Materia primaIngredientes alimentarios

Edible Chrysanthemum (Shokuyō Kiku)

食用菊 (Shokuyō Kiku)

Por qué hacer sourcing en Japón

Hachinohe and Yamagata's heritage cultivation produces edible-cultivar chrysanthemums distinct from Western ornamental varieties; food and cosmetic extract supply chains established.

Spec clave

Luteolin 0.1-0.5%; apigenin 0.05-0.2%; total polyphenol 1-3% in dried flower; chlorogenic acid carry-over.

Producto final típico

Dried chrysanthemum for salad / garnish export, kiku-cha herbal tea, anti-ageing cosmetic actives.

At a glance

Proveedores listados
2 proveedores
MOQ típico
5–25 kg dried; 1–10 kg cosmetic extract
Plazo típico
6–10 weeks
Regiones de origen
Aomori (Hachinohe), Yamagata (Mottenohoka), Niigata
Categoría
Ingredientes alimentarios
Temporada de cosecha
October – November (peak chrysanthemum bloom)
Estado regulatorio en Japón
Food product; cosmetic JSCI listed
Nombre INCI
Chrysanthemum Morifolium Flower Extract
Nombre japonés
食用菊
Romaji
Shokuyō Kiku

Sobre este ingrediente

Yellow and purple cultivated chrysanthemum varieties consumed in Japan as a salad / sashimi garnish, dried herbal tea, and increasingly as a cosmetic active. Aomori (Hachinohe) is the leading commercial production region; the 'Mottenohoka' purple cultivar from Yamagata commands GI-positioned regional pricing. Functional positioning targets antioxidant flavonoid content (luteolin, apigenin); cosmetic extracts feature in anti-ageing and brightening positioning. Distinct from existing 'yomogi' (mugwort) and 'dokudami' (heartleaf) entries.

Estado regulatorio

JapónFood product; cosmetic JSCI listed
Unión EuropeaFood import; CosIng listed (Chrysanthemum Morifolium Flower Extract)
Estados UnidosGRAS by traditional use; MoCRA cosmetic use
ChinaGACC food facility registration

Proveedores japoneses

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