Spearmint (Mentha spicata) Export Details
1. Product Name:
Spearmint (Commonly known as Native Mint or Nana Baladi)
2. Description:
Spearmint is a fragrant herb native to Egypt, widely cultivated for its aromatic leaves. It is used as a culinary herb, garnish, and medicinal plant due to its refreshing flavor and health benefits. Egyptian spearmint is highly valued for its vibrant green color, fresh aroma, and high-quality essential oil content.
3. Physical Characteristics:
Appearance: Bright green, serrated leaves with a slightly hairy texture.
Size: Leaves are approximately 3–7 cm long and 1–3 cm wide.
Color: Vibrant green without yellowing or browning.
Odor: Fresh, sweet, and minty aroma.
Taste: Cool, refreshing, and slightly sweet with a mild menthol flavor.
4. Chemical Properties:
Active Compounds: Contains essential oils (e.g., carvone, limonene), flavonoids, vitamins, and minerals.
Essential Oil Content: ~0.5–1.5% in dried spearmint leaves.
Moisture Content: <10% in dried form to ensure stability.
Ash Content: Approximately 8–10%.
pH Level: Slightly acidic when brewed or cooked.
5. Nutritional Information (Per 100 g of Fresh Spearmint):
Calories: ~44 kcal
Carbohydrates: ~8 g
Protein: ~3 g
Fat: ~1 g
Fiber: ~6 g
Vitamin A: ~4054 IU (high in beta-carotene)
Vitamin C: ~32 mg
Vitamin K: ~405 µg
Iron: ~12 mg
Calcium: ~200 mg
Magnesium: ~60 mg
Potassium: ~569 mg
Antioxidants: High levels of flavonoids and polyphenols.
6. Quality Standards:
Grading: Based on leaf size, color uniformity, and freshness.
Purity: Free from stems, roots, or foreign matter.
Moisture Content: Maximum 10% for dried spearmint; fresh spearmint should have optimal moisture without wilting.
Color Consistency: Vibrant green without discoloration.
Foreign Matter: <1% by weight.
Compliance with Local and European Specifications According to Food Safety
7. Microbiological Standards:
Total Plate Count (TPC): ≤ 10,000 CFU/g
Yeast and Mold: ≤ 100 CFU/g
Coliforms: Absent in 1 g
E. coli: Absent in 1 g
Salmonella: Absent in 25 g
8. Storage Conditions:
Fresh Spearmint:
Temperature: Store at 0–4°C in a refrigerated environment.
Humidity: Relative humidity should be 90–95% to prevent wilting.
Packaging: Use perforated plastic bags or breathable packaging to allow airflow.
Dried Spearmint:
Temperature: Store in a cool, dry place at temperatures below 25°C.
Humidity: Relative humidity should be <60% to avoid moisture absorption.
The packaging
The packaging is in polypropylene bags, cardboard boxes, or as per customer request.
9. Shelf Life:
Fresh Spearmint: 7–10 days under proper refrigeration.
Dried Spearmint: Up to 24 months under proper storage conditions.
10. Applications:
Culinary Uses: Used as a seasoning in teas, salads, sauces, and desserts.
Health Supplements: Supports digestion, boosts immunity, and aids in reducing inflammation due to its high vitamin C, A, and antioxidant content.
Cosmetics: Added to skincare products for its soothing and anti-inflammatory properties.
Traditional Medicine: Used to treat headaches, colds, digestive issues, and respiratory ailments.
11. Origin:
Country of Origin: Egypt
Region: Primarily grown in the Nile Delta region due to its fertile soil and favorable climate.
Contact information: