PEPPERMINT

(Mentha piperita), strongly aromatic perennial herb, source of a widely used flavouring. It has stalked, smooth, dark-green leaves and blunt, oblong clusters of pinkish-lavender flowers, which are dried and used to flavour candy, desserts, beverages, salads, and other foods. Peppermint has a strong, sweetish odour, and a warm, pungent taste with a cooling aftertaste. Indigenous to Europe and Asia, it has been naturalized in North America and is found near streams and in other wet sites. It is cultivated in Europe, Asia, and North America for its essential oil. Natural hybridization among wild species has yielded many varieties of peppermint, but only two, the black and the white, are recognized by growers. The former has purplish and the latter green stems. Black peppermint, also called English peppermint or mitcham mint, is extensively grown in the United States. The white variety is less hardy and less productive, but its oil is considered more delicate in odour and obtains a higher price. Oil of peppermint, a volatile essential oil distilled with steam from the herb, is widely used for flavouring confectionery, chewing gum, dentifrices, and medicines. Pure oil of peppermint is nearly colourless. It consists principally of menthol (q.v.) and menthone. Menthol, also called mint camphor or peppermint camphor, has long been used medicinally as a soothing balm. Oil of Japanese mint (Mentha arvensis variety piperascens) is very different from peppermint oil but is also a rich source of menthol. The name Japanese peppermint is sometimes used for this plant, but it is not a true peppermint.