Home > Society > Food in India > Peppermint Leaves
Peppermint Leaves
A hybrid between Mentha spicata and Mentha aquatica is a source of true peppermint oil, extensively used for flavoring.

Share this Article:

Peppermint LeavesBotanical name:Mentha piperita Linn.
Family:Labiatae.

Indian names are as follows:
Hindi:Gamathi Pudina, Paparminta
Punjabi:Vilayati Pudina
Bengali:Peppermint.

It is considered to be a hybrid between Mentha spicata and Mentha aquatica. It is sensitive to drought conditions. It is erect, 30 to 90 cm high, purplish or green; leaves ovate or oblong, coarsely serrate, smooth and dark green above, pale and sparingly hairy below; flowers purplish, in thick terminal spikes.

India does not produce enough peppermint for the manufacture of peppermint oil to meet her own requirements. Bulk of it is imported. Therefore there is enough scope for expansion.

The herb consists of the dried leaves or the crushed dried leaves of the cultivated peppermint plant.
The herb is the source of true peppermint oil, extensively used for flavoring and in pharmacy; it is official in many pharmacopoeias. Peppermint Leaves
Commercial oils are derived from cured, partially dried plants while official oils are obtained from fresh material; the oil is rectified, if necessary. The yield of oil varies from 0.3 to 1.0%, depending on the extent to which the material has been dried before distillation.

Peppermint oil is a colorless, pale yellow liquid with a strong agreeable odor and a powerful aromatic taste, followed by a cooling sensation when air is drawn into the mouth. On ageing, the oil darkens in color and becomes viscous. When chilled, menthol separates out as crystals. The oil contains 50 to 55% menthol, besides menthyl acetate, menthone and small amounts of several other compounds.

Peppermint oil is one of the most popular and widely used essential oils. It is employed for flavoring alcoholic liquors, confectionary, candies, chewing gums, soaps, drops, pharmaceuticals, dental preparations, mouthwashes etc. It is valued medicine both for internal and external applications. The herb is considered aromatic, stimulant, stomachic, and carminative. Bruised leaves are employed as an external application for relieving local pains and headache. The oil has mild antiseptic and local anaesthetic properties. The green plant after extraction of oil is used as cattle feed.


Share this Article:

Related Articles

More Articles in Food in India


West Indian Cuisine
West Indian Cuisine reveals a vibrant choice of vegetarian as well as non-vegetarian dishes.
Food in Ancient India
Food in Ancient India has been largely agro based as the society in India in the ancient times was primarily agro based. The food of ancient India reflects the culture of Indian people.
Food in Indus Valley civilization
Food in Indus Valley civilization largely depicts the agrarian culture of ancient India. As this had been one of the earliest civilisations of India, it followed some of the trends of early civilizations that resided in India before the Indus Valley civilization.
Delhi Cuisine
Delhi Cuisine has been influenced by the Mughal emperors. Old Delhi is known for both vegetarian and non vegetarian cuisine.
Indian Food
Indian Food is an essential part of India’s culture, with cuisines differing according to caste, community, region and state.
Cuisine of Sikkim
Cuisine of Sikkim comprise of cuisines of various groups like Lepchas, Bhutias and Nepalis. In Sikkim, Rice is the staple food along with several vegetables. Fermentation forms an important part of the cooking culture of this state.
Use of Spices in Ancient India
Use of Spices in Ancient India indicates the prevalence of spicy food popular at the time.
Cuisine of Haryana
Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
Jowar - Staple Food Grain
Jowar is one of the highly cultivated Indian crops next to wheat in India. Regur soil and alluvium soil are favourable for the cultivation of this crop.
Indian Spices
India is the Home of Spices. It is ideal for the growth of almost all spices.
History of Indian Food
History of Indian Food has been a major part of Indian society which describes the evolution of Indian food habits in different ages.
Cuisine of Chattisgarh
The cuisine of Chhattisgarh serves a wide range of mouth watering dishes. The cuisine also comprises of some uncommon dishes which are not found in rest of India.
Indian Vegetable Dishes
Indian Vegetable Dishes bring to the fore an array of mouth watering delicacies which serves the Epicureans delight of the food lovers.
Indian Sweets
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are an indispensable part of Indian culture during auspicious occasions.
Indian Regional Cuisines
The intriguing style of different cooking style contributes to the diversity of the Indian regional cuisines.
Halwa
Halwa is a traditional sweet dish made in India and many other countries.
Indian Festive Foods
Indian Festive foods augmenting the richness of Indian festivals, have gained popularity.
Ancient Buddhist Cuisine
Ancient Buddhist Cuisine has been well described in the early Buddhist works in which food has been classified into four categories.
Dal Pitha
Dal Pitha is a traditional Cuisine of Bihar which can be had at anytime. It is a rice flour dimsum stuffed with chana dal and is usually served with chutney.
Turmeric
Turmeric is a legendary plant bearing umpteen essential properties of utilisation in daily life in cooking and cosmetic.
Indian Chefs
Indian Chefs are the people working behind the unmatched food quality of unlimited varieties in different parts of India.