Peppermint (Mentha × piperita) Export Details
1. Product Name:
Peppermint (Commonly known as Peppermint or Nana Falfuli)
2. Description:
Peppermint is a hybrid mint species native to Egypt, widely cultivated for its aromatic leaves. It is used as a culinary herb, garnish, and medicinal plant due to its strong menthol flavor and numerous health benefits. Egyptian peppermint is highly valued for its vibrant green color, intense aroma, and high-quality essential oil content.
3. Physical Characteristics:
Appearance: Bright green, serrated leaves with a smooth or slightly hairy texture.
Size: Leaves are approximately 4–9 cm long and 1.5–4 cm wide.
Color: Vibrant green without yellowing or browning.
Odor: Strong, fresh, and cooling minty aroma with a pronounced menthol note.
Taste: Cool, refreshing, and slightly sharp with a strong menthol flavor.
4. Chemical Properties:
Active Compounds: Contains essential oils (e.g., menthol, menthone, limonene), flavonoids, vitamins, and minerals.
Essential Oil Content: ~1–2.5% in dried peppermint leaves.
Moisture Content: <10% in dried form to ensure stability.
Ash Content: Approximately 8–10%.
pH Level: Slightly acidic when brewed or cooked.
5. Nutritional Information (Per 100 g of Fresh Peppermint):
Calories: ~70 kcal
Carbohydrates: ~14 g
Protein: ~4 g
Fat: ~1 g
Fiber: ~8 g
Vitamin A: ~4278 IU (high in beta-carotene)
Vitamin C: ~32 mg
Vitamin K: ~450 µg
Iron: ~12 mg
Calcium: ~243 mg
Magnesium: ~60 mg
Potassium: ~569 mg
Antioxidants: High levels of flavonoids and polyphenols.
6. Quality Standards:
Grading: Based on leaf size, color uniformity, and freshness.
Purity: Free from stems, roots, or foreign matter.
Moisture Content: Maximum 10% for dried peppermint; fresh peppermint should have optimal moisture without wilting.
Color Consistency: Vibrant green without discoloration.
Foreign Matter: <1% by weight.
Compliance with Local and European Specifications According to Food Safety
7. Microbiological Standards:
Total Plate Count (TPC): ≤ 10,000 CFU/g
Yeast and Mold: ≤ 100 CFU/g
Coliforms: Absent in 1 g
E. coli: Absent in 1 g
Salmonella: Absent in 25 g
8. Storage Conditions:
Fresh Peppermint:
Temperature: Store at 0–4°C in a refrigerated environment.
Humidity: Relative humidity should be 90–95% to prevent wilting.
Packaging: Use perforated plastic bags or breathable packaging to allow airflow.
Dried Peppermint:
Temperature: Store in a cool, dry place at temperatures below 25°C.
Humidity: Relative humidity should be <60% to avoid moisture absorption.
Packaging: Airtight, moisture-proof packaging (e.g., vacuum-sealed plastic or aluminum foil bags).
9. Shelf Life:
Fresh Peppermint: 7–10 days under proper refrigeration.
Dried Peppermint: Up to 24 months under proper storage conditions.
10. Applications:
Culinary Uses: Used as a seasoning in teas, desserts, sauces, and beverages.
Health Supplements: Supports digestion, relieves headaches, and aids in respiratory health due to its high menthol and antioxidant content.
Cosmetics: Added to skincare products for its soothing and anti-inflammatory properties.
Traditional Medicine: Used to treat colds, coughs, digestive issues, and muscle pain.
11. Origin:
Country of Origin: Egypt
Region: Primarily grown in the Nile Delta region due to its fertile soil and favorable climate.
Contact information:
• https://elbadrr.com
• sales@elbadrr.com
• info@elbadrr.com
• exports@elbadrr.com
• 01284698094
• 01284697742
• 01287040609