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While buying processed paste, check the "use by" date. If planning to make the paste a home, use mint that has fresh and unvilted leaves with bright green color. Remove all yellow or brown colored leaves.
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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
Peppermint is a hybrid of water mint and spearmint. Peppermint leaves contain several essential oils including menthol, menthone and limonene which when used as extracts, work wonders. It is an aromatic herb in the mint family and can be found naturally in North America and Europe. Mint leaves are used in many dishes and consumed either raw or by making a paste which can be added to culinary prepartions. Mint paste can be bought from stores in sealed containers or it can even be prepared fresh at home with minimal ingredients. To make a paste, rinse the mint leaves and pat them dry. In a food processor, puree mint with green chilies, ginger and garlic. While the processor is running, slowly drizzle in the oil and continue to run the processor until a fine puree is formed. Now add salt, lemon juice and pepper to it.