Fresh mint

The leaf of Mentha spicata, spearmint. This is the mint used in Turkish, Levantine and Thai cooking. It is not peppermint: peppermint holds menthol and is too cold for these dishes. Add it at the end. The leaf goes black when it is bruised or heated, because polyphenol oxidase acts on the cut surface. Note: the repository also holds a record named Mint. These are probably the same ingredient. Join them before either one is used again.