Basil Leaves | whatsinit

About

What it is and where it shows up.

Basil leaves (Ocimum basilicum L.) are the dried or fresh aromatic leaves of the sweet basil plant, widely used as a culinary herb and natural flavouring agent in foods and beverages worldwide. They impart a distinctive sweet, slightly peppery flavour and are used in sauces, soups, salads, and processed food products.

Safety summary

The regulatory and scientific consensus.

Basil leaves are generally recognised as safe (GRAS) for the general adult population when used in typical culinary amounts; no Acceptable Daily Intake (ADI) has been formally established for the whole herb. The leaves contain naturally occurring compounds such as estragole and eugenol whose safety at high concentrated extract doses has been studied, but these are not a concern at normal food-use levels. Individuals with known hypersensitivity to plants in the Lamiaceae family may experience allergic reactions.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Basil (Ocimum basilicum L.) and its preparations are recognised as flavouring agents in food under Regulation (EC) No 1334/2008. Individual chemically-defined flavouring components derived from basil (e.g. eugenol, linalool) are separately authorised via the EU Flavour Information System (FLAVIS). No E-number assigned to the whole herb.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Ocimum basilicum L. is listed as a permitted botanical ingredient under FSSAI Health Supplements, Nutraceuticals, Food for Special Dietary Use, Functional Food and Novel Food Regulations. Spices included in the Spices Board of India list may be used as food ingredients. No maximum use level specified for culinary use.source
FDA (Food and Drug Administration) (United States)	Approved	Listed as GRAS under 21 CFR 182.10 as a spice/natural seasoning and flavouring. Also carries FEMA GRAS designation No. 2118. Permitted for use at GMP (Good Manufacturing Practice) levels.source

Who should approach with care

Whose guidance would steer them away.

Pregnancy — Concentrated basil extracts and basil essential oil contain estragole, which has shown genotoxic potential in animal studies at high doses; culinary use of the whole leaf is considered safe, but high-dose supplemental or medicinal forms should be avoided during pregnancy.

Infants — Basil essential oil and concentrated preparations are not recommended for infants due to the presence of estragole and eugenol, which may pose safety concerns at concentrated exposure levels in young children.

Ibd — Large supplemental doses of basil or basil extracts may irritate the gastrointestinal tract; individuals with inflammatory bowel disease should consult a doctor before using basil in medicinal or supplemental quantities.

Other — Individuals with known hypersensitivity or allergy to plants in the Lamiaceae (mint) family — including oregano, thyme, lavender, and sage — may experience cross-reactive allergic responses to basil leaves.

Research citations

The sources behind this verdict.

1FDA. Code of Federal Regulations Title 21, Part 182 — Substances Generally Recognized as Safe (Spices and other natural seasonings and flavorings). accessdata.fda.gov
2other. Fenaroli's Handbook of Flavour Ingredients — Basil (Ocimum basilicum L.) FEMA No. 2118. pmc.ncbi.nlm.nih.gov
3FDA. Food Additive Status List — FDA Substances Added to Food (formerly EAFUS), 2026. fda.gov
4EFSA. Safety and efficacy of a feed additive consisting of a tincture derived from the leaves of Ocimum basilicum L. (basil tincture) for use in all animal species (FEFANA asbl), 2025. pmc.ncbi.nlm.nih.gov
5FSSAI. Food Safety and Standards (Health Supplements, Nutraceuticals, Food for Special Dietary Use, Functional Food, Novel Food and Food for Special Medical Purpose) Regulations, 2022 — Schedule of Permitted Botanicals, 2018. fssai.gov.in

Independently researched5 citations