Interestingly, on the Buderim Ginger website, you can't find a list of ingredients for their products. If you put 'sulphur dioxide' in their search engine, it comes back with 0 results.

Kerry, I found this recipe for if you want to make your own, that way you know it will be free of any nasties:


Directions for crystallizing ginger or other fruits, peels or centers

  • 2 cups sugar
  • 1/2 cup water
Mix well, cover with lid for the first minute or two of boiling and then remove the lid. This washes down the sugar from the sides. Cook to 223 degrees. Remove from the fire very gently and let it stand quietly until perfectly cold. Place the ginger, etc., to be crystallized in a pan in rows each slightly separated from the other. Pour the cold syrup carefully over the ginger with as little agitation as possible.

When all is covered with this syrup lay a clean dampened cheese cloth gently over the top of the syrup. It will float on top and absorb any crystals which may form there.

Allow this to stand without disturbing for about eight hours, then remove the cheese cloth. Pour all into a large sieve, allowing the syrup to drain off from two to four hours until the pieces are quite dry. They will be found to be covered with a fine white crystal.