Mint
Product Description:
Culinary
A jar of mint jelly. Mint jelly is a traditional condiment served with lamb dishes.
Mint tea.
The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.
Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries.
Alcoholic drinks sometimes feature mint for flavor or garnish, namely the Mint Julep and the Mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.
Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies; see mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of Peppermint and Japanese Peppermint) and pulegone (in Pennyroyal and Corsican Mint). The compound primarily responsible for the aroma and flavor of spearmint is R-carvone.
Methyl salicylate, commonly called “oil of wintergreen”, is often used as a mint flavoring for foods and candies due to its mint-like flavor.
Mints are used as food plants by the larvae of some Lepidoptera species including Buff Ermine.
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