Clasificación de costos y tasa predeterminada CIF

Peppermint was discovered in the seventeenth century in England as a wild plant and was mainly used as a medicinal infusion. From here it spread to Europe, North Africa, and to the United States. The familiar “after dinner mints” originated in England to soothe the stomach after a meal. Nowadays, mint is widely used in confectionery, liqueurs, teas, and chewing gums.

Spearmint was the symbol of hospitality in traditional Europe, where it was crushed and used in baths and other leisure places. It was called Herba Santa Maria in Italy and Our Lady’s mint in France. The Greeks used it as an aphrodisiac, while the Romans used its aroma as an appetite stimulant. Today, spearmint is commonly used in chutneys, curries, and sauces in India and Southeast Asia. It is also a popular flavor for teas around the world.

Many other varieties include Japanese mint, orange mint, or Eau de Cologne,

apple mint, and ginger mint mainly used in teas. Vietnamese mint or rau ram is not a true mint botanically but belongs to the coriander family. 

Scientific Name(s): peppermint: Mentha (M) piperita; spearmint: M. spicata;

cornmint or Japanese mint: M. arvensis; orange mint: M. citrata; orange mint: M.

rotundifolia; ginger mint: M. gentilis. Family: Labiatae or Lamiacea (mint family). Origin and Varieties: peppermint is native to southern and central Europe and

is now cultivated in northern Africa, Russia, the United States, India, and England. Spearmint is cultivated in China, Southeast Asia, India, and Japan. There are many 2842_C005.fm  Page 133  Tuesday, September 19, 2006  8:27 AM

134 Handbook of Spices, Seasonings, and Flavorings, Second Edition varieties and cultivars, and some plants that are called mints are not real mints but tend to have the flavor of mints, like Vietnamese mint or lemon mint. Spearmint and peppermint (whitish and black) are the two most commonly used mints. Other mints (and so-called mints) are lemon mint, apple mint, basil mint, Vietnamese mint (or Vietnamese coriander), shiso (or Japanese basil), perilla (la tia to in Vietnamese is sometimes referred to as shiso in the United States because of its similar flavor),

huacatyl or South American mint, pineapple mint, ginger mint, orange mint, or

lavender mint.

Common Names: mint (general): naana (Arabic), ananookh (Armenian), bokh

hoh, boh he (Cantonese, Mandarin), menthe (French), menta (Greek), menta, nana (Hebrew), pudina (Hindi, Bengali, Marathi, Punjabi), phum hub (Hmong), menta (Hungarian), cheep poho (Khmer), menta (Italian, Portuguese), daun pudina (Malay- sian, Indonesian), pothina, mutthina (Malayalam), mente (Portuguese), myata (Rus- sian) hierba buena, mentas (Spanish), pereminde (Swahili), poliyas (Tagalog), poth- ina (Tamil, Telegu), bai saranae (Thai), nane (Turkish), and rau thom (Vietnamese). Peppermint: naana (Amharic, Arabic), pebermynte (Danish), pepermunt (Dutch), nanah (Farsi), naana (Hebrew), piparminta (Finnish), menthe poivre, menthe anglaise (French), pfefferminze (German), menta pepe (Italian), seiyo hakka, pepaminto (Japanese), hortela pimenta (Portuguese), myata pjerechnaya (Russian), meenchi (Singhalese), menta, piperita (Spanish), and pepparmynta (Swedish).

Spearmint: naana (Amharic, Arabic), menthe verte (French), grune minz (Ger- man), menta meshubelet (Hebrew), podina (Hindi, Marathi, Punjabi), daun pudina (Indonesian, Malaysian), mutthina (Malayalam), mentastro verde (Italian), menta, hierba buena (Spanish), pothina (Tamil), bai saranae (Thai), and rau thom, hang que (Vietnamese).

Form: mint is available fresh or dried. The dried form is sold whole, as flakes,

chopped, and fine or coarse. Fresh, it is eaten raw, pureed, or cooked. The leaves can also be crystallized.

Properties: peppermint has bright green leaves, with a fresh, slightly sweet,

tangy, peppery, and strong menthol notes. Menthol gives peppermint its cooling sensation. Spearmint has a slightly pungent, warm, fresh and herbaceous taste, with lemony and sweetish notes. Spearmint does not have menthol and so does not have the cooling sensation of peppermint.

Other so-called mints: Vietnamese mint has aromatic coriander lemony flavor; shiso has a decorative mint- and basil-like flavor, and perilla, which is similar to the shiso, has a lemony mint-like flavor. When bruised, these mints lose their flavor easily.

Chemical Components: peppermint has 0.5% to 5% essential oil that is pale

yellow. It mainly consists of menthol (26% to 46%), menthone (16% to 36%), menthyl acetate (3.8% to 7%), menthofurane (2% to 8%), isomenthone (2% to 8%), limonene (2.5%), pulegone (1.4% to 4%), and β-pinene (1.5% to 2%). Menthol and menthyl acetate are responsible for the refreshing and cooling pungent odor and are mostly found in the older leaves.

Spearmint has 0.5% essential oil, mainly 50% to 70% carvone and dihydrocar- vone, including dihydrocuminyl acetate, dihydrocuminyl valerate, phellandrene, limonene, menthone, menthol, and 1,8-cineol.

A to Z Spices 135

Oil of corn mint or Japanese mint is referred to as mint oil in the United States and is blended with peppermint oil because it is less expensive. Corn mint has about 1% to 2% oil, mainly 28% to 34% menthol, 16% to 31% menthone, 6% to 13% isomenthone, 5% to 10% limonene, and a higher content of α- and β-pinenes.

Mints contain calcium, potassium, vitamin A, niacin, sodium, magnesium, phos- phorus, vitamin C, and iron. They also have vitamin A (2700 IU/100 gm), iron, phosphorus, and other minerals.

How Prepared and Consumed: Greeks and Romans used peppermint in condi-

ments, cordials, and fruits. Europeans use it in sweet products such as desserts, candy, jams, jellies, chocolates, cordials, liqueurs, and cigarettes. In Europe, the crystallized leaves are also used as decorations in cakes and pastries. Today in the United States, peppermint is mainly used in bakery products, teas, and confectionery. In England, peppermint is used in savory products, such as sauces for roast lamb, boiled mutton, peas, potatoes, and in teas, chocolate, and vinegar. Middle Easterners use chopped peppermint in many dishes—yogurt dressings, dips, salads, vegetables, grilled lamb, poultry, fish, and in teas. Dried leaves are popular in many North African and Middle Eastern cuisines including Turkish and Iranian cooking. They are used in dry blends, meat and fish marinades, and beverages. Mint tea is widely consumed by Arabic cultures.

In India, spearmint is ground with coconut, green chilies, onion, and green mango to flavor green or chat masalas for chutneys and curries, and is added with yogurt and cucumber in raita as dips and drinks. It enhances the Mogul-style biryanis of North India. In Southeast Asia, Vietnamese, Malaysians, and Thais use fresh spearmint as garnishes in salads (along with basil and cilantro), in fish and poultry curries, seasoned rice, sauces, biryanis, and soups. The Vietnamese mint is very popular in Vietnam and is always used fresh as a garnish for most southern Viet- namese dishes, for soups, salads, spring rolls, stir-fries, dips, and as food wrappers. Spearmint pairs well with cardamom, shallots, basil, cilantro, lemongrass, green chilies, lime, green papaya, yogurt, and green mango. Normally, mints are added at the end of cooking because heat rapidly dissipates their flavor. In Mexico, mint is popular in fruit-based beverages and teas.

Spice Blends: chat masala, Malaysian kurma blend, podina chutney blend, tab-

bouleh blend, mint sauce blend, and Thai green curry blend.

Therapeutic Uses and Folklore: mints were used as a symbol of hospitality in

many cultures. They are also used as a general body cleanser and strengthener. Mint has been used to relieve cold and flu symptoms, fevers, headaches, muscular aches, sore throats, and toothaches. Peppermint tea helps relieve nausea and is taken to relieve seasickness. It is also used to promote digestion and relieve stomach upsets. Mint has antibacterial properties.

Vietnamese mint: although called mint, it does not belong to the mint family. In Malaysia and Indonesia, it is called daun laksa (or laksa leaf ) because it is an essential flavoring ingredient in the stew-like, pungent, hot noodle dishes called laksas created by the Nonyas of Malaysia and Singapore.

Scientific Name(s): Polygonum odoratum. Family: Polygonaceae (buckwheat

family).

136 Handbook of Spices, Seasonings, and Flavorings, Second Edition

Common Names: it is also called Vietnamese coriander, Cambodian mint, smart-

weed, or hot mint. Its other names are pakarmul (Bengali), laak sah yip, la sha ye (Cantonese, Mandarin), Vietnamesisk coriander (Danish), renouee odorante (French), Vietnamesischer coriander (German), luam laus (Hmong), Vietnami menta (Hungarian), chee krassan tomhom (Khmer), phak phew (Laotian), daun kesum, daun laksa (Malaysian), kupiena lekarstvennaya (Russian), pak pai (Thai), and rau ram (Vietnamese).

Properties: it has a clean, coriander-like lemony taste.

Chemical Components: its essential oil contains aldehydes, mainly dodecanal

(45%), decanal (30%), and decanol (10%), and sesquiterpenes such as α-humulene and β-caryophyllene.

How Prepared and Consumed: native to Southeast Asia, Vietnamese mint is

commonly used in Vietnam, Singapore, Cambodia, and Malaysia. The Nonyas of Singapore and Malaysia add chopped fresh mint with fermented shrimp paste, turmeric, galangal, and lemongrass to lend a unique flavor to their spicy soups, curries, laksas (or spicy noodle broths), and condiments. It is an important flavoring in Vietnam, where whole fresh leafy spices are a significant part of preparing or garnishing a meal or dish. Vietnamese mint leaves are sometimes used to wrap beef, seafood, or vegetables that are cooked or served as salads.

MUSTARD

Mustard seed was a symbol of fertility for the ancient Indians and has been used by Greeks, Chinese, Indians, and Africans since ancient times. Mustard paste making was introduced to central and northern Europe by the Romans. The Romans ground mustard seeds, which were called sinapis, with grape must to make the first table mustard, which they called mustum ardens meaning “burning or hot must.” Even- tually, mustum ardens became mustard, and before long, the seed took this name as well. The prepared mustard condiment was first made by the French in Dijon during the thirteenth century, and mustard flour was first made during the eighteenth century in England. Mustard oil is a popular cooking oil in North India.

Scientific Name(s): there are three types of mustard seeds: pale yellow or white

mustard (Brassica (B)/Sinapis alba or B. hirta Moench); Indian brown and Oriental mustard; (Brassica juncea), a hybrid of B. nigra and B. campestris); and the black or dark brown mustard (Brassica nigra). Family: Brassicaceae (cabbage family).

Origin and Varieties: yellow or white mustard is indigenous to southern Europe

and western Asia; brown mustard is indigenous to northern India, China, Iran, Afghanistan, and Africa; and black mustard is indigenous to South Mediterranean. These mustards are also cultivated in Nepal, Russia, Canada, southern Italy, northern Africa, and Central and South America. Black mustard seed is not as popular in the United States or Europe because it is difficult to harvest. Brown and white mustards are the most popular types used in the United States, but black and brown are the most popular in Asia and Europe.

Common Names: mustard (in general), khardal (Arabic), senafich (Armenian),

gai chay, chieh kai (Cantonese, Mandarin), sennap (Danish, Norwegian, Swedish), mosterd (Dutch), khardel (Farsi), moutarde (French), senf (German), moustarda 2842_C005.fm  Page 136  Tuesday, September 19, 2006  8:27 AM

A to Z Spices 137

(Greek), hardal (Hebrew), rai (Hindi, Bengali, Urdu), mustar (Hungarian), senape (Italian), garashi (Japanese), sien (Laotian), biji sawi (Malaysian, Indonesian), molari (Marathi), mostarda (Portuguese), gorchitsa (Russian), mostaza (Spanish), mostaza (Tagalog). kadugu (Tamil, Malayalam), hardal (Turkish), and cai denh (Vietnamese). Yellow/white mustard seeds: netch senafitch (Amharic), kardhal abyed (Arabic), bankh gai choy, bai chieh gai (Cantonese, Mandarin), hved sennap (Danish), witte mosterd (Dutch), khardel sefid (Farsi), sufed rai (Hindi), moutarde blanche (French), weiber senf (German), sinapi agrio (Greek), hardal levan (Hebrew), angse mustar (Hungarian), senape biancha (Italian), shiro garashi (Japanese), som sien (Laotian), biji sawi putih (Malaysian, Indonesian), huit sennap (Norwegian), mostarda branca (Portuguese), gorchitsa belaya (Russian), mostaza blanca, mostaza silvestre (Span- ish), vit sennap (Swedish), byaz hardal (Turkish), and banh cai denh (Vietnamese). Brown mustard includes two varieties: one called Oriental used mostly by Chinese, and the other a darker, stronger brown mustard that is used by Indians. There are many cultivars of these different brown types, which are hybrids of the black mustard: also called gai choy, chieh gai (Cantonese, Mandarin), rai (Hindi), moutarde de Chine (French), indischer sonf (German), senape India (Italian), and mostazo India (Spanish).

Black mustard seeds, also called brown mustard or true mustard, also called tikur senafich (Amharic), kardhal asuja (Arabic), mananekh (Armenian), zwarte mosterd (Dutch), moutarde noir (French), schwarzer senf (German), sinapi nauro (Greek), hardal shaor (Hebrew), rai kala (Hindi), fekete mustar (Hungarian), senape nera (Italian), biji sawi hitam (Malaysian, Indonesian), svart sennap (Norwegian), mostarda preta (Portuguese), gorchitsa chyornaya (Russian), abba (Singalese), haradali (Swahili), brun sennap (Swedish), and mostaza negra (Spanish).

Form: mustard seeds range anywhere from large yellow to yellowish brown

seeds, medium-sized brown to dark brown seeds or small black seeds, depending on the variety. The seeds are used whole, crushed, ground, or as flour. Mustard also comes in wet or prepared paste forms with water, vinegar, sugar, oil, and spices called prepared mustards. Ground mustard is made from yellow or brown whole seeds.

Mustard oil is the fixed oil in mustard seed and has little pungency. It is pale yellow in color and has a raw, pungent, and bitter taste with an unpleasant aroma, but it becomes pleasant and sweeter during cooking. Mustard meal (that includes bran) is made mostly from yellow mustard and is sometimes blended with brown mustard. The seed is ground with the bran. Mustard flour/powdered mustard is usually a blend of yellow or brown mustard seeds. Their proportions depend on the region. Mustard seeds are milled to remove the bran. A wide variety of flours are available based on volatile oil and particle size. Prepared mustard is a smooth condiment made from mustard seeds, salt, spices, and vinegar.

Mustard leaves, also called mustard greens, have a radishy taste and are used as a prepared vegetable or are put into salads. The most common mustard greens are from the brown mustard variety and are commonly eaten in the southern United States, China, India, and Southeast Asia.

Properties: the smaller and darker the seed, the more intense and hot the flavor

is. Black mustard is oblong and is the smallest in size. It has the sharpest flavor 2842_C005.fm  Page 137  Tuesday, September 19, 2006  8:27 AM

138 Handbook of Spices, Seasonings, and Flavorings, Second Edition along with a nutty aftertaste. The brown mustard seed is spherical and medium in size, and has a nutty, sweeter and mellower burning note than black mustard. It has a taste sensation like horseradish. The white or yellow mustard is largest and has a delicate flavor that is the least burning.

The whole seed has no flavor, but can provide a pungent taste after chewing for some time. The heat experienced in yellow mustard is on the tongue, but in brown and black mustard, the heat is also felt in the nose and eyes. This latter pungency is more intense and lasts longer than the former, though bite does not build up.

The pungent aroma varies among the different mustards. The white or yellow type has a less pungent aroma than the brown mustard seeds that have a very pungent aroma. The black mustard seeds have the most pungency.

Ground mustard has no aroma. Its flavor and pungency is experienced by trig- gering an enzyme action that releases mustard’s flavor or pungency.

Mustard pungency is due to a variety of isothiocyanate compounds that exist in mustard tissue as glycosides. The major pungent compound of black and brown mustard is allyl isothiocyanate. The release of sensation, especially in brown and black mustard, is delayed and begins at the back of the mouth, with a shooting sensation to the sinuses. This is due to the activation of an enzyme, myrosinase, that, in the presence of water, breaks down the glycoside (sinalbin) in yellow mustard or (sinigrin) in black or brown mustard to para-hydroxybenzyl-isothiocyanate or allyl isothiocyanate, which gives the characteristic pungent aroma. The odor lasts until all enzymatic activity has ceased.

Acids are poor triggers of mustard’s overall flavor, but they extend mustard’s penetrating odor. Heat stops the flavor release, so it is important to let the mixture of mustard and water stand for ten minutes before it is added to cooking. When water, vinegar, milk, wine, or beer is added to mustard, mixed and left to stand for a few minutes, different degrees of flavor sensations are produced. With water, a very sharp and hot taste is produced; with vinegar, a milder flavor occurs; with milk, a milder, spicier, and pungent flavor is created; and with beer, a very hot flavor is produced.

Whole mustard seeds are toasted in heated oil or are “popped” to give a nutty, sweetish, aromatic flavor in South India cooking.

Mustard is a natural physical emulsifier and binder for hot dogs, salad dressings, and many sauces.

Chemical Components: mustard is high in fat (35%) and protein (28%). Mustard

seed is cold pressed to extract the fixed oil from the press cake. The press cake is hydrolyzed by enzymes and is steam distilled or solvent extracted to give the essential oil. The white/yellow seed has 2.5% sinalbin and very little volatile oil (below 0.2%). When the cells are damaged, sinalbin is hydrolyzed by enzyme myrosinase to produce the para–hydroxybenzyl-isothiocyanate. The brown and black seeds have 1% sinigrin and 0.5% to 1.2% volatile oil, mostly 95% to 99% allyl isothiocyanate. Certain types of brown mustards contain up to 2.9% essential oil.

Mustard seeds have 28% to 35% fixed oil, called mustard oil that is pale yellow in color and contains linoleic, linolenic, and 20% to 30% erucuc acids. Oleoresin mustard is yellow to light brown in color, and 4.5 lb. are equivalent to 100 lb. of ground yellow mustard.

A to Z Spices 139

Generally, mustard seeds contain calcium, vitamin C, potassium, magnesium, phosphorus, and niacin. Also, when mustard is ground with its bran, it results in mustard meal, which is high in protein.

How Prepared and Consumed: white/yellow mustard is mostly used for prepar-

ing mustard pastes or condiments with wine, vinegar, and other spices to accompany boiled or roast meats, or added to stews and sauces in Europe. The vinegar in mustard paste stabilizes and mellows its pungency, while wine extends and enhances its pungency. Only a small amount of black mustard is used in preparing condiments because its pungent principle is very volatile. Therefore, white/yellow mustard is preferable for condiments.

Mustard seeds were sprinkled over foods by the ancient Greeks and Romans. The early French mixed it with grape must or honey and vinegar. The yellow prepared mustards have sharp tongue tastes but not pungent aromas because of their lesser pungent principles. German, Dijon, English, and Chinese prepared mustards contain black, brown, or Oriental ground mustard that have more pungent aromas and bites. Dry Coleman’s mustard and the North American hot dog mustards contain the white/yellow type of mustard. For English mustard, brown mustard is mixed with yellow mustard; In Germany, black mustard is made into Lowensenf, while sweet Bavarian has coarsely ground white mustard, honey, and spices to accompany sau- sages. French Dijon has a sharp taste and contains mainly black mustard with sour grape juice and spices for flavoring roasts and boiled meats. The milder Bordeaux has white mustard with its bran layer making it dark in color. Many emerging new types contain exotic spices, wine, and chilies. Chinese mustard is powdered ground brown mustard mixed with water and other ingredients. It is used as a table condiment in Chinese restaurants and for other ethnic foods.

Mustard goes well with cold meats, sausages, grilled steak, poultry, fish, herbs, wine, garlic, sauerkraut and fruits. Today, there are many customized prepared mustards that use different spices, fruits, wine, and chile peppers.

Ground yellow mustard acts as a physical emulsifier and stabilizes mayonnaise and salad dressings. It is also used as a flavor enhancer and a water binder in processed meats. In the United States, yellow mustard is combined with sugar, vinegar, and turmeric and commonly used as a spread for hot dogs, hamburgers, and sandwiches and luncheon meats, while the seeds are used as toppings on cooked vegetables. It is an important flavoring in baked beans, combined with brown sugar, ketchup, beans, onions, and bacon.

Whole yellow mustard seeds are used in pickled condiments, not only for flavor but also for their preservative function. The paste form is popular in salad dressings and hot sauces.

The English enjoy brown mustard with roast beef and ham. The Japanese use the oriental brown variety as a dip for raw fish. The Barbadians and other populations in the Caribbean use yellow or brown mustard with fruits and chile peppers for great tasting sauces, marinades, and stews. In Indian cooking, especially in southern India’s vegetarian meals, whole brown or black mustard seeds are “popped” in heated ghee or oil to bring out their nuttiness, and they are then added to sauces, chutneys, pickles, curries, sambars, and dals. Black mustard is sometimes used to flavor ghee 2842_C005.fm  Page 139  Tuesday, September 19, 2006  8:27 AM

140 Handbook of Spices, Seasonings, and Flavorings, Second Edition in South India. Ground mustard seeds provide flavor and consistency in Bengali fish curries.

Fixed oil from the brown and black seeds is used in many northern Indian dishes