Lavender

Lavender is a fragrant flowering plant native to the Mediterranean region. The flowers and leaves are typically dried for use in culinary applications and herbal remedies. The characteristic aroma and flavour come from its essential oils, particularly linalool and linalyl acetate.

Lavender is primarily used as a flavouring agent in food and beverages, imparting a floral and slightly sweet taste. It is often found in teas, baked goods, confectionery, and sometimes in alcoholic and non-alcoholic drinks. It can also be used as a decorative element or aromatic component in certain food products.

Lavender is not listed as an authorised 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. EFSA has evaluated lavender oil as a flavouring substance. Consumed in typical food amounts, it is generally considered safe. Some research suggests potential calming effects, but robust clinical evidence is limited and more studies are needed.