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Peppermint, tray of 80 grams
Mint
Peppermint is a plant obtained from thecrossing of water mint and peppermint, which occasionally occurs spontaneously in temperate regions of Europe.
It has been cultivated artificially since the 17th century due to its richness in aromatic components
Because of its richness in aromatic components, it has been artificially cultivated since the 17th century
Packaging: 80 grams in a convenient plastic tray.
Packaging: 80 grams in a convenient plastic tray
Origin: Egypt
Origin: Egypt
Peppermint is a very aromatic plant
Peppermint is consumed as an infused drink for digestive or hepatic disorders by aiding digestion, as an antiemetic and stimulant, and as an antispasmodic for systemic muscle pain or cramps.
Peppermint is used as an infusion for digestive or hepatic disorders, by aiding digestion, as an antiemetic and stimulant, and as an antispasmodic for systemic muscle pain or cramps
Preparation:
The infusion we will perform as follows:
Heat water without bringing it to a boil. Put a teaspoon of dried mint leaf per cup. Pour the hot water, cover and let stand five minutes
Peppermint, tray of 80 grams
Mint
Peppermint is a plant obtained from thecrossing of water mint and peppermint, which occasionally occurs spontaneously in temperate regions of Europe.
It has been cultivated artificially since the 17th century due to its richness in aromatic components
Because of its richness in aromatic components, it has been artificially cultivated since the 17th century
Packaging: 80 grams in a convenient plastic tray.
Packaging: 80 grams in a convenient plastic tray
Origin: Egypt
Origin: Egypt
Peppermint is a very aromatic plant
Peppermint is consumed as an infused drink for digestive or hepatic disorders by aiding digestion, as an antiemetic and stimulant, and as an antispasmodic for systemic muscle pain or cramps.
Peppermint is used as an infusion for digestive or hepatic disorders, by aiding digestion, as an antiemetic and stimulant, and as an antispasmodic for systemic muscle pain or cramps
Preparation:
The infusion we will perform as follows:
Heat water without bringing it to a boil. Put a teaspoon of dried mint leaf per cup. Pour the hot water, cover and let stand five minutes
