Does Cinnamon Contain Sulphites? A Comprehensive Guide to Nutritional Facts and Allergies

October 5, 2025 •

4 min read

According to food safety regulations in the EU and elsewhere, a maximum level of 150 mg of sulphur dioxide (a form of sulphite) per kg is permitted in cinnamon. This means while pure cinnamon itself is not a natural source of sulphites, the processing methods used to enhance and preserve the spice can lead to their presence in commercially sold products, raising concerns for those with sensitivities.

Quick Summary

Sulphites are not inherent to cinnamon but can be introduced via sulphur dioxide fumigation during processing to preserve color and prevent pests. Regulations mandate labeling for significant added amounts, and sensitivities, particularly among asthmatics, are a key concern. Product choice and origin play a crucial role in minimizing sulphite exposure.

Key Points

Sulphites are Added, Not Natural: Unlike some other spices, sulphites in cinnamon are introduced through processing, specifically sulphur dioxide fumigation.
Sulphur Fumigation is Standard Practice: Traditional processing for Ceylon cinnamon includes fumigation with sulphur dioxide to protect the product and maintain its aesthetic appeal.
Regulations Set Maximum Limits: International and regional food safety standards, like those in the EU, regulate the maximum allowed residual sulphite levels in cinnamon.
Labeling is Mandatory for High Levels: Products with more than 10 ppm of added sulphites must declare them on the label, enabling consumers with sensitivities to avoid them.
Sensitivity can cause Allergy-like Symptoms: Some individuals, particularly asthmatics, can experience adverse reactions to sulphites, including respiratory and skin symptoms.
Consider Cinnamon Type and Source: Ceylon cinnamon is more likely to be fumigated than Cassia. Opting for organic varieties and checking for sourcing details can minimize sulphite exposure.
Read Labels and Understand Risks: For those with sensitivities, understanding how sulphites are introduced and checking product labels is the most effective way to manage your health.

The Complex Answer: Added vs. Naturally Occurring

While some foods like garlic, onion, and dried fruits naturally contain sulphites, cinnamon is not one of them. The presence of sulphites in cinnamon is the result of a deliberate processing step rather than a natural occurrence. To enhance the golden-yellow colour of Ceylon cinnamon and protect it from pests, manufacturers traditionally fumigate the quills with sulphur dioxide. This practice is a well-established method within the spice trade, though the levels of residual sulphur dioxide can vary depending on the fumigation process.

Unlike allergenic proteins, sulphites are chemical compounds. Regulations across many regions, including the EU and Canada, mandate that products containing more than 10 parts per million (ppm) of sulphites must declare them on the ingredients list. Some manufacturers will also include 'may contain sulphites' warnings on labels due to potential cross-contamination during processing in facilities that also handle other sulphite-containing ingredients.

Processing and Regulation: A Look at the Supply Chain

The use of sulphur fumigation is a key aspect of producing high-quality Ceylon cinnamon, which is highly valued for its flavour and colour. Historically, this process lacked standardization, leading to unpredictable residual sulphite levels. In response, international bodies like the Codex Alimentarius Commission and regional authorities like the EU have established maximum residue levels for sulphites in herbs and spices, including cinnamon.

For example, the EU sets a maximum limit of 150 mg/kg of sulphur dioxide/sulphites for cinnamon, a standard that originated from lobbying by major cinnamon-producing countries like Sri Lanka. These regulations are designed to protect consumers from excessive intake, but they do not eliminate sulphites entirely, and the practice is generally only permitted for specific varieties like Ceylon cinnamon.

Comparing Cinnamon Varieties: Ceylon vs. Cassia

It's important to recognize the differences between Ceylon and Cassia cinnamon, as their processing methods and potential for sulphite content can differ. Ceylon cinnamon, often referred to as 'true cinnamon,' is primarily sourced from Sri Lanka and is the variety most commonly associated with sulphur fumigation. Other varieties, such as Cassia cinnamon, might not undergo the same treatment. In Europe, the use of sulphur dioxide fumigation is explicitly allowed for Ceylon cinnamon but is not permitted for other varieties. This distinction can help consumers make informed decisions, especially if they are sensitive to sulphites. The origin and type of cinnamon, therefore, are critical factors to consider when analyzing potential sulphite content.

A Table of Sulphite Content and Regulation


Product Category	Maximum Sulphite Level (mg/kg or mg/L)	Common Source of Sulphites	Labeling Requirement	References
Cinnamon (EU Standard)	150 mg/kg	Added via fumigation with sulphur dioxide	Yes (if >10 ppm)	,
Dried Fruit (e.g., Apricots)	500 up to 2000 mg/kg	Added as a preservative to prevent browning	Yes (if >10 mg/kg)	,
Wine and Cider	Up to 350 mg/L	Added as a preservative, can also occur naturally during fermentation	Yes	,
Garlic, Onion	Naturally Occurring (Variable)	Inherent sulphur-containing compounds	No (for naturally occurring)	,
Sausages	Up to 450 mg/kg	Added as a preservative to inhibit bacteria	Yes	,

Navigating a Sulphite Sensitivity with Cinnamon

Individuals with a sensitivity to sulphites can experience a range of adverse reactions, including allergic-like symptoms, asthma exacerbations, and gastrointestinal upset. For these individuals, it is crucial to manage dietary intake of sulphites carefully. Here are some guidelines for navigating cinnamon consumption:

Read Labels Diligently: Always check the ingredients list on packaged cinnamon. Look for 'sulphites', 'sulphur dioxide', or the specific E-number (E220-E228). A 'may contain' warning should also be taken seriously. If the product is unpackaged, information should be available upon request.
Prioritize Organic and Un-fumigated Options: Certified organic cinnamon is less likely to have been treated with sulphur dioxide, though cross-contamination remains a possibility. Sourcing from reputable suppliers with transparent processing methods offers greater assurance.
Choose Whole Sticks: Whole cinnamon sticks may be less prone to contamination or intentional additives compared to ground cinnamon, although they can still be fumigated. Grinding your own cinnamon sticks at home provides more control over the final product.
Understand the Risks: While not a 'true allergy', sulphite sensitivity can trigger significant respiratory and other symptoms, particularly in those with asthma. Knowledge of how sulphites are introduced into foods like cinnamon empowers you to protect your health.

Conclusion: The Verdict on Your Cinnamon and Sulphites

Ultimately, whether your cinnamon contains sulphites depends on its source and processing. While pure, un-fumigated cinnamon is naturally free of them, many commercially available products, especially Ceylon cinnamon, are fumigated with sulphur dioxide to enhance appearance and shelf life. Regulatory bodies have set maximum limits for these residues, and labelling requirements ensure that added sulphites are declared. For sensitive individuals, this means vigilance in reading labels, questioning suppliers, and perhaps opting for organic or Cassia varieties is the best course of action. Being aware of the processing behind your spices is a critical part of a healthy nutrition diet and can prevent uncomfortable allergic-like reactions.

For more detailed information on food additives, consider consulting resources from trusted organizations like the World Health Organization (WHO) or national food safety agencies.

Frequently Asked Questions

Sulphites, in the form of sulphur dioxide, are often added to cinnamon during processing through fumigation. This is done to prevent insect damage, inhibit fungal growth, and preserve the desired golden-yellow colour of the spice.

No, not all cinnamon is treated with sulphites. The practice is more common with Ceylon cinnamon, particularly from specific regions, to achieve its characteristic appearance. Other varieties, like Cassia cinnamon, may not undergo this treatment.

Organic cinnamon is less likely to be intentionally treated with sulphur dioxide, but there is still a possibility of residual sulphites from other processing or cross-contamination in facilities that handle other sulphited products.

In many countries, including the EU, products with more than 10 ppm of added sulphites must list them on the label. Look for terms like 'sulphites', 'sulphur dioxide', or E-numbers from E220 to E228 in the ingredients list or allergen warnings.

For most people, sulphite levels found in food are not harmful. However, individuals with sensitivities, especially asthmatics, may experience allergic-like symptoms such as wheezing, hives, or other reactions. In rare cases, more severe reactions can occur.

No, sulphites are not naturally present in cinnamon. Their presence is due to additives used during processing, unlike foods such as garlic or onions which have naturally occurring sulphur compounds.

To minimize sulphite exposure, you can choose organic cinnamon, opt for whole cinnamon sticks and grind them yourself, or select brands that are transparent about their sourcing and processing methods.