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Mint
Mint
Mint has been used for many centuries. The name comes from the Greek legend of the nymph Minthe, who attracted the attention of Hades. Hades’ wife, the jealous Persephone, attacked Minthe and was in the process of trampling her to death when Hades turned her into the herb (and was ever sacred to him). A symbol of hospitality and wisdom, “the very smell of it reanimates the spirit”, Pliny tells us. Ancient Hebrews scattered mint on their synagogue floors so that each footstep would raise its fragrance. Ancient Greeks and Romans rubbed tables with mint before their guests arrive. The Romans brought mint and mint sauce to Britain. The pilgrims brought mint to the United States aboard the Mayflower. The Japanese have distilled peppermint oil for several centuries and the oil is further treated to produce menthol. The smell of mint is known to keep mice away and pennyroyal is also regarded as an effective insecticidal against fleas and aphids.
 

Spice Description
The leaves of several species (there are over 40 varieties) of the plant Mentha, the commonest in culinary use being spearmint (mentha spicata or crispa). Pennyroyal (mentha pulegium) is also used in the kitchen and peppermint (mentha piperita) is cultivated for its oil. There are many varieties of mint in cultivation, each with a distinctive bouquet and flavour, but here we will describe only the three mentioned above. Spearmint and peppermint leaves are deep green, long , pointed and crinkled. Pennyroyal has small oval leaves, greyish in colour.
Bouquet: Spearmint and peppermint: aromatic and fresh
Pennyroyal: aromatic, pungent and acrid
Flavour: Spearmint is generally a sweet flavour imparting a cool sensation to the mouth. Peppermint has a stronger menthol taste. Pennyroyal is strong with a medicinal flavour.
Hotness Scale: 0-2

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