The study aimed to quantify the effectiveness of different decontamination treatments in the removal of spirotetramat residues from treated capsicum fruits. The insecticide, spirotetramat was sprayed during 50 per cent fruit production stage on capsicum plants at recommended (X) and double recommended dose (2X). Capsicum fruit samples were collected after 48 hours of spraying and analyzed by validated QuEChERS method using LC-MS (Liquid chromatography-mass spectrometry). Among all the decontamination treatments, cooking of capsicum fruits for 10 minutes minimized higher spirotetramat residues (73.18 - 80.43%). The next best treatment was noted with combined treatments (tap water washing + treating in 2 per cent solution of NaCl/lemon/tamarind for one minute) with 55.99 - 66.28 per cent sprayed under both doses. Whereas, tap water washing for one minute minimized lower quantity of spirotetramat residues (21.83-25.78%).