Peruvian mint (Tagetes minuta), also known as huacatay, is a unique herb with a complex flavor profile that blends notes of basil, tarragon, mint, and citrus. It has a pungent, slightly sweet aroma with a hint of anise. Widely used in Peruvian and Andean cuisine, it is essential in dishes like ocopa (a creamy, spicy sauce) and ají de huacatay. The herb’s fresh leaves and stems are used in marinades, sauces, and soups, while its oil is prized for its intense fragrance. It pairs well with potatoes, meats, and corn-based dishes, adding depth and a distinctive herbal touch.