How pesticide is sneaking into your daily diet: The culprit - green chillies

You wash your vegetables, you buy from trusted shops, and still, pesticides might be finding their way onto your plate. The latest suspect? Green chillies. Often sourced from across state borders and sprayed to stay fresh longer, these fiery little pods can carry traces of chemicals that survive washing and cooking, and eventually end up in your diet.

According to the Kerala Agricultural University’s Pesticide Residue Analysis Report (September 2025), samples of green chillies tested positive for Difenoconazole (0.1 mg/kg) and Spinosad (0.05 mg/kg). Though these levels fall within the “low residue” range, experts warn that regular exposure to such chemicals can still be harmful over time.

The report notes that most of the contaminated samples were sourced from Tamil Nadu, one of the largest suppliers of green chillies to Kerala’s markets.

What’s really on your chilli?
Difenoconazole is a fungicide used to control moulds and blights. Spinosad, a common insecticide, is often sprayed to keep thrips and fruit borers away. Both are approved for agricultural use, but when residues remain on fresh produce, they enter the food chain, and your body.

Studies published in ScienceDirect and Taylor & Francis journals have shown that chillies tend to retain pesticide residues longer than many other vegetables. Their thin skin and waxy surface make it easier for chemicals to stick and harder to wash off.

Why it matters
Even small amounts of pesticides can build up in the body over time. Researchers have linked long-term exposure to hormonal imbalances, liver damage, and disruptions in gut health. Children and pregnant women are particularly vulnerable.

A February 2025 Onmanorama news report, quoting food safety experts, had discussed pesticide traces found in some homemade chilli powders, highlighting how contamination can persist from farms to kitchen shelves.

How to clean chillies properly
If you are buying fresh green chillies, here’s how to make them safer for your kitchen:

• Soak, don’t just rinse. Immerse chillies in a bowl of water mixed with a spoon of baking soda or salt and leave for 10–15 minutes. Then rinse under running water. This helps loosen pesticide residues.
• Use vinegar or turmeric water. A tablespoon of vinegar or a pinch of turmeric in a litre of water can also help neutralise surface chemicals.
• Wipe and dry well. Spread washed chillies on a clean towel and let them air-dry completely before storing. Moisture can trap residues and encourage fungal growth.
• Sun-dry before grinding. If you make your own chilli powder, dry the chillies thoroughly in sunlight. Natural UV rays can break down some pesticide molecules.
• Buy smart. Choose local and seasonal produce whenever possible. Chillies from smaller farms and trusted markets are less likely to be over-sprayed.