Satureja spicigera

CULTIVATION: hardy perennial herb, well-drained soil, full sun; drought tolerant; trim regularly to maintain compact form. Standard advice only.

No verified ethnobotanical records found for Satureja spicigera; output remains empty.

Common products:
The principal commercial product is steam‑distilled essential oil, obtained from aerial parts harvested at flowering. Essential oil of Satureja spicigera is listed as a flavoring substance by the Flavour and Extract Manufacturers Association (FEMA) and as “Generally Recognized as Safe” (GRAS) for use as a food flavoring by the U.S. Food and Drug Administration. A 2022 ISO standard for Satureja spicigera oil specifies compositional limits to verify authenticity and quality.

Industrial and craft applications:
The essential oil is incorporated into fragrance compositions and aromatics at typical use levels for flavoring or perfumery; the plant is not documented for other industrial products such as timber, fiber, or gums.

Food and beverages (non-medicinal):
Fresh or dried herb and the essential oil are used as culinary flavoring agents (e.g., in spice blends and seasonings). The oil is also employed by the food industry as a natural flavoring at permitted concentrations (e.g., ≤100 ppm in baked goods and ≤50 ppm in beverages under FEMA/FDA guidance for flavoring substances).

Colorants and tanning:
No documented use as a colorant or tannin source.

Wood and fiber:
No documented timber or fiber uses.

Fragrance and cosmetics:
Satureja spicigera oil functions as a perfumery ingredient (top to heart note) and a natural flavoring; it is used in oral‑care and household products when permitted. Cosmetics incorporating the oil are limited to rinse‑off applications where appropriate concentration thresholds apply; leave‑on dermal use is not supported by available regulatory listings.

Properties relevant to use:
The essential oil is characterized by high phenolic monoterpene content, notably carvacrol and thymol, with phenolic‑rich chemotypes typically exceeding 60% total phenols. Typical physicochemical values for the oil are: refractive index 1.486–1.505 (20°C), optical rotation −10° to +5°, acid value 0.5–3.0 mg KOH/g, ester value 2–15 mg KOH/g, and saponification value 2–15 mg KOH/g. The odor is described as warm, herbaceous, and thyme‑like. These attributes underpin its suitability as a flavoring and fragrance material.

Standards and regulation:
FEMA GRAS 4681; FDA 21 CFR 172.515 lists “spice, savory (Satureja)” for natural flavoring; ISO 24254 (2022) specifies quality standards for Satureja spicigera oil. For cosmetic/perfumery use, compliance with IFRA Standards and relevant national cosmetic regulations applies.

Sustainability and sourcing:
The species is harvested wild in parts of the Caucasus and eastern Mediterranean; wild collection can threaten local populations. Sustainable practices—regulated harvests, cultivation trials, and traceability—have been recommended to ensure long‑term supply and mitigate over‑harvesting risks.

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No germination or propagation data was added yet.

No reference genome is available on NCBI yet. We are constantly monitoring for new data.

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