Flavors

Pure Peppermint Extract

Our Pure Peppermint Extract is made from mint grown under the strictest quality standards. The flavor has long been a favorite during the holiday season, but its culinary applications are now seen year-round.

Flavors

Pure Peppermint Extract

Our Pure Peppermint Extract is made from mint grown under the strictest quality standards. The flavor has long been a favorite during the holiday season, but its culinary applications are now seen year-round.

Quantity sizes in fluid ounces
  • 2
  • 4
  • 18
  • Professionals
    Please click here for larger sizes
  • Sweet ideas: cookies, bark, candy canes, ice cream, tea, fruit salads, cakes, icings
  • Savory ideas: sauces lamb, pork and poultry
  • Beverage ideas: hot toddies, teas, cocoa, pattinis, vodka cocktails
  • Chef’s notes: Peppermint has the reputation of being one of the oldest medicinal herbs. Add a few drops of Pure Peppermint Extract to a cup of hot water to help soothe an upset stomach.

Indigenous to Europe, peppermint was originally consumed for medicinal purposes, with archaeological evidence dating its use back almost ten thousand years. The ancient Greeks are thought to be the first to have cultivated the plant and even gave the herb its own legend in classic mythology.

Eventually peppermint became a commonly used ingredient in food and is now prevalent in Middle Eastern and Southeast Asian cuisine, as well as popular European and American desserts such as peppermint ice cream (which was loved by Napoleon Bonaparte’s first wife, Marie Louis), candy canes and mint chocolates.

Alcohol (95%), Peppermint Oil

• Kosher Certified
• Gluten-Free Certified
• All-Natural
• Allergen-Free
• GMO-Free

What Chefs Have to Say

About our products

"It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.”

Eric lanlard UK Chef, TV Host, Master Pâtissier and Cookbook Author