By eatmundo · July 12, 2026
🇹🇭AI-generated imageSame ingredients, elsewhere in the world
9 matchesDishes from other countries' kitchens, made from the same core ingredients as Roselle Hibiscus Tea (Nam Krachiab). The percentage is the share of ingredients the two recipes have in common.
Tsipouro: Traditional Greek SpiritIn Greece · same ingredients50%
Ouzo: Traditional Greek Anise-Flavored AperitifIn Greece · same ingredients50%
RakıIn Türkiye · same ingredients50%
A vibrant, ruby-red herbal drink that is deeply refreshing. It balances tart hibiscus notes with a gentle sweetness, perfect for Thailand's tropical heat.
According to eatmundo's ingredient comparison, the closest dish to Roselle Hibiscus Tea from another cuisine is Tsipouro (Greece): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rinse 50g of dried roselle flowers thoroughly under cold running water.
- 2
Bring 1 liter of water to a boil in a large pot.
- 3
Add the roselle flowers and lower the heat to a simmer.
- 4
Cook for 8 minutes until the water turns a deep, dark red color.
- 5
Stir in 80g of sugar until fully dissolved.
- 6
Remove from heat and let it steep for an additional 5 minutes.
- 7
Strain the mixture through a fine-mesh sieve into a pitcher to remove the solids.
- 8
Allow the tea to cool down to room temperature.
- 9
Serve over plenty of ice in tall glasses.
Frequently Asked Questions
What is Roselle Hibiscus Tea?
Roselle Hibiscus Tea, known as Nam Krachiab, is a Thai herbal beverage made by boiling dried roselle calyces with water and sugar. It is typically served chilled over ice and consumed as a refreshing drink throughout the day.
Should I use fresh or dried roselle calyces for this tea?
Dried roselle is standard and widely available, offering a consistent tart flavor and deep color, though fresh can be used if available by doubling the weight.
How long should I boil the roselle to get the best flavor?
Simmer the dried calyces for 8 minutes until the water turns a deep, vibrant ruby red and the petals have softened significantly.
What is the best way to balance the intense tartness of the hibiscus?
Add granulated white sugar or palm sugar while the tea is still hot to ensure it dissolves completely, adjusting the amount to your personal preference for sweetness.
Is it okay to store leftover Nam Krachiab in the refrigerator?
Yes, you can store it in a sealed glass bottle for up to 5 days, though it is best enjoyed fresh or poured over plenty of ice to prevent dilution.
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