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Mint Leaves

Also Known As : Phudina, Pudina, Fudina.Hindi : Pudina Bengali : Pudina Gujarati : Pudina Kashmiri : Pudyanu Malayalam : Puthina Marathi : Pudina Punjabi : Pudina Tamil : Pudina Telugu : Pudina Urdu : Pudina, Arabic : Eqama Chinese : Pak hom ho Dutch : Pepermunt French : Meuthe anglaise German : Pfefferminze Greek : Menta Italian : Menta peperina Spanish : Menta/ Piperita Turkish : Nane
Technical Name : Mentha piperita


Taste Profile

Always look for leaves that are firm and deep in colour. It should be vividly deep green in colour, with no trace of yellowing or browning. Mint leaves inherently have menthol or say a peppermint flavour, thereby its infuses a natural cooling sensation that has a lingering effect.

Usage Tips

  1. It is highly used in making beverages and other cuisines. Likewise, they are highly used in South Asian foods, especially dips and chutneys. They are also used in Chinese dishes and Mexican salsas.
  2. They are also used to make cocktails and mocktails, where the mint leaves are used in alcohols and other non-alcoholic beverages as garnish or to infuse flavours. Example, mojito, mint julep, creme de menthe, etc.
  3. They are also used in salads as a garnish.
  4. First of all mint leaves should be used immediately, if not then its should be wrapped in a cling and stored in the refrigerator. Whereas the dried ones should be stored in an airtight container, in a cool, dark and dry place.

Common names and forms

  1. Crushed mint leaves
  2. Dried Mint
  3. Dried Mint Leaves
  4. Dry Mint
  5. Dry Mint Leaves
  6. Fresh mint leaves
  7. Menthe
  8. Mint
  9. Mint in Large Cut
  10. Mint Leaf
  11. Mint sprig
  12. Mint(Pudina)
  13. Pudina
  14. Pudina
  15. Pudina Leaves


Mint leaves inherit a very distinct cooling sensation, that of menthol, a compound naturally present in the herb with sweet overtones, hence it is grown for its aromatic and flavourful leaves. They are oval and serrated, the leaves are usually indented with veins and meets at a point. They are commonly bright to dark green in colour, but they are also some varieties that distinctively are purple, grey-green or pale yellow in colour.  The young leaves are more enticed with flavour a possess the best texture, if the leaves are allowed to mature on the plant for a longer duration, it inevitably becomes bitter and woodsy in flavour. They are generally available all throughout the year. It belongs to the genus Mentha, which is a perennial herb and a member of the Lamiaceae or mint family. At present times, mints are used for its oil, which supposedly is used in the production of foods, toothpaste, soaps, candy, gums, cough syrups, etc. it happens to be a native of the Mediterranean region, and is a popularly used herb used as a food and medicinal internally and for its aromatic properties externally. While in the ancient times, it was used to clean and scent tables and floors. 

Health benefits

  • Helps to treat asthma, its regular use by patients with asthma acts as a relaxant and easies off the congestion, but should not be consumed overtly as it might lead to irritation to the throat and the nose. (1)
  • Mint leaves also aids in digestion, it happens to be a great appetizer, the very aroma excites the salivary gland and the gland that secrets digestion enzymes, thereby facilitates digestion. Moreover, it also soothes the stomach in case of indigestion and inflammation. (1)
  • The oil extracted from mint leaves happens to be a natural antiseptic and antipruritic material, the juice obtained from the leaves in a great skin cleanser. Its application externally soothes the skin and helps in curing infections and itchiness. Moreover, it is said to be very helpful in reducing acne and pimples. (1)
  • As it is a well-known fact that mint leaves are germicidal, and hence quickly freshens the breath. It also contributes to oral health by inhibiting the growth of bacteria in the mouth. Therefore, by chewing it, the very oral ailments can be contained. (1)

Selection Guide

Always look for leaves that are firm and deep in colour. It should be vividly deep green in colour, with no trace of yellowing or browning.


Mint leaves might cause certain side effects like heartburn, dry mouth, nausea, and vomiting. (2)

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”