Our mint, along with almost all mint used in cooking, is spearmint. The other, stronger type of mint is peppermint, which is mostly reserved for use in candies, toothpastes and teas. Mint is good with a variety of meats and vegetables, and traditionally accompanies roast lamb in England. In India, mint is added to sauces and chutneys for a fresh, clean flavour that complements spicy foods. In the Mediterranean, many people prefer dried mint to fresh and it is used widely in Greece for meatballs, grape leaves, and other foods.