What is dried mint?
Dried mint is the dried leaf of spearmint, the common or "baladi" mint (Mentha spicata, family Lamiaceae), the dominant species in Egypt, the Levant, Iraq and the Gulf, as distinct from peppermint (Mentha piperita), which is more common in Europe. It is called na'na' in Egypt, the Levant and the Gulf, and na'na' or na'na' yabis (dry mint) in Iraq; the Egyptian baladi type is known for its small leaves and warm, sweet scent.
The ancient Egyptians knew it and it has been found in tombs; Arab physicians prescribed it to settle the stomach; and today it is a star of the Arab table, sprinkled over yoghurt and salads, perfuming Moroccan and Gulf tea, and seasoning kibbeh, lahm bi ajeen and dolma. Egypt is among the world's largest exporters of dried mint, grown in Beni Suef, Fayoum, Minya and Assiut.
Types, varieties and origins
Egyptian dried mint leaves grade 1
Whole or near-whole leaves, carefully screened, with a bright uniform green colour and under 2 to 3 % stems, dried in shade or in controlled dryers to protect colour and oil. This is the reference grade for export, retail packing and restaurants that want a clean look on the plate.
Dried mint leaves grade 2
Leaves with a higher stem share (up to 8 to 10 %) and more colour variation, the same aroma, at an economical price for factories, central kitchens and blends.
Chopped mint
Uniform 1 to 3 mm pieces for sprinkling directly over yoghurt and salads and for tea bags.
Ground mint
Fine green powder for seasoning kofta, kibbeh, yoghurt mixes and sauces; it should be used quickly because powder loses its aroma within months.
Organic mint
Grown on certified organic Egyptian farms (EU Organic / USDA NOP) without synthetic pesticides or fertilisers, for markets that require zero residues.
| Variety | Origin | Character | Best use |
|---|---|---|---|
| Egyptian grade 1 | Egypt (Beni Suef, Fayoum) | Bright green, few stems, sweet aroma | Export, retail packing, tea |
| Grade 2 | Egypt | Same aroma, more stems | Factories, blends |
| Chopped | Egypt | Uniform pieces | Yoghurt, salads, tea bags |
| Ground | Egypt | Fine, blends in quickly | Kofta, kibbeh, sauces |
| Organic | Certified farms in Egypt | Meets organic standards | Health food and export markets |
Quality standards and grades
Dried mint is covered by the European Spice Association (ESA) quality minima, ASTA cleanliness specifications, the European Pharmacopoeia (for mint leaf), the Egyptian Standard for dried aromatic herbs and the Codex limits for contaminants and pesticides. Importers pay particular attention to pesticide residues and microbiology because mint is often eaten without cooking.
| Parameter | Typical acceptable range | Note |
|---|---|---|
| Moisture | ≤ 10 – 12 % | Typical |
| Volatile oil | ≥ 0.5 ml/100 g (typically 0.5 – 1.5) | Usual minimum |
| Carvone in the oil | 50 – 70 % | Signature compound of spearmint |
| Total ash | ≤ 12 – 14 % | Typical |
| Acid-insoluble ash | ≤ 2.5 % | Sand and soil indicator |
| Stem content | ≤ 3 % (grade 1) / ≤ 10 % (grade 2) | Commercial |
| Microbial count and Salmonella | Per Codex / ESA | Mandatory for uncooked use |
The expert judges by eye for a bright green colour (blackish dark green or brown means poor drying or age), by nose for a strong, sweet, fresh scent the moment the pack is opened, and by touch for light, dry leaves that do not clump.
Whole leaf versus ground, and processing
Mint is cut three to four times a season before flowering and dried in shade over 3 to 5 days or in dryers at 35 to 40 °C; direct sun-drying strips its colour and oil. The leaves are threshed and air-screened to remove stems, then chopped or milled to order. Whole and chopped leaf keep their aroma for 18 to 24 months, ground mint for 8 to 12 months. Mint is not roasted, but rubbing it in the palm before sprinkling releases its oil, and a few seconds in hot ghee (as in Levantine lentil soup and dolma) gives a distinctive flavour.
Culinary uses across the Arab world
- Egypt: green salad, yoghurt with cucumber, kofta seasoning, lentil soup, and dried-mint tea in winter.
- Levant: laban bi khiyar, fattoush and tabbouleh, lahm bi ajeen, kibbeh labaniyeh, vine leaves and fattet hummus.
- Iraq: dolma and Mosul kibbeh, yoghurt with cucumber, lentil soup and tea.
- Gulf: mint tea, saloona, yoghurt salad and stuffed-vegetable mixes.
Dosage tip: one teaspoon (about 1 g) per cup of yoghurt or per 500 g of minced meat, and one teaspoon per cup of tea. Mint pairs well with lemon, garlic, yoghurt, cucumber, sumac and parsley.
Storage and shelf life
Keep dried mint in an opaque airtight container away from light, heat and humidity; light turns it brown and strips its flavour faster than almost any other herb. Whole and chopped leaf stay good for 18 to 24 months, ground mint for 12 months.
Traditional and health benefits
Mint has traditionally been used to settle the stomach, relieve gas, colic and nausea, and as a warm infusion after heavy meals and for headaches and colds. Studies support its soothing effect on the digestive tract and its antioxidant and antimicrobial properties thanks to carvone and limonene; spearmint is gentler than peppermint and suits children in small amounts. People with acid reflux are advised to drink it in moderation.
The Sheikh Al-Attareen range
- Dried Mint Leaves Egyptian Grade 1
- Dried Mint Leaves Grade 2
- Mint Chopped
- Mint Ground
- Organic Mint
We source mint from contract farms in Beni Suef and Fayoum and from certified organic growers. Each lot is tested for moisture, volatile oil, cleanliness, microbial count and pesticide residues, then air-screened, sorted, chopped or milled and packed at our Mansoura facility. The products are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through our online store.
FAQ
What is the difference between baladi mint and peppermint?
Baladi (spearmint) is sweet and warm, rich in carvone, and is the mint of Arab cooking; peppermint is sharper and cooler, rich in menthol, and is used more in confectionery and medicine.
Can dried mint replace fresh in cooking?
In cooked dishes, yoghurt and tea, yes; dried is sometimes preferred for its concentrated flavour. In fresh salads such as tabbouleh, fresh mint is better.
Why does mint turn brown?
Because of drying in direct sun or storage in light and heat, and the aroma fades with the colour.
How much dried mint equals fresh?
One teaspoon of dried mint is roughly equal to one tablespoon of chopped fresh mint.