Introduction:
Peppermint can be recognised by its strongly fragrant, dark green, oval to elongated, toothed leaves. It tastes spicy-fresh to slightly burning. The menthol it contains provides a refreshing cold sensation in the mouth.
Use/Preparation:
Peppermint is mainly used in oriental cuisine to flavour various vegetable, meat and fish dishes. It is also found in curd cheese, salads, as a flavouring for sweets, chocolate, ice cream or cocktails. It is particularly popular as a peppermint tea.
Health:
The essential oils have antiseptic, antibacterial and antifungal effects. Peppermint tea has antispasmodic and appetite stimulating effects and is used for stomach problems and nausea. As an effective remedy, peppermint helps with flatulence or abdominal cramps. The essential oil has a decongestant effect on colds and headaches.
Alternatives:
The typical taste of peppermint is difficult to replace. To flavour various dishes, herbs such as coriander, basil, marjoram, parsley, rosemary or oregano can be used as alternatives. Eucalyptus (oil) can help with colds.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 70/293 |
| Fat | 0,9 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 14,9 g |
| Sugar | 5,2 g |
| Protein | 3,8 g |
| Salt | 0 g |
