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A safer flavour – the seven food flavourings banned by the EU
date:Nov 06, 2012
de: withdrawn from the Community Register by Commission Decision 2004

Is an active compound of chilli that is synthesised for use as a food flavouring in hot sauce, salsa and beverages in order to create a heat sensation.

In a statement the EC said of Capsaicin: The Scientific Committee on Food concluded in its opinion of 26 February 2002 that N-(4-hydroxy-3-methoxybenzyl) - 8-methylnon-6-enamide (capsaicin, FL No 16.014) is genotoxic.

Capsaicin is naturally present in capsicum species (e.g.

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