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Product Name: Chilli Powder
Synonyms: Ground Chili, Capsicum Powder
Chemical Family: Spice blend, primarily Capsicum annuum
Intended Use: Flavoring agent for food, occasionally used as an irritant in personal defense products
Supplier Information: Name, address, and contact number of the manufacturer or distributor
Emergency Contact Number: 24-hour emergency service for chemical spills or exposures
Hazard Class: Not classified as hazardous under GHS. Repeated or prolonged contact may irritate skin, eyes, and respiratory system
Hazard Statements: Causes eye and skin irritation, may cause respiratory discomfort, ingestion in large quantities triggers digestive system irritation
Precautionary Statements: Avoid inhaling dust or fumes. Do not handle without gloves or protective eyewear. Use in well-ventilated spaces.
Potential Health Effects: May aggravate asthma or allergy symptoms, potential for temporary vision impairment if dust enters eyes
Signal Word: Warning
Major Ingredient: Dried, ground chili peppers (Capsicum annuum or Capsicum frutescens) 95-99%
Minor Components: Trace preservatives (silicon dioxide, anti-caking agent), naturally occurring capsaicin <1%, residual nutrients and plant fiber
Other Additives: Occasionally includes salt, oil, or color enhancers depending on brand and source
CAS Number: 404-86-4 (Capsaicin)
Eye Contact: Rinse immediately with plenty of water for at least 15 minutes, remove contact lenses if safe and continue rinsing, seek medical advice if irritation persists
Skin Contact: Wash with soap and plenty of water, remove contaminated clothing, use moisturizing cream on affected area, persistent burning or blistering needs medical attention
Ingestion: Drink water or milk, do not induce vomiting, seek medical attention if symptoms continue, spicy discomfort is common
Inhalation: Move to fresh air, breathe deeply, medical attention required for persistent coughing, wheezing, or respiratory distress
Suitable Extinguishing Media: Dry chemical, carbon dioxide, water spray, or foam
Unsuitable Extinguishing Media: Strong water jets may spread burning powder
Hazardous Combustion Products: Combustion releases carbon monoxide, carbon dioxide, irritating fumes, and capsaicinoid aerosols
Protective Equipment: Full protective clothing and self-contained breathing apparatus recommended for firefighters
Special Procedures: Use caution in confined or poorly ventilated spaces, avoid inhalation of smoke or dust
Personal Precautions: Wear protective gloves, safety goggles, and dusk mask, prevent contact with skin and eyes
Spill Response: Avoid generating airborne dust, sweep up with minimum dust generation, keep powder away from ignition sources, avoid water runoff
Decontamination Methods: Wipe surrounding surfaces with damp cloth, ventilate area well, dispose of materials in accordance with waste regulations
Environmental Precautions: Prevent entry into drains or watercourses, contain with absorbent barriers if necessary
Handling: Use personal protective equipment such as gloves and masks, minimize dust generation, handle with care to avoid skin and eye contact
Storage Conditions: Store in tightly sealed containers at cool, dry, and well-ventilated premises, keep away from heat and open flames, avoid exposure to direct sunlight
Incompatibilities: Keep separate from strong oxidizers, acids, and bases, avoid storing near flammable materials
Hygiene Measures: Wash hands thoroughly after handling, do not eat, drink, or smoke while handling product
Exposure Limits: No established occupational exposure limits for natural chilli powder, workplace dust limits generally apply
Engineering Controls: Local exhaust ventilation or general area ventilation to reduce airborne particles
Personal Protective Equipment: Protective gloves (nitrile or similar), safety glasses or goggles, dust mask compliant with local standards, use apron in bulk handling
Hygiene: Avoid touching face or eyes, wash thoroughly after exposure, keep contaminated clothing separate until laundered
Appearance: Fine to moderately coarse red-orange powder
Odor: Characteristic pungent, spicy odor
pH (suspension in water): Approximately 6.0 – 7.0
Melting Point: Not applicable (mix of organic materials, decomposes before melting)
Boiling Point: Not applicable
Vapor Pressure: Not available
Solubility: Insoluble in water, partially soluble in oils
Specific Gravity: 0.3 – 0.5 (bulk density)
Flash Point: Not determined, risk of combustible dust
Flammability: Powder and dust can be flammable in elevated concentrations
Partition Coefficient: Not available
Viscosity: Not applicable
Chemical Stability: Stable under normal storage and handling conditions
Reactivity: Can react with strong oxidizing agents, acids, and bases
Conditions to Avoid: Excess heat, open flames, moisture, prolonged exposure to air causing loss of flavor and potency
Hazardous Decomposition Products: Thermal decomposition may generate carbon monoxide, carbon dioxide, irritant capsaicinoid fumes
Possibility of Hazardous Reactions: No dangerous reactions known with proper storage
Acute Toxicity: Not classified as acutely toxic by ingestion or skin exposure, capsaicin at high levels may cause irritation
Skin Corrosion/Irritation: Prolonged or repeated contact causes burning and redness
Eye Damage/Irritation: Causes strong burning, tearing, and potential temporary vision impairment
Respiratory Effects: Inhalation of dust or fumes results in coughing, respiratory discomfort, possible bronchospasm in sensitive individuals
Chronic Effects: No evidence for cancer or genetic defects with dietary use. Prolonged occupational exposure could cause dermatitis or chronic airway irritation.
Symptoms of Exposure: Skin tingling/burning, eye watering, sneezing, shortness of breath if inhaled
Ecotoxicity: No evidence of acute aquatic toxicity, high concentrations may be mildly irritating to aquatic life
Persistence and Degradability: Biodegrades naturally in soil and water, typical of vegetable matter
Bioaccumulation: Unlikely due to low fat-solubility and rapid metabolism, ingredients do not accumulate in organisms
Mobility: May disperse in waterways if released, usually settles with organic debris
Other Adverse Effects: No known effects expected from normal use and disposal
Safe Disposal Methods: Dispose of in accordance with local, regional, and national waste regulations, avoid large volume disposal in watercourses
Small Quantities: Discard as normal household waste
Large Quantities: Incinerate in approved facility if possible, otherwise compost or landfill in compliance with environmental requirements
Contaminated Containers: Clean containers before recycling or disposal, prevent dust release when handling waste
UN Number: Not regulated (not classified as dangerous goods for transport)
Proper Shipping Name: Chilli Powder
Transport Hazard Class: Not applicable
Packing Group: Not assigned
Environmental Hazards: Not classified as marine pollutant
Special Precautions: Avoid crushing or puncturing packaging, protect from moisture during transit
Food Safety Standards: Complies with national and local food safety regulations such as FDA, EFSA, or equivalent
Chemical Inventory Status: Components are generally recognized as safe (GRAS status in the US) and exempt from chemical registration
Labeling Requirements: Product labeling required if intended for consumer sale, includes ingredients, net weight, and allergen information if applicable
Occupational Safety: Use in workplaces follows relevant local safety standards, occupational exposure limits for dust may apply
Environmental Regulations: No listed restrictions regarding emission or release, follow waste and water protection rules
