When a recipe calls for "mint," should I use spearmint or peppermint? Is the mint extract at the store spearmint- or peppermint-flavored? I'm asking because I really don't like the flavor of spearmint, but could eat peppermint all day long; however, to me, peppermint seems like an odd flavor for savory dishes. What do your readers think?
Any and all enlightenment appreciated!
Sent by Sharon
Sharon, I think it's a personal preference. I often use peppermint in savory summer dishes like grain or bean salads. For rich, savory sauces, the more intense flavor of spearmint might be a better match. Here's a little more on the difference between spearmint and peppermint:
→ From the Herb Garden: Mint
Readers, when a recipe calls for mint, do you use spearmint or peppermint? Why?
Related: Recipe: Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta