Mint-Phoodina (Fresh) : Mentha (mint) is a genus of about 25 species (and many hundreds of varieties[1]) of flowering plants in the family Lamiaceae (Mint Family). Species within Mentha have a subcosmopolitan distribution across Europe, Africa, Asia,[2] Australia, and North America. Several mint hybrids commonly occur.Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, from simple oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue and sometimes pale yellow.[2] The flowers are produced in clusters ('verticils') on an erect spike, white to purple, the corolla two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a small dry capsule containing one to four seeds.
Mustard: Every time we talk about mustard, it refers to the mustard seed, which can be purchased as a ground yellow powder or in whole form. While the powder has a strong, hot flavor used in curries, salad dressings, sauces, cheese and egg dishes, the whole mustard is used as a flavoring agent in Indian cooking, commonly used in pickles, relishes salads, beets, cabbage. American mustard is made from the yellow mustard seed and goes great with hot dogs. Chinese mustard is made from dry mustard and mixed with either water or beer. It is most often served with egg rolls. German mustard is the most familiar as Dusseldorf mustard, and has a sweet-and-sour flavor. This type of mustard is best served with sausage or cold meat.
 
     

 

 

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