In recent years, the conversation around microplastics has been gaining more attention, especially as studies uncover their presence in various foods. While we’re often warned about the dangers of microplastics in seafood, water, and packaged goods, there's a lesser-known culprit lurking in many kitchens: spices. Specifically, two common spices used in Thai cooking are found to contain significant amounts of microplastics. Surprisingly, these spices are included in almost every traditional Thai dish, making their presence even more concerning.

The Growing Issue of Microplastics in Food
Microplastics are tiny plastic particles, usually smaller than 5mm in size, that have become ubiquitous in our environment. They can be found in oceans, rivers, soils, and even the air we breathe. Unfortunately, microplastics have also found their way into the food chain, including the ingredients we use daily. As these particles are tiny, they can easily be absorbed by plants and animals, making their way to our plates.

In Thailand, where food is a central part of culture, many spices are used in daily cooking. However, what many people don’t realize is that two popular spices in Thai cuisine are inadvertently contaminated with microplastics. These spices are consumed in large quantities and are often used in almost every traditional dish.

The Two Spices with Microplastics
1. Chili Powder
Chili powder is a key ingredient in Thai cuisine, contributing heat and flavor to everything from curries to stir-fries and sauces. It’s often sprinkled over dishes like Pad Thai, Tom Yum soup, and Som Tum (papaya salad). However, recent studies have shown that chili powder, when processed and packaged, often contains microplastic particles. These tiny plastic particles are believed to come from the methods used in processing and packaging the spice, including exposure to plastic equipment, storage containers, and even plastic packaging.

When chili powder is used in food preparation, those microplastics are unwittingly consumed. This is a concern not just for Thai people but for anyone who regularly uses chili powder in cooking. As it’s a staple in many kitchens, it’s alarming to think how much of it people are ingesting without even realizing it.

2. Coriander (Cilantro) Powder
Coriander, or cilantro, is another essential ingredient in Thai cooking, both in its fresh form and as a ground powder. This spice is used in curry pastes, soups, and sauces to add flavor and fragrance. Like chili powder, coriander powder is frequently contaminated with microplastics, particularly during its drying and packaging process.

The microplastics in coriander powder come from similar sources as those found in chili powder—plastic-based processing equipment, plastic bags used for storage, and exposure to plastic contaminants during transportation. As cilantro is used so widely in Thai cooking, the potential for daily ingestion of microplastics from this spice is significant.