Cooling Freshness Aids Digestion

Mint Flake | Pudina Powder

Fresh Pudina | Cool & Refreshing | For Raita | Cryogenic Grinding

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₹ 50

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Weight: 50g

50g

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Description

Hathi masala mint flakes are made from freshly harvested pudina leaves. These leaves are carefully dried and flaked to preserve their rich green colour and refreshing aroma. Traditionally dried and ground pudina often loses its aroma due to improper drying or storage. Hathi masala mint flakes are carefully dried and hygienically packed, without any human touch at any stage. It’s good to use in raita, green chutney, lassi, panipuri water, and dishes where you want the pudina taste without chopping the leaves every time.

What Makes Hathi Masala Mint Flake Reliable?

Carefully dried at right temperature
Lab tested for 20+ parameters
Hygienically packed
No artificial additives or dyes
FSSAI and ISO 22000 certified

What Is Mint Flake (Pudina)?

This is also known as pudina in every Indian household. It’s just roughly ground dried mint leaves. It has been used in Indian kitchens as a cooling ingredient in summer drinks, as the base of green chutney, and to add a finishing touch to chaat. The active compound present in pudina is menthol. This compound is responsible for the refreshing, cooling effect. The quality of dried leaves depends on how they are dried. Very high heat during drying evaporates the menthol compounds, leaving you with tasteless flakes that smell faint. Good-quality mint flakes smell sharp the moment you open the pack.

How Careful Drying Keeps Mint Flake Fresh

Phudina leaves contain a heat-sensitive active compound, Menthol. It’s a compound that gives mint its cooling fragrance and taste. If the leaves are dried at very high temperatures to save time, the active compound and fragrance evaporate. Hathi Masala uses a slow, careful drying process at very low temperatures to preserve the pudina leaves' oils and natural green colour. These flakes are then hygienically packed in multi-layer packaging, without human contact at any stage.

Nutritional Information

Nutrient	Per 100g	% Daily Value
Energy (Kcal)	70	-
Total Fat (g)	1	1%
Saturated Fat (g)	0.2	1%
Trans Fat (g)	0	-
Polyunsaturated Fat (g)	0.5	-
Monounsaturated Fat (g)	0	-
Cholesterol (mg)	0	-
Sodium (mg)	30	1%
Carbohydrate (g)	15	5%
Dietary Fiber (g)	8	29%
Total Sugars (g)	0	-
Added Sugars (g)	0	-
Protein (g)	4	-
Vitamin A (µg)	0	0%
Vitamin C (mg)	-	50%
Calcium (mg)	312	25%
Iron (mg)	5.04	30%

Nutritional values are indicative. Exact values may vary by batch.

Benefits of Hathi Mint Flake

Natural Cooling Effect: Menthol in pudina gives a clean cooling sensation, which is why mint is the go-to herb for summer drinks, raita, and refreshing foods. It works even in dried flake form.
Good for Digestion: Pudina has been used in Indian homes for generations as a remedy for an upset stomach. Adding it to buttermilk or raita after a heavy meal is a simple, natural habit that many families still follow.
Freshens Breath Naturally: The menthol in pudina acts as a natural breath freshener. A pinch of buttermilk or lassi after meals does this job quietly without needing anything artificial.
Exceptionally Rich in Iron: Dried pudina is one of the more iron-rich herbs used in Indian cooking - 83% of the daily value per 100g. A useful bonus from something you are already adding to your food.
High in Vitamin C and Vitamin A: Pudina leaves are a natural source of both. Vitamin C supports immunity; Vitamin A is good for eyesight and skin. These nutrients are better preserved with careful low-heat drying than with high-heat processing.
Appetite Stimulant: The aroma of mint is known to stimulate hunger. This is part of why pudina chutney is served as a starter alongside snacks rather than after the meal.

Storage: Transfer the mint flakes to an airtight container after opening. Store the same container in a cool, dry place away from moisture, heat, and direct sunlight. Always use a dry spoon, as moisture can ruin its smell and sharpness. Use it within 18-24 months of opening to get better aroma and taste.

Quality You Can Trust

Hathi Masala has been in the spice manufacturing business since 1952. The mint flakes are made from dried phudina leaves sourced from reliable farms across Gujarat and nearby regions. The leaves are carefully dried at controlled temperatures to retain the menthol content and rich green colour. It’s then packed without human contact at any stage. This method preserves the natural compounds and smell. Each batch is lab-tested for purity and safety before dispatch.

Every batch is lab-tested
No human contact, hygienically packed
Hand-picked and dried carefully
Packed in 3-layer packaging

Buy hathi mint flakes online. It’s available in 50g packs to suit your daily needs.

Recipes

How to Use Mint Flake in Your Cooking

Panipuri Water: Add 1-1.5 tsps to the tamarind-spice water. This is one of the most important uses of pudina in Indian street-food style dishes. It gives a signature cooling aftertaste to the panipuri.

Lassi and buttermilk: Mix 0.25 tsp with a glass of cold masala buttermilk or lassi. It gives a clean flavour without overpowering the texture.

Lemonade and Sharbat: Stir in a pinch of flakes with nimbu paani or any summer drink. It works particularly well with roasted jeera and black salt for a proper jaljeera drink.

Chaat and Bhel: Sprinkle some flakes directly over chaat dishes such as dahi bhalla, bhel puri, or aloo chaat before serving.

Gravies for Paneer and Vegetables: Add 0.5 teaspoon to the onion-tomato masala base of any dish where you want a little herby taste in the background.

History & Source

Sourcing and Origin

Hathi Masala sources high-quality mints from farms across Gujarat. The climate and nutrient-rich soil of these regions produce mint that is more aromatic and contains higher levels of menthol. Fresh leaves are hand-picked at just the right time, before the plant starts to flower, when the menthol is strongest and the aroma is at its best. These leaves are then cleaned, carefully dried, and processed at the Hathi Masala facility. The yellowed, overripe, or those that have a weak smell are rejected before processing.

Ingredients

De-Hydrated Mint Leaves

FAQ

Where is pudina flake mainly used in Indian cooking?

It has been widely used in raita, chutneys, panipuri, and masala buttermilk. You can also add it over chaat, bhel, and dahi bhalla. It’s best for any dish where you want pudina flavour without chopping the fresh leaves.

How much pudina flake should I use per dish?

You can use about 0.5 tsp in raita or a glass of masala buttermilk. Use about 1.5 tsps if you’re making golgappa water or green chutney. Add a small pinch on the top of the chaat or any summer drink. Always add a smaller amount at first and adjust it later.

How do I check if dried pudina is good?

The smell test is the best way to check this. Open the pack, and if it immediately gives you a fresh, cool, and strong fragrance, it’s the right quality. If there’s a faint or nonexistent smell, the menthol compound has already been lost during processing.

What are the differences between mint flake and pudina powder?

Both of them are made from the same ingredient, dried pudina leaves, but they have different textures. Mint flakes are small, roughly ground pieces of dried pudina leaves. Pudina powder is finely ground.

How does dried mint lose its smell, and how does hathi masala prevent this?

The sharp fragrance of mint leaves is due to the active compound menthol. A traditional grinding machine generates heat, which evaporates this compound. Hathi masala uses a cryogenic grinding technology that cools the leaves to -180°C before grinding. These flakes are then immediately packed in 3-layer packaging.

How can I store pudina flakes at home?

Transfer the flakes to an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture, heat and direct sunlight. Always use a dry spoon. Use it within 18-24 months of opening.

Does hathi pudina powder contain artificial colour or flavour?

No. The rich green colour comes from the dried mint leaves themselves. The key compound, menthol, is responsible for its refreshing smell and taste. It doesn’t contain any artificial colours, dyes, or preservatives. Every batch is lab-tested for purity and safety.

Can I use pudina flakes in cold drinks during summer?

Yes. It’s one of the best uses of mint. Stir in a pinch of these flakes to nimbu paani, masala buttermilk, jaljeera water, or any summer drink. The menthol compound adds a cooling effect. It dissolves well with cold water and gives a refreshing effect.

Can I use pudina flakes in hot dishes, or only in cold ones?

You can use it for both. Add it directly to cold dishes like raita, drinks, and chaat. For cooked dishes like pudina gravy or dal, add it at the end. Avoid adding it at the beginning or during cooking.

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