Spearmint, or "Mentha spicata," is a species of mint thought to be native to the Mediterranean region. First introduced to Europe by the Ancient Romans, and brought to the New World by the Pilgrims aboard the Mayflower, it has since spread throughout much of the world due to its easy cultivation and adaptability to many climates.
Spearmint and its cousin peppermint are both used extensively in many world cuisines. While Spearmint tends to have a sharper, more intense flavor and aroma, peppermint is more subtle and sweet. Both species contain the chemical menthol, which affects the nerve endings in the mouth and tongue, resulting in a sense of cooling. Spearmint contains less menthol than peppermint.
Spearmint's bright, fresh flavor is ideal for adding a cooling, fresh sensation to foods and beverages, striking a contrast with richer ingredients in desserts, such as chocolate or cream. It is a favored accent flavor in Middle Eastern cuisine, often paired with vegetables, as well as grilled meats (especially lamb) and rice or pulse dishes. Mint tea is popular throughout the Middle East and North Africa, especially in Morocco, where it is served liberally sweetened. Spearmint is also used as a flavoring agent for toothpaste, chewing gum and liqueurs such as crème de menthe.