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The wonders of Rooibos

The wonders of Rooibos

Early in 2015 Time Magazine curated a list of the 50 healthiest foods you should be eating. The list, compiled by nutritional experts, had only three drinks on it, including Rooibos (pronounced roy-boss). Described in the publication as ‘a red tea packed with antioxidants’ the article states that Rooibos guards us from chronic and degenerative diseases and is rich in minerals like calcium and iron.

While nations the world over might only just be waking up to the wonders of Rooibos in these modern times, the peoples of southern Africa intuitively recognised its value centuries ago. In the 18th century naturalists noted that locals took great time and effort to climb the steep slopes of the Cederberg Mountains on the west coast of South Africa to cut the fine needle-like leaves from rooibos plants. The leaves were choppd and bruised, left in the sun to dry and used to make a hot herbal drink.

Both Dutch and British settlers to the Cape soon fell in love with Rooibos as an alternative to black tea, with many making it their staple drink. It is often asked if Rooibos is the Marmite of Africa? Is the taste a love it or hate it experience? The answer is a resounding NO! Everybody loves the rich taste and aroma of Rooibos, not only because it is healthy but because it tastes so good.

Today, the same Rooibos plant – endemic to the Western Cape Province of South Africa – is used to produce red espresso®, a naturally caffeine-free alternative to coffee that can be used to make Vanilla Red Late, Red Hot Chocolate, Red Chai Late, Red Apple Juice, Ginger Red Cappuccino or simply plunged in boiling hot water for a morning Red Espresso fix.

These delicious drinks not only cut down your caffeine intake (Rooibos after all is caffeine free), it is also a drink loaded with immune-boosting antioxidants and flavour.

Article courtesy: SA Good News