Spearmint oil is dominated by (R)-carvone (55-70%), a ketone that binds taste and olfactory receptors with far lower intensity than menthol, producing the characteristic sweet, rounded coolness that distinguishes it from peppermint. Carvone is responsible for spearmint's documented digestive utility: clinical studies and phytochemical analyses confirm the oil's effectiveness in relieving flatulence, abdominal distension, and discomfort associated with indigestion.^[1] Comprehensive reviews further document antioxidant, anti-inflammatory, and anti-Alzheimer enzyme-inhibiting activities attributed to carvone and limonene working in concert.^[2]