What is Lavender, Spike, Oil?
Lavender spike oil is an essential oil extracted from plants of the Lavandula genus, particularly Lavandula latifolia (spike lavender) and related species. The oil is obtained through steam distillation or other extraction methods from the flowering parts of the plant. It is characterized by a fresh, herbaceous, and floral aroma with slight camphoraceous notes. The chemical composition varies depending on the plant source and extraction method, typically containing monoterpenes such as limonene, 1,8-cineole, and various other volatile organic compounds. The CAS number 8016-78-2 identifies this specific botanical essential oil.
Common Uses
In the food industry, lavender spike oil is used primarily as a flavoring agent in beverages, confectionery, baked goods, and desserts. It appears in products such as flavored waters, teas, cocktails, ice cream, pastries, and specialty candies. The oil adds a distinctive floral and herbal dimension to formulations and is often chosen for artisanal and premium food products seeking natural flavor profiles. Lavender flavoring is particularly popular in Mediterranean and European cuisine. Due to its potent aroma, it is used in very small quantities, typically measured in parts per million (ppm).
Safety Assessment
Lavender spike oil has a long history of culinary use in European food traditions. According to available FDA records, there have been zero reported adverse events associated with this additive and zero product recalls involving it. The essential oil is generally recognized as having low toxicity when used in typical food flavoring concentrations. Lavender oils have been extensively studied for various applications, and the safety profile in food use appears favorable at common usage levels.
The oral LD50 (lethal dose for 50% of test animals) for lavender oil in animal studies ranges considerably depending on the specific species and extraction method, but pure essential oil at concentrated levels shows moderate to low acute toxicity. However, food-grade applications involve highly diluted forms where systemic exposure is minimal. Skin sensitization has been documented in some individuals with direct contact to concentrated lavender oil, though this is not relevant to ingested food products at typical usage rates.
Histamine content in lavender products has been noted in some studies, which could theoretically be relevant for individuals with histamine intolerance, though evidence specific to lavender spike oil flavoring in foods is limited. The typical concentrations in finished food products would be expected to contribute minimally to overall dietary histamine load.
Regulatory Status
Lavender spike oil does not have FDA GRAS (Generally Recognized As Safe) status for food use in the United States. However, the absence of GRAS designation does not indicate unsafety—it reflects the regulatory framework where certain substances are used under different compliance pathways or have not undergone formal GRAS notification. In the European Union, lavender flavoring has a more established regulatory history with botanical flavorings permitted under Regulation (EC) No 1334/2008.
Manufacturers using lavender spike oil in food products in the US typically rely on the Food and Drug Administration's Food Additive Status List or petition processes. The ingredient may be used as a natural flavoring under the general food additive regulations when properly identified and used within acceptable concentration limits.
Key Studies
Clinical and toxicological literature on lavender essential oils is extensive, though much focuses on topical application or aromatherapy rather than ingested food use. Studies examining the safety of culinary essential oils generally support their safety at food-use concentrations. Research published in food chemistry and flavor journals has characterized the composition of various Lavandula species oils and their flavor properties. The zero adverse event and recall record in FDA databases over decades of use suggests an acceptable safety profile in food applications, though long-term dietary studies specifically examining lavender spike oil are limited in published literature.