About
What it is and where it shows up.
Saffron oil is the volatile (essential) oil extracted from the dried stigmas of Crocus sativus L., with safranal as its primary aroma compound. It is used in food as a natural flavoring and coloring agent, imparting the characteristic floral-honey scent and golden hue associated with saffron.
Safety summary
The regulatory and scientific consensus.
JECFA regards saffron as a food ingredient rather than a food additive, with a long-established history of safe use at culinary levels and no formal ADI established. At typical food-use concentrations the ingredient is considered safe for the general adult population with no significant documented toxicity. Concentrated or supplemental doses may pose risks, including potential uterotonic activity, and are of particular concern during pregnancy.
Regulatory landscape
What food-safety regulators have decided.
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Saffron and its derived oil are not assigned an E-number under Regulation (EC) No 1333/2008 on food additives. Saffron is historically used as a food/spice and is generally permitted under EU food law without a specific additive listing.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Saffron is listed as a permitted natural colorant in FSSAI Appendix A of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.source |
| FDA (Food and Drug Administration) (United States) | Approved | Saffron (Crocus sativus L.) is listed as a color additive exempt from batch certification for general use in food under 21 CFR 73.500. As an essential oil/flavoring it is also covered under natural flavoring GRAS provisions (21 CFR 182).source |
Who should approach with care
Whose guidance would steer them away.
Pregnancy — Concentrated saffron preparations have documented uterotonic (oxytocic) properties at doses above culinary levels, which may stimulate uterine contractions; culinary amounts are generally considered safe but supplemental or concentrated saffron oil should be avoided during pregnancy.
Infants — No safety data exist for concentrated saffron oil in infants; as a potent essential oil with bioactive compounds such as safranal and picrocrocin, it is not appropriate for infant consumption.
Epilepsy — High-dose saffron preparations have shown CNS-active properties in preclinical studies; individuals with epilepsy or those on anticonvulsant medications should consult a doctor before consuming concentrated saffron oil.
Kidney Disease — Large doses of saffron may exert nephrotoxic effects, as noted in animal toxicity studies; individuals with pre-existing kidney disease should avoid concentrated saffron oil supplements and consult their physician.
Research citations
The sources behind this verdict.
- 1FDA. 21 CFR 73.500 – Saffron (Color Additives Exempt from Certification). accessdata.fda.gov
- 2WHO. JECFA Database Entry: CI Natural Yellow 6 (Saffron — Crocus sativus L.). apps.who.int
- 3FDA. FDA Regulatory Status of Color Additives – Saffron (Crocus Sativus L.). hfpappexternal.fda.gov
- 4FSSAI. FSSAI Appendix A and B (Revised): List of Food Additives – Natural Colorants, 2011. fssai.gov.in
- 5WHO. JECFA Monograph: SAFFRON (Prepared at the 29th JECFA, 1985; updated 2002), 1985. fao.org
Independently researched5 citations