Using Mint (Pudina) in Indian Cooking
Mint has a fresh, aromatic, sweet taste with a cooling after sensation. It is used in cooking to give that freshness especially in sauces and chutneys but it is also know as a home remedy to relive stomach pains and indigestion.
There are many different species of mint, but the one used most widely in Western cooking is spearmint, which comes from the Mediterranean and widely cultivated in the UK. It can be ground into mint sauce or jelly. Peppermint is a mint that has dark green leaves and is used to flavour ice cream, sweets and confectionary.
Mint has many many other applications in the cosmetic industry from a breath freshener in toothpastes, gums to shampoos and creams.
Mint known as pudina is used to make chutneys, yoghurts or raitas as well being added to dishes to give a fragrant zing and freshness.
Check out my Minted blog for more details too.
Infographic provided by Hari GhotraBack to Cooking guides