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Dried mint

Fresh herbs · Dried herbs

Dried mint

Crumbled dried spearmint with an earthy, deep flavour, used in cooked dishes and yogurt sauces.

Also called: dried spearmint, kuru nane, nana yabis

Around the world: kuru nane (tr) · na'na' yabis (ar) · na'na dagh (fa)

A kind of mint

30 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Fumikas Sagisavas, via Wikimedia Commons (CC0-1.0)

What it is

Dried mint is spearmint leaves dried and crumbled. Its flavour is deeper, earthier and less sweet than fresh mint, and in Turkish, Levantine and Iranian cooking it is often the preferred form, sizzled in butter or oil and drizzled over soups or stirred into yogurt.

How it’s used

  • Sizzled in butter over lentil soups and manti
  • Yogurt dips such as cacık
  • Iranian ash reshteh topping (nana dagh)
  • Salads and dressings such as fattoush
  • Mint tea

Characteristics

Taste
Earthy, cool, slightly hay-like.
Sold as
dried
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Cool, dry and dark. Keep in an airtight jar away from light; replace when it no longer smells minty when rubbed.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
285 kcal
Protein
19.93 g
Carbohydrate
52.04 g
Fat
6.03 g
Fibre
29.8 g
Sugars
— g

USDA FoodData Central: Spearmint, dried.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Mint — Use about three times as much fresh mint, added at the end.

Related ingredients

Recipes with dried mint

See all 30

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