The Evolution of Cake Baking: A Journey Through History and Culture
-
The history of cake baking is a captivating journey that mirrors humanity's
culinary progress and societal evolution. Originating in ancient
civilizations,...
Flavor can be refer to a biological perception such that it is the sensation produced by a material taken in the mouth, or flavor can refer to an attribute of the material being perceived. Flavor perception depends on structure, texture and oral manipulation of food. While the term flavorings is used for all types of natural, nature identical and synthetic mixtures for flavoring purposes.
Thursday, August 25, 2011
Peppermint flavor
Peppermint favor is one of the most universal tastes around and for good reason. It bright and cheerful and tastes good.
Peppermint is a hybrid of M. aquatica and M. spicata. It is cultivated in a number of European countries, North Africa and the United States of America.
This special form of mint cannot be grown from seed, but must be rooted from cuttings.
Peppermint has a right green leaves with purple-tinged stems. It is somewhat peppery and more pungent than spearmint.
Its flavor comes from its menthol content. Peppermint’s menthol is a mild anesthetic and it appears to aid digestion. Menthol in peppermint oil produces a cool sensation in mouth.
Peppermint is known technically by its Latin binomial Mentha x piperita where Mentha is the genus for various mint, x refers to a hybrid and piperita refers to that particular species, peppermint.
Piperita means pepper scented. Peppermint has string taste and should be mixed with other greens in a salad.
Peppermint’s origin are unknown, but the dried leaves have been found in the pyramids in Egypt, dating from as early as 1000 BC.
Its genus name, Mentha, is derived from Greek mythical nymph Mintha, who metamorphosed in this plant.
Pliny says that the Greeks and Romans crowned themselves with peppermint at their feasts and that their cooks flavored both sauces and wines with it.
It didn’t become popular in Europe until about the eighteenth century. Peppermint is a hybrid of watermint and spearmint that was first cultivated near London in 1750.
Peppermint is cultivated primarily for its pungent essential oil. It is one of the world’s most popular flavors being used in a wide range of sugar confectionary, chewing gum, chocolate filling as well as in pharmaceuticals and liqueurs.
Peppermint flavor
Labels:
flavor,
history,
peppermint
The most popular articles
-
A flavor is divided into three main parts: flavor components, carriers/solvents and other non-flavor ingredients. A higher-value-added food ...
-
Disodium inosinate is a widely used food additive that plays a key role in enhancing the flavor of processed foods. It is the sodium salt of...
-
Flavors are often very complex mixtures of ingredients, whether naturally occurring or created form synthetics and food technologists have g...
-
The serendipity berry contains the most intense natural sweetener known. It is the fruit of the plant, Dioscoreophyllum cumminsii , indigeno...
-
Tomato fruit consists on the average of 5 to 6% soluble solids. It is a combination of sugar acids and volatile compounds. These constitute ...
-
-
The identification of essential fatty acids by George and Mildred Burr in 1929 - The discovery of essential fatty acids (EFAs) by George and Mildred Burr in 1929 was a transformative moment in nutritional science. Before their groundbre...
-
The Essential Role of Fat in Food: Flavor, Nutrition, and Appeal - Fat is a cornerstone in culinary science, profoundly influencing the appearance, flavor, and overall sensory appeal of food. Its multifaceted role ensures ...