The present research was aiming to understand the possibility of the natural existence of methanol in raw chili, oleoresins and its gradual increment on long storage. The results of the researchers inferred that (1) the chili raw material irrespective of its geographical origin, maturity or parts it contains methanol traces. (2) The traces of methanol ppm will increase gradually when we keep it for long period of time (3) When comparing the storage conditions the elevation of methanol ppm in oleoresin is less in the products which are keeping less than 10 o C. The results are supporting the findings of Frenkel et.al, in 1998 and Fall et.al, 1996. The former find the reason for the development of methanol in tomato fruits at the time of ripening. It is due to the demethoxylation of pectins present in the cell wall of plants by the catalytic activity of the enzyme pectin methylesterase (PME, EC 3.1.1.11). According to Fall natural methanol emission is happening from the natural plant leaves due to the pectin metabolism. The cell wall of the chill is also contained the pectin compound as a building block.It might be the reason for the development of methanol traces in the raw chili. During the time of extraction, it may accumulate in the concentrated products. From the results, it is confirming that there is a chance for natural existence of methanol in raw chili and its value-added products in trace level.