Spices - Mint Seeds

Arabic Nanah, Eqama
Chinese Bo he, Pak hom ho, Bok hoh, Heung-Fa-Chio, Xiang Hua Cai
Danish Pebermynte
Dutch Pepermunt
Esperanto Mento
French Menthe anglaise, Menthe poivrée, Sentebon
German Pfefferminze, Minze, Edelminze, Englische Minze
Italian Menta pepe, Menta peperina, Menta piperita
Norwegian Peppermynte
Portuguese Menta
Spanish Hierbabuena, Menta, Piperita


Mint
the term mint does not refer to peppermint or one of its relatives. It belongs to the Lamiaceae family (mint family). Leaves are the used plant part. Characteristically pure and refreshing odor, pungent and burning tastes.

 

Main Constituents

The essential oil of peppermint (up to 2.5% in the dried leaves) is mostly made up from menthol (ca. 50%), menthone (10 to 30%), menthyl esters (up to 10%) and further monoterpene derivatives (pulegone, piperitone, menthofurane). Traces of jasmone (0.1%) improve the oil's quality remarkably. Menthol and menthyl acetate are responsible for the pungent and refreshing odour; they are mostly found in older leaves and are preferentially formed during long daily sunlight periods. Other mints may contain rather different terpenes: Mentha pulegium (pennyroyal) contains 80% Pulegon, and M. crispa (crispate mint) contains 50% Carvone.


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