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Mentha piperita

Peppermint

Botanical Name ( Menthae piperitae )
Product Forms Whole Leaves – Crushed
Season Crop: From March to December
Container Capacity:
  • Leaves // 1.5 MT per 20 FCL & 3.5 MT per 40 FCL (HC)
  • Crushed // 6 MT per 20 FCL & 13 MT per 40 FCL (HC)
Available Form:
  • Hibiscus whole flowers
  • Hibiscus crushed flowers
  • Hibiscus sifting ( T.B.C )
Season: Available all the Year
Packing:
  • Carton Boxes
  • Paper Bags
  • PP Bags
Annual production capacity : 200 Ton
Storage conditions: Store in a cool dry place at temperature above 20 ° C and relative humidity 75%.

peppermint benefits

Peppermint benefits
Health benefits of peppermint -Mint contains numerous plant derived chemical compounds that are known to have anti-oxidant, disease preventing and health promoting properties. -This popular herb contains no cholesterol; but is rich in anti-oxidants and dietary fiber, which helps to control blood cholesterol and blood pressure levels. -The herb parts contain many essential volatile oils like menthol, menthone, menthol acetate. These compounds effect on cold-sensitive receptors in the skin, mouth and throat, the property which is responsible for the well known cooling sensation that it provokes when inhaled, eaten, or applied to the skin. -The essential oil, menthol, also has analgesic (pain-killer), local anesthetic and counter-irritant properties. -Research studies have also been suggested that the compounds in the peppermint relaxes intestinal wall and sphincter smooth muscles through blocking calcium channel at cell receptor levels. This property of mint has been applied as an anti-spasmodic agent in the treatment of "irritable bowel syndrome" or IBS and other colic pain disorders. -Peppermint-herb is an excellent source of minerals like potassium, calcium, iron, manganese and magnesium. Potassium in an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper are important co-factors for antioxidant enzymesuperoxide-dismutase. -It is also rich in many antioxidant vitamins including vitamin A, beta carotene, vitamin-C and vitamin E. The leaves of mint also contain many important B-complex vitamins like folates, riboflavin and pyridoxine (vitamin B-6); and the herb is also an excellent source of vitamin-K.

Specification

Physical / Microbiological Analysis

Physical characteristic

 Colour

 Green

 Aroma

 Grassy and herbaceous

 Flavour

 Characteristic flavour

 Aspect

 Dried leaves of  Peppermint

 Particle Size

2-4  mm

 

Microbiological Analysis

 Salmonella

Not detected in 25g

 Escherichia Coli

 Absent

YEAST/MOULD (CFU into 1g no more than)

0,10 x 103

Chemical Analysis

Chemical Analysis

 Moisture %

10.00

 Extraneous Matter %

 Absent

 Living & Dead Insects %

 Absent

 Mineral Dirtines Contents %

 Absent

 Organic Dirtines Contents %

 Absent

 Allergens material

It Does‘t contain

Metal particles %

Absent

Pesticides Residues

Meet EU Regulations

Heavy metals (Sr, Sс)

Absent

Ash %

12.00

Acid insoluble Ash %

2.50

Volatile oil ml/100 g

0.5

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