Green Mint

Freeze-dried green mint, an intense aroma for Arabic and Mediterranean cooking

The special freeze-drying process preserves both colour and intense aroma. Around the eastern Mediterranean and in the Arab countries, mint is used dried rather than fresh, the dried version has a stronger, more savoury note and works better in warm dishes and tea.

How to use

Green mint is THE mint for Arabic tea. Use it to season cucumber salad, tabbouleh, yoghurt dips, meatballs, lamb dishes and lentil soups.

Good to know: seal well and store dry. Freeze-dried products are hygroscopic (water-attracting), slight clumping is normal, simply rub it between your fingers.

Tip from Altes Gewürzamt

Sweat the mint briefly in olive oil or butter and add it at the end over lentil or bean soup, lamb or vegetable stew, this activates the essential oils and brings the aroma fully to the fore.

At a glance

• Freeze-dried spearmint (Mentha spicata)
• Intensely aromatic with a characteristic mint note
• A classic for Arabic tea, tabbouleh and yoghurt dips
• Also for lamb dishes and lentil soups
• Packed in Klingenberg am Main

Goes well with

For Arabic-oriental variations: Za'atar, Ducca and Harissa. For tea blends: green cardamom and cloves. For lamb dishes: Förster's braising pot.

Frequently asked questions

Why dried instead of fresh mint?
Fresh mint has a different taste, fresher and lighter. Dried mint is more concentrated, more savoury and better suited to warm dishes, tea and marinades. In oriental cooking it is the standard form.

How do I dose freeze-dried mint?
1 tsp freeze-dried mint corresponds to about 2 tbsp fresh mint. Use sparingly, the aroma is intense.

Which mint is this exactly?
It is spearmint (Mentha spicata), the classic mint of oriental cooking, milder and more savoury than peppermint.

Why does the mint clump?
Freeze-dried products are hygroscopic, so they draw moisture from the air. Clumping is natural, simply rub it between your fingers or crush it lightly in the mortar.