Is the culinary effect of curry leaves hampered by pesticide residues? – a case study

Bergera koenigii, popularly known as curry leaves has been indispensable in Asian traditional cuisines due to its aromatic properties. In addition, the phytochemical composition of curry leaves makes them a candidate for therapeutic application. The commercially grown curry leaves are vulnerable to pesticide residues and hence the objective of the current study is to screen, quantify and assess the status of pesticide residues from imported curry leaves. A total of 17 curry leaves samples were assessed as part of this survey in the for-pesticide residues using multiresidue analysis by LC-MS/MS. Twenty-one different pesticides were detected in 16 samples and the number of pesticides exceeding MRLs per sample ranged from 01 to 11. Most of the samples contained Profenofos followed by Tolfenpyrad, Thiamethoxam, Bifethrin Carbendazim, Imidacloprid and Pyriproxyfen. There exists a pressing need for targeted regulation and monitoring, and this study intends to inform food safety regulators, policymakers, and stakeholders on the importance of enhanced surveillance and stricter compliance with residue standards. Also, the exporting countries should strengthen farmer education in good agricultural practices (GAP) and promote residue-free cultivation techniques.