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Mint
Description
Mint (Mentha spicata) has a strong refreshing
flavour which adds an extra dimension to both sweet and savoury dishes.
Mint complements - lamb, veal, rabbit, new
potatoes, peas, vegetables, salads, tomatoes, soups, jelly, fresh
fruits.
Whilst traditionally used in the UK as a summer
herb for flavouring lamb, new potatoes and peas, Mint is used in many
dishes from the Middle East. It is one of the ingredients in Tunisian
hot chilli sauce, often used as a table sauce, or as an ingredient in
meat and vegetable stews.
Did you know?
The Latin name ‘mentha’ comes from
‘menthe’, a charming nymph who was changed into the Mint plant by
Proserpine, the wife of Pluto, in a fit of jealousy. Mint symbolises
hospitality. It repels rats and mice, relieves wasp stings and was used
by the Romans to whiten teeth.
Quality
Dried Mint should have a good green colour and a
strong Mint flavour. If kept well sealed and away from sunlight it will
not lose these properties.
Usage
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Tabbouleh
is a Middle Eastern speciality made with bulgar wheat, tomatoes, Mint,
Parsley and lemon juice.
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In
India, Mint is used in raitas as a refreshing side dish to hot curries.
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Mint
tea is especially refreshing in summer and is excellent as a digestive.
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Sprinkle
Mint onto green salads.
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In
Greece, dolmades is a dish of cabbage or vine leaves stuffed with a
mixture of rice, minced lamb, tomatoes, onions, Parsley and Mint,
simmered in a little water and served with an egg and lemon sauce.
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Aubergine
with yoghurt sauce, bonjam borani, is a dish which combines three
ingredients essential to Afghanistan cooking: Garlic, Mint and yoghurt.
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