# Saffron, Extract (crocus Sativus L.)

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**Safety rating:** SAFE
**CAS number:** 84604-17-1
**Category:** colorant
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-04

## Summary

Saffron extract is a natural colorant derived from the crocus sativus flower, used in food to impart a distinctive golden-yellow hue and enhance flavor. It functions as both a coloring agent and flavoring component in various food and beverage products.

## 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 Saffron, Extract (crocus sativus L.)?

Saffron extract is derived from the stigmas (thread-like structures) of the crocus sativus flower, a plant native to Iran and cultivated in Mediterranean regions. The extract contains natural compounds including crocin (responsible for the yellow color) and safranal (contributing to flavor and aroma). Under CAS Number 84604-17-1, this substance is classified as a natural colorant and flavoring agent used in the food industry.

## Common Uses

Saffron extract is employed in food manufacturing as a color adjunct and flavoring component. Typical applications include:

- Prepared foods and sauces
- Beverages including alcoholic drinks
- Dairy products
- Baked goods
- Condiments and seasonings
- Confectionery items

The extract allows manufacturers to achieve the characteristic golden color of saffron while providing its distinctive earthy, slightly bitter flavor profile, often with reduced costs compared to whole saffron.

## Safety Assessment

Saffron extract has a historically long record of use in cooking and traditional medicine across multiple cultures for centuries. According to FDA records, there have been zero reported adverse events associated with saffron extract as a food additive, and zero product recalls have been attributed to this ingredient.

Toxicological studies on saffron and its derivatives have generally demonstrated low toxicity in typical food use levels. Animal studies indicate a high margin of safety, with adverse effects only observed at doses substantially exceeding realistic dietary exposure. The European Food Safety Authority (EFSA) has evaluated saffron as a flavoring agent and found it acceptable for food use within established parameters.

Concerns have been historically raised about potential effects at extremely high doses (well above food-use levels), but these are not relevant to normal dietary consumption. Pregnant women and individuals with certain medical conditions should consult healthcare providers regarding saffron supplements, though food-level use presents minimal concern.

## Regulatory Status

Saffron extract is not designated as GRAS (Generally Recognized As Safe) by the FDA, though this designation is not required for all food ingredients, particularly natural substances with established use history. The ingredient is permitted for use as a colorant and flavoring agent in the United States under FDA food additive regulations.

In the European Union, saffron is listed as an approved flavoring substance (FL 16.016) and is considered acceptable for use in food. Many countries recognize saffron's traditional use and permit its application as both a color and flavoring component.

## Key Studies

Scientific literature on saffron safety includes multiple peer-reviewed studies examining its chemical composition and toxicological profile. Research has characterized the primary bioactive compounds and their absorption in the digestive system. Studies on crocin and safranal have demonstrated that typical food-use concentrations pose no safety concern to consumers.

Chemical analysis studies have confirmed the stability of saffron extract during food processing and storage, supporting its effectiveness as a stable coloring agent. Sensory studies have validated its flavor contribution in various food matrices.

The absence of adverse event reports in FDA databases, combined with centuries of culinary use and positive safety assessments from international regulatory bodies, supports the acceptable safety profile of saffron extract in food applications.

## 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. "Saffron, Extract (crocus Sativus L.) — Safety, regulation, and evidence." https://additivefacts.com/additives/saffron-extract-crocus-sativus-l. Accessed 2026-05-19.