For its healing properties, this drink is unmatched.
It strengthens capillaries, reduces blood pressure, reduces cholesterol level, has antibacterial effect, has a positive effect on the functional state of the liver and pancreas, has antiallergic activity, has a protective effect against the toxic effects of alcohol.
The drink is recommended to people of any age, because it quenches thirst, regulates appetite and improves digestion. Noticed that the drink cold lowers, and the hot increases pressure.
The main “characters” it contains fruit acids, amino acids, trace elements, vitamins, including vitamin C. Contained in the hibiscus quercetin improves vision, alleviates eye fatigue, helps to cleanse the body, removing waste products of metabolism. Hibiscus helps in the production of bile, increases the protection of the liver from negative influences, improves the metabolism.
Threw a pinch of hibiscus in a saucepan and boil? And the taste and aroma will ruin! Hibiscus cannot be boiled for a long time, and it is better not to boil at all.
If the goal is solely gastronomic - cipate, but for the sake of the healing properties restrict ourselves to a better brewing. In order to get a richer drink, take more “welding” and insist a little longer it under closed lid (10-15 minutes). The standard amount is 1 teaspoon hibiscus in 1 tbsp. water. If water from the tap, after the water has boiled, a little wait, and then pour almost boiling water flowers.
Utensils for hibiscus better use glass, porcelain or ceramic, but in any case not metal - this drink will lose flavor and color. Remember that a well-brewed beverage is always pure color, red, with a bright ruby tint.
Drinking hibiscus tea can everything. On a rainy cloudy day - hot and with sugar. But in the summer heat its good to drink with ice, as a cocktail, throwing a slice of lemon and SIP through a straw.
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