# Rose Leaves (rosa Spp.)

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**Safety rating:** UNKNOWN
**CAS number:** 977029-70-1
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-04

## Summary

Rose leaves (rosa spp.) are a natural flavoring agent derived from various rose species, used to impart floral notes to food and beverages. This botanical ingredient functions as a flavoring adjuvant in culinary applications and is not currently approved as GRAS by the FDA.

## Regulatory status

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

## Detailed analysis

## What is Rose Leaves?

Rose leaves (rosa spp.) refer to the dried or fresh foliage from various species of Rosa plants, used as a natural flavoring ingredient in food manufacturing. The leaves contain volatile aromatic compounds that contribute distinctive floral, slightly herbal notes to food products. Rose leaves differ from rose petals or rose flowers, which may have different chemical compositions and regulatory classifications. The botanical source material can originate from multiple Rosa species, each potentially offering varying flavor profiles and phytochemical composition.

## Common Uses

Rose leaves are utilized as a flavoring agent in the food industry in several applications:

- Herbal and botanical tea blends
- Flavoring component in beverages and infusions
- Culinary garnish and flavor adjuvant in specialty foods
- Potential ingredient in confectionery and dessert formulations
- Flavoring support in spice blends and seasoning mixtures

The ingredient is more commonly employed in artisanal and specialty food production rather than mass-market applications. Usage levels are typically minimal, as the intense floral character requires only small quantities to achieve desired flavor impacts.

## Safety Assessment

Rose leaves have not generated adverse event reports or product recalls documented by the FDA as of current records. Historically, rose flowers and leaves have been used in traditional culinary and medicinal contexts across various cultures, suggesting a long history of consumption without major safety incidents in traditional preparation levels.

However, the lack of formal GRAS (Generally Recognized as Safe) designation means the FDA has not completed a formal safety review for this specific ingredient. Safety assessment would typically consider:

- Toxicological data from preclinical studies
- Allergenicity potential (rose species can trigger reactions in sensitive individuals)
- Chemical composition and presence of naturally occurring compounds
- Intended use levels and dietary exposure estimates
- Historical consumption data

Rose leaves may contain naturally occurring compounds such as tannins and essential oils. While these are generally found in food-grade botanical materials, comprehensive safety data specific to rose leaf extracts or preparations used in food applications would strengthen the safety profile.

## Regulatory Status

Rose leaves do not hold FDA GRAS status, meaning they cannot be marketed under the assumption of safety in the United States without additional regulatory approval or filing. Manufacturers wishing to use rose leaves in food products may need to:

- Petition the FDA for GRAS determination
- File a Food Additive Petition (FAP) for formal approval
- Document compliance with current food safety regulations
- Ensure source material meets food-grade standards

In the European Union, botanical flavoring ingredients are regulated under Regulation (EC) No. 1334/2008. Rose species may be listed in flavor registers depending on specific preparation and use levels. International regulatory approaches vary, with some countries permitting botanical flavoring agents with established traditional use histories.

## Key Studies

Limited published peer-reviewed research specifically addresses rose leaf safety as a food additive. Existing literature primarily focuses on:

- Rose petal and flower studies, which may not directly apply to leaf material
- Traditional medicine applications of rose preparations
- General botanical flavoring safety frameworks
- Essential oil composition of various Rosa species

To establish stronger safety credentials, additional studies would benefit from examining:

- Acute and subchronic toxicity data for rose leaf preparations
- Allergenicity assessment in at-risk populations
- Residue analysis for pesticides and microbial contaminants
- Comparative safety data across different Rosa species

The absence of adverse events and recalls suggests practical safety at current use levels, but comprehensive regulatory documentation would provide greater confidence for broader food industry adoption.

## 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. "Rose Leaves (rosa Spp.) — Safety, regulation, and evidence." https://additivefacts.com/additives/rose-leaves-rosa-spp. Accessed 2026-05-20.