Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About
The menthol in leaves of the mint family is highly aromatic. Peppermint is strongest, and its oil is extracted for use in candies and jellies, as well as toothpaste and pharmaceuticals. Spearmint more often flavors juleps, Middle Eastern tea, and fruit compotes. Corsican mint is the chief ingredient in crème de menthe liqueur.

Leaves of the rose geranium plant (Pelargonium or cranesbill) have a rose scent and were often used in the past to infuse desserts. Rose geranium can also be distilled into an essential oil.