Keep in mind they were a key ingredient in "root" beers in the 19th century (leaves and bark).

I thought culinary use was technically not legal due to cancer concerns. The leaves can also be psychoactive.

Cinnamon, nutmeg, mace, star anise, ginger, and real pepper all contain small amounts of safrole (the actual chemical) as well. It would be ridiculous to propose banning herbs and spices due to naturally-occurring safrole.

I imagine it has to do with the quantity. And the FDA did indeed ban it:

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfr...

Is a Lauraceae if I'm not wrong. A cousin of bayleaf, so should be more seen as a spice than as a dish.