Sandalwood
A safe but largely obsolete natural dye.
- Category
- Colours
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A natural red-brown dye extracted from the wood of the sandalwood tree.
How it is used in food
Red sandalwood (Pterocarpus santalinus) heartwood yields santalin pigments giving a warm red-brown tint, historically used for colouring liqueurs, sauces and some traditional confectionery, and as a dye for textiles and cosmetics. In practice it has no advantage over paprika extract, anthocyanins or caramel, which are cheaper, stronger and better characterised.
Commonly found in- Historically in foods and cosmetics
Health and safety
Safe, but mostly obsolete as a food coloring due to the availability of cheaper, more effective alternatives. Not actively authorised as an EU food additive.
There is no modern toxicological dossier and no EFSA opinion, because it is not on the EU list of authorised food additives; the number appears in older tables and in some non-EU regulations. Traditional-medicine use is documented but is not evidence of safety at additive doses.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E166
Worth knowing
The tree is the source of the pigment, not the aromatic white sandalwood used in perfumery — a persistent confusion. Red sandalwood is now heavily restricted in trade for conservation reasons, which sealed the fate of its food use regardless of any safety question.
Conclusion
A safe but largely obsolete natural dye.
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Open the appEntry last reviewed 2026-07-28.
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