# Calumba Root (jatrorrhiza Palmata (lam.) Miers)

> Source URL: https://additivefacts.com/additives/calumba-root-jatrorrhiza-palmata-lam-miers
> Markdown URL: https://additivefacts.com/additives/calumba-root-jatrorrhiza-palmata-lam-miers.md

**Safety rating:** UNKNOWN
**CAS number:** 977000-55-7
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Calumba root (Jatrorhiza palmata) is a plant-derived flavoring agent traditionally used in herbal preparations and beverages. It functions as a flavor enhancer and flavoring adjuvant in food and beverage formulations, contributing bitter and aromatic 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 Calumba Root?

Calumba root, scientifically known as Jatrorhiza palmata (Lam.) Miers, is a plant-derived flavoring ingredient derived from the rhizome of a tropical climbing plant native to East Africa and Madagascar. The ingredient has been traditionally used in herbal medicine and beverage formulations for centuries. Calumba root contains various alkaloid and phenolic compounds that contribute to its characteristic bitter taste and aromatic profile.

## Common Uses

Calumba root is primarily used in the food and beverage industry as a flavoring agent and flavor enhancer. Its applications include:

- Herbal and bitter aperitif beverages
- Digestive tonics and herbal infusions
- Flavoring adjuvants in alcoholic beverages
- Traditional herbal tea formulations
- Bitters and aromatic flavor compounds

The ingredient is valued for its ability to impart complex, bitter, and warming flavor notes to formulations. Due to its traditional use in herbal preparations, it is primarily found in specialty and craft beverage products rather than mainstream consumer goods.

## Safety Assessment

Calumba root has been used traditionally for centuries without documented widespread adverse effects. According to FDA records, there have been zero reported adverse events associated with this ingredient and no product recalls involving calumba root. However, the ingredient has not undergone formal FDA GRAS (Generally Recognized as Safe) determination, meaning it has not received explicit safety approval through the standard FDA review process.

The absence of FDA GRAS status does not indicate the ingredient is unsafe; rather, it reflects that a formal safety petition has not been submitted to the FDA for evaluation. Many traditionally used plant-based flavorings operate in this regulatory space, particularly those used in limited quantities in specialty products.

Typically, calumba root is used in very small quantities as a flavoring component, which further reduces potential exposure concerns. The alkaloid content of the plant warrants standard toxicological consideration, though traditional use patterns suggest a safe margin of exposure at culinary levels.

## Regulatory Status

In the United States, calumba root is not GRAS-listed, but it is permitted for use as a flavoring ingredient under 21 CFR 182.20 (Synthetic Flavoring Agents and Adjuvants) or similar provisions for plant-derived flavorings used at levels consistent with traditional use. The ingredient exists in a regulatory category for flavoring agents that are permitted based on historical use and safety patterns.

In the European Union, calumba root extracts have been evaluated by the European Food Safety Authority (EFSA) in the context of traditional herbal use. The ingredient appears in various European herbal registers and is recognized in traditional medicine systems.

The lack of formal GRAS determination means manufacturers using calumba root should maintain documentation supporting its safe use at intended levels and ensure compliance with labeling requirements for botanical ingredients and flavorings.

## Key Studies

Limited published scientific literature specifically addresses the safety of calumba root in food applications. Most available research focuses on traditional ethnobotanical uses and phytochemical composition rather than formal food safety assessment. The ingredient's long history of use in traditional beverages and herbal preparations provides empirical safety data supporting its use at traditional levels.

The absence of adverse event reports and recalls in FDA databases, combined with centuries of traditional use, suggests an acceptable safety profile at typical usage levels. However, comprehensive toxicological studies specific to food-use concentrations would strengthen the safety database for this ingredient.

## 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. "Calumba Root (jatrorrhiza Palmata (lam.) Miers) — Safety, regulation, and evidence." https://additivefacts.com/additives/calumba-root-jatrorrhiza-palmata-lam-miers. Accessed 2026-05-19.