Peppermint dried

Mint (lat. Mentha, synonyms - cool mint, mint English, chill, pepper mint, mint-cholodenko) is a genus of herbaceous plants of the family Lamiaceae, leaves and buds which are used as spices. All varieties of mint are very aromatic, most of them contain a lot of menthol, this culture has found its widest application in food products, cosmetics, herbal medicine and aromatherapy, in pharmacology.

The mint genus includes about 25 species and 10 natural hybrids, but the most common are the following:

• peppermint (lat. Mentha piperita, synonyms - English mint, cool mint, cholodenko) - bred to produce essential peppermint oil and for the production of menthol. This oil is most often used as a spice only in liquor and confectionery industry, in small quantities it is introduced into biscuits, cakes, buns, compotes, jellies, fruit drinks, tinctures, kVASy;
• mint curly (lat. Mentha crispa, synonyms German peppermint, spearmint, meadow mint) is another cultural variety, distinguished by its less sharp taste and halogenes than peppermint. Fresh young grass curly mint can be added to salads, meat, bean and pea hot meals, milk soups. Dried mint is used when cooking roast beef and lamb, veal, marinades for meat, added to fruit drinks, fruit drinks, juices, marmalades and jams;
• mint spicy (lat. Elsholtzia patrinii, Elsholtzia cristata, synonyms - comb Shandra, spicy hyssop) - does not belong to the genus mint, but in traditional cooking has found a use as a flavoring meat salads, appetizers, sandwiches and soups. Also added to the minced meat, pate from by-products, home-made sausages;
• mint Apple (lat. Mentha rotundifolia, synonyms - mint krupalija, Egyptian mint, mint gold, wild balsam, confectionery mint) - has a very delicate aroma and taste, not accompanied by halogenes. Makes it bitter when heated and increase, which allows you to add it in sweet dishes compotes, jellies, jellies, jams, fruit fillings for cakes, pastries.