The Hibiscus plant is thought to be native to north Africa; there are many forms of the plant used commercially for its flavour, as an ornamental flower or in traditional forms of medicine. Hibiscus sabdariffa produces the flower most commonly associated as an ingredient in food and drink, it has distinctive yellow petals with a red centre and a deep red calyx, the cup shaped structure that supports the flower. Hibiscus has been used for many years as a base for many herbal or 'fruit' teas, it is the sharp flavour and strong colour of hibiscus that is often mistaken for a berry. The flower of hibiscus contains approximately 10% mucilage leading to a gentle infusion which remains popular today throughout the world. In the Caribbean a drink is often prepared from this herb. Combined with the fruit of Sorrel plants, crushed ice and sugar and left to infuse, it is served in Mexican restaurants and simply known as "Jamaica". In the Middle East and Sudan, a similar beverage is prepared by adding Lemon and Lime juice to the Hibiscus and left overnight to infuse. Cold water infusions are a perfect way to enjoy hibiscus, which lends its extraordinary colour and sharp flavour to any infusion. Superfine powder for full instant dispersion and a fuller flavour.Ingredients: Organically grown Hibiscus Flower Directions: Add a quarter to a half teaspoon to taste, to hot water or any liquid beverage of your choice and stir. Once opened consume within 1 month Net Weight: 20g Approximately: 20 to 30 servings Dandelion coffe : The bitter roots contain latex, but once roasted sugar like chemicals change to produce a remarkable coffee substitute, the bitter undertones balance with a rich malted flavour, perhaps the best coffee substitute you can get and minus the caffeine which is addictive and destructive to a stressful lifestyle. Ingredients: Roasted Dandelion Root Directions: Add a teaspoon to taste. Stir into hot water or any hot liquid beverage of your choice. Once opened consume within 1 month Net Weight: 50g Approximately; 25 servings per jar Nettle root; The common Stinging nettle lives up to its reputation, not only has it spread itself extensively throughout the acid rich soils of the temperate world but it has also developed a pretty venomous defence mechanism to those who would like to pull it up. But behind the ultra fine hairs filled with formic acid is a formidable herb that has at least as many virtues as the plant has vices. Nettle roots, stems leaves and seeds are all harvested for their use in cooking, medicine, body care and even clothes making. The genus name, Urtica relates to the Latin term, to burn and when one comes into contact with the hairs that cover this plant, the sensation of burning, thanks to the formic acid that has just been injected is all too familiar. The family of the herb, Urticaceae contains over 2500 different plants, many of which contain stinging hairs. As a food there are few more nutritious plants, nettles contain a remarkable amount of protein compared to other plants, and is rich in iron and Vitamin C. Aquasol gathers the nettle roots for this tea in the autumn when the plant dies back and all the life and vitality is stored away underground. This makes for a strong infusion, surprisingly cleansing to taste. Nettle Root; Our nettle root tea combines well with artichoke leaf for a detoxifying infusion or turmeric for something more restorative. Superfine powder for full instant dispersion and a fuller flavour. Ingredients: Organically grown Nettle Root. Directions: Add a quarter to half a teaspoon to taste, to hot water or any liquid beverage of your choice and stir. Once opened consume within 1 month. Approximately: 20 to 30 servings Hibiscus Flower has been used for many years as a base for many herbal or 'fruit' teas, it is the sharp flavour and strong colour of hibiscus that is often mistaken for a berry. The flower of hibiscus contains approximately 10% mucilage leading to a gentle infusion which remains popular today throughout the world. In the Caribbean a drink is often prepared from this herb. Combined with the fruit of Sorrel plants, crushed ice and sugar and left to infuse, it is served in Mexican restaurants and simply known as "Jamaica". In the Middle East and Sudan, a similar beverage is prepared by adding Lemon and Lime juice to the Hibiscus and left overnight to infuse. Cold water infusions are a perfect way to enjoy hibiscus, which lends its extraordinary colour and sharp flavour to any infusion. Ingredients: Organically grown Hibiscus Flower Directions: Add a quarter to a half teaspoon to taste, to hot water or any liquid beverage of your choice and stir. Once opened consume within 1 month
Related
Related
Related
Related