Peppermint
SanskritPudinaBotanicalMentha × piperitaAlso calledMint
A bright, cooling leaf that freshens the breath, lifts a heavy head and helps a full belly feel light again.
In Indian kitchens, fresh pudina is ground into green chutney, tossed over chaat and steeped into chai on a hot afternoon. Peppermint, its sharper Western cousin, carries the same clean, cooling bite.
Crush a dried leaf between your fingers and you get that rush of menthol right away. It wakes up the senses. In Ayurveda that sharp, spreading quality is read as pungent, yet the overall effect on the body is cooling. This is why a cup after a big meal can feel like opening a window in a stuffy room.
Ayurvedic Properties
Not described in classical Ayurveda; modern Ayurvedic writers describe it as pungent in taste and cooling, with a pungent post-digestive effect (Frawley and Lad, The Yoga of Herbs, and other modern Ayurvedic teachers).
- RasaTastes
- ViryaHeating or cooling
- Cooling
- VipakaPost-digestive effect
- Pungent
- AgniEffect on digestion
- Gently supports agni
Aromatic and cooling, it eases fullness after meals without adding heat.
- GunaQualities
- TridoshaEffect on Vata, Pitta and Kapha
- Vata: decreases, in moderation
- Pitta: decreases
- Kapha: decreases
- ↓decreases (calms that dosha)
- ↑increases (can aggravate it)
- =neutral or balancing
- ?not known
- V Vata · P Pitta · K Kapha
Peppermint is light and clearing, so it suits kapha heaviness and pitta heat. Vata does well with it in modest amounts, preferably warm and paired with something sweet or grounding like fennel.
Traditional Uses
- Traditionally used to support easy digestion and a light feeling after meals.
- Traditionally used to support clear, open breathing in the damp months.
- Traditionally used to support a fresh, alert mind.
- Traditionally used to support a cool, comfortable body in hot weather.
How People Use It
- TeaSteep 1 to 2 teaspoons of dried leaf in a cup of just-boiled water, covered, for 5 to 7 minutes. Keep the lid on so the aroma stays in the cup.
- FoodBlend fresh mint with cilantro, lime and a pinch of salt for a simple pudina chutney to brighten rice and dal.
- WaterDrop a few leaves into a pitcher of room-temperature water on hot days for a gentle, cooling sip.
After-Meal Mint and Fennel Tea
A light, fresh cup to sip after lunch or dinner.
- 1 cup water
- 1 teaspoon dried peppermint leaf
- 1/2 teaspoon fennel seeds
- 1 thin slice fresh ginger (optional, for vata)
- Lightly crush the fennel seeds with the back of a spoon.
- Pour just-boiled water over the peppermint, fennel and ginger. Cover for 5 minutes.
- Strain and sip warm, about 15 to 20 minutes after eating.
- Take a short, easy walk while you drink it if you can.
Pairs Well With
Cautions
- Peppermint in normal food and tea amounts is considered likely safe during pregnancy and breastfeeding. Little is known about larger, medicinal amounts, so check with your midwife or doctor.
- Peppermint can bring on heartburn in some people. If you are prone to acid reflux, notice how you feel and cut back if needed.
- Never put peppermint oil on or near the face of a baby or young child, as menthol can affect their breathing. Do not swallow essential oils.
- If you take any regular medication, ask your doctor before using peppermint often, since some herbs and medicines interact.
- Please consult a qualified practitioner or your doctor before using it regularly.
In Our Shop
Organic Peppermint Leaf, from $4.75. Weighed and packed by hand at our Rockville Centre studio.
Shop Peppermint →From the Journal
Sources and Further Reading
This page shares how herbs are traditionally used in Ayurveda and other herbal traditions. It is for general education only and is not medical advice. These statements have not been evaluated by the FDA, and herbs are not intended to diagnose, treat, cure or prevent any disease. Please talk with your doctor or a qualified practitioner before using herbs, especially if you are pregnant, nursing, taking medication or managing a health condition.