Omega Dry Mint: dried mint leaves for yoghurt dishes, soups, salads and tea. Single 1 kg pack.
Dried mint comes from Mentha, a genus of the mint family Lamiaceae with around 18 to 24 species. Drying gives mint a deeper, earthier flavour than fresh leaves, and it is a cornerstone of Middle Eastern, Turkish, Persian and Indian cooking. Rub it between your palms over cacik and tzatziki, labneh, lentil soup, fattoush, ayran-style yoghurt drinks and grilled kebabs. Warmed briefly in oil or butter, it makes a fragrant drizzle for soups and yoghurt sauces, as in Persian kashk bademjan. It also flavours mint chutney, raita and herbal tea. A teaspoon of dried mint is roughly equal to a tablespoon of fresh. Keep it sealed in a dark cupboard, as light and air fade the leaves quickly. In Gulf kitchens it often seasons laban and yoghurt salads.
