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Despite the fact that most recipes and even grocery stores refer to mint as if it’s a single herb, there are over 15 types of mint, including spearmint, peppermint, orange mint, and apple mint.
Peppermint is a hybrid of water mint and spearmint. [1] The oil has been used for various purposes over centuries. [1] Peppermint extract is commonly used in cooking, as a dietary supplement, as an herbal or alternative medicine, as a pest repellent, and a flavor or fragrance agent for cleaning products, cosmetics, mouthwash, chewing gum, and ...
Spearmint essential oil has had success as a larvicide against mosquitoes. Using spearmint as a larvicide would be a greener alternative to synthetic insecticides due to their toxicity and negative effect to the environment. [31] Used as a fumigant, spearmint essential oil is an effective insecticide against adult moths. [32]
Mints sometimes contain derivatives from plants such as peppermint oil or spearmint oil, or wintergreen from the plant genus Gaultheria. However, many of the most popular mints citing these natural sources contain none in their ingredient list or contain only trace amounts. [3] [4] [5]
It also occurs to the extent of about 40–60% in dill seed oil (from Anethum graveolens), and also in mandarin orange peel oil. R -(−)-Carvone is also the most abundant compound in the essential oil from several species of mint, particularly spearmint oil ( Mentha spicata ), which is composed of 50–80% R -(−)-carvone. [ 9 ]
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Cooking, baking, condiment, sauces, flavoring ... Cooking, baking, condiment Mustard oil: 13% 60% 21% 5.9% ... Rice bran oil: 20% 47% 33% 1.6%
In Spices, Salt and Aromatics in the English Kitchen (1970) Elizabeth David broadly agreed with Jack's recipe, but recommended using white wine vinegar as "less savage". [13] In her Book of Mint (1993) Jackie French concurs with David, but suggests letting the cooked sauce stand for at least a day and preferably a month. [ 2 ]
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