For anyone who loves cooking with chilli peppers, the zing of heat is a welcome flavour in the kitchen. But while capsaicin—the compound responsible for the spicy sensation in chillies—adds depth to dishes, it can also cause serious discomfort if not handled properly.

Whether you’re a professional chef or a home cook, understanding the risks of capsaicin burns is essential for staying safe while still enjoying bold, spicy flavours.

🔥 What is Capsaicin?

Capsaicin is found in various types of chilli peppers, particularly in the white membranes and seeds. It isn’t toxic, but it binds to the nerve receptors that detect heat and pain—creating that characteristic burning sensation.

While this fiery feeling is desirable in food, it’s not so pleasant when transferred to your skin, eyes, or nose during food prep.

🌶 How Capsaicin Burns Happen

Most capsaicin burns in kitchens happen while chopping or deseeding hot chillies without gloves. Peppers like habaneros, ghost chillies, and Carolina Reapers contain high levels of capsaicin. Even milder ones like jalapeños can cause discomfort.

Unfortunately, regular handwashing may not immediately remove capsaicin, as it’s oil-soluble and can remain on the skin or under nails for hours.

✅ A Safe Alternative: Use Chilli Paste

One smart way to reduce the risk of capsaicin burns is to use chilli paste instead of fresh chillies. Store-bought chilli pastes like sambal oelek, harissa, gochujang, or chipotle in adobo deliver flavour and heat without the handling hazards.

Not only does this keep your hands safe, but pastes also offer consistent spice levels and convenience—making them a favourite among many Australian home cooks and chefs.

⚠️ Symptoms of a Capsaicin Burn

• A burning or tingling sensation on the skin
• Redness or slight swelling
• Intense eye or nasal irritation (if transferred)
• Pain that can last from minutes to hours

These burns aren’t typically dangerous but can be extremely uncomfortable.

🧴 What to Do If You Get Burned

1. Avoid rinsing with water alone. It can spread the oil-based compound.
2. Neutralise with fat or alcohol. Use dairy (milk or yoghurt), vegetable oil, or rubbing alcohol to break down capsaicin.
3. Wash with warm, soapy water. After neutralising, a thorough wash helps remove residue.
4. Don’t touch your face. Especially your eyes, nose, or lips—until you’re sure your hands are clean.

📝 Final Thoughts

Capsaicin may be the star of spicy cooking, but it deserves respect in the kitchen. Avoid burns by wearing gloves when working with fresh chillies—or skip the risk altogether by using chilli paste.

With a few simple precautions, you can keep your meals hot and your hands safe. Stay smart, stay spicy, and happy cooking!