Dried mint — nane in Turkish — is one of the quiet workhorses of the Turkish spice shelf, and this is the rubbed kind: leaves dried and crumbled fine, deep sage-green, releasing their aroma the moment they hit warm butter or hot water. The 160 g pack is from Tuğba Kuruyemiş, a well-known Turkish kuruyemiş house, packed in Aydın under its Feliz Baharat spice line and produced to the Turkish Food Codex spice standard. The 250 g and 500 g sizes are the same rubbed Turkish dried mint in bulk for kitchens that go through it fast. If you cook Turkish food, you already know where this goes. Yayla çorbası — the yogurt and rice soup — gets its signature finish from dried mint sizzled briefly in melted butter and poured over the pot. Mantı is served under garlicky yogurt with that same mint butter. It goes into çoban salata, lentil soups, börek fillings, and köfte mixes. In Levantine kitchens it seasons fattoush, tabbouleh, labneh, and yogurt-mint sauces; in the Gulf it flavors laban drinks and rice dishes, and a pinch steeped in a glass of black tea makes the mint tea poured across the region. Western cooks use it where fresh mint would wilt: in marinades, dressings, roast lamb rubs, and slow-cooked dishes where dried mint's concentrated, slightly earthier flavor holds up better than fresh. For tea, steep about a teaspoon per cup in just-boiled water for 3–5 minutes, alone or with black tea and sugar. In cooking, add it near the end of cooking or bloom it in fat — long boiling dulls the aroma. Store the pack sealed in a cool, dry cupboard, away from light, and the color and fragrance keep for months.
