Native to South America and used as a culinary herb in Peru, Ecuador, and parts of Chile. Peruvian Mint is the perfect substitute for those who dislike coriander.
Bursting with flavours that blend mint, orange peel, tarragon and ripe tropical fruit creating a vibrant taste profile; all packed into delicate green leaves.
Widely used in folk medicine in the form of a simple infusion, it was often used to treat inflammation-related disorders.
Peruvian Mint blends perfectly with different kinds of desserts, particularly those with a dairy or coconut milk base. It also tastes great when finely chopped as a garnish for ceviche.