en
In cooking, mint is widely used in the preparation of desserts, vegetable and fruit salads, meat and fish dishes, for flavoring tea, wine and cocktails.
Receiving: by steam distillation of fresh plant flowers.
Smell: intense, invigorating, fresh, menthol.
Application in cooking:
* Salads – 1-2 drops per 30 ml of dressing.
* Desserts – 1 drop per 2-3 tablespoons of whipped cream, cream, sweet sauce, etc.
* Tea aromatization – 1-3 drops of essential oil per 150 g of tea. Insist for 5 days, shaking daily.
* Alcoholic beverages – add 1 drop to the bottle gradually to taste, shaking and tasting.
* Flavoring of sugar or salt – 5-7 drops per 500 g of sugar / salt. Insist for 5 days, shaking daily.
* Jam – 2 drops per 200-250 ml jar.
* Baking – 4-6 drops per 1 kg of dough.
Memo! When using essential oils in cooking, the following rules must be observed:
* Essential oils are added to food using an emulsifier (vegetable oil, cream, sour cream, honey) in the proportion of 1 drop of oil per 10 ml of emulsifier.
* Oils should be added moderately drop by drop or on the tip of a toothpick, while tasting each time.
* You can use pre-cooked aromatic oil, sugar or salt in cooking.
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