Dehydrated Chives | whatsinit

About

What it is and where it shows up.

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

The regulatory and scientific consensus.

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

What food-safety regulators have decided.

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

Whose guidance would steer them away.

Other — Individuals with allium or onion allergy should avoid dehydrated chives, as Allium schoenoprasum is a member of the same botanical family and cross-reactive allergens may provoke reactions ranging from mild to severe.

Heart Disease — Chives contain notable amounts of vitamin K; patients on anticoagulant therapy (e.g., warfarin) for heart disease, atrial fibrillation, or clotting disorders should maintain consistent intake and consult their physician, as large quantities may interfere with anticoagulation control.

Ibs — Allium species including chives are classified as high-FODMAP foods and may trigger gastrointestinal symptoms such as bloating, cramping, or diarrhea in individuals with irritable bowel syndrome following a low-FODMAP dietary protocol.

Ibd — The organosulfur compounds in Allium vegetables may aggravate gut inflammation and symptoms in some individuals with inflammatory bowel disease during active flares; intake should be modulated according to individual tolerance.

Research citations

The sources behind this verdict.

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

Independently researched6 citations