# Balm (melissa Officinalis L.)

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**Safety rating:** SAFE
**CAS number:** 977051-08-3
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Balm (Melissa officinalis L.) is a flavoring agent derived from lemon balm, a perennial herb in the mint family. It is used in the food industry to impart lemony and herbal flavor notes to beverages, confections, and other food products.

## Regulatory status

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

## Detailed analysis

## What is Balm?

Balm, scientifically known as Melissa officinalis L., is a flavoring agent extracted from lemon balm, a fragrant perennial herb native to south-central Europe and the Mediterranean region. The herb belongs to the Lamiaceae (mint) family and has been used traditionally in culinary and herbal applications for centuries. As a food additive, balm extract or its essential oil components are used to provide characteristic lemon and herbal flavoring to foods and beverages. The CAS number 977051-08-3 identifies this substance in chemical databases.

## Common Uses

Balm is primarily used as a flavoring agent in the food and beverage industry. Common applications include:

- Alcoholic and non-alcoholic beverages, particularly teas and herbal drinks
- Confectionery and candy products
- Desserts and baked goods
- Ice cream and frozen desserts
- Flavor compositions for savory foods

The herb imparts a fresh, lemony taste with subtle herbal notes, making it particularly popular in European food formulations and natural or "clean label" products where plant-based flavorings are preferred.

## Safety Assessment

Balm has a long history of use in food and traditional medicine, contributing to a generally recognized safety profile. According to FDA records, there have been zero reported adverse events associated with balm as a food additive and zero product recalls linked to this ingredient. The European Food Safety Authority (EFSA) has evaluated lemon balm extracts and considers them safe for use as food flavorings within established usage levels.

The herb contains volatile oils including citral, geraniol, and other terpenes that are responsible for its flavor characteristics. These compounds are naturally occurring in many food plants and have been consumed safely in traditional applications. Standard toxicology studies on lemon balm extracts have not identified significant safety concerns at levels used in food flavoring.

Individuals with sensitivity to plants in the Lamiaceae family may theoretically experience cross-reactivity, though this is rare. As with any plant-derived ingredient, extremely sensitive individuals should be aware of the source material.

## Regulatory Status

Balm does not hold FDA GRAS (Generally Recognized As Safe) status. However, this does not indicate a safety concern; rather, it reflects that formal GRAS notification has not been submitted to the FDA for this specific ingredient. Many plant-derived flavoring agents exist in a regulatory category where they are permitted in foods under flavor regulations without explicit GRAS designation.

In the European Union, lemon balm extract is listed as a permitted flavoring substance. The ingredient is permitted in various food categories under EU Regulation 1334/2008 on flavorings. Different countries may have varying regulatory frameworks for herbal flavoring agents, and manufacturers should verify compliance in their specific markets.

## Key Studies

While balm is not extensively studied as a direct food additive, considerable research exists on lemon balm itself. Studies on the herb and its extracts have evaluated the composition and stability of its volatile oil components. Research on the essential oil chemistry confirms the presence of citral (typically 30-55% of volatile oil), which is responsible for the lemon-like aroma and has independent GRAS status in the United States.

Traditional use documentation spanning several centuries supports the safety of culinary applications of lemon balm. Scientific literature on the herb's safety in food and beverage applications has not identified contraindications at normal flavoring levels. The absence of adverse event reports and recalls in FDA databases, combined with EFSA approval and long historical use, provides reasonable assurance of safety when used as intended as a flavoring agent.

## 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. "Balm (melissa Officinalis L.) — Safety, regulation, and evidence." https://additivefacts.com/additives/balm-melissa-officinalis-l. Accessed 2026-05-19.