62. Japanese Mint

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch62

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Japanese Mint, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch62

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • Japanese mint, flavor of mint - great popularity in recent times;
  • Japanese mint, or corn mint - popularity, adaptation and cultivation in Asian countries;
  • “mint” a close variation - prevalent in European countries;
  • Japanese mint, cultivation - in Brazil, Argentina and Paraguay in South America, Japan, China, Thailand, India and Asia;
  • India, top position in production - introducing improved hybrid varieties;
  • Japanese mint, ready for harvest - after 100–120 days of planting;
  • mint leaves, with maximum oil content - plants, reaching flowering stages;
  • Japanese mint, used in culinary and medical practices - grown for its essential oil;
  • improved strains - and higher yield of oil;
  • Japanese mint, in chutney and as a flavor - Indian vegetable preparations


This chapter contains sections titled:

  • Introduction

  • Plant Materials

  • Chemistry

  • Essential Oil

  • Uses

  • Identification Numbers

  • References