About
Saffron consists of the dried stigmas of Crocus sativus L. and is the world's most expensive spice; its principal bioactive compounds—crocins (golden-yellow pigments), safranal (aroma), and picrocrocin (bitter flavour)—make it valued simultaneously as a natural colorant, flavouring, and traditional medicinal plant. It is used in food manufacturing to impart a characteristic golden hue and floral taste to confectionery, rice dishes, beverages, and dairy products.
Safety summary
At normal culinary doses (typically <1 g/day) saffron is safe and no formal ADI has been established by JECFA or EFSA. At supplemental or medicinal doses (≥5 g/day) adverse gastrointestinal effects, bleeding, and uterine stimulation have been reported; very large acute doses (>20 g) have been associated with systemic toxicity including haematuria and vomiting. Pregnant women are the primary at-risk population due to the potential for uterine-contracting activity at supradietary doses.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Saffron is permitted as a natural spice and is listed as an acceptable natural food colour in Schedule 15 of the Australia New Zealand Food Standards Code. No maximum level is prescribed for use as a spice; as a coloring food its use is quantum satis.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Saffron is classified as a food/spice ingredient rather than a food additive under EU Regulation (EC) No 1333/2008 and is therefore not assigned an E number. It is freely permitted as a natural ingredient across all food categories. EFSA has evaluated saffron extract (affron®) for a health claim under Regulation (EC) No 1924/2006 (EFSA Journal 2021;19(7):e06669).source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Saffron (Kesar) is regulated as a spice under FSS (Food Products Standards and Food Additives) Regulations, 2011. Quality standards track ISO 3632 parameters including colouring strength (crocin content, E1%1cm at 440 nm ≥ 190 for higher grades), safranal content, picrocrocin content, moisture, and ash. FSSAI accredits testing laboratories explicitly for saffron analysis. Adulteration of saffron is a significant enforcement concern.source |
| FDA (Food and Drug Administration) (United States) | Approved | 21 CFR §73.500 specifically exempts saffron from batch certification requirements as a color additive; it may be used in food generally, except that no standard of identity prohibits such use. |
Who should approach with care
Research citations
- 1FDA. 21 CFR §182.10 – Spices and Other Natural Seasonings and Flavorings (GRAS). ecfr.gov
- 2FDA. 21 CFR §73.500 – Saffron (Exempt Color Additive). ecfr.gov
- 3EFSA. Affron® and increase in positive mood: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006, 2021. efsa.europa.eu
- 4PubMed. Affron® and increase in positive mood: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 [EFSA NDA Panel scientific opinion], 2021. pubmed.ncbi.nlm.nih.gov
- 5WHO. WHO Monographs on Selected Medicinal Plants, Volume 3 – Stigma Croci, 2007. apps.who.int
