Spearmint

The designation spearmint is applied commercially to several species and varieties of the genus mentha, possessing a distinct and characteristic odour profile. The main species are Mentha spicata L. and Mentha cardiaca Ger. Different varieties are cultivated different countries, USA, UK, Germany, Japan and USSR.

Spearmint oil is obtained by steam distillation of the flowering herb. It is a colourless to yellow green liquid with a sharply fresh green minty odour; flavour is warm, smoothly aromatic and herbaceous.

This oil contains L-carvone, (50-70%), dihydrocarvone, limonene, menthone, menthol, cineole, linalool, pinenes, dihydrocarveol and cis-carvyl acetate, among others.

By far the most spearmint oil is used for flavouring toothpaste and chewing gum. Smaller quantities are used in other oral hygiene products and in pharmaceutical preparations.