Cookbook:Mint
| Mint | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Mint is a large group of aromatic herbs used as flavoring.[1][2]
Characteristics
[edit | edit source]Generally, mints are green with strong and cooling flavor profiles,[2][3] though secondary aromas (e.g. fruity) are found among the varieties.[2]
Varieties
[edit | edit source]There are many varieties of mint for culinary use,[2][4][5] though two very prevalent ones are spearmint and peppermint.[2][6][7] The former is Mentha spicata,[6] which features broad, toothed, bright green leaves and a wrinkled texture.[2][8][9] Its aroma is characterized by the compound R-carvone, along with other less-abundant compounds.[10] Peppermint (Mentha x piperita), on the other hand, has thin, stiff leaves and red/purple-tinged stems.[2][9] Its flavor is strongly pungent and dominated by menthol,[6][5][4] which lends a cooling sensation.[10][7][11]
A number of other mint varieties exist, and they are summarized in the below table:
| Species | Common name | Description |
|---|---|---|
| Mentha x gracilis or Mentha x gentilis[6] | Ginger mint, Scotch spearmint, red mint | Hybrid of spearmint and field mint; warm flavor.[5][6][9] |
| Mentha aquatica | Water mint[5] | Strong aroma[10] |
| Mentha aquatica var. citrata | Bergamot mint | Aroma reminiscent of citrus.[5] |
| Mentha arvensis | Field mint, corn mint, Japanese mint, wild mint[5][9] | Significant source of menthol.[5] |
| Mentha longifolia | Horsemint[5] | |
| Mentha x piperita var. piperita | Black peppermint | Variety of peppermint with dark stems and leaves.[6] |
| Mentha requienii | Spanish mint, Corsican mint, crème de menthe plant[5] | Small leaves.[5] |
| Mentha spicata var. crispa | Moroccan mint | Variety of spearmint; flavor is slightly spicy.[6] |
| Mentha suaveolens (Mentha rotundifolia) | Apple mint, round-leaf mint, woolly mint[5][9] | Hairy leaves, slight apple aroma.[5][6] |
Selection and storage
[edit | edit source]Mint can be purchased fresh or dried.[2] Fresh mint should be stored in the fridge. Dried mint should be stored in an airtight container away from light, heat, and moisture.
Use
[edit | edit source]Generally, mints are used in a variety of cuisines and for various purposes.[6] Spearmint, for example, is used in preserves, sauces, beverages, and more in Europe, North Africa, South Asian, and Middle Eastern cuisines.[2][5][7][10] It is also used as a garnish.[1][12] Field mint is used in various Asian cuisines.[9] Peppermint is often used in sweet preparations, such as confections, chocolates, and ice creams.[1][7][8][9] Generally, peppermint and more subtly aromatic varieties are not added early in cooking, since they can evaporate or degrade with long and strong heat.[6][10] Mints may be processed into extracts and essential oils for use in cooking.[9][13]
Substitution
[edit | edit source]The different varieties of mint may have similar properties,[5] but they are not completely interchangeable. The difference in flavor will be notable when swapping.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f g h i Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
- ↑ a b The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b c d e f g h i j k l m n Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h i j Cox, Jeff; Moine, Marie-Pierre (2010-03). The Cook's Herb Garden. Dorling Kindersley Limited. ISBN 978-1-4053-4993-2.
{{cite book}}: Check date values in:|date=(help) - ↑ a b c d The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g h Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c d e McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ Varelis, Peter; Melton, Laurence; Shahidi, Fereidoon, eds. (2019). Encyclopedia of food chemistry. Vol. 1. Vol. 1. Oxford: Elsevier. ISBN 978-0-12-816848-6.