Mint

Mentha · pudina

The cool green that cuts the heat.

What it is

Mint is the cool, bright, aromatic herb used fresh across the region — blended into chutney, stirred into raita, layered into biryani. It brings a clean, cooling lift against heat and richness, quite distinct from coriander though often paired with it.

Where it comes from

Used across the subcontinent, mint belongs to the fresh-herb side of the kitchen — chutneys, cooling accompaniments, and the fragrant layering of a biryani. Several mint types grow in the region; spearmint-like varieties are usual.

What it's called

Mint · pudina (Hindi). Botanically Mentha.

In the kitchen

Blended with coriander and chilli into green chutney, stirred into yogurt for raita, and layered fresh into biryani and pulao for fragrance. Used fresh and added late — heat dulls it. Its coolness is the counterweight to a spiced, rich plate.

What we know about the claims

A fresh herb with the minor virtues of any green; long folk-use as a digestive and cooling agent. Eaten in small amounts as garnish and chutney. Wholesome.

Choosing and buying

Sold fresh everywhere (UK and US); choose bright, unwilted bunches. Dried mint is used in some dishes but is a different, more muted thing.