Mint
Dried mint has a pleasing mint flavour which is nicely balanced between warming and pungent. In small amounts it complements other grassy herbs such as sage, thyme oregano and parsley.
Dried mint can be used in homemade infusions and works well as an addition to rubs for meats. Typically the meat is lamb but it also complements chicken and pork. Dried mint added to pea water will add pleasant freshness to garden peas.
Stored correctly in Kitchen Herbarry packaging dried mint will keep its quality of flavour for up to two years.
Fun Fact: Despite its almost ubiquitous use in cosmetics, cookery and confectionery cultivation of mint for its essential oil did not occur until the 18th century. The variety of peppermint know as Black Mitcham gets it's name from the first such plantations in Mitcham, Surrey.
Allergens
This product is packed in an environment which also handles nuts, peanuts, sesame seeds, gluten, soya, mustard, milk, sulphered fruits and celery
Ingredients
Dried, ground mint leaves
Country Of Origin
Egypt
Nutritional Information (per 100g)
| Energy (Kj) | 1193 |
| Energy (Kcal) | 285 |
| Fat | 6g |
| of which saturates | 1.6g |
| Carbohydrates | 52g |
| of which sugars | 0g |
| Fibre | 29.8g |
| Protein | 19.9g |
| Salt | 0.9g |
Storage Tips
The Kitchen Herbarry packaging is designed to keep your Mint in top condition for up to 2 years by keeping out moisture, air and light.
To ensure maximum life of your product please take care to:
- Only open the refill pack when you need to top up your kitchen spice jar.
- Do not pour from the refill pack into your kitchen spice jar since the product can ingress into the seal. It is better to use a spoon or a scoop.
- When resealing the pack, reseal all but a few millimeters, tap the base of the pack on a hard surface and squeeze out excess air before sealing fully.
- Do not open in a moist atmosphere such as a kitchen during or shortly after cooking.