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Pudina
Family Name : LAMIACEAE
Botanical Name : MENTHA ARVENSIS
/ PIPERITA
Common Name : FIELD MINT,
CORN MINT, JAPANESE MINT, PUDINA
Part Used : WHOLE PLANT,
OIL
Habitat : Found through out
India.
Uses : The entire plant is
antibacterial, antifibrile. It yeilds an essential oil and menthol which
exert, through their rapid evaporation, aslightly anaesthetic, and anodyne
local effect. It is effective in headache, rhinitis, cough sore throat,
colic, prurigo and vomiting. Menthol obtained from this is used in balm.
It is also used as flavoring agent in culinary preparations.
Mint Chutney (Pudina)
Mints are aromatic, almost
exclusively perennial, rarely annual, herbs. They have wide-spreading underground
rhizomes and erect, branched stems. The leaves are arranged in opposite
pairs, from simple oblong to lanceolate, often downy, and with a serrated
margin.
The leaf, fresh or dried,
is the culinary source of mint. Fresh mint is usually preferred over dried
mint when storage of the mint is not a problem. The leaves have a pleasant
warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves
are used in teas, beverages, jellies, syrups, candies, and ice creams.
In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine,
mint sauce is popular with lamb.
Mint was originally used
as a medicinal herb to treat stomach ache and chest pains. To cure stomach
aches, put dried mint leaves in boiling water, then, when it cools drink
it. This tea is called monstranzo. During the Middle Ages, powdered mint
leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also
aids digestion.
Menthol from mint essential
oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol
and mint essential oil are also much used in medicine as a component of
many drugs, and are very popular in aromatherapy.
Mint chutney
4 green Tomato (Medium size),
sliced
1 big handful Mint leaves,
cleaned and washed
6-7 Garlic cloves, peeled
2-3 Green chilies, chopped
½ tsp Cumin Seeds,
toasted
1 bunch Fresh coriander
leaves
1 small piece Jaggery (optional)
Salt to taste
2tbsp mustard oil
Method:
Pan fry the green chili
in 1tbsp of mustard oil. Add raw tomatoes and cook on medium heat until
soft.
Blend the cooked tomato
with rest of the ingredients, remove from the blender. Check seasoning
and rest in the fridge for 30 minutes until chilled. |
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