Mint is the erect plant with dark green leaves with pleasant flavour. The main species are peppermint, spearmint, apple mint and corn mint. Among these, peppermint and spearmint are commercially popular and significant. Vanilla and citrus are considered as the world's most popular flavour and mint stands next in place.

Peppermint which is first in popularity among all mints, is mainly used in medicines and for making mint tea. Mint oil and menthol are used as flavouring agents in mouthwashes, toothpastes and chewing gums.

Mint has an important place in Indian cuisine. A few dishes prepared with mint leaves are mint-coriander chutney, rasam, sambar, meat, fish, poultry items and biryanis. Being a carminative, mint is often used in dishes made with peas, dals and other food stuffs which is difficult to digest. Both fresh and dried leaves of mint are used.

The main producers of mint are Jammu and Kashmir, Punjab, Karnataka and Andhra Pradesh. It is produced as a garden crop in Ooty, Tamil Nadu. Indian export of mint mostly consists of essential oils, which have more commercial value than leaves. 

Types of Spices