Ever wonder why Agua de jamaica is called that?

What does the island of Jamaica and this favorite drink in Latin America have in common? Let’s dive deep into some history and culture as we reveal to you how agua de jamaica is made around the world, and also how it made its way to Latin America. 

 Agua de jamaica, also known as hibiscus tea, roselle tea, zobo and many more, is a refreshing and natural drink that is enjoyed in various ways around the world. Made from dried hibiscus flowers, scientifically known as hibiscus sabdariffa, agua de jamaica has a tart and slightly sweet taste that is perfect for hot summer days or soothing a cold. In Mexico, where another favorite drink is tequila, agua de jamaica is said to be a natural hangover cure that helps to detox the body after a night of partying. Since we’re already on the subject, let’s start with Mexico, where many people assume the drink originated.

Mexico

Agua de jamaica is a favorite drink in Mexico, where it is often served with meals or as a refreshing beverage on its own. To make agua de jamaica in Mexico, dried hibiscus flowers are first washed and then steeped in boiling water. The flowers are left to infuse for several hours, allowing their natural flavors to infuse into the water. Once the tea has steeped, it is strained and sweetened with sugar or honey to taste.

It can be combined with local fruits to make delicious combinations like guayaba/jamaica and naranja/jamaica. Hibiscus is a natural source of Vitamin C so its no surprise it pairs well with citrus fruits and can balance out sweet fruits  like pineapple. Do we have your creative wheels turning?  Agua de jamaica is traditionally served over ice, and sometimes garnished with fresh mint leaves, if you’re feeling fancy. 

There are variations of agua de jamaica all over Latin America including Guatemala where on special occasions, various fruits are added to the punch like sliced kiwi, oranges, apples or even a handful of fresh berries or grapes. 

Egypt

In Egypt where hibiscus has been farmed and traded for centuries, Agua de jamaica is a popular beverage known as karkadeh. To make karkadeh, dried hibiscus flowers are first rinsed to remove any dirt or debris, and then steeped in boiling water for several hours. The tea is typically sweetened with sugar or honey, and sometimes flavored with cinnamon or other spices or herbs like mint. Karkadeh can be served hot or cold, depending on the preference of the drinker and is used as a warming tea with lemon when someone is sick. 

FUN FACT: 

In ancient Egypt, hibiscus flowers meant lust, especially for women. The Egyptians believed that tea made with red hibiscus sabdariffa could induce higher libido in women. So for many centuries, Egyptian women were forbidden to drink hibiscus tea as the conservative culture and religion looked down on women behaving in such a way. 

Thailand

In the beautiful paradise of Thailand, Agua de jamaica is known as nam krajeab or roselle juice. To make nam krajeab, fresh hibiscus flowers are first boiled in water until they soften and release their natural bright flavors. The flowers are then strained from the water, and the remaining liquid is sweetened with sugar or honey. Sometimes, additional ingredients such as lemongrass or ginger are added to enhance the flavor of the tea. Using fresh hibiscus instead of dried means the flavor will not be as potent so adding additional fruits and spices really round out this beverage.  Nam krajeab is typically served cold, and is a popular drink during the hot humid summer months.

Nigeria

In Nigeria, another ancient farming and trade source, Agua de jamaica is known as zobo, and is a popular drink that is often consumed during social gatherings and celebrations. To make zobo, dried hibiscus flowers are first washed and then boiled in water. The flowers are left to simmer for a bit then left to sit overnight, allowing their natural flavors to infuse into the water. Once the tea has steeped, it is sweetened with sugar or honey, and sometimes flavored with ginger or other spices like cinnamon, cloves, and pineapple skins. Zobo can be served hot or cold, and is often garnished with slices of citrus fruit.

So there you have it!  Agua de jamaica around the world. It is a versatile and delicious drink that is enjoyed many different ways, including plain, with no sweetener at all. Whether you prefer your tea hot or cold, sweet or tart, there are many ways to make agua de jamaica to suit your taste. So why not try making this refreshing beverage at home and experience the flavors of different cultures?

How’d Agua de jamaica get its name?

Agua de Jamaica is a popular drink in Mexico and other Latin American countries and is made from the dried sepals of the hibiscus sabdariffa flower, native to Africa. The name "Jamaica" for this drink has an interesting origin.

The word "Jamaica" actually refers to the beautiful island in the Caribbean. The hibiscus flower (sorrel in the Caribbean) is not native to Jamaica, but was brought to the Caribbean region by Spanish explorers in the 18th century from Africa. 

When hibiscus tea made its way to Mexico and other Latin American countries via trade routes, it was referred to as "agua de jamaica" or "Jamaica water," likely because of its origins in the Caribbean.  Today, Agua de Jamaica is a popular beverage in many countries due to this very history and current trade and distribution that continues on with distributors like Afrivana.

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Where to Buy flor de jamaica to make your agua de jamaica?

Most people don’t know a major source of flor de jamaica is from Africa, including Egypt and Nigeria.  At Afrivana, we pride ourselves on being a direct source supplier of African Superfoods. Our hibiscus is farmed and sourced straight from the continent, and distributed to the US and around the world, to make delicious variations of agua de jamaica, natural supplements, health & beauty products, and more. 

Visit our shop to learn more and order now. Whether in bulk or wholesale, we got you covered. 

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