Altoids mints are available in eight flavors: peppermint

Peppermint

Peppermint is a hybrid mint, a cross between the watermint and spearmint . The plant, indigenous to Europe, is now widespread in cultivation throughout all regions of the world...

, wintergreen

Wintergreen

Wintergreen is a group of plants. Wintergreen once commonly referred to plants that continue photosynthesis throughout the winter...

, spearmint

Spearmint

Mentha spicata syn. M. cordifolia is a species of mint native to much of Europe and southwest Asia, though its exact natural range is uncertain due to extensive early cultivation. It grows in wet soils...

, cinnamon

Cinnamon

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods...

, ginger

Ginger

Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....

, liquorice, crème de menthe

Crème de menthe

Crème de menthe is a sweet, mint-flavored alcoholic beverage. Its flavor is primarily derived from Corsican mint. It is available commercially in a colorless and a green version...

 and cool honey

Honey

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees is the one most commonly referred to and is the type of honey collected by beekeepers and consumed by humans...

. "Sugar-Free Smalls", tiny square mints sweetened with sorbitol

Sorbitol

Sorbitol, also known as glucitol, Sorbogem® and Sorbo®, is a sugar alcohol that the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Sorbitol is found in apples, pears, peaches, and prunes...

 and sucralose

Sucralose

Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body and therefore it is non-caloric. In the European Union, it is also known under the E number E955. Sucralose is approximately 600 times as sweet as sucrose , twice as sweet as saccharin, and 3.3...

, are also available in peppermint, wintergreen, and cinnamon. In 2007, dark chocolate

Chocolate

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC...

-dipped mints were introduced in three flavours: peppermint, cinnamon, and ginger and in 2008, dark chocolate

Chocolate

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America. Its earliest documented use is around 1100 BC...

-dipped mints were introduced in crème de menthe.