# Artemisia (artemisia Spp.)

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**Safety rating:** SAFE
**CAS number:** 977052-73-5
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Artemisia refers to plant extracts from species in the Artemisia genus, used as a flavoring agent in food products. These botanical extracts provide aromatic and bitter flavor characteristics derived from traditional culinary herbs.

## 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 Artemisia?

Artemisia (Artemisia spp.) encompasses a group of flowering plants in the Asteraceae family, commonly known as wormwood, mugwort, and tarragon. When used as a food additive, artemisia refers to plant extracts, essential oils, or dried plant material derived from various Artemisia species. The CAS number 977052-73-5 identifies this substance in chemical databases. These extracts contain volatile compounds and flavonoid compounds that contribute distinctive aromatic, bitter, and herbal flavor profiles to food and beverage products.

## Common Uses

Artemisia extracts are primarily used in the food industry as flavoring agents and flavor adjuvants. Common applications include:

- Bitter aperitif beverages and herbal liqueurs
- Culinary seasoning blends and spice mixtures
- Flavored spirits and bitters
- Herbal tea formulations
- Traditional or specialty food products

Tarragon (Artemisia dracunculus), one species within this genus, is particularly valued in French cuisine for its mild anise-like flavor. The use of artemisia as a flavoring agent reflects historical culinary practices in European and traditional food systems.

## Safety Assessment

The safety profile of artemisia extracts has limited formal assessment in modern regulatory frameworks. According to FDA records, there are zero reported adverse events linked to artemisia as a food additive and zero recalls associated with its use. This absence of reported incidents suggests that current consumption levels have not generated documented safety concerns in the United States market.

However, it is important to note that artemisia has NOT received GRAS (Generally Recognized As Safe) status from the FDA. This designation does not necessarily indicate the substance is unsafe; rather, it indicates that formal GRAS determination has not been completed or submitted. Some artemisia species contain compounds such as thujone (found particularly in wormwood), which has been studied for potential neurotoxic effects at high doses. The European Food Safety Authority (EFSA) has established restrictions on thujone content in certain food categories, typically limiting thujone levels in beverages to specific thresholds based on risk assessment.

When artemisia is used in traditional food applications at typical flavoring concentrations, thujone exposure is generally considered minimal. The concentration of active compounds varies significantly depending on the specific Artemisia species, plant part used, extraction method, and growing conditions.

## Regulatory Status

Artemisia's regulatory status varies internationally. In the United States, artemisia extracts may be used in foods under the FDA's framework for natural flavoring substances, though without specific GRAS determination. The additive appears to fall within the category of traditional flavoring agents derived from plant materials.

In the European Union, artemisia and certain artemisia-derived flavoring compounds are listed in the Register of Flavouring Substances, though with varying restrictions depending on the specific species and intended use. Some Artemisia species or their derivatives may be subject to thujone content limitations.

Canadian and other regulatory authorities have established guidelines for artemisia use, often with attention to thujone concentrations in finished products. The variation in regulatory approaches reflects differing risk assessment methodologies across jurisdictions.

## Key Studies

Scientific literature on artemisia is primarily botanical and chemical in nature rather than toxicological. Research has characterized the volatile compounds in various Artemisia species, documenting their antimicrobial and antioxidant properties. Studies on thujone have investigated its neurotoxic potential, though effects are primarily documented at concentrations substantially higher than those encountered in food flavoring applications.

The historical use of artemisia species in traditional medicine and culinary applications spans centuries across multiple cultures, providing observational evidence of safety at traditional consumption levels, though formal controlled safety studies specific to food additive use remain limited.

## 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. "Artemisia (artemisia Spp.) — Safety, regulation, and evidence." https://additivefacts.com/additives/artemisia-artemisia-spp. Accessed 2026-05-19.