Dried Mint

What Is Dried Mint?

Dried mint is a spice made by shade-drying and crumbling the leaves of the mint plant (Mentha species). It has a more intense and long-lasting aroma than fresh mint, making it one of the most widely used spices in Turkish cuisine.

Because its aromatic oils become concentrated during drying, it is used in small amounts. It has a wide range of uses, from soups to köfte, lentil dishes to yogurt-based sauces.

Nutritional Values of Dried Mint

As a dried spice, dried mint has a value that looks high per 100 g (about 285 kcal) and an intense fiber and mineral content; however, since the amount used in a recipe (about a teaspoon) is very small, its practical contribution to daily nutrition is limited.

What Are the Benefits of Dried Mint?

Dried mint is traditionally used to add aroma to dishes and for a refreshing feeling after eating; research on its compounds is ongoing. Since it is a spice consumed in small amounts, its contribution is about flavor rather than nutrition.

This information is general; dried mint is a spice and is not a substitute for medical treatment.

How to Choose Dried Mint

Good-quality dried mint should be dark, vivid green in color and strongly aromatic; products that have faded, turned powdery, or lost their scent have lost their freshness.

• The color should be dark, vivid green; yellowing indicates staleness
• It should give off a strong mint smell when crushed
• Avoid products that have absorbed moisture and clumped together

How to Store Dried Mint

Dried mint keeps its aroma for about 1 year in a closed jar, in a cool place away from light; light and moisture quickly weaken its green color and aroma.

Using Dried Mint in Cooking

Dried mint is added to soups (especially lentil and yogurt soup), köfte and ground meat mixtures, dolma-sarma fillings, and yogurt-based sauces; it is also briefly toasted in butter and drizzled over soups.

How to Make Mint Butter Sauce

Dried mint (and chili flakes if desired) is added to melted butter and toasted for a few seconds without burning; it is drizzled over lentil soup, mantı, and yogurt-based dishes.

Using Dried Mint in Köfte

Dried mint added to a köfte mixture with ground meat gives the meat a characteristic refreshing aroma; it is usually used together with black pepper and cumin.

Which Recipes Use Dried Mint?

Lentil soup, yogurt soup, köfte, dolma-sarma, cacık, and mantı sauce are the best-known uses of dried mint.

Frequently Asked Questions

What is the difference between dried mint and fresh mint?

Dried mint gives a more intense and lasting aroma and is used in cooked dishes; fresh mint is fresher and lighter, and is mostly preferred in salads and drinks.

When should mint be added to soup?

It is usually added toward the end of cooking, or toasted in butter and drizzled on top; this way its aroma is preserved.

How is dried mint made?

Fresh mint leaves are dried in a shaded, airy place; once thoroughly dry, they are crumbled and stored in a closed jar.

Can dried mint be made into tea?

Yes; dried mint can be steeped in hot water to make mint tea, though the dried mint used as a spice is mostly used in cooking.

Why is dried mint used sparingly?

Drying concentrates its aroma, giving it a strong flavor; too much can overpower a dish's taste, so it is used in moderation.