Tarragon Flavouring
Tarragon is a long-used culinary herb regulated as a natural flavor under 21 CFR 101.22. Estragole, a constituent, has shown carcinogenic activity in rodents at very high doses; EFSA has reviewed and recommends restricted intake of pure estragole, but tarragon at culinary levels is considered low concern.
What it is
Flavoring derived from tarragon (Artemisia dracunculus), an aromatic herb.
Culinary flavoring; primary aromatic compound is estragole.
Why it's flagged
- estragole content (rodent carcinogen at high doses)
What regulators actually say
"The term 'natural flavor' or 'natural flavoring' means the essential oil, oleoresin, essence or extractive... whose significant function in food is flavoring rather than nutritional."
Regulatory status
United States — FDA
natural flavor permitted under 21 CFR 101.22; tarragon is a recognized culinary herb
European Union — EFSA
permitted natural flavoring; estragole intake guidance
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