Scented water to keep them cool. Henry Percy, 6th Earl of Northumberland in 1511-12 had various scented waters made for him, which consisted of his usage of over a gallon each week for the year. In the 1571 estate inventory of John Brodocke, an apothecary in Southampton, lists 32 types of scented water that he had as some of the items in his shop. In 17th century Constantinople the Venetians and Genoese had apothecary shops that had merchants of scented water including rose water. Scented waters were still being used into the 19th century of the wealthy nobles in Egypt as a
Hibiscus tea antihypertensive compounds, acting as angiotensin-converting enzyme (ACE) inhibitors. Hibiscus tea Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-coloured calyces (sepals) of the roselle ("Hibiscus sabdariffa") flower. It is consumed both hot and cold. It has a tart, cranberry-like flavour, and sugar or honey is often added to sweeten it. The tea contains vitamin C and minerals and is used traditionally as a mild medicine. In west Sudan, a white hibiscus flower is favoured for its bitter taste and is customarily served to guests. Hibiscus tea contains 15–30% organic acids, including citric acid, malic