Fresh Mint (Fresh Mint / Mint bundle / Pudina Patta)

Transfood’s fresh mint – known in the Indian region as Pudina – is a basic cooking herb with an indisputably intense aroma. The product is characterized by its samic-green leaves and strong stems. The specialty, freshly imported as an aircraft, provides a high percentage of natural essential oils (Menthol) and brings a cooling, revitalizing freshness to hearty as well as sweet Asian recipes.

Cooling Ayurveda effect: In traditional Indian nutrition, it is considered to be a strongly “cooling” herb (Pitta-balancing), which is perfect for the hot summer cuisine.Digestive: The menthol contained in it relaxes the gastrointestinal tract and provides a long-lasting sensation of freshness.Intensive aroma: The Asian mint variety has a sharper, peppermint-like profile than ordinary European peppermint.

Nutritional values (per 100g)Fuel value: approx. 44 kcal / 184 kJFat: approx. 0,7 gof which saturated fats: approx. 0,2 gCarbohydrates: approx. 8,4 gof which sugar: approx. 0,9 gFat: approx. 6,8 gProtein: approx. 3,3 gSalt: approx. 0,03 gVital substances: Extremely rich in essential oils (Menthol), vitamin A, vitamin C as well as iron and magnesium.

Refrigeration: Keep it in the refrigerator to prevent the blurring of the soft leaves.Fresh trick: Cut the stems freshly below and put the bundle like cut flowers in a glass with a little cold water. Cover the glass loosely with a plastic bag and put it in the vegetable box – so the herb remains cracking-green for days.Consumption: Consume as a moisture-sensitive fresh herb quickly within 2 to 5 days. Do not wash before storage, as residual moisture on the leaves quickly leads to brown spots.

Indian Chutneys: The essential main ingredient for the traditional mint chutney (Pudina Chutney) or the sharp-acid herbal sauce for Samosas and Pakoras.Pani Puri (Golgappa): an indispensable base for the spicy, ice-cold herbal water (Pudina Ka Pani), which fills the crunchy pasta balls.Refrigerating drinks: For brushing fresh mint tea, homemade lemonades (like Indian Shikanji) or tropical cocktails.Vietnamese herbal plates: Classically raw and generally suited to summer rolls (Gỏi Cuốn), spring rolls or nelsud soups to freshly balance fatty dishes.

100% of fresh meat.

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