When it comes to fresh beverages, in Mexico we have the hibiscus flower, one of the ingredients most used for this type of recipes due to its tart and intense flavor. Nevertheless, it is also appreciated for its medicinal benefits. The usual way to use them is to place the hibiscus flowers dried in boiling water to extract its flavor, color and aroma and, although this is the traditional method normally used, in reality it could be a wrong way to process jamaica if what you are seeking is to take advantage of its properties. Here we explain why.
Boiling the hibiscus together with the water for several minutes can help you extract a strong flavor and a vibrant color. This is a very common practice for preparing an infusion or a refreshing water. However, the temperature and the time the flowers stay in the hot water can affect the compounds it contains, so it is important to understand the processes that hibiscus goes through when boiling and what its beneficial compounds are so that we can adjust the necessary factors and thus better preserve the properties of this ingredient.
Benefits of Hibiscus
One of the reasons hibiscus is widely used in Mexico is because it is an ingredient valued for its medicinal benefits, which can be obtained by infusing this ingredient. Hibiscus is known for containing antioxidants and organic acids that relate to various benefits. Among the compounds that stand out from this element we find polyphenols and anthocyanins. It also contains vitamin C, which is attributed diuretic and anti-inflammatory properties. However, these elements can be quite sensitive to temperature.
Why boiling or not boiling hibiscus matters
The reason why it is recommended to avoid prolonged boiling of hibiscus flowers in water is because the compounds mentioned above can be lost due to high temperatures. The heat can affect the antioxidants and other components of the flower, such as vitamin C. Therefore, if what you aim to maximize from the hibiscus infusion is to benefit from its properties, the sensible approach is not to use boiling water. The ideal is to take advantage of lower temperatures to prepare the infusion.
The amount of flower used and the extraction time also affect the benefits we obtain. The goal is to create a balance between the time and the temperature so that you can prepare a hibiscus infusion with a pleasant flavor, an intense color, but that also can provide the benefits that this plant can offer. When making this infusion, it is recommended to use water at 80 °C and reduce the steeping time between 5 and 10 minutes, using a ratio of 1 part hibiscus to 10 parts water. That is, if you are going to prepare one liter of infusion, then you are advised to incorporate 100 grams of the flower.
How to Infuse Hibiscus Without Using Heat
Another of the great alternatives to obtain all the flavor and intensity of the hibiscus, but without having to resort to high temperatures, is to carry out the cold brew method; to do it you only have to place enough dried hibiscus flowers in water at room temperature and leave to rest in the refrigerator for several hours. Usually periods of 12 to 24 hours are used so that the flower gradually releases its flavor. After straining the preparation and removing the flowers, you will obtain an infusion with the beneficial properties of the hibiscus flower, but without subjecting it to high temperatures.
