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West Ujimqin Banner, Xilingol League, Inner Mongolia, China
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Product Name: Chilli Crushed
Chemical Family: Capsicum Annuum Fruit
Product Use: Culinary spice, seasoning ingredient
Manufacturer Information: Manufacturer details available upon request, emergency contact provided by supplier label
Product Code: Unique code associated with packaging for traceability, varies per supplier
Synonyms: Crushed chilli, chili flakes, red pepper flakes
Emergency Phone: Provided on label
Relevant Identified Uses: Food additive, ingredient in processed foods
Hazard Class: Not classified as hazardous under current GHS regulation for food products
Health Hazards: Can cause irritation to eyes, skin, and mucous membranes due to capsaicin content; potential allergen for sensitive individuals
Physical Hazards: May become combustible if dust accumulates; not explosive in typical culinary environments
Signal Word: Warning
Hazard Statements: Causes eye and skin irritation, respiratory tract irritation if inhaled
Precautionary Statements: Wash hands after handling, avoid breathing dust, avoid contact with skin and eyes
Pictogram: Exclamation mark symbol required
Main Component: Dried and crushed red chili fruit
Chemical Identity: Capsaicin (principal bioactive component), carbohydrates, fiber, fats, proteins, vitamins A, C, E, trace minerals such as potassium and iron
CAS Number: 404-86-4 (capsaicin), 90045-25-3 (whole fruit powder)
Typical Concentration: Pure or blended with other spices in processed foods
Other Ingredients: Trace contaminants possible depending on processing; no additives in pure product
Inhalation: Move individual to fresh air, offer water to rinse mouth and reduce discomfort, seek medical advice for continued respiratory symptoms
Eye Contact: Rinse affected eye(s) with plenty of water for several minutes, do not rub eyes, remove contact lenses if present and easy to do, seek medical help if irritation continues
Skin Contact: Wash any affected area with soap and water, remove contaminated clothing, do not use hot water which can worsen burning sensation, medical help advised for severe reactions
Ingestion: Rinse mouth and drink cool water or milk to ease burning sensation, avoid inducing vomiting, monitor for allergic symptoms; seek medical advice for persistent symptoms
Symptoms: Stinging, burning, sneezing, coughing, redness, watery eyes, skin blistering in severe cases
Suitable Extinguishing Media: Use carbon dioxide, dry powder, foam, or water spray
Unsuitable Extinguishing Media: Do not use direct water jet on product storage to avoid spreading fine particulates
Fire Hazards: Fine dust can be combustible; dust clouds above certain concentrations may support flame spread
Protective Equipment: Use self-contained breathing apparatus and protective clothing
Hazardous Decomposition Products: Smoke, carbon monoxide, carbon dioxide, acrid fumes if large quantities burn
Personal Precautions: Avoid dust generation, wear gloves and eye protection, ventilate area
Environmental Precautions: Prevent product from entering waterways, minimize airborne dispersion
Methods for Cleaning Up: Collect spilled product mechanically using vacuum system equipped with HEPA filter where feasible, wipe residues with damp materials to reduce dust, dispose according to local waste disposal regulations
Handling: Avoid inhalation of chili dust, wash hands before touching face or eyes, use gloves and masks during bulk processing
Storage Conditions: Store in cool, dry, well-ventilated place away from direct sunlight, keep away from strong odors and moisture to prolong shelf life
Incompatible Materials: Avoid moisture, strong oxidizers, and sources of ignition
Packaging: Food-grade packaging—sealed pouches, bulk containers, drums, lined boxes
Special Rules: Clearly label containers, limit access to trained personnel during large scale handling, maintain good housekeeping to minimize dust accumulation
Exposure Limits: No occupational exposure limit established for whole chili, but capsaicin dust can irritate at low concentrations (0.2 mg/m³ recommended)
Engineering Controls: Use local exhaust ventilation for large scale processing, maintain negative pressure zones
Personal Protection: Gloves (nitrile or latex), safety goggles, disposable dust masks or respirators as needed, protective clothing, wash hands thoroughly after use
Appearance: Red to dark red coarse flakes and powder
Odor: Pungent, characteristic of capsicum
Physical State: Solid
pH (10% solution): Slightly acidic, varies based on origin and drying process (range: 4.8–6.2)
Melting Point/Freezing Point: Not applicable
Boiling Point: Not applicable
Flash Point: Not applicable for solid product in ambient conditions
Solubility: Insoluble in water, soluble in alcohol and vegetable oils
Bulk Density: 0.35–0.55 g/cm³ depending on grind size
Stability in Storage: Retains quality for 12-24 months under ideal conditions
Chemical Stability: Stable under recommended storage conditions, may degrade when exposed to moisture, heat, or strong light
Reactivity: Non-reactive with most household products; avoid mixing with strong oxidizers
Conditions to Avoid: Excess heat, humidity, open flames, and static discharge
Hazardous Decomposition Products: Burning product creates carbon monoxide, carbon dioxide, and irritating smoke
Polymerization: Will not occur under normal handling or storage
Routes of Exposure: Inhalation, skin contact, eye contact, ingestion
Acute Effects: Eye and skin irritation, respiratory tract irritation, gastrointestinal upset on ingestion (burning mouth, nausea, vomiting in large amounts)
Chronic Effects: Long term contact may cause dermatitis; repeated inhalation could trigger asthma in sensitized individuals
Carcinogenicity: Not classed as carcinogen by IARC, OSHA, or NTP
Other Hazards: People with allergies to capsicum or nightshade family plants face higher risk of reaction; asthma sufferers report increased symptoms with high exposure
Ecotoxicity: Low aquatic toxicity; product is biodegradable and breaks down in soil and water
Persistence and Degradability: Natural vegetable product, fully degradable under composting or normal waste conditions
Bioaccumulation: No significant risk of bioaccumulation
Mobility in Soil: Capsaicin may leach slowly in soil but has no expected harmful impact on plants or wildlife under normal use
Other Adverse Effects: Direct release in large quantities could temporarily affect local microfauna
Waste Disposal: Treat as non-hazardous solid food waste for small volumes; larger industrial amounts should follow local waste authority regulations
Packaging Disposal: Rinse and recycle containers where permitted or dispose by incineration/landfilling as per local rules
Avoid Release: Prevent uncontrolled spills into surface waters or drains
UN Number: Not regulated
Transport Hazard Class: Not classified
Packing Group: Not assigned
Environmental Hazards: None
Special Precautions: Transport in sealed containers, keep dry, prevent dust release, avoid mixing loads with incompatible or odorous products
Food Safety: Complies with national and regional food safety laws including U.S. FDA, EFSA, Codex Alimentarius
Labelling Requirements: Product name, net weight, allergen information, country of origin, batch/lot coding on consumer packaging
Worker Safety: Compliance with OSHA/GHS for hazard communication and PPE in workplaces
Reporting Obligations: No specific federal registration needed for food products; industrial users should maintain SDS for workplace safety records
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
