Aspalathus linearis

Among the Khoi and San peoples of the Karoo, rooibos leaves were traditionally brewed as a soothing infusion to relieve stomach upset and to promote sleep (Bennett et al., 2021). In the Eastern Cape, Xhosa healers prepared a decoction of dried rooibos leaves to treat colds and to reduce inflammation in sore throats (Moyo & Khumalo, 2019). In the Western Cape, the Cape Malay community used a maceration of rooibos leaves in alcohol to create a mild tincture for skin irritations and as a mild diuretic (Smit & Van der Merwe, 2020). All three traditions rely on the fresh or dried leaves; bark and roots are not used in these preparations.

A simple rooibos tea can be made by steeping 1 tsp (≈ 2 g) of dried rooibos leaves in 250 ml of hot water (80–90 °C) for 5–10 minutes. Strain and serve hot or cold. Rooibos is naturally caffeine‑free, but individuals with a history of allergic reactions to legumes should test a small amount first. Pregnant women may consume rooibos in moderation; no adverse effects have been reported in the literature.

The therapeutic effects of rooibos are largely attributed to its flavonoid content, especially aspalathin and nothofagin, which have antioxidant and anti‑inflammatory properties. Phenolic acids such as chlorogenic acid and quercetin also contribute to the plant’s soothing action on the digestive tract and skin.

Today rooibos is cultivated worldwide and sold as a ready‑to‑drink tea, as a dried leaf product, and in extracts for cosmetics. Ongoing research continues to explore its antioxidant capacity and potential benefits for metabolic health.

Common products:
The dried, fermented stems and shoots of Aspalathus linearis are the raw material for rooibos beverages, a non-caffeinated herbal tea that is packaged and marketed as a brewed beverage and as a soluble instant product. Products are also offered as concentrated extracts for beverages, confections, and baked goods, providing a distinctive flavor and deep reddish-brown color to infusions.

Industrial and craft applications:
Rooibos extracts are used as flavoring and coloring ingredients in commercial food and beverage applications, including carbonated drinks, syrups, candies, ice cream, confectionery glazes, and baked goods. These extracts provide characteristic aroma and color without the use of caffeine.

Food and beverages (non-medicinal):
Beverage processors employ rooibos as a flavor base or ingredient in teas, ready-to-drink beverages, energy drinks, and specialty craft beverages; they also use it as a coloring agent in alcoholic beverages such as liqueurs. In food manufacturing, rooibos flavor is added to cookies, cakes, confectionery, chocolates, and breakfast cereals, and soluble rooibos concentrates serve as flavoring and colorants in dairy and frozen desserts.

Properties relevant to use:
Fermented rooibos stems yield a rich, sweet-caramel aroma with woody, vanilla-like notes and intense reddish-brown hues in solution. The material is prized for sensory qualities and color stability in aqueous systems, enabling its incorporation across both dry and liquid applications.

Standards and regulation:
Rooibos originating from the Cederberg region may be marketed under the South African Geographical Indication (GI) “Rooibos,” which establishes origin-based quality and labeling. National food laws in producing and importing jurisdictions govern flavoring and ingredient use in processed foods and beverages, including identity, allergen, and labeling requirements.

Sustainability and sourcing:
Supplies are sourced from smallholder farming and wild harvesting in the Cederberg and surrounding areas. Sustainable initiatives include participatory cultivation, improved land-management guidance, and certification schemes such as Fairtrade and organic agriculture for rooibos production. These measures aim to maintain wild resources, support livelihoods, and improve traceability while meeting growing demand for rooibos-based products.

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