Hibiscus Tea, infusion of hibiscus flowers (Hibiscus sabdariffa) has ancient roots in Egypt, Sudan and throughout the Horn of Africa, where it has been known for centuries as a refreshing and medicinal drink.

The name “karkadè” comes from the Ethiopian dialect term “karkadeb” which refers to the plant. Traditionally, the red hibiscus flowers were used to prepare a thirst-quenching and refreshing drink, especially during long journeys, to combat thirst and dehydration.

In Egypt, it is also called “shaay el-karkadeh” and was already consumed in the times of the pharaohs.

In Sudan, often made cold → the flowers are left in room temperature water for 12–24 hours for a more delicate flavor, it is often offered during weddings.

Main properties:
Rich in antioxidants (flavonoids and anthocyanins)
Helps regulate blood pressure
Natural diuretic
Refreshing, slightly tangy.

In the Caribbean (where it’s called sorrel): cinnamon, ginger, and cloves are added.

In Egypt and Sudan it is served alone as a refreshing drink, often between meals or as a welcome to guests.
And sometimes with local dry sweets like: Basbousa (semolina cake), Baklava, dates or dried fruits, Ka’ak (spiced cookies)

During the colonial period, karkadè was introduced to Europe, where it gained popularity as an alternative to traditional tea.

In Italy, known as “carcadè”, it was used as a tea substitute during the fascist autarky period due to the post-Ethiopian war economic sanctions.