Wednesday, 07 March 2018

Nungsihidak is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. The leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. Mint is used on lamb dishes, sauce and mint jelly, kanghou etc... Nungsihidak oils are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies. The substances that give the mints their characteristic aromas and flavors are menthol and pulegone.

Nungsihidak plant is antibacterial, antifibrile. It yields an essential oil and menthol which exert, through their rapid evaporation, slightly anaesthetic, and anodyne local effect. It is effective in headache, rhinitis, cough sore throat, colic, prurigo and vomiting. Menthol obtained from this is used in balms. It is also used as flavoring agent in culinary preparations. It is well known as a cardiac tonic in pharmaceutical preparations. It is a good blood cleanser. Due to it is antiseptic and anti-bacterial property, it can be used in swollen gums, mouthwash or mouth ulcers and toothache.

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