CHAMOMILE FLOWER (MATRICARIA CHAMOMILLA L.)

CAS: 977001-96-9

Chamomile flower refers to the dried flowers of Matricaria chamomilla L., a plant used in foods, beverages, herbal teas, and as a seasoning and flavoring recognized in regulatory lists of spices and natural seasonings.

What It Is

Chamomile flower (Matricaria chamomilla L.) refers to the dried flowering heads of the German or Hungarian chamomile plant, a member of the Asteraceae family. This ingredient is widely used as a spice, herb, and natural seasoning in foods and beverages due to its distinctive aromatic profile and traditional use in culinary and herbal contexts. The botanical designation Matricaria chamomilla L. identifies the plant species from which the flower is derived, and the CAS Number 977001-96-9 is used in regulatory inventories to identify this substance as used in food ingredient listings, particularly under natural seasoning categories. The dried flowers contain a complex mixture of botanical constituents, including volatile oils, flavonoids, and terpenoids, which contribute to their sensory and functional properties. Chamomile flower as an ingredient is often included in spice mixes, herbal tea blends, and other formulations where its aromatic and mild bitter notes can enhance flavor complexity. The use of chamomile flower in food contexts ties to its sensory profile, which distinguishes it from other spices and botanicals. Beyond its role as a flavoring agent, it is also recognized historically as a botanical with a long tradition of incorporation into foods and beverages. In regulatory inventories such as the U.S. Food and Drug Administration’s list of substances added to food, chamomile flower appears under the category of spices and natural seasonings, indicating that it is generally regarded as safe when used in accordance with good manufacturing practices. The list specifically names German or Hungarian chamomile (Matricaria chamomilla L.) as an acceptable source of seasoning in foods, supporting its classification as a permitted botanical ingredient within this context. The physical form of chamomile flower as an ingredient typically ranges from whole dried flowers to coarsely ground herbal components, and it can also be processed into extracts or concentrates for more specific functional uses in product formulation. Chamomile flower is known by numerous synonyms that reflect its common use and botanical heritage. These include German chamomile, Hungarian chamomile, and true chamomile, among others. These alternative names are often encountered in ingredient listings, trade catalogs, and regulatory documents, highlighting the breadth of terminology that can refer to the same botanical source. Understanding these alternative names is important for accurate ingredient identification in regulatory compliance, labeling, and supply chain documentation. Overall, chamomile flower is a well-established botanical ingredient with a recognized role as a natural seasoning and aromatic botanical in a variety of food applications.

How It Is Made

Chamomile flower as an ingredient begins with the cultivation and harvesting of the Matricaria chamomilla plant. This annual herb is typically grown in temperate climates and harvested at the point when flowers are fully open to maximize the concentration of volatile aromatic compounds. After harvesting, the flowers are carefully dried to preserve their botanical integrity and sensory attributes. Drying can be accomplished through controlled air-drying processes, low-temperature dehydrators, or other drying methods designed to remove moisture while retaining aromatic oils and plant compounds that contribute to flavor and aroma. Once dried, the flowers can be used in their whole form or further processed into milled or ground forms depending on the intended application. The processing and handling of chamomile flower must ensure that the botanical material is free from contaminants, such as microbial hazards and foreign matter, consistent with food ingredient standards. In commercial supply chains, chamomile flower may undergo quality checks for moisture content, botanical identity, and absence of undesirable substances. In some cases, dried chamomile flower is extracted with solvents or water to produce concentrated extracts that provide more consistent flavor or functional properties for use in beverages or other formulations. These extracts may then be standardized for specific compounds, such as particular terpenoids or flavonoid profiles, depending on the manufacturer’s specifications. Throughout the preparation process, good manufacturing practices are essential to maintain quality and safety. This includes appropriate agricultural practices during cultivation, hygienic harvesting techniques, and controlled drying environments to prevent contamination or degradation. Chamomile flower does not require synthetic chemical processing for its basic formulation as a dried botanical, and its preparation generally involves physical handling that preserves the natural composition of the plant material. The end product reflects the botanical origin of the ingredient and its characteristic aromatic profile, which can vary slightly depending on growing conditions, harvest timing, and post-harvest processing methods. Overall, the process of making chamomile flower as a food ingredient focuses on preserving the sensory and botanical qualities that make it desirable for culinary and beverage applications.

Why It Is Used In Food

Chamomile flower is used in foods and beverages primarily for its aromatic and sensory properties. Its inclusion in spice blends, herbal teas, and culinary applications is driven by the desire to impart a mild herbal note, delicate floral aroma, and nuanced flavor profile that complements other ingredients. The botanical complexity of chamomile flower includes volatile oils and aromatic compounds that can provide subtle layers of flavor, making it a versatile addition to formulations where complexity and natural sensory appeal are desired. In herbal tea products, chamomile flower is often a central ingredient due to its signature taste and aromatic character, distinguishing it from other herbs and botanicals. In addition to flavor enhancement, chamomile flower can contribute to the perceived naturalness of a product. With consumer interest in botanical and plant-derived ingredients, the presence of recognizable plant names can support product positioning as containing natural herbs and traditional botanicals. Manufacturers may choose chamomile flower to align with such consumer preferences, particularly in products marketed as herbal blends, natural infusions, or artisan food items. The ingredient’s broad historical use in beverages and culinary traditions further contributes to its continued application in contemporary food products. Food formulators may also use chamomile flower in combination with other spices and herbs to create layered sensory experiences. When paired with ingredients such as mint, lavender, or citrus peels, chamomile flower can enhance the overall aromatic profile without overpowering other elements. While its primary role is sensory, chamomile flower’s presence can also influence the color and visual perception of products, especially when the dried flowers are used in infusion-based applications. This combination of sensory effects supports its use in a variety of contexts, from specialty teas to seasoning blends, reflecting the multifunctional role of botanical ingredients in food formulation.

Adi Example Calculation

Because chamomile flower does not have a formally established Acceptable Daily Intake (ADI) value set by regulatory food additive evaluations, specific numerical example calculations using an ADI are not applicable in the context of this ingredient. Unlike chemical additives for which regulatory bodies define numeric ADIs based on toxicological studies, botanical seasonings such as chamomile flower are typically recognized as safe based on historical patterns of culinary use rather than assigned specific numerical intake limits. Therefore, illustrating a numeric ADI-based calculation for chamomile flower would not align with the way its safety status is characterized in regulatory contexts. In general terms, if an ingredient did have a numerical ADI, an example calculation might show how to estimate daily exposure for an individual of a given body weight. For example, if an additive had an ADI of X milligrams per kilogram body weight per day, and a person weighed 70 kilograms, the hypothetical daily intake limit would be calculated as 70 times X milligrams, illustrating the maximum amount considered acceptable under regulatory guidelines. Because chamomile flower’s safety assessment does not include a defined numeric ADI, such a calculation is not performed for this ingredient. Instead, food formulators and consumers rely on historical use levels and culinary practices to guide appropriate inclusion of chamomile flower in foods and beverages. This narrative underscores the distinction between regulatory approaches for botanical seasonings and those for defined chemical additives with established numeric ADIs.

Safety And Health Research

Chamomile flower is a botanical ingredient with a long tradition of use in foods and beverages, particularly in herbal teas and seasoning blends. In safety and health research contexts, studies often explore the composition and properties of botanical compounds found in chamomile flowers, including volatile oils, flavonoids, and terpenoids. These constituents contribute to the sensory qualities of chamomile and have been the subject of phytochemical investigations. Research literature documents the presence of a variety of compounds in chamomile flower, including sesquiterpenes and other aromatic constituents that define its characteristic profile. Investigations into the chemical composition of chamomile flowers also support quality characterization for botanical preparations. Regulatory evaluations and safety assessments for chamomile flower typically consider its long history of culinary use and integration into traditional food products. The inclusion of chamomile flower on regulatory lists of spices and natural seasonings recognized as safe reflects historical experience and expert assessment rather than recent toxicological data for specific health endpoints. Safety and health research may examine general botanical properties, but conclusive evaluations of health outcomes require targeted clinical or toxicological studies, which are not typically part of standard food additive assessment processes. Users of food products containing chamomile flower should understand that regulatory recognition as a seasoning ingredient is based on historical safe use in foods, rather than on controlled experimental evidence demonstrating specific physiological effects. Botanical ingredients like chamomile flower are subject to general food safety monitoring to ensure that contaminant levels and microbiological hazards are controlled in supply chains. Good agricultural practices, appropriate drying and handling, and quality assurance measures help minimize potential safety concerns related to contaminants, such as microbial load or foreign matter. Overall, chamomile flower’s safety profile in food applications is shaped by its longstanding culinary presence, supportive regulatory listings in certain jurisdictions, and adherence to food safety practices that mitigate risks associated with botanical ingredients. Research continues in areas related to the composition and potential bioactivity of chamomile constituents, but definitive regulatory health claims tied to specific physiological effects are not established for chamomile flower as a food seasoning ingredient.

Regulatory Status Worldwide

Chamomile flower, derived from Matricaria chamomilla L., is recognized in regulatory inventories as a botanical used as a spice and natural seasoning. In the United States, chamomile flower is listed under Title 21 Code of Federal Regulations Part 182.10, which covers "Spices and other natural seasonings and flavorings" that are generally recognized as safe for their intended use within the meaning of section 409 of the Federal Food, Drug, and Cosmetic Act. This listing includes German or Hungarian chamomile (Matricaria chamomilla L.) as an acceptable source of seasoning in foods, indicating that its use in food products as a botanical seasoning is permitted when used in accordance with good manufacturing practices. The regulation at 21 CFR 182.10 provides the specific context in which chamomile flower is considered acceptable as a food ingredient without the need for further food additive approval, as long as it meets the criteria for substances generally recognized as safe. This regulatory status reflects the longstanding history of chamomile flower in food applications and its recognition by regulatory authorities as a seasoning and aromatic botanical. Outside the United States, other regulatory jurisdictions may reference chamomile flower as an acceptable botanical ingredient under their classifications for spices, herbs, and natural botanicals. In the European Union, botanical ingredients used in food products are typically subject to general food safety regulations and do not require specific additive approval when used as herbs or spices, provided they comply with applicable hygiene and labeling requirements. Lists of permitted botanicals in various jurisdictions often include chamomile flower and other commonly used herbs, recognizing their traditional use and consumer familiarity. At the international level, expert bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluate food additives and provide specifications and safety evaluations for substances intentionally added to food. While specific JECFA evaluations for chamomile flower as an additive ingredient were not located in the JECFA food additive database at the time of this review, the inclusion of botanical ingredients like chamomile flower in national and regional regulatory lists underscores their accepted status as natural seasonings. Regulatory recognition generally depends on the ingredient’s history of safe use, conformity with good manufacturing practices, and compliance with food safety standards in the jurisdictions where products are marketed.

Taste And Functional Properties

Chamomile flower exhibits sensory characteristics that are widely appreciated in culinary and beverage settings. The dried flowers have a gently sweet, floral aroma with hints of apple-like notes, which is reflected in consumer perceptions of chamomile tea and other products where the herb is used. These sensory properties make chamomile flower suitable for applications where subtle botanical nuances are desired. The flavor profile of chamomile flower is generally mild and balanced, blending floral undertones with less pronounced bitter or herbaceous notes, contributing to a harmonious profile that does not overpower other ingredients. These taste and aromatic qualities support its inclusion in herbal infusions, spice blends, and botanical formulations. Functionally, chamomile flower behaves as a botanical seasoning rather than a texturizing or structural additive. It readily infuses its aromatic compounds into aqueous solutions, which is why it is commonly used in teas, decoctions, and similar beverage applications. Its solubility properties are tied to the release of volatile oils and aromatic constituents when exposed to hot water, resulting in the characteristic aroma and flavor associated with chamomile beverages. In solid food applications, the presence of chamomile flower can contribute to visual appeal and aromatic layering, especially when included as part of a garnish or component of herbal seasoning blends. Chamomile flower’s stability in culinary settings is influenced by heat and pH, like other botanical herbs. While its aromatic compounds are relatively heat stable for typical infusion temperatures, prolonged high-heat processing may diminish some volatile components. Consequently, chamomile flower is often used in applications where its aromatic qualities can be preserved, such as in post-cooking seasoning additions or in beverages that do not require extended boiling. The functional profile of chamomile flower emphasizes its sensory contribution, making it a complementary ingredient in formulations where natural botanical taste and aroma are central to the product experience.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a concept used by food safety authorities to indicate the estimated amount of a substance that can be consumed daily over a lifetime without posing appreciable health risk, based on toxicological data and safety factors. ADIs are established for food additives and other substances intentionally added to foods when sufficient data are available to support a quantitative intake recommendation. In the case of botanical ingredients like chamomile flower, which are used as spices and natural seasonings, formal ADIs have not been established in the same way as for synthetic additives or isolated chemical substances. Instead, regulatory recognition often relies on historical consumption patterns and expert assessment of safety when used in typical culinary amounts. Because chamomile flower is generally recognized as safe when used as a botanical seasoning or herbal ingredient in foods and beverages, a numerical ADI value is not assigned by regulatory bodies in the same format used for defined chemical additives. Consumers encounter chamomile flower most commonly in products like herbal teas or spice blends, where the quantity consumed is modest and aligned with customary culinary use. The absence of a defined ADI does not imply a lack of safety considerations; rather, it reflects the nature of botanical ingredients and the basis of their regulatory status, which is grounded in a history of safe use rather than controlled toxicological benchmarks. When interpreting safety information for herbal ingredients, it is important to consider that typical food usage levels are generally low and integrated into the broader dietary pattern. In circumstances where concentrated extracts or nontraditional uses are formulated, manufacturers are responsible for ensuring that products comply with applicable food safety standards and that use levels are appropriate for the intended consumer population. Ultimately, the concept of ADI helps contextualize how food safety authorities manage additive intake, but for traditional botanical seasonings like chamomile flower, regulatory recognition often rests on historical precedent and good manufacturing practices.

Comparison With Similar Additives

When comparing chamomile flower to other botanical seasonings and flavoring ingredients, it is useful to consider how different herbs contribute to sensory profiles and formulation strategies. For instance, lavender flower is another botanical ingredient used in culinary and beverage applications. Like chamomile flower, lavender is valued for its floral aroma, but its flavor can be more intense and slightly more bitter, which influences how formulators balance it with other ingredients. Chamomile’s milder and sweeter floral profile makes it more versatile in products like herbal teas and seasoning blends where a subtle botanical note is desired. Mint leaves, such as peppermint or spearmint, represent another category of botanical seasonings. Mint offers a distinct cooling sensation and sharper aroma compared to the gentle floral notes of chamomile flower. In blended herbal tea products, mint species are often paired with chamomile to create contrast and layered sensory experiences. While both are plant-derived ingredients, their functional roles in flavor development differ, with mint providing a more pronounced sensory impact and chamomile contributing softer herbal complexity. Another similar botanical is hibiscus flower, which is frequently used in teas and beverages for its tart, fruity character and vibrant color. Hibiscus’s organoleptic properties are markedly different from chamomile flower’s mild floral notes, and formulators may choose hibiscus for products where a tangy flavor and visual appeal are priorities. In contrast, chamomile flower’s sensory contribution is understated and blends seamlessly with complementary botanicals. These comparisons illustrate how botanical seasonings vary in taste profile, aromatic intensity, and application contexts, guiding product developers in selecting the most suitable ingredient based on desired sensory outcomes.

Common Food Applications Narrative

Chamomile flower finds application in a variety of food and beverage products where its aromatic and botanical character can enhance the overall sensory experience. One of the most common applications of chamomile flower is in herbal tea blends, where the dried flowers are the primary ingredient, imparting a recognizable floral aroma and mild flavor that is widely associated with traditional chamomile tea products. In these blends, chamomile flower may be used alone or combined with other herbs and botanicals to create layered, nuanced beverages that appeal to consumers seeking natural and aromatic tea experiences. The presence of whole dried flowers also contributes to the visual identity of herbal tea products, making chamomile blends visually distinct among other tea offerings. In spice mixes and seasoning blends, chamomile flower can be included as part of artisanal or specialty herb combinations. For example, in blends intended for delicate foods—such as poultry, vegetables, or light sauces—chamomile flower can provide a subtle floral note that complements other herbs such as lavender, mint, or rosemary. Its inclusion in these blends reflects its role as a natural seasoning ingredient, enhancing overall flavor complexity without dominating the profile. Culinary applications may also extend to products like botanical-infused salts or sugars, where chamomile flower’s aromatic compounds can be incorporated into the seasoning matrix. Chamomile flower may also be present in beverage applications beyond herbal teas, such as botanical-infused waters, non-alcoholic aromatized drinks, and functional beverage blends that emphasize natural plant-derived ingredients. In these contexts, the aromatic profile of chamomile contributes to product differentiation and supports consumer interest in botanical tastes and natural flavor experiences. Additionally, chamomile flower can appear in packaged herbal sachet products, where the dried flowers are combined with other botanicals for consumer convenience and sensory appeal. Across these varied applications, chamomile flower’s culinary role centers on its ability to lend a distinctive botanical aroma and mild flavor, making it a versatile ingredient in products designed for consumers seeking natural, aromatic, herb-forward experiences.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 182.10

EFSA

  • Notes: EFSA evaluation specific to chamomile flower not located

JECFA

  • Notes: No specific JECFA food additive entry found for chamomile flower as an additive

Sources

Comments

No comments yet. Be the first to share!