Guide to Food Additives - R

Guide to Food Additives - R

Name Other Names Purpose SourcedFlo

Ramtil oil

Niger seed oil, inga seed oil, blackseed oil

Oil with a similar composition to safflower and sunflower oil, substitute for olive oil, Niger seeds used in South Asian cuisines in bread and curries

Pressed from seed of Guizotia abyssinica plant

Ras-el hanout

Rass el hanout

North African spice mix used in savory dishes, meat & fish. Usually consists of cardamom, cumin, clove, cinnamon, nutmeg, mace, fenugreek, turmeric and various others depending on the dish and location.

Various types of spices

Raspberry leaves

E375, Vitamin B3, nicotinic acid

Used to create herbal teas, providing an acidic flavor

Extracted from raspberry fruit tree

Red 2G

E128, Acid Red 1, Food Red 10, azofloxin, CI 18050

Red food dye

Currently banned in many countries including EU, Australia, Japan, USA & Malaysia.

Synthetic red azo dye



Purple food coloring

Banned in the EU & USA. Approved in Australia & New Zealand.

Small amounts found in a variety of plants


Vitamin B2

Found in various foods, added to foods to fortify baby foods, breakfast cereals, pasta & meal replacement products.

Found in dairy, eggs, leafy greens, liver, kidneys, lean meats, legumes, mushrooms and almonds

Rice bran oil

Cooking oil in Asian countries, making vegetable ghee, similar composition to peanut oil, smoke point of 232C/450F

Extracted from hard outer brown layer of rice called chaff or rice husk


Salvia Rosmarinus, Rosmarinus officinalis, anthos

Flavoring stuffings & lamb roasts, pork, chicken, turkey, Mediterranean cuisine, bitter taste & aroma. Making herbal tea. Extract used to improve the shelf life of Omega-3 oils.

Herb native to the Mediterranean region


E161d, Natural yellow 27

Red-orange food color

Banned in the USA. Approved in Australia & New Zealand

Xanthophyll pigment found in rose hips