Kuru nane, or dried mint, is a staple of Turkish and wider Middle Eastern cooking, valued for a cool, sweet-peppery aroma that stays strong after drying. The Bodrum pouch is marked as hand picked and 100% natural with no artificial colours or additives, and it can be resealed after opening.
Dried mint is rubbed between the fingers and sprinkled over lentil and yoghurt soups, ezogelin, cacık, ayran and the garlicky yoghurt served on mantı. It is a classic seasoning in lahmacun, köfte, stuffed vegetables, bean dishes and shepherd's salad (çoban salatası), and a pinch lifts tomato-based sauces, kısır and other bulgur dishes. For a quick finishing butter, warm a little butter or olive oil with a spoonful of mint and chilli flakes and pour it over soups, pasta or dumplings. Drying concentrates the flavour, so start with a small pinch and add more to taste.
Keep the pouch closed in a cool, dry place away from sunlight and steam so the aroma lasts. Check the pack for the best-before date.