Plant atlas Short
Roselle Tea Lowered Blood Pressure in Trials
Roselle · กระเจี๊ยบแดง · Hibiscus sabdariffa
Roselle — กระเจี๊ยบแดง (kra-jiap-daeng) — Hibiscus sabdariffa.
Roselle — gra-jiap-daeng — the tart red calyx that gives Thai hibiscus tea its ruby color, plus how to use it and what one trial tested. The edible parts are the red calyces and the sour young leaves. In one controlled trial, adults with high blood pressure drank roselle tea to study its effects. Roselle nutrition includes calcium, the mineral bones and teeth are built from, plus iron, which sits at the center of hemoglobin, the protein that ferries oxygen through your red blood cells. In tom yam pla, fish simmers in a hot, sour broth where fresh roselle leaves do the souring in place of lime, and the finished soup is served with jasmine rice. For a sparkling roselle drink, boil dried calyces with sugar into a deep-red syrup, then cut it with cold soda water and pour it over ice. Pick the red calyces about ten days after the flower drops, while they're still fleshy and tender. To get more of that iron, pair it with a squeeze of lime or another vitamin-C food, which helps the body absorb it. For a new Thai plant every day, follow Longevity Biome.
Tom Yam Pla Bai Kra Jiap Daeng — ต้มยำปลาใบกระเจี๊ยบแดง (tom-yam-pla-bai-kra-jiap-daeng)
Nam Kra Jiap Sa — น้ำกระเจี๊ยบซ่า (nam-kra-jiap-sa)
Source: McKay DL et al. (2010). Hibiscus sabdariffa tea lowers BP in pre/mildly hypertensive adults. J Nutr 140(2):298-303. DOI:10.3945/jn.109.115097 (PMID 20018807)
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Food and nutrients
Rich in: calcium, iron
Research context
Roselle tea lowered systolic blood-pressure readings in a trial — Journal of Nutrition, 2010