Deutsch
English
Top 3
Global Mint
Exporter
Exporter
4
Available
Forms
Forms
20+
Countries
Served
Served
1.0%+
Volatile Oil
Content
Content
Available Forms
🌿
Whole Leaf
Intact dried leaves
Tea blends, garnish
Tea blends, garnish
🍃
Rubbed
Gently rubbed texture
Seasoning, dairy
Seasoning, dairy
✂️
Crushed
Coarse cut particles
Soups, sauces, blends
Soups, sauces, blends
🫧
Ground
Fine powder
Ready meals, coating
Ready meals, coating
Why Turkish Spearmint
🌿 Origin & Terroir
Turkish spearmint thrives in the continental climate of Central Anatolia — hot, dry summers and cold winters create ideal growing conditions. The provinces of Burdur, Isparta, Konya, and Karaman are the heartland of Turkish mint cultivation. Harvested at peak bloom when essential oil concentration is highest, then rapidly dried to lock in aroma and color.
🏭 Processing Excellence
Our spearmint is processed through multi-stage cleaning, de-stemming, sieving, and metal detection in our ISO 22000 and BRC certified facility. Every batch undergoes laboratory testing for moisture, volatile oil content, microbiology, and pesticide residues. Full traceability from field to container.
Processing Flow
🌱
1
Field
Harvest
Harvest
☀️
2
Rapid
Drying
Drying
🔍
3
De-stem
& Clean
& Clean
⚙️
4
Sieving
& Sorting
& Sorting
🔬
5
Lab
Testing
Testing
📦
6
Packing
& Export
& Export
Technical Specifications
| Parameter | Specification |
|---|---|
| Botanical Name | Mentha spicata L. |
| Common Names | Spearmint, Dried Mint, Nane (TR), Krauseminze (DE) |
| Origin | Turkey — Central & Southern Anatolia (Burdur, Isparta, Konya, Karaman) |
| Available Forms | Whole Leaf, Rubbed, Crushed, Ground |
| Color | Bright to dark green, characteristic of dried Turkish spearmint |
| Flavor / Aroma | Fresh, cool, sweet minty aroma with characteristic spearmint flavor |
| Moisture | Max. 12% |
| Volatile Oil | Min. 1.0% |
| Total Ash | Max. 12% |
| Acid Insoluble Ash | Max. 3% |
| Stems | Max. 5% (Rubbed grade: Max. 2%) |
| Extraneous Matter | Max. 1% |
| Pesticide Residues | Compliant with EU Reg. (EC) 396/2005 |
| Allergens | None known. Processed in a facility that handles sesame and mustard. |
| Shelf Life | 24 months from production date |
| Storage | Cool, dry, dark conditions. Max 25°C, RH <65% |
| Microbiological Parameter | Limit |
|---|---|
| Total Plate Count (TPC) | < 1,000,000 cfu/g |
| Yeast & Mould | < 100,000 cfu/g |
| E. coli | < 100 cfu/g |
| Salmonella | Absent in 25g |
| Coliforms | < 1,000 cfu/g |
Industry Applications
🍵
Herbal Tea
& Beverages
& Beverages
🧀
Dairy &
Yogurt
Yogurt
🍖
Meat &
Ready Meals
Ready Meals
🍬
Confectionery
& Bakery
& Bakery
Packaging & Logistics
📦
PP Bag
5 kg, 10 kg, 25 kg
Food-grade PP woven
Standard export packing
Food-grade PP woven
Standard export packing
🧱
Bale
30 kg & 50 kg
Pressed bales
Whole leaf grade
Pressed bales
Whole leaf grade
🏷️
Private Label
Custom packaging
Your brand & specs
MOQ on request
Your brand & specs
MOQ on request
🚢
Container Loading: 20′ FCL ≈ 2,500–4,000 kg (depending on form) | 40′ FCL ≈ 5,000–8,000 kg
Shipping: FOB Mersin / CIF worldwide | Lead Time: 7–14 days from order confirmation
Shipping: FOB Mersin / CIF worldwide | Lead Time: 7–14 days from order confirmation
Quality Certifications
🛡️ISO 22000
✅BRC Food
🌿FSSC 22000
📋HACCP
🌍FDA Registered
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