Mint is a perennial herb belonging to the genus Mentha, which comprises several species, including spearmint (Mentha spicata) and peppermint (Mentha × piperita). It is widely cultivated across temperate regions and is valued for its aromatic leaves, which contain high levels of menthol, a compound responsible for the plant's characteristic cooling sensation and flavor.
Mint is used extensively in culinary traditions around the world. Its fresh and dried leaves are employed to add flavor to both savory and sweet dishes.
In Middle Eastern and Mediterranean cuisines, mint is commonly used to season lamb, poultry, and vegetable dishes. It is a key ingredient in preparations such as tabbouleh and tzatziki. In Indian cuisine, mint is often included in chutneys, marinades, and biryanis. It is also frequently used to garnish salads, soups, and cooked dishes to impart a fresh, aromatic note. Mint is often paired with fruits, such as strawberries and melons, to enhance their natural sweetness.
Mint is used in desserts such as mint-flavored chocolates, candies, and ice creams. It is also a traditional flavoring for beverages, including teas, where peppermint and spearmint infusions are popular for their cooling properties. Mint is often added to cocktails, such as the Mojito and Mint Julep, where it provides a refreshing contrast to the sweetness and acidity of the drink.
Mint leaves are typically used fresh, but the herb can also be dried for later use, though the flavor is less intense. The flavor of dried mint is celebrated and used in Persian cuisine.