Lavender flower

Lavender flower comes from the lavender plant, a fragrant herb native to the Mediterranean region. The dried flowers and buds are typically used in food applications, often after being carefully harvested and processed to retain their aromatic qualities.

Lavender is primarily used as a flavouring agent in food products, imparting a distinct floral and slightly sweet taste. It is commonly found in baked goods like shortbread and cakes, as well as in beverages such as teas and infusions, where its aromatic profile can enhance the overall sensory experience.

Lavender flower is not listed as a food additive on the Register of Food Additive Authorisations in Great Britain, meaning it is used as a flavouring or ingredient rather than an additive. While traditionally used in herbal remedies, scientific evidence for specific health benefits at typical food consumption levels is limited. Regulatory bodies like EFSA have evaluated various plant-based flavourings, but specific evaluations for lavender in food at a consumer level are not widely publicised. There are no widespread controversies regarding its use as a food ingredient at typical levels.