Spicewell's Kitchen Craft
- Preservative, additive and naturally gluten free
- Blends hand-crafted in small batches
- We use fresh ingredients with long life
Dried Mint Leaves (Spearmint)
Mint is one of those herbs that retains much of it's flavour in the drying process. Dried is a convenient way (for those of us who don't have it growing in the garden) to have that fresh, minty flavour to hand.
Mint has myriad uses including minting baby new potatoes (1 teaspoon in the pan with your pots as they cook), making a delicious mint sauce (see below), a refreshing tea, a delicious dips with garlic and yoghurt, and in desserts and chocolate.
4 Tablespoons of dried mint leaves
4 Tablespoons granulated sugar
1/2 Cup White wine vinegar
Add vinegar to a pan, bring to a light simmer, add leaves and sugar and stir until the sugar is dissolved. Remove from the heat and allow the mint to infuse for 5-10 minutes.
Any remainder from your meal can be stored in an airtight bottle for weeks.
If you have a recipe calling for fresh and you are using dried we'd suggest using one third the amount. A table spoon of fresh chopped would become one teaspoon of our dried mint.
Dried Spearmint. Produce of the Egypt, hand packed in Devon, UK.
Cannot guarantee free of allergens
Keep until flavour or aroma diminishes; up to 2 years in the right conditions (cool, dark, away from strong flavours/odours and in an airtight container).
Thank you for supporting our little cottage industry, if you have any questions please contact Steve & Jess here: email@example.com