90. Spearmint

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch90

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Spearmint, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch90

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



  • spearmint, most popular and commonly used mint variety;
  • spearmint, a popular flavor in toothpaste - its freshening effect;
  • United States, major producer of spearmint - Indiana, Michigan and Oregon;
  • spearmint, perennial plants - attaining height of 30–60 cm;
  • spearmint, in loamy soil - mixed with farmyard manure, plant division propagation;
  • aerial part of plant, leaves and flowering tops - herbs, spearmint oil steam-distilled;
  • constituents, being l-carvone - in caraway oil and dill oil;
  • FCC, and spearmint oil - colorless, yellow or green-yellow liquid, taste of spearmint;
  • spearmint oil, flavoring - in chewing gum, confectionery, baked sweet foods, desserts, jellies and sweet items;
  • spearmint oil, flavors for toothpaste - for effective mouth-freshening qualities


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • Identification Numbers

  • References