Condiments and seasonings
Mint - perennial herb of the Labiatae family. There are many different
species of mint. It is cultivated in warm temperate zone. The most commonly cultivated
peppermint, Japanese, curly and other varieties. Peppermint as a culture
known for more than two hundred years. In the wild it does not occur. The main areas where
cultivated peppermint, the left bank of the Dnieper, Ordzhonikidze Territory
Voronezh region, etc.
Peppermint - bushy plant up to 70 cm tall. The leaves of mint contained
many essential oils (more than 3% by weight of dry matter). The extraction of essential
oil of peppermint has a commercial value.
Spearmint in a fresh and dried form is used in the catering facilities
in the manufacture of various national dishes (Ukrainian, Armenian, Georgian).
For example, in the manufacture of yogurt soup (in Armenian) kharcho soup, pork,
larded with garlic and onion, mushroom porridge (Chumackiy), beef stew, roast
with vegetables, fried carp or perch satsivi fish boiled chicken in guriyshi,
red beans and nuts, balls of red beans, cabbage with peanut sauce
eggplant with nuts and some others.
Mint is also added in the manufacture of kvass and baked goods.
Peppermint lay in dishes during their preparation. Fresh green mint cut
into pieces and dried, lay in powder form. It gives the dish
distinctive taste and aroma.
Spearmint can be used in combination with other spicy greens.
Norma bookmark mint in the dish: 3-5 g fresh (gross), dried - 0.5 g.
Waste during the initial processing is 21%.