Artificial Elaichi Flavour

About

What it is and where it shows up.

Artificial elaichi (cardamom) flavour is a synthetically produced blend of aroma chemicals designed to mimic the characteristic warm, spicy-sweet scent of Elettaria cardamomum seeds; its key organoleptic drivers include α-terpinyl acetate and 1,8-cineole. It is used at trace levels in confectionery, beverages, dairy products, baked goods, and tobacco products to deliver a consistent cardamom profile without the cost and variability of the natural spice.

Safety summary

The regulatory and scientific consensus.

Artificial flavouring substances are regulated as food additives and must demonstrate safety before use; no ingredient-class-wide ban or IARC classification applies to cardamom-type synthetic flavourings as a group. Individual constituent synthetics (e.g., methyl eugenol present in natural cardamom oil) may carry separate restrictions — EFSA noted a recommendation to limit methyleugenol content in cardamom oil preparations. No ADI has been formally established for the composite artificial elaichi flavour mixture as a single entity; at typical use levels (ppm range) no adverse effects have been documented for the general adult population.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Governed by Regulation (EC) No 1334/2008, which lays down general requirements for safe use of flavourings. EFSA FAF Panel evaluates individual chemically-defined flavouring substances via Flavouring Group Evaluations (FGEs). No specific EU authorisation exists for artificial elaichi flavour as a composite; constituent synthetics must be listed in or comply with the Union list of flavourings. Natural cardamom preparations from food sources may be used without prior approval provided they pose no safety risk to consumers.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Governed by FSS (Food Product Standards and Food Additives) Regulations, 2011, Regulation 3.3.1. 'Artificial flavouring substances' are defined as those not identified in natural products intended for human consumption. Permitted for use in processed foods subject to GMP; must be declared on label. Flavours for nutraceuticals and health supplements must comply with Regulation 3.3.1 of the 2011 rules.source
FDA (Food and Drug Administration) (United States)	Approved	Synthetic flavouring substances are regulated under 21 CFR 172.515. FEMA expert panel independently determines GRAS status for individual flavouring substances; cardamom preparations carry FEMA No. 2241. Artificial flavours must be declared as 'artificial flavor' on food labels.source

Who should approach with care

Whose guidance would steer them away.

Infants — FSSAI regulations require that products for children below 5 years containing flavours comply with Regulation 3.3.1 and should be given only under medical advice; infant-formula products are separately restricted from artificial flavourings.

Pregnancy — Some constituent synthetic aroma chemicals (e.g., methyl eugenol analogues) lack reproductive-toxicity data at high doses; regulatory ADIs include safety margins, but as a precautionary measure pregnant women are generally advised to limit exposure to artificial flavouring mixtures with uncharacterised constituents.

Other — Individuals with known spice or fragrance allergies (particularly to Zingiberaceae/cardamom) may experience cross-reactive hypersensitivity to synthetic elaichi flavour chemicals that mimic the same aroma profile.

Research citations

The sources behind this verdict.

1FDA. Substances Added to Food (formerly EAFUS) — Food Additive Status List. fda.gov
2EFSA. Flavourings — EFSA topic overview (Regulation (EC) No 1334/2008). efsa.europa.eu
3EFSA. Safety and efficacy of an essential oil from Elettaria cardamomum (L.) Maton when used as a sensory additive in feed for all animal species, 2019. efsa.europa.eu
4FSSAI. Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, 2011. fssai.gov.in
5PubMed. Cardamom — production, technology, chemistry, and quality, 1982. pubmed.ncbi.nlm.nih.gov

Independently researched5 citations