Kazachka is a perennial mint bush growing up to 30-70 cm, with thin, long, slightly hairy leaves having a greenish-grey hue. The plant features a bright, rich menthol aroma due to its high essential oil content (60–70% menthol). It blooms from July to September and is an excellent nectar-producing plant.
Kazachka leaves are rich not only in menthol but also in other essential oil components: menthone, limonene, cineole, pinene, mentho-furan, thymol, carvacrol, and Caryophyllene. These substances give the plant a spicy-pepper taste and make it valuable both fresh and dried. In cooking, mint is used to flavor dishes, tea, cocktails, desserts, and baking; its leaves are often added to sauces, lamb stews, sides, and morse.
In medicine, Kazachka is used as a medicinal plant: essential oil has bactericidal, vasodilating, and analgesic properties. It is part of stomach tablets, mint drops, ointments for runny nose, and is used for digestive disorders, nausea, upper respiratory tract inflammatory diseases, and bronchitis. An infusion of leaves serves as mouth disinfection, while mint baths help relieve nervous excitement. Thanks to its versatility, Kazachka aromaizer can be used in various food products – from sweet baking to yogurts and ice cream, giving them a fresh menthol nuance.
