Although we’re a few months out of the Christmas season, a few of its festive treats still linger around. And one of them is the Goan sweet ‘guava cheese’. In Goa, this halwa-like, translucent, red-hued sweet is made from the pulp of slightly overripe guavas, sugar, red food colouring and some shortening agent. This sweet, which is part of the state’s colonial Portuguese legacy, is also found in South America, where it is known multifariously as bocadillo in Colombia, and perad or goiabada in Brazil. Now, hitching a ride onto to this seasonal fruit trend bandwagon are several restaurants, bars and chefs across India who are pulling out all the stops to highlight the fragrant guava in myriad ways.
From Pop-ups to Sit-downs
At her recent seven-course pop-up dinner called Butter Fingers held at Magazine St. Kitchen, Mumbai, Chef Taiyaba Ali showcased the guava in a most interesting manner. She did this with a Pink Guava Sorbet as a mid-course palate cleanser, the idea of which was born out of nostalgia. “I channelled the memory of my grandmother making amrood kachalu for the children in the evenings. Kachalu was roughly a fruit chaat where the guavas were thinly chopped and macerated in black pepper, black salt and sugar,” reminisces Ali.
Featuring on the new menu of Napoli by Shatranj—one of Mumbai’s most iconic Italian restaurants—is not one, but two items that pay obeisance to guava. The Verdi’s Verde cocktail is homage to the renowned Italian composer Giuseppe Verdi, while combining the Peruvian alcohol pisco with guava, chili and rose to create a symphony of flavours that mirror Verdi’s passion and creativity. On the food menu, the cheesecake a la guava al forno—created by Chef Mahfuz Shaikh—has both a guava sauce topping as well as guava sorbet soil that is sprinkled around it. “The idea was to work with local produce like the lovely pink guava and incorporate it into the most popular dessert which almost every restaurant makes—the cheesecake,” says Shaikh.
But fennel’s appeal extends far beyond its cultivation habits. This herb has entrenched itself in culinary traditions worldwide, its leaves prized for their aromatic essence, often used in garnishing and featuring prominently in salads. From Italian sausages to pizza toppings, fennel’s versatility knows no bounds. Its dried fruits, cherished for their fragrant aroma and pleasant taste, enhance soups, meat dishes, sauces, pastries, confectioneries, and even liquors.
Beyond its culinary contributions, fennel’s fruits boast aromatic, stimulant, and carminative properties, making it a multi-faceted gift from nature that transcends the kitchen.
CHENNAI: For the past two years, there has been a buzz during the Margazhi season. One made by the flavourful thanga thambalam that has had many a foodie throng the sabha canteen where Arusuvai Arasu caterers have set shop. With this offering, the famed catering service from Chennai has been giving potential clients a taste of what’s hot on their menu.
The fame and appreciation have been building over the past 75 years. Known for its filter coffee and traditional South Indian dishes, Arusuvai Arasu Pvt Ltd has carved a niche for itself, garnering clients from across India. Recently, they were invited by businessman Mukesh Ambani to serve idlis, dosais, and vadais at the pre-wedding function of Anant Ambani and Radhika Merchant. At the grand affair held in Jamnagar, several celebrities from across industries savoured their sumptuous servings.
Riding high on the feat, S Kamesh, director of the venture, walks us through 75 years of dealing with luxury and corporate events, big-scale weddings, and sabha canteens by prioritising guests’ preferences and how they have become experts in crisis management.
“Crisis management is the biggest challenge in the catering industry. You have to satisfy your customer and their guests. Each guest is different. We have to understand what they want and provide that in the best way possible,” says Kamesh, adding that he learnt the skills from his grandfather N Natarajan and father N Sridhar.
Creating a legacy
The catering services gained its name when former president VV Giri at his daughter’s wedding bestowed the founder N Natarajan with the title. Describing the origins of the business Kamesh says, “Arusuvai Arasu was started by my grandfather, N Natarajan, who is from a small town near Kumbakonam. He moved to Chennai from Kumbakonam and worked at the Geeta Cafe on Mount Road. He met former President VV Giri while working there when he was planning his daughter’s wedding. His motivation and well wishes prompted the formation of Arusuvai Arasu. When my grandfather started the business, it was a total of just six-eight employees. They were family members, brothers, and cousins coming together to do the business. The industry was unorganised.”
Now, they have 250-300 employees. Gradually, Natarajan’s elder son, N Kumar, joined the business and introduced North Indian cuisine to the general catering business and South Indian marriage ceremonies in Tamil Nadu. When Natarajan’s second son joined the business, they opted for bigger events including destination weddings and in 2016 Kamesh took over the family legacy. Over the years, Kamesh says, Arusuvai evolved as a brand. “We have done events in Dubai, France, a sit-down leaf service in Bali for a destination wedding, and so on. We have been catering for the Ambani family for almost six-seven years. We are their official catering brand from south India. The association began when we catered for Mukesh Ambani sir’s sister Nina Kothari’s daughter’s wedding,” he shares.
CHENNAI: Anglo-Indian cuisine is a heritage cuisine that is gradually disappearing from the food scene in recent days. This cuisine is a fusion food that developed primarily when the British ruled over India. A lot has been said about all that was lost as a result, but what was gained is the intermingling of food and culture leading to a richer heritage. This interesting melange gradually gave life to this new form of cuisine. The technique, the spices, the dishes…were all remade to suit the European palate.
Though the prefix Anglo would indicate Anglo-Saxon descent, a broader definition would include other European lineages with the arrival of successive explorers like the Dutch, Portuguese, and French who colonised different pockets of India.
Fusion cuisines are dime a dozen now as creative chefs keep pushing boundaries, but Anglo-Indian cuisine has evolved over a few centuries more organically. Much like the Parsis, the Anglo-Indian community is dwindling and most of them live in Kolkata, Mumbai, and Chennai. A small group also lives in old railway towns and hill stations like Darjeeling and Kalimpong. Many of them have migrated to countries like Australia, Canada, and New Zealand. Over the years, Anglo-Indian cuisine has evolved by adapting to various regions of India. For example, in the south, Anglo Indian curries are made with coconut; in the north, with tomato paste, meat, and potatoes and in the east, with mustard and freshwater fish.
Apart from the common link of Christianity, over time the Anglo-Indians adopted English as their language and the British style of dressing. However, their food habits were developed at the intersection of European dietary traditions with a strong dose of Indian spices. The addition of spices was due to the influence of Indian cooks (khansamas and bawarchis) they employed.
The names of the dishes are very unique and have references to where it was predominantly served — like Dak Bungalows, Railway canteens, and Gentleman Clubs — which were predominantly catering to the elite Europeans. If you think the naming ends there, think again. They have Hell’s chutney/Mother-in-law tongue (due to the deep red colour — a cheeky reference to a nagging mother-in-law), Chicken ding ding, Peeking boy (a play on ridge gourd), Bobo curry, Meatball/Bad word curry… the list of cheekily-named dishes is endless.
The most famous Railway mutton curry has a tasty blend of both Indian and British spices. It was traditionally cooked in the Railway canteens and served in the recreation rooms and first-class dining cars. Similarly, during the British era, Dak Bungalows (Rest houses) were built for government officials and travellers. During their stay, the cooks would make a full-bodied, local-style chicken curry that was named Dak Bungalow chicken curry.
A very interesting dish is the Mulgatwany soup. The origins date back to the British Era. The Tamil comfort food, rasam rice was gradually improvised with meat, apples, and coconut milk and became the ultimate rainy day comfort food — Muligatwany soup. Having adopted Indian food habits they also have a wide variety of rice dishes called pilaf and a milder version of the vindaloo and balchao. Cutlets, croquettes, chutneys, and pickles with an amalgamation of Indian and British spices became common too.
Though it may not be apparent on the surface, because after a while all Dilli-walas people talk and behave similarly, Delhi is probably the most cosmopolitan city in India. In its quest to become a “World City” from a “Walled City”, to borrow the phrase coined by a newspaper, Delhi has created an eclectic culinary culture.
Signs of this were already visible through the last decade, but post the pandemic, it has manifested with the explosion in the home delivery food business. Though “ordering in” has taken off in all cities, in Delhi it has gone to an entirely different level in terms of sheer variety and sophisticated food packaging.
Thus much of this revolution, if one can call it so, has happened in the cloud (cloud kitchens) as it were. But there is a little haven tucked away in Humayunpur, Safdarjung Enclave that some call the little North East India of Delhi. Several gems of the seven sisters of the North East are tucked in this small pocket of South Delhi.
For someone like me, who has not travelled extensively in the North East, a trip to Humayunpur is akin to going on a virtual culinary expedition of the region. Over time, the boundaries have been pushed further into Burma (Myanmar) and further East up to Vietnam and Korea, which have some interesting similarities with North East food.
The restaurants in Humayunpur are unpretentious, value-for-money places. Each has a character of its own — with simple, neat, contemporary decor — not slummy like the old Tibetan eateries in Majnu Ka Tilla that once used to be the haunt of North Campus students. But thankfully, they are not sophisticated enough to catch the attention of the fashionable foodies ( a term I am viscerally allergic to) of the capital.
Naga Food was the first to take Delhi by storm. The fiery Naga Chillies were an instant draw along with a plethora of pork dishes. Then slowly, cuisine from other North Eastern States — like Tripura, Meghalaya, Arunachal — caught on. But initially they were part of a medley like at the North East Flavours (now closed down), next to the Nagaland Kitchen in Green Park (in the erstwhile Uphaar Cinema Complex).
The North East has the highest per capita pork consumption in the country (with Nagaland being at the top of the charts). There is the Ministry of Pork in Humayunpur that serves pork dishes of the various states including some Korean inspired barbeques.
Assamese food was present in a limited way at the Assam Bhavan and briefly in Utpala Mukherjee’s Mosaic at the YWCA on Parliament Street. But now many more have opened. Other than the new Gam’s Delicacy in Assam Bhavan (which replaced Utpala’s Baankaahi), my personal favourite is Oh Assam in Humayunpur. What I love at both Gam’s and Oh Assam is their Duck — dry fried, more than the curry.
What has contributed to the growth of the Humayunpur North East cuisine ecosystem is the availability of ethnic ingredients. This has become possible due to better air connectivity. Besides, the large number of restaurants and growing diaspora make procurement of these food stuff commercially viable. The imports are not restricted to spices, herbs and greens. Semi-perishable items like dried and fermented fish, bamboo shoots and smoked meats are also flown in. With refrigerated packaging, even exotic fresh products like snails and local varieties of fish that are native to the North East are available. .
The new kid on the block is Manipuri Meitei food. This was my latest adventure. Meitei food is quite distinct from both neighbouring Meghalaya and Nagaland. It is essentially because of a greater reliance on vegetables grown in kitchen gardens and fish from home ponds. It is generally milder in nature with the hot spices reserved for accompanying chutneys and condiments. Boiled vegetables, stews and salads — with rice, which is the staple — form the crux of diet.
The vegetables are largely organic as chemicals fertilisers are hardly used and this helps retail their pristine taste. Though I cannot vouch that all the ingredients that one finds in Delhi are sourced from Manipur — the use of some special herbs and leafy vegetables make the difference though some of it is masked by the smell of Ngari — the fermented fish, which forms the base of most dishes.
My order for the evening from Manipur Sinju Cafe was Meitei Smoked Pork Curry, Sinju Salad, Eromba Chutney and Snails with Bamboo Shoot.
Eromba is more like a Bharta or mashed vegetables but with Chilli and Ngari, while Singju gets its distinct flavour from Perilla seeds, known as Bhanjeera, similar to sesame seeds, in the Northern Hills. The tastes are subtle and may not immediately invoke a Wow effect among the uninitiated. But with time — as we move towards — healthy, non-spicy, organic leafy vegetable based eating, it can emerge as a healthy variant of other Asian dishes like Pho, Ramen or other oriental broths and salad.
The bottomline is North East food has arrived and is here to stay.
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(Sandip Ghose is an author and current affairs commentator. He tweets @SandipGhose.)
In the words of Lorelai Gilmore, “Coffee please, and a shot of cynicism,” which is pretty much how most adults function these days. People’s favourite brewed aromatic beverage known for its delicious bitter taste has been celebrated globally. Whether it’s a morning to go or evening booster, coffee has been engraved in many youngsters’ routines. From espresso to latte, mocha to cappuccino, the quest to find the best coffee on the planet has ignited endless debates among connoisseurs.
TasteAtlas, a popular food and travel guide platform, has recently released a new rating list of the ‘Top 38 Coffees In The World’. The list features the diverse and flavourful universe of coffee beans and their preparation techniques.
Topping the list is ‘Cuban Espresso’, a renowned creation which is an espresso shot infused with dark roast coffee and sugar during the brewing process. The drink is brewed in either a stovetop espresso maker or an electric espresso machine. The preparation style also results in a light-brown foam on top.
Coming in second is none other than South India’s beloved ‘Filter Coffee’, a beautiful concoction brewed with the simplicity and efficiency of an Indian coffee filter machine. This machine is made of stainless steel and consists of two chambers-the upper one with a perforated bottom used to hold ground coffee and the bottom chamber in which the brewed coffee is slowly dripped.
Many set up the filter overnight so that they have a freshly brewed coffee ready in the morning. The brew is then mixed with warm milk and sugar and served in a traditional steel or brass glass like tumbler alongside a saucer known as ‘dabara’. Before serving/drinking, it is customary to pour the beverage from one vessel to another so that it becomes frothy.
Meanwhile, we have Italy’s Cappuccino ranked third and Vietnamese Iced Coffee at number 10. Check out for the rest below!
The top 10 coffees in the world as per TasteAtlas:
The world is going crazy trying to clamber out of the chub rut, gobbling up slimming exercises on Insta feeds (24-inch waist in two weeks). Intermittent fasting is gaining cult status, elbowing aside, rather unkindly, the keto catwalkers. Beneath the rush and the roar of the tony diets, the humble Monk Fast, or Buddha Diet has been gaining momentum, quietly and steadily.
The cultural and spiritual aspects of the monk diet are drawing people into its popular ambit. Madhavi Avate, functional nutritionist, fertility expert and lactation counsellor, says, “By adopting this diet, you may feel a deeper connection with the traditions and philosophies practised by Buddhist monks. It is inspired by their eating habits and promotes plant-based, whole foods. It emphasises mindfulness during mealtime and a restricted eating schedule, typically ending meals before noon.
The diet is primarily pegged on simplicity, minimalism and focus on natural, unprocessed foods. In the process it brings in better mental clarity and focus; extends longevity, reduces cancer cell growth and breaks unhealthy eating patterns.” Some studies have also suggested that a monk diet can help reduce oxidative stress which relatively improves skin quality. Few studies, however, convey that the diet can affect the menstrual cycle because of hormonal imbalance, possibly reducing levels of reproductive hormones in women.
People who follow the diet abstain from food for 36 hours weekly. During this time, only water and calorie-free sips are permitted, to stay hydrated. “The phrase ‘monk diet’ stems from dietary regimens monks from different religious traditions adhere to,” says Fiona Sampat, clinical dietitian, Kokilaben Dhirubhai Ambani Hospital, Mumbai, adding, “Interpreting this diet, a 36-hour water fast is customarily observed once a week that emphasises self-control, discipline and a break from regular eating schedules. This diet is currently trending owing to the rising popularity of intermittent fasting, spiritual wellness and the possible health advantages of periodic fasting.”
The monk fast is a type of intermittent fasting, with a fasting window of 36 hours. It advocates drinking plain water during fasting, which is the best drink for hydration, weight loss and enhancing gut health. Nutritionist and lifestyle educator Karishma Chawla says, “You can consume fluids including black coffee, black tea, or herbal tea for 36 hours once per week. Usually, ketogenic diets take a couple of days for the body to get in ketosis that facilitates fat loss.
The Monk Diet works in a similar way. When one is fasting, the blood flow is directed to different parts of the body to facilitate healing rather than going into digestion. Remember your digestion is a process that spends the maximum energy in the body. Also, it helps to calm down allergies and food sensitivities since you are away from such irritants. The red flag lies in the concept of bio-individuality, where one diet doesn’t fit all, so if this kind of fasting doesn’t align with your body, you must not follow it. For example, if you have a super compromised gut health, it may not work for you.”
In our often-obsessive pursuit of inch loss and weight drop, we take to bottle gourd and papaya diets with a vengeance. The love for diuretics is popular. Is this diet worth it? Rohini Patil, nutritionist and founder, Nutracy Lifestyle, says, “The amount of weight an individual can lose in four weeks depends on several factors, including their starting weight, metabolism, activity level and overall health. The initial weight loss is attributed to water weight and glycogen depletion.”
Avate suggests breaking the monk fast with gentle foods like vegetable soups, soupy khichdi, bone broth, starchy vegetable stew, steamed rice with coconut-based curry, etc. “Breaking your fast with foods that are especially high in fat, sugar, or even fibre can be difficult for your body to digest, leading to bloating and discomfort,” she cautions.
Approaching the diet wmethodically is a prudent pick. “Ideally, stick to low glycemic index foods, easily digestible protein, good fats and adequate fibre,” advises Chawla, adding, “If you start the fast post dinner, look at gluten-free grain like quinoa or jowar with two servings of fibre and protein that aligns with your body. Break the fast with a rejuvenating vegetable juice, low GI fruit, and protein such as eggs or protein powders to help prevent catabolism and aid muscle growth. Add lime water and a probiotic in the form of a supplement or fermented foods for gut health. Bring in good fats and low glycaemic carbohydrates.” If the body is not capable of handling too much detoxification, it can lead to inflammation, hence timing is crucial.
Often there is a threat of dehydration, as people tend to miss fluids when on fast. “I would not want one to live on a Monk Diet for good, but just use it like a strategy when needed,” she adds.
NEED TO KNOW
Attempting intermittent fasting prior to Monk Diet may prepare your body better
No strict rules on timing, but many choose to break the fast in the morning
Keep first meal composition light and nutritious
Combine with regular exercise
Pregnant women, lactating mothers, those with hormonal issues, and suffering from diabetes, heart conditions, renal, or eating disorders must avoid the Monk Diet
It may lead to nutrient deficiency; fatigue or low energy; hair loss and hormonal imbalance .
Did you know that Coorg is regarded as the coffee cup of India?” naturalist Bindu Shree asks the motley group of nine who have accompanied her on a breezy day at The Tamara Coorg for a plantation walk. A few nod their heads. “India is the fifth largest producer of coffee in the world, with almost 70 per cent coming from Karnataka’s two regions—40 per cent from Coorg and 30 per cent from Chikmagalur,” she informs the group.
The daily plantation tours at the luxury resort are designed to make the participants learn more about the flora and fauna of the region and also to introduce them to the vast coffee plantations that are spread across 184 acres of the property located about 3,500 feet above sea level. As Bindu leads the group up an easy hillside climb, she stops to point at different trees and flowers, sharing trivia and asking questions with the rider: “whoever answers correctly will get an extra cup of coffee”.
Some of the wilder guesses elicit laughs while a few manage to show off their general knowledge.
Past the twisted heliconia bushes, colourful hibiscus plants and elephant ear fig trees and on a slightly higher elevation, she asks the participants to cast their eyes downwards and spot coffee bushes. The naturalist proceeds to inform how India is the only country where coffee is grown under shade. “The ecosystem and the surroundings affect the taste and quality. Coffee grown under shade is aromatic and flavourful,” she smiles.
By now, the group is surrounded by coffee bushes with tiny red berries peeking through the leaves. Bindu plucks a few, holding them up for closer inspection, as participants inhale the aroma and feel the soft, smooth fruit. While the coffee shrubs look pretty much the same, some have larger leaves than the others.
The naturalist explains that the plants with the bigger leaves are Robusta coffee plants which yield smaller beans with higher caffeine content, while the smaller plants with bigger berries are Arabica shrubs with lesser caffeine content. “The coffee berries are hand-plucked and sun-dried for further processing,” she adds.
Watermelon has 92% water content and it keeps one refreshed and revitalised
Loaded with Vitamin A and C, it strengthens immunity, improves vision and nourishes from within
The lycopene content promotes healthy cholesterol levels and blood pressure
Despite being sweet, watermelon remains a low-calorie, low-fat, guilt-free indulgence for those mindful of their weight and wellness
It also aids in digestive health and prevents constipation
Due to its hydrating properties, the fruit is the skin’s best friend as well
Though ongoing research is still exploring watermelon’s potential, studies have shown that it may prevent cancer
Frozen watermelon margarita
Ingredients
Watermelon cut into cubes: 800g
Tequila: 125ml
Triple sec: 75ml
Lime: 2, zested and juiced, plus a wedge for the rim
Honey: 2 tsp
For the garnish
Sea salt flakes: 4 tsp
Caster sugar: 2 tsp
Chilli flakes: ¼ tsp
Method
Put the watermelon pieces in a freezer-proof container and keep them overnight until solid. As it cools, prepare the garnish for the rim of each glass. Combine the sea salt flakes, sugar, chilli flakes and lime zest in a small bowl. Set aside. Once the watermelon pieces are set, put them along with tequila, triple sec, lime juice and honey in a food processor and churn them until smooth. Run a lime wedge around the rims then dip in the garnish mix. Pour the drink into the glasses. Serve immediately.
Watermelon Popsicles
Ingredients
Medium-sized watermelon: One
Lime juice
Method
Cut one medium-sized watermelon and chop them into cubes. In a blender, add the melon pieces and freshly squeezed lime juice for a better taste. Blend until completely smooth. Pour the watermelon mixture into popsicle molds, cover and add popsicle sticks to them. Finally, freeze the popsicles until they’re set, either 4 hours or overnight.
Watermelon pudding
Ingredients
Watermelon: 4 cups (coarsely chopped)
Cornstarch: 2 tbsp
Granulated sugar: ¼ cup
Vanilla bean: ½
Fresh lemon juice: 2 tsp
Garnish
Whipped cream (optional)
Unsalted pistachios (chopped or ground)
Method
Blend the watermelon pieces until smooth. Pour through a strainer into a cup. This will have 3 cups of watermelon juice. Take 2 tbsp watermelon juice into a small bowl and add cornstarch. Stir until it’s smooth. Pour the remaining watermelon juice into a saucepan. Bring to a boil and simmer for 5 min. Add sugar and vanilla seeds, then whisk until sugar is dissolved. Stir the cornstarch mixture again and add to the watermelon juice. Simmer and stir occasionally, for 3 minutes. Add lemon juice. Pour the pudding through a clean strainer into small glass jars. Cover and chill for 3 hours.
Watermelon rind pickle
Courtesy: The Spruce Eats
Ingredients
Watermelon rind: 0.97kg
Pickling salt: 1/4 cup
Water: 4 cups
Granulated sugar: 2 cups
White vinegar: 1 cup
Cinnamon stick, broken up: 1 tbsp
Whole cloves: 1 ½ tsp
Thinly sliced lemon: 1/2
Method
Remove the dark green and pink parts from the watermelon rind. Cut rind into 1-inch cubes and measure out 7 cups. Put the rind in a container with salt and 3 cups of water. Add more water to cover the rinds, if necessary. Soak overnight. Drain and rinse rind. Cover the rind with cold water in a saucepan. Simmer for about 10 minutes. Combine the sugar, vinegar, cinnamon, whole cloves, and remaining 1 cup water. Simmer for 10 minutes in a pot. Add the drained watermelon rind, lemon slices, and simmer the mixture for 30 min. Fill half-pint jars with the hot watermelon rind and syrup mixture, Jars should be kept in boiling water for 5 min. Then let it cool.
Watermelon, cucumber, feta salad
Ingredients
Honey: 2 tbsp, Lime juice: 2 tbsp
Extra virgin olive oil: 1 to 2 tbsp
Salt: a pinch , Salad
Watermelon (peeled, cut into cubes): ½
Cucumber (cubed): 2 cups
Fresh mint leaves (chopped): 15
Fresh basil leaves (chopped): 15
Crumbled feta cheese: ½ cup
Method : In a bowl, whisk honey, lime juice, olive oil and a pinch of salt together. Set aside for a moment. In a large bowl, combine the watermelon, cucumbers, and fresh herbs. Top the watermelon salad with the dressing and gently toss to combine. Add the feta cheese.
KOCHI: Mint stands out as a versatile herb valued for its aromatic leaves and a multitude of applications. Though many varieties of mint are grown in different parts of India, spearmint, peppermint, and Japanese mint are the most commonly cultivated varieties.
With its creeping rhizome and erect stems reaching heights between 0.4m to 0.8m, the Japanese mint (Mentha arvensis) presents an unmistakable presence in any garden. Its stems, adorned with quadrangulate branching and short, dense hair, contribute to its distinctive appearance, while its oblong-ovate leaves, measuring 2.5cm to 5cm in length, further enhance its allure.
Notably, the Japanese mint displays auxiliary whorls of flowers, except at the apex, with blooming primarily occurring in May to June and again in September to November.
Originating primarily in the Northern Hemisphere, mint thrives in tropical climates. In India, it is predominantly cultivated in north India. Thriving under sunny weather conditions with moderate rainfall, mint requires deep, humus-rich soil capable of retaining moisture.
In the culinary realm, mint adds a delightful flavour to many dishes, including meats, fish, sauces, soups, stews, vinegar, tea, and cordials. Moreover, it serves as a cornerstone in the production of natural menthol.
Medicinally, mint stands out for its efficacy against stomach disorders, rheumatism, headaches (utilised in ointments), coughs (in drops), and inhalations. Both the oil and dried plants of mint contribute to its reputation as an indispensable herb.
Its distinctive appearance and remarkable properties, cements mint’s status as an asset in various fields, making it a staple in gardens, kitchens, and industries worldwide.
Medicinal benefits
Soothes indigestion , skin irritations and relieve symptoms of irritable bowel syndrome.
Provide relief from nasal congestion, coughs, and sinusitis.
Its aroma has calming properties.
It contains compounds that have antimicrobial properties
