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Curcumin (E100) — What You Need to Know

Safe(9/10)Natural

The score is an eNumbers.org editorial summary, not an official agency rating or medical advice. Start with the regulatory status and primary sources below.

What Is Curcumin?

Curcumin is the principal curcuminoid found in turmeric (Curcuma longa), responsible for its characteristic bright yellow color. It has been used as a spice and coloring agent for thousands of years in South Asian cuisine. Curcumin has poor oral bioavailability, meaning most of it passes through the digestive system without being absorbed, which limits both its systemic effects and any potential toxicity.

What Is It Used For?

Used as a natural yellow-orange food coloring in processed foods, condiments, and dairy products. Also widely used as a spice and dietary supplement.

Function: Natural yellow food coloring derived from turmeric
1 mg
Dataset exposure estimate
210 mg
ADI-derived reference (70 kg)
0.5%
of ADI (typical diet)

Exposure figures are population-level references, not personal limits. Actual intake varies by diet, product and jurisdiction.

Regulatory & Editorial Context

📊
Acceptable Daily Intake (ADI)
3 mg/kg bw/day
🏛️
Regulatory Status
🇺🇸 USA (FDA): Not approved as color additive (approved as spice/seasoning)
🇪🇺 EU (EFSA): Authorized (ADI reduced in 2010 re-evaluation)
⚠️ Key Concerns

EFSA reduced the ADI from 'not specified' to 3 mg/kg bw/day in 2010 based on reproductive toxicity findings in animal studies. Despite this, curcumin is generally well-tolerated at dietary intake levels. Its poor bioavailability limits systemic exposure and associated risks. It has been used as a spice for thousands of years with no significant adverse effects reported in the general population. Codex Alimentarius has approved its use as a food additive globally.

Editorial context score

eNumbers.org currently assigns Curcumin an editorial context label of Safe with a score of 9/10. This is 3.2 points above the database average for colorings (5.8/10). Dataset reference year: 2010. The dataset's population estimate equals about 0.5% of the listed ADI.

This score is not issued by EFSA, FDA, WHO or another regulator.

Commonly Found In

Curry powderMustardRice dishesButter and margarineIce creamProcessed cheese
Example brands:
French's MustardKraft Mac & Cheese

Always check the label for E100 or 'Curcumin'

▶Chemical Information
Formula: C21H20O6
Molecular Weight: 368.38 g/mol
CAS Number: 458-37-7
INS Number: 100
Also known as: E100, Turmeric Yellow, CI Natural Yellow 3, Diferuloylmethane, INS 100

Frequently Asked Questions about Curcumin

Current dataset status: FDA — Not approved as color additive (approved as spice/seasoning); EFSA/EU — Authorized (ADI reduced in 2010 re-evaluation). Reported concerns: EFSA reduced the ADI from 'not specified' to 3 mg/kg bw/day in 2010 based on reproductive toxicity findings in animal studies. Despite this, curcumin is generally well-tolerated at dietary intake levels. Its poor bioavailability limits systemic exposure and associated risks. It has been used as a spice for thousands of years with no significant adverse effects reported in the general population. Codex Alimentarius has approved its use as a food additive globally. Regulatory status and individual risk are not the same; check the primary sources and permitted conditions of use.

Quick Facts

E-Number
E100
INS Number
100
Category
Colorings
Origin
Natural
FDA Status
Not approved as color additive (approved as spice/seasoning)
EFSA Status
Authorized (ADI reduced in 2010 re-evaluation)
ADI
3 mg/kg bw/day
Dataset Review
2010
Ingredient-level Dietary Notes
Vegan: ✅ YesHalal: ✅ YesKosher: ✅ YesGluten-Free: ✅ Yes

Carriers, processing aids and product certification can change suitability. Verify the final label and certifier.

Quick Links

Disclaimer: This information is for educational purposes only and is not medical advice. Always consult a healthcare professional for health-related decisions.

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Beta-Carotene (E160a)Annatto (E160b)Paprika Extract (E160c)