Why Esa (Rotten Pepper) is Never a Better Option

Questions answered in this article:

—Why is consuming spoiled peppers and tomatoes (esa) dangerous to human health?

—What are the health consequences and safe alternatives to consuming spoiled produce?

Recent scarcity and higher prices of peppers and tomatoes have triggered an all-too-common adaptation reaction by consumers in Nigeria. Many of them now seek an alternative source of pepper for their meals. 

One such alternative is the purchase of rotten or deteriorating pepper and tomatoes, popularly known in Nigeria as 'esha,' 'esa,' or 'baaje'. These apparently defective farm produce are popular because they are sold at a fraction of the price of fresh ones, offering more quantity at lower costs.

However, experts and researchers claim that these cheap alternatives can have a far greater cost on health than the money being saved.  The threat from consuming spoiled peppers and tomatoes has always been communicated by health experts and authorities, warning people not to compromise their safety for a small difference in price.

This article highlights the reason why choosing esa pepper and tomatoes for their low price is not a good bargain in the long run. 

What Makes Spoilt Farm Produce Dangerous?

Fungal contamination and mycotoxins: As fruit breaks down, moulds colonise the flesh and can produce mycotoxins, which are toxic chemical compounds formed by certain fungi. Aflatoxins are among the most dangerous and are strongly linked to liver damage and cancer.

Heat resistance: Several mycotoxins are heat-stable. Ordinary home cooking (boiling, stewing, and frying at typical temperatures and durations) does not reliably destroy these toxins, so cooking spoiled tomatoes or peppers does not guarantee safety.

Toxin spread through the fruit: Once the skin or tissue is breached, fungal growth and the associated toxins can penetrate beyond visible mould. So, cutting away the visibly rotten part does not ensure the remaining flesh is safe.

Secondary bacterial contamination: Spoiled produce can also harbour pathogenic bacteria such as Salmonella and other species that cause foodborne illness, producing symptoms like vomiting and diarrhoea.

Health Risks of Consuming Spoiled Produce

Acute food poisoning: Nausea, vomiting, diarrhoea, fever and dehydration can be caused by bacterial pathogens and some fungal toxins.

Liver and kidney damage: Chronic exposure to aflatoxins is toxic to the liver and can cause progressive liver disease and cirrhosis.

Cancer risk: Aflatoxins are classified as carcinogenic and are strongly associated with hepatocellular carcinoma (primary liver cancer).

Immune suppression: Some mycotoxins lower immunity, increasing susceptibility to other infections.

Reproductive and developmental harms: exposure during pregnancy has been linked to poor fetal growth, low birthweight, and developmental problems in children.

Practical safety advice

Don’t buy visibly spoiled produce. Refuse tomatoes or peppers with mould, visible soft spots, broken skin, sliminess, or foul odours.

Inspect before purchase. Check colour, firmness, and smell; avoid bruised or damaged items because they allow fungal entry.

Always go for fresh sources. Fresh, intact tomatoes give the full nutritional benefits (e.g., lycopene, vitamin C) without the toxin risk.

Wash, but don’t assume safety. Know that washing removes surface dirt but won’t remove mycotoxins once they’ve penetrated the fruit, so once you notice any defect, don't assume washing alone can help.

Be cautious with cooked street food. If you buy prepared dishes, choose vendors you trust and observe hygienic handling; avoid meals that use visibly low-quality ingredients.

Store properly. At home, store produce in cool, dry conditions, use damaged fruit immediately, and discard any with visible mould.

Conclusion

While the rising cost and scarcity of peppers and tomatoes may push consumers toward cheaper alternatives like esa or baaje, the reality is that the short-term savings can come with significant long-term health consequences. Spoiled produce is not simply a lower-grade option; it can harbour harmful fungi, toxins, and bacteria that are not always eliminated by cooking or cleaning.

Rather than normalising the consumption of deteriorated farm produce, consumers are better served by prioritising food safety and exploring safer, affordable alternatives. This could include adjusting meal plans, substituting ingredients with other locally available vegetables, buying in smaller but fresher quantities, or sourcing directly from trusted vendors and markets where quality can be verified.

Ultimately, protecting health should remain a non-negotiable priority. No temporary relief in food prices is worth the potential burden of foodborne illness, chronic disease, or long-term medical costs. A more informed and cautious approach to food choices will always deliver better value than compromising safety for immediate affordability.