeine Free

Evidence

Moderate

Safety review

Safety information on file

Botanical Description

An annual shrub 1.5–3 m tall with lobed leaves, pale yellow-pink hibiscus flowers, and the characteristic fleshy deep crimson calyces (sepals) that are harvested and dried to make the tart red beverage.

Also known as: Roselle, Sorrel, Jamaica Flower

Historical Background

Hibiscus tea (karkadeh, bissap, agua de Jamaica, sorrel drink) has been a ceremonial and everyday beverage across West Africa, Egypt, the Caribbean, and Latin America for centuries, prized for its brilliant ruby color, tart flavor, and cooling reputation.

Earliest recorded uses: Ancient Egyptian and West African use; widespread as karkadeh in Egypt and North Africa.

Cultural significance: Hibiscus is the national drink of many countries — karkadeh in Egypt, bissap in Senegal, sorrel in the Caribbean — a festive, ruby-red symbol of hospitality and celebration.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Crisp, fruity, cranberry-like

Tea Preparation

Modern Evidence

Hibiscus is one of the better-studied beverage herbs. Several small-to-moderate trials suggest modest reductions in blood pressure in adults with mild hypertension, though effects are small and not a substitute for medication. Evidence for cholesterol and metabolic effects is limited and inconsistent. It is not a treatment for hypertension.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.