Matière premièreIngrédients alimentaires

Edible Chrysanthemum (Shokuyō Kiku)

食用菊 (Shokuyō Kiku)

Pourquoi sourcer au Japon

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

Spec clé

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

Produit fini typique

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

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
5–25 kg dried; 1–10 kg cosmetic extract
Délai typique
6–10 weeks
Régions d'origine
Aomori (Hachinohe), Yamagata (Mottenohoka), Niigata
Catégorie
Ingrédients alimentaires
Saison de récolte
October – November (peak chrysanthemum bloom)
Statut réglementaire au Japon
Food product; cosmetic JSCI listed
Nom INCI
Chrysanthemum Morifolium Flower Extract
Nom japonais
食用菊
Romaji
Shokuyō Kiku

À propos de cet ingrédient

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.

Statut réglementaire

JaponFood product; cosmetic JSCI listed
Union européenneFood import; CosIng listed (Chrysanthemum Morifolium Flower Extract)
États-UnisGRAS by traditional use; MoCRA cosmetic use
ChineGACC food facility registration

Fournisseurs japonais

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