Castoreum: what it is and why people talk about it
Some vanilla or raspberry notes in old recipes were once made from beaver secretions. That substance is castoreum — a sticky compound from glands near a beaver’s tail. It has a leathery, vanilla-like scent and was used by perfumers and, occasionally, as a flavoring in food and drinks.
Today castoreum is rarely used in mainstream food because it’s expensive, hard to collect, and raises clear animal-welfare questions. But you might still find it listed indirectly under "natural flavors" on ingredient labels.
Where castoreum comes from and how it’s used
Castoreum comes from the castor sacs of beavers. Those sacs store chemicals the animals use for marking territory. Historically, perfumers valued castoreum for adding depth and warmth to leather, tobacco, and oriental scents. In food, it was used to mimic vanilla, raspberry, or strawberry tones before reliable plant or synthetic options existed.
Extraction is not simple. It often involves trapping or killing the animal, which is why modern perfume houses and food makers moved away from it. Most flavoring now comes from plant extracts or lab-made molecules that are cheaper and easier to scale.
Safety, labeling, and what to do if you avoid animal products
Regulators in the U.S. treat castoreum as a natural flavoring, and its use is legal but uncommon. Because it’s used so rarely, exposure through food is very low for most people. If you have strong ethical or allergy concerns, the main issue is labeling: companies can list it under vague terms like "natural flavors," which makes it hard to spot.
Want to avoid castoreum? Contact the manufacturer when you see "natural flavors" and ask what’s inside. Choose products labeled "vegan," "plant-based," or "contains no animal-derived ingredients" to reduce the chance of hidden animal flavors. For perfumes, look for "vegan" or "synthetic" on the label, or ask the brand directly.
If you’re curious about substitutes, vanillin (from vanilla beans), synthetic vanillin, and plant-derived aroma chemicals give the same sweet, warm notes without animal sourcing. Many modern perfumers use synthetic musks and natural isolates to replace castoreum’s complexity.
Bottom line: castoreum is a real, traditional ingredient with a distinct scent and small historical role in flavors and perfumes. It’s not common today, and easy vegan alternatives exist. If avoiding animal products matters to you, check labels, look for vegan claims, or reach out to makers for clarity.
