E164 - saffron

Origin

Saffron is a spice derived from the flower of *Crocus sativus*, commonly known as the saffron crocus. Each flower produces only three stigmas, which are hand-picked, dried, and used as a coloring agent and seasoning. The term 'saffron' applies to the dried stigmas themselves. Saffron cultivation has historically been centered in Iran, Greece, Morocco and India.

Usage

As a food additive, saffron (E164) is primarily used as a natural food coloring and flavoring agent. It imparts a vibrant yellow-orange hue to dishes. It is commonly used in rice dishes such as paella and risotto, as well as in stews, sauces, and baked goods. Saffron is also used in traditional medicine and has been investigated for its potential health benefits, including antioxidant and anti-inflammatory properties. The coloring strength of saffron is due to the presence of crocins, while picrocrocin is responsible for its taste and safranal for its aroma. The ISO standard 3632 deals exclusively with saffron and establishes four quality grades based on the color strength of the product. Only saffron meeting the ISO standard should be marketed with the name saffron.

Side Effects

Saffron is generally considered safe for consumption in culinary amounts. High doses, however, may cause adverse effects. Some potential side effects include dry mouth, anxiety, dizziness, drowsiness, nausea, appetite changes, and headache. Allergic reactions are rare but possible. There is no established ADI (Acceptable Daily Intake) for saffron as a food additive, but typical culinary use is considered safe. Pregnant women should avoid consuming large amounts of saffron, as it may stimulate uterine contractions.

Regulatory Status

Saffron is generally recognized as safe (GRAS) as a food additive by regulatory agencies worldwide, including the FDA in the United States. In the European Union, it is permitted as a food coloring agent (E164). The use of saffron is subject to national regulations regarding food safety and labeling requirements.