About
Dehydrated chives are the dried leaves of Allium schoenoprasum L. (family Amaryllidaceae), a mild-flavored herb closely related to onion and garlic, used as a flavoring and garnish across a wide range of foods. They are valued for their organosulfur compounds, flavonoids, and vitamins, and have a long history of both culinary and ethnomedicinal use.
Safety summary
Dehydrated chives are recognized as safe for the general adult population with no established ADI, holding GRAS status in the United States under 21 CFR 182.10. Scientific evidence supports diverse pharmacological benefits including antioxidant, anti-inflammatory, antihypertensive, and antimicrobial properties at typical dietary intake levels. No significant regulatory safety concerns have been identified for healthy adults; however, those with allium allergies, individuals on anticoagulant therapy, or those with sickle cell disease should exercise caution.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Permitted as a natural herb and spice under the Australia New Zealand Food Standards Code; not listed as a prohibited or restricted plant under FSANZ Standard 1.4.4.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Approved as a natural food ingredient and herb; not classified as a food additive under Regulation (EC) No 1333/2008 and therefore not assigned an E number. Freely permitted under general EU food law (Regulation (EC) No 178/2002). Pesticide MRLs for chives are governed under Regulation (EC) No 396/2005.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Permitted as a dried herb and spice under FSSAI Food Safety and Standards (Food Products Standards and Food Additives) Regulations; no specific maximum use level established for dehydrated chives.source |
| FDA (Food and Drug Administration) (United States) | Approved | Classified as a GRAS spice (SP) under 21 CFR 182.10; no quantity restriction for use as a spice or seasoning in food.source |
Who should approach with care
Research citations
- 1FDA. Food Additive Status List – Chives (21 CFR 182.10). fda.gov
- 2EFSA. Modification of the existing maximum residue level for pyridate in chives, 2022. efsa.europa.eu
- 3PubMed. Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer, 2022. pubmed.ncbi.nlm.nih.gov
- 4PubMed. Aqueous extract of chives (Allium schoenoprasum L.) plant impairs erythrocyte deformability in sickle cell patients, 2021. pubmed.ncbi.nlm.nih.gov
- 5PubMed. Allium schoenoprasum L.: a review of phytochemistry, pharmacology and future directions, 2017. pubmed.ncbi.nlm.nih.gov
- 6PubMed. Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria of chives (Allium schoenoprasum), 2008. pubmed.ncbi.nlm.nih.gov
