Discover your spice

Mint

Flavour profile

Fresh

Intensity:

pairing:

The fresh flavour profile enhances raw and grilled vegetables, salads and carpaccios

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The fresh flavour profile refers to the sensation we perceive when certain active principles manage to trick our nervous system, specifically the receptors that detect lowered temperatures, known as TRPM8. Some plants, such as mint and eucalyptus, contain active principles (in this case menthol and eucalyptol) which can interact with the structure of the TRPM8 receptor, triggering a response to cold. The fresh flavour profile leaves the palate with a feeling of cleanness, freshness and harmony. It encourages salivation and creates a pleasant sensory balance.

A fresh note in a dish is highly valued in our traditional cuisine. In summer, this pleasant freshness can come from cold dishes, vegetables, carpaccios, salads and drinks. In winter there’s nothing more restorative than a herbal tea or infusion with the enjoyable and refined fresh notes of mint, cardamom or anise.

Our “Fresh Flavour Profile” selection brings together herbs and spices that can lend this pleasant sensation to foods and drinks. In particular, it adds a special touch to raw and grilled vegetables, carpaccios and salads.

How best to extract the aroma?

Added directly to food or infused in hot water

Which spices can replace it?

What does it go well with?

Main aromatic compound

Menthol

area of perception:

The sensation we perceive when certain active principles manage to trick our nervous system, specifically the receptors that detect lowered temperatures, triggering a response to cold.

Mitigated by:

Umami, savoury and bitter flavour profile

Balanced by:

Aromatic flavour profile

Strengthened by:

Sweet and spicy flavour profile

Pairs with:

Spicy, sweet and aromatic flavour profile

Analysis

Profile

"Fresh and grassy, slightly tangy and bitter, sweetish."
Mint is a resistant perennial herb. It has a slightly spicy flavour and an intense aroma. Mint has been valued since the days of the Egyptians and the Romans, who used it in cooking. There are more than 300 known varieties of mint, each with a more or less intense smell. An extremely versatile herb, suitable for both sweet and savoury dishes.

the
Plant

Mint belongs to the Lamiaceae family. The plant is extremely well-known and appreciated, not only in the kitchen but also for its essential oil, produced by the glands under the surface of the leaves.
The plant is evergreen and has rhizome-like roots deep in the soil. The stem is between 30 and 100 cm tall, and usually square-shaped in section. The leaves are covered with a slight fur and have special glands containing the essential oil responsible for the pleasant fragrance. The flowers are small and pink, white or purple, grouped in long clusters. They start blooming in spring, and continue until autumn.
R

Flavour

intense, fresh, mineral and grassy
R

Aroma

fresh, refreshing
R

Colour

pale/dark green

in the
World

Origin of the plant

Europe

Major producers

Worldwide

Origin

Botanical name

Mentha piperita L.

Flowering period

Spring-summer

Flower colour

Lilac-white

Aromatic period

July

Part of the plant used

Leaves

Don't waste it:

Mint can be used to give your clothes a pleasant scent. Place the mint in cotton bags and keep them in your wardrobe and drawers. If you want a stronger, longer-lasting scent, you can add a few drops of mint essential oil. Some of our consumers tell us they use mint to make an ecological detergent. Mint can obviously create a pleasant aroma, but it has no cleaning power on its own. So they first prepare a mixture of water and vinegar, then add mint to give the liquid a pleasant fresh fragrance.

Typical <br>dishes:

Palermo-style cutlets, Courgettes with mint

Blends it appears in:

Chaat Masala, Khmeli-suneli, Herbes de Provence

History:

Mint has always been highly valued for its aromatic properties. The Bible tells us that the Hebrews used it to perfume their dining halls and raise the spirits. The Romans reportedly used it as a perfume. In particular, Roman brides entwined mint in their wedding crowns to be more seductive. Some sources suggest that the Latins banned their soldiers from eating mint, for fear they would be enslaved by its aphrodisiac powers and distracted from battle. Confirming the belief in mint's tonic and stimulating properties, in some Mediterranean countries it is traditional to scatter mint leaves on the bedroom floor on the wedding night.

Fun facts:

Ovid links this plant to the Greek nymph Myntha, an extraordinary creature of great beauty. In the story, the nymph was turned into a plant by the jealous wife of Pluto. Her distinctive fragrance was the god's final gift of love.

your
questions

Where can I find it
on the shelf?

7th level
Right-hand section
Colour GREEN

What formats
are available?

How do I
store it?

Dried mint should be stored at room temperature, in a cool dry place away from the light.

Does it contain
gluten?

Mint is naturally gluten-free.

Separate
disposal

Check the rules in your area.

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