Salicylates are natural aspirin-like compounds concentrated in spices, berries and some vegetables. A small minority are sensitive to them.
What is Salicylates?
Salicylates is a Plant defense compound that plays a critical role in defending plants against pests and disease. While many general diets overlook it, maintaining optimal levels of Salicylates is frequently tracked by people working to optimize their Salicylate sensitivity.
Top Foods High in Salicylates
A data-driven breakdown of the foods with the highest concentration of Salicylates per 100 g.
| Food | Salicylates |
|---|---|
| Cinnamon | 15 mg |
| Turmeric | 12 mg |
| Dark Chocolate (70–85%) | 5 mg |
| Ginger | 4 mg |
| Almonds | 3 mg |
| Orange | 2.4 mg |
| Strawberries | 1.4 mg |
| Broccoli | 0.7 mg |
| Tomato | 0.6 mg |
How Salicylates Impacts Salicylate sensitivity
Research links diets rich in Salicylates to changes in Salicylate sensitivity. Optimizing intake of these foods can support healthy Salicylate sensitivity levels via inhibiting the same enzymes as aspirin in sensitive individuals.
How to Reduce Salicylates
Salicylate content cannot be cooked out; management is source selection, ideally under professional guidance.
| Method | Typical reduction | How it works |
|---|---|---|
| Peeling fruit | modest | Salicylates concentrate in skins. |
| Low-salicylate staples | lower load | Used during a supervised elimination trial. |
Scientific references & clinical evidence
This guide is built on peer-reviewed research — verify the primary sources below.
Written by the Nutrition Encyclopedia team · medically reviewed by Dr. Sunaina Tariq, MBBS
Last updated 21 June 2026
How we source & verify data · Medical disclaimer
Nutrition values are approximations compiled from public food-composition databases (USDA FoodData Central) and are provided for educational purposes only — not medical advice.