Dried Mint
Spearmint and peppermint are the leaves of perennial herbs which are
used fresh or dried. When dried these herbs retain much flavor produce a
strong taste. Mint leaves have a pure and pleasant aroma. The flavor
profile of spearmint is refreshing and mellow with a delightfully
pungent taste and undertones of lemon.
Dried Spearmint Leaves are also known as dried mint. If your recipe calls for mint (without specifically calling for Spearmint or Peppermint) this is most likely what it means. Peppermint is most often used in baking, making candy and in chocolate sauces, where it is infused into alcohol, water or oil before using. Spearmint is milder than Peppermint and can be tolerated by even the most sensitive palate.
Mint is a delightful herb that has surprising flexibility. In the US we tend to think of spearmint as an herb used with lamb, in some sweet dishes, pastries (particularly chocolate) and of course in gum. In other parts of the world, especially in Greek, Middle Eastern and Turkish cuisine it is more often found in savory dishes.
Dried mint is best used to compliment bolder flavors such as rubs, that are heavy on chiles and pepper, or hearty root vegetables. Spearmint also works well with fruit, meats, other herbs and is a key ingredient in many yogurt sauces. Dried mint is probably best known as a key ingredient in Middle Eastern Tabouli, the Greek Meatball dish Keftedes as well as in the Turkish Cacik, which is a cucumber and yogurt salad. Spearmint also adds a delightful zest to casseroles, vegetable stews, lentils, salad, cooked vegetables and noodle and bean soups.
Dried Spearmint is usually added early in the cooking process due to its ability to hold on to its pungency and then a small amount of fresh can be added at the end of the cooking process (or sprinkled on top of the dish) for its aromatic quality.
Partners wells with basil, cardamom, cloves, cumin, dill, fenugreek, ginger, marjoram, oregano, paprika, parsley, sumac and thyme.
Dried Spearmint Leaves are also known as dried mint. If your recipe calls for mint (without specifically calling for Spearmint or Peppermint) this is most likely what it means. Peppermint is most often used in baking, making candy and in chocolate sauces, where it is infused into alcohol, water or oil before using. Spearmint is milder than Peppermint and can be tolerated by even the most sensitive palate.
Mint is a delightful herb that has surprising flexibility. In the US we tend to think of spearmint as an herb used with lamb, in some sweet dishes, pastries (particularly chocolate) and of course in gum. In other parts of the world, especially in Greek, Middle Eastern and Turkish cuisine it is more often found in savory dishes.
Dried mint is best used to compliment bolder flavors such as rubs, that are heavy on chiles and pepper, or hearty root vegetables. Spearmint also works well with fruit, meats, other herbs and is a key ingredient in many yogurt sauces. Dried mint is probably best known as a key ingredient in Middle Eastern Tabouli, the Greek Meatball dish Keftedes as well as in the Turkish Cacik, which is a cucumber and yogurt salad. Spearmint also adds a delightful zest to casseroles, vegetable stews, lentils, salad, cooked vegetables and noodle and bean soups.
Dried Spearmint is usually added early in the cooking process due to its ability to hold on to its pungency and then a small amount of fresh can be added at the end of the cooking process (or sprinkled on top of the dish) for its aromatic quality.
Partners wells with basil, cardamom, cloves, cumin, dill, fenugreek, ginger, marjoram, oregano, paprika, parsley, sumac and thyme.
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