Mint for Indigestion

Does Mint (Pudina) help with indigestion (Ajirna, literally "non-digestion")? Yes, as a gentle, everyday digestive. Ayurvedic herbal tradition lists mint for digestive upset, nervous digestion, gas, bloating and nausea, and describes a mild soothing action that calms and relaxes digestion.

Of the three common mints, peppermint is described as the most stimulating and the best for improving digestion. Horsemint (Mentha arvensis), more common in India, has the stronger antispasmodic action.

The Ayurvedic reasoning

Mint tastes sweet and pungent, has a potency described as both cooling and heating, and leaves a pungent post-digestive effect (Katu Vipaka). Its qualities are light, dry and penetrating. It calms Pitta and Kapha, though in excess it can aggravate Vata.

One honest note: mint is not mentioned in the early Ayurvedic literature such as the Charaka Samhita. Its place comes from later herbal tradition and kitchen use, so there is no classical verse behind this use.

Ayurveda roots indigestion in a disturbed digestive fire (Agni). Mint works on that fire in two directions at once, which is what makes it unusual among digestive herbs.

Kindling appetite and moving wind down

Mint is classed as an appetizer (Deepana, a herb that kindles digestive fire) and as Anuloma, meaning it redirects the flow of Vata downward, the natural direction for digestion and elimination. That is why it is used for bloating, gas and the tight, gassy kind of indigestion.

Cooling digestive heat

Its aromatic oils are said to cool the heat of digestive Pitta (Pachaka Pitta, the form of Pitta that runs digestion) and regulate Samana Vayu, the aspect of Vata that moves food through the gut. The tradition calls it specific for Pitta inflammation and irritation in the stomach and intestines.

Dose changes the effect

Ayurvedic herbal tradition is specific here. A low dose is relaxing and helps Vata stuck through constriction, a medium dose taken cool serves Pitta's need for cooling, and a high dose as a hot drink clears Kapha.

For indigestion, the most useful form of mint is a light infusion of the leaf. The key rule from the tradition: infuse it, do not boil it, so the aromatic oils stay intact.

Basic mint infusion

Put 1 to 2 g of fresh or dried mint leaf in a cup, cover with hot water and let it steep covered for 5 to 7 minutes. Sip it before a meal for digestion.

Match it to your type of indigestion

• Burning, Pitta-type indigestion: let the infusion cool before drinking; a medium dose taken cool is the Pitta form.
• Gassy, crampy, Vata-type indigestion: combine mint with Cardamom, Fennel and Ajwain, the traditional pairing for intestinal spasms and gas.
• Heavy, Kapha-type indigestion: a stronger cup taken hot is the form said to clear Kapha.

Start at the low end of these ranges. Our sources do not give a set course length for indigestion.

If you want to start using Mint for indigestion today, here is the simplest starting point.

Best form: a light mint infusion, because the tradition prefers it, it keeps the aromatic oils intact, and peppermint is described as the best mint for improving digestion.

Kitchen version: steep 1 to 2 g of fresh or dried mint leaves, covered, in a cup of hot water for 5 to 7 minutes. Do not boil it. Sip it before your meal.

If your indigestion runs hot: let the cup cool before drinking. If it is gassy and crampy: add a little fennel and cardamom.

Find Mint on Amazon ↗ Fennel Seeds ↗

Skip mint if you have acid reflux, a hiatus hernia or gallstones, and check with your doctor if you take iron or reflux medication.