Mint Cooking Information Cooking Tips
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Mint Cooking Information Tips and Information|
Mint Cooking Information and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.
Most indians associate mint with chutneys and the snacks that are served with them. Crisp samosas soft lentil cakes called dhoklas little flour dumplings in yoghurt... the list is endless. Mint is used more in north India than in the south. It was probably introduced into indian cookery by the Muslim rulers of Delhi. They used mint to perfume their meats and after settling down in the fertile ric rich land of India developed their cuisine to include many mint flavoured biryanis and pulaos.
How it grows
Mint belongs to the genus Mentira which has about 40 species of aromatic perennial herbs growing mainly in the northern hemisphere. In India 8 of these varieties grow both wild and cultivated. Mint is a bushy shrub which grows up to 60cm high has textured leaves and thick stalks. It grows easily in climates with moderate rainfall.
Appearance and taste
The herb leaves are small with uneven surfaces and edges. The stalks vary from green to deep purple and get rather woody as the plant matures. Mint has a fresh clean aroma all its own. If chewed the leaves are rather peppery but added to food they lend a distinct green note that goes well with sweets or savouries.
Buying and storing
Mint is sold fresh and is also available dried and crushed to a fine olive green powder. Fresh mint should be selected on the basis of its vitality and colour. Avoid bruised blackened or wilted leaves. Fresh mint stores for a week in the refrigerator. It is also easily frozen. Wash the leaves dry well and put into a freezer bag. Seal tightly or everything else in your freezer will smell minty. Dried mint has a subtle fragrance but loses its flavour after 3 to 4 months.
Medicinal and other uses
It is often used to ease stomach disorders kidney problems and bronchitis. An infusion of mint sweetened with honey is a good expectorant. Mint oil is used in throat lozenges and ointments for headaches. Mint is used to flavour toothpaste mouthwash tobacco in menthol cigarettes confectionery and in perfumery.
Chutneys and relishes made with mint complement a wide range of savouries. Mint tea is popular in India and several home made drinks get their cooling flavour from this herb. Icecreams sauces and stuffings flavoured with mint are made the world over and a few sprigs of the herb are used as a fresh garnish on many dishes. Rich indian meat or chicken curries are embellished with mint.
We truly hope you will like these Mint Cooking Information tips, and make a great use of Mint Cooking Information.
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