Spice guide / Dried mint
What is Dried mint?
Dried mint for raita, chaat, and some rice dishes.
Short answer: Dried mint (Hindi: पुदीना) is Mentha spp.. Cool, menthol. Culinary use only — not a medicine.
| Common name | Dried mint |
|---|---|
| Hindi | पुदीना |
| Sanskrit | — |
| Botanical name | Mentha spp. |
| Family | — |
| Origin | India |
| Main producing regions | Uttar Pradesh, Punjab, Rajasthan |
| Flavour | Cool, menthol |
| Aroma | — |
| Forms | leaves |
| Retail packs | 100g–5kg (typical; see products) |
| Bulk | 10kg+ |
What is Dried mint?
Dried mint is a herb, catalogued with spices because it ships and sells with the dry spice range.
History of Dried mint
Origin
India
Growing regions
Uttar Pradesh, Punjab, Rajasthan
How it is grown
Harvest
Processing
Grades
- Standard: Admin-configured commercial grade
- Premium: Admin-configured higher visual/purity selection
- Export Grade: Only show when export specifications exist for the lot
- Machine Cleaned: Machine cleaned — confirm process for the lot
Only grades that apply to a lot should be shown at purchase. These are templates, not invented industry certificates.
Flavour, aroma and colour
Cool, menthol. . Colour: . Heat: none.
Whole vs ground
Dried mint is usually used whole. Toast briefly in dry pan or hot fat, then leave whole in the dish or grind. Do not confuse toasting with burning — bitter notes mean it went too far.
Culinary uses
- Chaat
- Raita
- Biryani
Traditional uses
Recorded in culinary tradition. Traditional use is not scientific evidence of a medical effect.
SpicyCenter does not claim that spices cure, treat or prevent disease.
Storage and shelf life
Nutrition
Dried mint is a culinary seasoning. Nutrition values are pack-specific and must match the label for UK/EU sale. We do not claim that this spice treats, cures or prevents disease.
Buying guide
Tell us the quantity you need, from 100 gm to 1 metric ton. Prices are not published on this website. Availability is confirmed on the enquiry.
Recipes using this spice
- Cumin raita — Yoghurt with roasted cumin — cools a chilli-forward plate.
