Fresh mint (pudina) is the refreshing herb that no Indian kitchen skips — blended into green chutney, stirred into raita, layered into biryani, and muddled into mojitos. The fragrance of fresh pudina when you tear the leaves is unmistakable and irreplaceable.

Refreshing and Irreplaceable

• Fresh mint (pudina)
• For green chutney, raita, biryani, drinks
• Unmistakable fragrance when torn
• Works across Indian, Middle Eastern, and Western recipes

How to Use

Blend with cilantro, green chili, and lemon for green chutney. Layer whole sprigs into biryani before sealing. Tear into raita. Muddle for mint lemonade and mojitos.

Frequently Asked Questions

How do I keep mint fresh longer?
Stand stems in a glass of water in the fridge, covered loosely with a bag. Lasts up to a week this way.

Can I use dried mint instead?
Dried mint works in cooked dishes but cannot replace fresh in chutney or raita. The flavor is completely different.

Can I grow mint at home?
Very easily — mint grows aggressively in LA weather. Plant in a pot (it will take over a garden bed).

Fresh produce — perishable, use within days.