# Cumin (cuminum Cyminum L.)

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**Safety rating:** SAFE
**CAS number:** 977050-55-7
**Category:** flavoring
**FDA GRAS:** yes
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Cumin (Cuminum cyminum L.) is a spice derived from the seeds of the cumin plant, widely used as a flavoring agent in food products. It is recognized as Generally Recognized as Safe (GRAS) by the FDA and has been used in culinary applications for thousands of years across numerous cuisines.

## 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 | approved |
| China | not_evaluated |
| India | approved |

## Detailed analysis

## What is Cumin?

Cumin (Cuminum cyminum L.) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean and South Asia. The food additive cumin refers to the dried seeds of this plant, which contain essential oils and volatile compounds responsible for its characteristic warm, earthy, and slightly nutty flavor profile. The CAS number 977050-55-7 identifies this botanical ingredient in regulatory databases. Cumin is available in various forms including whole seeds, ground powder, and essential oil extracts, all used in food manufacturing.

## Common Uses

Cumin is one of the most widely utilized spices in global food production. It serves as a key flavoring agent in numerous applications including:

- Curry powders and spice blends
- Meat and poultry seasonings
- Mexican and Latin American cuisine (salsas, chili, taco seasoning)
- Indian and Asian dishes (curries, dal, rice dishes)
- Bread and baked goods
- Cheese and dairy products
- Processed meat products
- Vegetable preparations and pickles
- Beverages and condiments

The essential oil of cumin is also used in pharmaceutical and supplement formulations. As a GRAS ingredient, cumin does not require pre-market approval from the FDA when used in accordance with established safety guidelines.

## Safety Assessment

Cumin has an extensive history of safe use in food, with no reported adverse events in the FDA database and zero product recalls attributed to cumin as an ingredient. The spice has been consumed for thousands of years in traditional cuisines without documented safety concerns at typical consumption levels.

Toxicological studies on cumin have demonstrated a favorable safety profile. The acute toxicity of cumin essential oil in animal models is low, with LD50 values indicating minimal risk at normal dietary exposure levels. The primary components of cumin seeds—including cuminaldehyde, γ-terpinene, and β-pinene—have been evaluated for safety in food applications.

Cumin is not a known allergen in most populations, though individuals with allergies to members of the Apiaceae family (including celery, parsnips, and parsley) should exercise caution, as cross-reactivity is theoretically possible though rare. Some individuals may experience digestive effects from spices in general, unrelated to cumin's safety profile.

## Regulatory Status

Cumin holds GRAS (Generally Recognized as Safe) status with the FDA, meaning it is approved for use in food without quantity restrictions beyond normal culinary levels. The European Food Safety Authority (EFSA) similarly recognizes cumin as a safe food additive. It is listed in the Code of Federal Regulations (CFR) as an acceptable flavoring agent.

Globally, cumin is approved for use in food in the United States, European Union, Canada, Australia, and virtually all major food-producing nations. It is not subject to the same regulatory scrutiny as synthetic additives due to its long historical use and natural origin.

## Key Studies

Major safety evaluations of cumin have been conducted by the Flavor and Extract Manufacturers Association (FEMA) and included in FDA GRAS assessments. Toxicological data supports the safety of cumin at levels far exceeding typical dietary consumption. Research on cumin's bioactive compounds has shown potential health-supporting properties in limited studies, though such claims fall outside food safety assessment.

No studies have identified cumin as a safety concern in food applications at normal use levels. The spice's long history of traditional use, combined with modern toxicological evaluation, provides substantial evidence supporting its safety status.

## 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. "Cumin (cuminum Cyminum L.) — Safety, regulation, and evidence." https://additivefacts.com/additives/cumin-cuminum-cyminum-l. Accessed 2026-05-12.