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Glossary |
Peppermint |
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Mentha piperata
There are at least thirty species of mint and all
species of the genus Mentha are aromatic, although none of them
are as pure in aroma as peppermint. As a rule, any mint can
be substituted by peppermint, but not always vice versa. The term
"Vietnamese mint" does not refer to peppermint or any of its
relatives, but to Vietnamese coriander, a plant botanically not related
at all. Peppermint originated in England, probably due to accidental hybridization. The plant is a (usually sterile) hybrid of M. aquatica (water mint) and M. spicata (spearmint), the latter being a hybrid of M. longifolia and M. suaveolens. The first known cultivation was in Mitcham, a town near London, in 1750. The oldest cultivar was named 'black Mitcham'; its leaves are dark due to anthocyanine pigments. Other varieties of peppermint are free from anthocyanines and are known as 'white peppermint.' It is found wild in central and southern Europe, but was probably first put to human use in England, whence its cultivation spread to the European continent, western and central Asia and Africa; today, northern Africa is a main cultivation area. In most of these countries, peppermint entered local cuisine, replacing in part the native mints. Peppermint and its relatives are mostly known as a medicine and popular herbs for infusions; e.g. an infusion of green mint is the `national beverage' in Morocco and Tunisia. According to Pliny, the Greeks and Romans crowned themselves with peppermint leaves during feasts and used it as a culinary flavouring. Iranian cuisine knows several highly sophisticated recipes employing peppermint; some of these were later transferred to northern India. An old Encyclopedia Britannica described it, a "powerful aromatic taste followed by a sensation of cold when air is drawn into the mouth." In Britain, peppermint is popular mostly for sweet foods, where it is preferably used in the form of the pure essential oil. The freshness of peppermint goes extremely well with chocolate flavour.
Peppermint oil is steam distilled from fresh or partially dried flowering tops of several varieties of peppermint plants. The best time for collection is in August and early September, when mint is coming into flower and has it's highest oil content. It is cultivated around the globe with M. piperata being the more predominant variety in Europe and the Americas, while M. arvensis, which is native to China and Japan, is more common in the far east. The M. arvensis variety is said to produce some of the finest oil, and is consequently used mostly in pharmaceuticals and toothpastes. The essential oil of peppermint (up to 2.5% in the dried leaves) is mostly made up from menthol (50%), menthone (10 to 30%), menthyl esters (up to 10%) and further monoterpene derivatives (pulegone, piperitone, menthofurane). Traces of jasmone (0.1%) improve the oil's quality remarkably. Menthol and menthyl acetate are responsible for the pungent and refreshing odour; they are mostly found in older leaves and are preferentially formed during long daily sunlight periods. On the other hand, the ketones menthone and pulegone (and menthofurane) have a less delightful fragrance; they appear to higher fraction in young leaves and their formation is preferred during short days.
Peppermint is one of the most important essential oils and has been used by many ancient cultures due to its extremely useful health-promoting properties and is most highly regarded for soothing digestion. The volatile oil acts as a mild anaesthetic to the mucous membrane of the stomach, strengthening the bowels, at the same time relieving nausea and the desire to vomit. It also stimulates, refreshes, cools, restores and uplifts the mind and body and helps the respiratory system and circulation. It's qualities and actions include: analgesic, antemetic, aromatic, bitter, anti-inflammatory, antiparasitic, antipruritic, bactericidal, carminative, cholagogue, choleretic, diaphoretic, digestive, nervine, spasmolytic, and stimulant. It is four times as powerful an antiseptic as phenol. The oil is used traditionally in connection with arthritis, asthma, bad breath, bronchitis, catarrh, fatigue, fevers, flatulence, headaches, indigestion, influenza, liver problems, migraine, nausea and travel sickness & topically to treat muscle aches. Rats dislike the scent of peppermint.
DISCLAIMER: This page is intended for informational purposes only and is not a substitute for accurate diagnosis and treatment by a qualified health care professional. The author is neither a chemist nor an herbalist and has had no medical training whatsoever. The content herein is the product of research, not practical experience. |
The Latin
name literally means "peppery mint" as the
genus name Mentha translates to "it is a mint"
and the species name piperata to "it is like pepper"
(strong, pungent, spicy). The source of Latin menta and Greek mínthee is unknown.
While
peppermint oil is largely used as a flavouring agent for
confectionery and liqueurs, as well as for toothpastes and mouthwashes, it
has considerable vogue in medicines. The historical use of peppermint
oil as an herbal medicine dates back to the early 18th century. Today it
is recognized for easing intestinal cramping, reducing gas production,
and generally soothing intestinal irritation. Peppermint’s oil’s
pleasant cooling properties and muscle relaxing effects also extend to
external use. When used topically, it acts as a counterirritant and
analgesic with the ability to reduce pain and tension.
Peppermint is a top note and blends well with bergamot, geranium,
juniper, lavender, marjoram, rosemary and sandalwood.