Mentha in cuisine: from classic tea to daring experiments Pluck a mint leaf, rub it between your fingers and inhale. This fresh, piercing aroma, familiar to everyone since childhood, can instantly transport us to a summer garden, to grandmother's tea or to a glass of cool lemonade on the terrace. Mint is one of the oldest and most beloved spices in the world. It was valued by ancient Egyptians, Greeks and Romans, and mentioned in their works by Pliny and Hippocrates. But if in medicine and cosmetology mint is recognized as a healer, then in cooking it is a true chameleon. It can be tender, daring, sweet, spicy, and even meaty. Mint does not just add flavor — it creates a mood. Botanical diversity: which mint for what Before going to the kitchen, it is worth understanding the varieties. Most often we deal with two types: peppermint and spearmint (or curly mint). Peppermint is the most common. It has a bright, \"aggressive\" menthol taste, which is so good in teas, cocktails and confectionery products. Curly mint is softer, it almost does not give menthol coldness, it has a more subtle, sweet aroma. It is more often used in salads, soups and sauces, where it does not overpower, but rather complements other ingredients. There are also other, less known, but not less interesting varieties: apple mint with fruity notes, chocolate mint with a spicy note, lime mint with a citrus accent. Each of them is a new tool in the hands of a chef, allowing to solve different culinary tasks. Beverages: from grandmother's tea to fashionable cocktails Let's start with the most obvious — with drinks. Mint tea, perhaps, the first thing that comes to mind. But there is also room for creativity here. In Morocco, mint is brewed with green tea and a huge amount of sugar — this is not just a drink, but a ritual of hospitality. In England, mint is added to the famous tea with milk to give it a light piquancy. And in Turkey, mint tea is drunk with lemon and honey — it is considered the best r ... Read more