Is ginger high in sulfites? Separating fact from processed reality

October 5, 2025 •

3 min read

An estimated 3 to 10% of people with asthma may experience sensitivity to sulfites, a food additive also found naturally in some foods. This raises a critical question for many health-conscious individuals: Is ginger high in sulfites? The answer is more nuanced than a simple 'yes' or 'no' and depends heavily on whether the ginger is fresh or processed.

Quick Summary

Fresh ginger contains minimal, naturally occurring sulfites, but the level can increase significantly in processed forms like dried or candied ginger due to added preservatives. Some processing methods, such as sulfur fumigation, specifically introduce higher sulfite concentrations to prolong shelf life. This makes it crucial for those with sensitivities to differentiate between fresh and processed varieties by checking product labels.

Key Points

Fresh vs. Processed Ginger: Fresh ginger root contains very low, naturally occurring sulfites, but processed versions like dried or candied ginger often have high levels of added sulfites due to preservation techniques.
Sulfite Processing Methods: Sulfur fumigation is a common process for drying ginger that intentionally adds sulfur dioxide to prevent spoilage and maintain color, significantly increasing the sulfite content.
Added Sulfite Labeling: In many regions, food labels must declare added sulfites when concentrations exceed 10 ppm, listed by name (e.g., sulfur dioxide) or E-number (e.g., E220).
Impact on Sensitive Individuals: Sulfite sensitivity, distinct from an allergy, can trigger adverse reactions such as wheezing and hives, especially in asthmatics, who are more susceptible.
Altered Chemical Composition: Sulfur fumigation not only adds sulfites but can also create new chemical derivatives, potentially impairing some of the ginger's natural healthcare functions.
Safe Consumption for Sensitive Diets: To minimize sulfite intake, opt for fresh ginger root over processed forms and always check ingredient lists on dried or preserved products for added preservatives.

The difference between fresh and processed ginger

While fresh ginger contains small, natural amounts of sulfites, it is not considered a high-sulfite food. For most people, consuming fresh ginger poses no concern regarding sulfite intake. The situation changes dramatically, however, when ginger is processed. Products like dried, candied, or preserved ginger frequently contain added sulfites, particularly sulfur dioxide (E220), which acts as a preservative and anti-browning agent. This is done to extend shelf life, maintain a brighter color, and prevent mold and spoilage.

The impact of sulfur fumigation

One of the most significant factors influencing sulfite levels in processed ginger is the post-harvest technique of sulfur fumigation. This controversial method is used to preserve the ginger's fresh appearance, and research shows it significantly alters the root's chemical profile. The fumigation process can induce chemical transformations, creating artificial sulfur-containing derivatives, and may even degrade some of ginger's beneficial components. This means that the sulfite content in sulfur-fumigated dried ginger is not only higher but also chemically different from the natural state.

Sulfite sensitivity: What to know

Sulfite sensitivity is an intolerance, not a true allergy, though it can trigger allergy-like symptoms. For most of the population, sulfites are safe, but a small subset of individuals, particularly asthmatics, can react adversely to them. Symptoms can range from mild to severe, including:

Wheezing, chest tightness, or other respiratory issues
Skin rashes, such as hives (urticaria)
Stomach pain or other gastrointestinal distress
Headaches or migraines

These reactions are often triggered by the inhalation of sulfur dioxide released from sulfite-containing foods. It is important for sensitive individuals to carefully monitor their intake, especially from processed foods where sulfite levels can be concentrated and less obvious.

How to identify added sulfites

In many countries, regulations require food manufacturers to declare added sulfites on the label if they are present in concentrations of 10 parts per million (ppm) or more. This makes reading the ingredient list a vital step for those managing sulfite intake. Look for terms like 'sulfites,' 'sulfur dioxide,' or the E-numbers E220-E228. However, products with only naturally occurring sulfites do not need to be labeled, so it's essential to know which foods are naturally higher in sulfites.

A comparison of ginger types and sulfite content


Feature	Fresh Ginger	Dried Ginger (Processed)	Candied/Preserved Ginger
Sulfite Source	Naturally occurring	Added preservatives, sulfur fumigation	Added preservatives, syrup
Sulfite Level	Very low	Can be high	Can be high
Sulfite Declaration	Not required	Required if >10 ppm	Required if >10 ppm
Best for Sensitive Diets	Yes	No, unless explicitly labeled sulfite-free	No, due to added preservatives
Common Use	Cooking, tea, supplements	Spice blends, supplements	Baking, snacking, desserts

Tips for a low-sulfite diet

If you have a sulfite sensitivity and want to include ginger in your diet, here are some practical tips:

Choose fresh over processed: Opt for fresh ginger root whenever possible. The risk of high sulfite content is minimal with the natural, unprocessed version.
Read ingredient labels: When buying dried, powdered, or candied ginger, always check the label for preservatives. Look for sulfite-free certification if available.
Avoid processed products: Be cautious of spice blends, pre-packaged foods, and baked goods that contain dried ginger, as sulfites may be hidden ingredients.
Know the E-numbers: Familiarize yourself with the code numbers for sulfite additives (E220, E221, E222, E223, E224, E226, E227, E228) to spot them on international labels.
Buy from reputable sources: When purchasing spices like ginger powder, consider sourcing from companies that specify their raw materials are not treated with sulfites, as some have done to meet regulations.

Conclusion: Navigating sulfites in your nutrition diet

In summary, the assumption that all ginger is high in sulfites is incorrect. Fresh ginger is a low-sulfite food, but dried and preserved varieties can be high due to processing aids like sulfur fumigation and added preservatives. For the average consumer, this isn't an issue. However, for those with sulfite sensitivity, particularly asthmatics, differentiating between fresh and processed is crucial for managing symptoms. By prioritizing fresh ginger and carefully checking labels for added sulfites, you can safely enjoy the many nutritional benefits of this versatile spice without unwanted side effects. Knowledge of food processing techniques is essential for making informed dietary choices that align with personal health needs.

Food Standards Australia New Zealand on Sulphites

Frequently Asked Questions

No, not all ginger is high in sulfites. Fresh ginger contains only trace, naturally occurring sulfites. High levels are typically found in dried, powdered, or candied ginger products where sulfites have been added as preservatives.

No, fresh ginger is naturally low in sulfites and is a safe option for individuals with sulfite sensitivities. The issue of high sulfite content primarily pertains to processed ginger products.

Sulfites are added to processed ginger products as a preservative to prevent discoloration, inhibit the growth of bacteria and mold, and extend the product's shelf life.

You can identify added sulfites by checking the product's ingredient list. Labels are required to declare sulfites by name (e.g., sulfur dioxide) or E-number (e.g., E220) if the concentration is 10 ppm or more.

Individuals with sulfite sensitivities, particularly asthmatics, are most at risk of experiencing adverse reactions to sulfites, even from sources like ginger. Inhaling sulfur dioxide gas released from foods can trigger respiratory symptoms.

No, sulfite sensitivity is an intolerance to the chemical compounds and is not considered a true allergy involving the immune system. The adverse reactions are caused by the body's reaction to the sulfite molecule, not an allergen in the ginger itself.

Yes, research indicates that the sulfur fumigation process can induce chemical reactions that may impair the healthcare functions of ginger. Studies have shown that a new artificial compound, 6-gingesulphonic acid, is generated during this process, potentially degrading beneficial components.