Peppermint (Mentha x piperita): history, properties and uses
Peppermint is one of the most valued aromatic plants in the world. Its reputation is not recent: remains of dried leaves have been found in Egyptian tombs dating back more than 3,000 years, indicating that it was used both for medicinal and ceremonial purposes. Greeks and Romans appreciated it for its refreshing aroma and digestive benefits, although it was not until the 18th century that it began to be systematically cultivated in Western Europe. As a curious fact, in ancient Greece, mint was considered a symbol of hospitality: it was customary to perfume houses with it when guests arrived, and banquets often ended with an aromatic preparation made from this plant.
Botanically, peppermint is a hybrid species resulting from the natural crossing of Mentha aquatica (water mint) and Mentha spicata (spearmint). Today, it is widely cultivated in Europe, Asia and North America, and is an essential plant in herbal medicine, gastronomy, and the food, cosmetics and pharmaceutical industries.
Main benefits
Peppermint is best known for its action on the digestive system. Its essential oils, especially menthol, have an antispasmodic effect, helping to relieve:
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Gas and bloating
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Gastrointestinal cramps
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Heavy digestion
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Mild nausea
This is due to its ability to stimulate the secretion of digestive and bile juices, while relaxing intestinal muscles.
Additionally, when applied to the skin (as an oil or ointment), it produces a cooling sensation that reduces sensitivity to pain, making it useful for muscle tension, headaches or mild insect bites.
Common uses and forms
Peppermint can be incorporated into many different preparations:
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Digestive infusions after meals
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Essential oils for topical use
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Extracts for beverages or dietary supplements
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Natural flavoring in food and hygiene products
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Botanical powders for functional formulations
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