Mint
Mentha spicata · spearmint · groene munt
Mint: what every chef needs to know
Mint includes more than 25 species, of which spearmint and peppermint are the most used in commercial kitchens. Spearmint primarily contains carvone and gives a soft, sweet-minty flavour without the intense coolness of peppermint. Peppermint contains menthol, which causes strong cooling receptor activation (TRPM8): the cooling effect is not from temperature but from neurophysiological receptor activation. Moroccan mint is used in traditional Moroccan mint tea. Mint grows invasively and is available from greenhouses year-round. In the kitchen, mint is used in cold preparations (tabbouleh, raita, mojito), desserts (chocolate mint, sorbet), sauces (English mint sauce, chutney) and drinks. When heated, mint rapidly loses its freshness: always use at the last minute or raw. Exception: mint tea, where extraction by hot water is desired.
Mint: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central (FDC ID 169246, Mentha spicata) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 (RIVM/WUR) / USDA FoodData Central (FDC ID 169246, Mentha spicata).
Mint: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Lebanese bulgur- of couscous-salad with generous quantities fresh parsley and mint, tomato, cucumber, lemon and olive oil. mint provides the fresh, koele component That tabbouleh onderscheidt of other graan-salads. traditional: more herb then graan.
Cubaanse cocktail of rum, fresh lime, sugar, mint and soda. the mint is gemuddled (light geplet) to the celwanden to breken and volatile olieen vrij to give without to overextraheren. Spearmint is the classic choice for a soft, sweet muntintensiteit.
Indian yoghurt-dipsaus with cucumber, mint, coriander and roasted cumin seeds. Raita tempert the spiciness of spicy curry's and tandoori-preparations. the combination of mint and yoghurt provides a koelend effect That functioneel is in the Indian maaltijdstructuur.
Mint: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
only blaadjes use for fine dishes. stems for broth of thee. Scheur of cut finely just before use to oxidation to minimaliseren.
dried mint preserves approximately 70% of the menthol-aroma. Luchten (omgekeerd hangend, donker) provides betere quality then hittedroog. shelf life dried: 12 months.
cold infusion (cold muntthee/limonade): 2-4 hours cold trekken provides a helderder, less bitter result. Mintsirop: 1:1 sugar and water boil, of the heat halen, mint add, 20 minutes let trekken.
mint in warm sauces of soup always after the heat add. Uitzondering: Engelse muntsaus where mint briefly meekookt for extractie of chlorofyl (green colour) and menthol-binding to vinegar.
Mint: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Mint: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Greenhouse mint available year-round. Mint is an invasive species that grows easily year-round in a pot or greenhouse. Moroccan nana mint: year-round imports. Best flavour: before flowering in early spring and early summer.
Mint: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Mint
What is the difference between spearmint and peppermint in cooking?
Spearmint (carvone) has a soft, sweet-herbaceous aroma and is the preference for tabbouleh, mojito, mint tea and desserts. Peppermint (menthol, 40–55%) has an intense cooling sensation and is used for chocolate, ice cream, and stronger applications. In Mediterranean cuisine, spearmint (nana) is the standard.
How do I prevent fresh mint from turning black?
Enzymatic browning occurs after cell damage. Use a sharp knife for cutting. Store cut mint in ice water or add directly to a dish. For pesto or puree: blanch for 5 seconds in boiling water + immediately into ice water for a stable green colour.
Can I use dried mint instead of fresh?
In warm preparations (tea, sauce, stew) dried mint can substitute. Ratio: 1 tablespoon fresh = 1 teaspoon dried. In cold preparations (tabbouleh, mojito, raita) fresh mint is irreplaceable: dried mint lacks the chlorophyll, freshness and textural contribution.
At what temperature should you store Mint?
Store Mint at 1°C to +5°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Mint professionally?
The primary professional technique for Mint is fresh use (cold preparations) at kamertemperatuur of koud for direct bij opdienen. Always verify core temperature with a calibrated probe thermometer.
Does Mint contain allergens?
Mint is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
