salt and dried mint for seasoning

Dried mint is the desiccated leaves of Mentha species, most commonly spearmint (Mentha spicata) or peppermint (Mentha × piperita), which are herbaceous perennials native to the Mediterranean region and western Asia. The drying process concentrates the essential oils, producing aromatic leaves that range from grayish-green to pale green. Dried mint retains much of the fresh herb's cooling menthol character but develops deeper, more subtle notes with earthier undertones. The flavor is clean, slightly sweet, and cooling, with less intensity than fresh mint but greater stability and shelf life.

Dried mint is a fundamental seasoning across Mediterranean, Middle Eastern, and Asian cuisines. It is essential in Lebanese zaatar blends, Turkish and Greek dishes, and Indian chutneys and curries. The herb is used to season vegetables, legumes, grains, yogurt-based sauces, and meat marinades, and it infuses hot and cold beverages including tea and mint lemonade. Dried mint pairs particularly well with lamb, chickpeas, tomatoes, and cucumber. It should be added early in cooking to allow flavors to fully develop, or steeped in hot water to release oils; a small amount goes far due to its concentrated flavor.