# Angelica Root (angelica Spp.)

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> Markdown URL: https://additivefacts.com/additives/angelica-root-angelica-spp.md

**Safety rating:** UNKNOWN
**CAS number:** 977050-06-8
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Angelica root is a plant-derived flavoring agent extracted from Angelica species plants, traditionally used in herbal preparations and beverages. It functions as a flavor enhancer and flavoring adjuvant in food products, contributing aromatic and slightly bitter taste characteristics.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is Angelica Root?

Angelica root refers to the dried rhizome and roots of plants belonging to the Angelica genus (Angelica archangelica and related species). These plants are members of the Apiaceae family and have been used in traditional European and Asian cuisines for centuries. The root contains volatile oils, coumarins, and other aromatic compounds that give it a distinctive warm, slightly spicy flavor profile with herbal undertones.

## Common Uses

Angelica root is primarily used as a flavoring agent in food and beverage applications. Common uses include:

- Herbal and botanical beverages, including teas and infusions
- Liqueurs and spirits, particularly in European aperitifs and digestifs
- Dietary supplements and herbal formulations
- Flavoring in confectionery and baked goods
- Traditional and functional food products emphasizing herbal ingredients

The ingredient is particularly prevalent in Nordic and European food traditions, where it has historical significance in regional culinary practices.

## Safety Assessment

Angelica root has a long history of use in food and traditional medicine, which provides some basis for evaluating its safety profile. The FDA reports zero adverse events associated with angelica root and no product recalls linked to this ingredient. However, it is important to note that angelica root has not been approved as Generally Recognized as Safe (GRAS) by the FDA, meaning it has not undergone the formal GRAS notification process.

Angelica species contain naturally occurring coumarins, including umbelliferone and other compounds. Some coumarins have been studied for various biological properties, though safety profiles vary depending on concentration and individual compound. The European Food Safety Authority (EFSA) has evaluated certain Angelica preparations in the context of traditional herbal products, recognizing their historical use while recommending appropriate labeling and quality control.

For individuals with specific health conditions, allergies, or those taking certain medications, consultation with a healthcare provider is recommended before consuming products containing angelica root, as some plant compounds may interact with medications or have effects on specific populations.

## Regulatory Status

Angelica root operates in a complex regulatory landscape. In the United States, it is not GRAS-approved, which means it may be subject to restrictions depending on the specific food category and intended use. However, the absence of adverse event reports and recalls suggests it has been used in commerce without documented safety incidents.

In Europe, angelica root preparations are recognized as traditional herbal ingredients and may be marketed under traditional herbal product regulations in certain member states. The ingredient appears on various "flavor lists" used by manufacturers, though regulatory recognition varies by jurisdiction.

Manufacturers using angelica root should verify compliance with applicable regulations in their target markets, as classification and permissible uses differ between regions.

## Key Studies

Scientific literature on angelica root is limited compared to more extensively studied food additives. Available research has primarily focused on the plant's traditional uses and chemical composition rather than comprehensive toxicological assessments. Studies examining angelica species have identified their constituent compounds and explored potential biological activities, but comprehensive safety data from controlled human studies remains limited.

The lack of reported adverse events and recalls provides empirical support for a reasonable safety profile in typical food use levels, though this should not be interpreted as equivalent to formal FDA approval or comprehensive safety testing.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Angelica Root (angelica Spp.) — Safety, regulation, and evidence." https://additivefacts.com/additives/angelica-root-angelica-spp. Accessed 2026-05-19.