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Product name: Sweet Paprika Powder
Chemical family: Ground, dried Capsicum annuum peppers
Synonyms: Paprika, ground paprika
Recommended use: Food seasoning, colorant, flavoring agent
Supplier: Food ingredient manufacturers and distributors worldwide
Contact information: Provided by each supplier
Emergency phone: Local poison control center, supplier contact line
CAS Number: 84625-29-6
Hazard classification: Not classified as hazardous under GHS for normal food use
Physical hazards: Fine powder can become airborne and, in sufficient quantities, may form a combustible dust cloud
Health hazards: Inhalation of high concentrations might irritate respiratory tract; mild skin or eye irritation possible
Environmental hazards: Not expected under normal handling, but avoid uncontrolled spills
Precautionary statements: Prevent dust accumulation; avoid breathing dust; use with adequate ventilation
Main ingredient: Ground Capsicum annuum (typically over 90%)
Other ingredients: Trace minerals, natural sugars, water (residual moisture)
Allergens: None known; manufactured in facilities that may process allergens
Additives: May contain anti-caking agents or vegetable oil (less than 2 percent in some commercial types)
Impurities: Heavy metals or pesticide residues usually below legal limits for food products
Inhalation: Move person to fresh air, seek medical attention if respiratory symptoms persist, rinse mouth if necessary
Skin contact: Wash affected area with soap and water, remove contaminated clothing, consult physician for persistent irritation
Eye contact: Flush eyes with plenty of clean water for at least 15 minutes, seek medical help if irritation continues
Ingestion: Rinse mouth, drink water to dilute, seek medical help if large amounts consumed or discomfort occurs
Note for responders: Provide medical personnel with product MSDS if symptoms develop
Suitable extinguishing media: CO2, dry chemical, foam, or water spray
Special hazards: Powder suspended in air may create an explosion hazard; heat may produce irritating fumes
Protective equipment: Firefighters must wear self-contained breathing apparatus (SCBA) and protective clothing
Advice for fire responders: Keep containers cool with water spray; avoid inhaling smoke or dust
Combustion products: May release CO2, CO, other organic compounds
Personal precautions: Eliminate sources of ignition; use dust mask or respirator if airborne powder is present
Protective equipment: Gloves, goggles, dust mask
Spill containment: Sweep or vacuum to prevent dispersion, avoid raising dust; collect in suitable, labeled containers
Cleanup procedures: Wipe surfaces with damp cloth to minimize dust; dispose according to local waste regulations
Environmental precautions: Prevent discharge into waterways or drains
Handling precautions: Avoid generating dust; provide adequate ventilation; wash hands after use
Safe storage conditions: Store in cool, dry area in original, tightly sealed containers; keep away from ignition sources
Storage incompatibilities: Strong oxidizers, open flames, sources of intense heat
Hygiene measures: No eating or drinking while handling; wash hands and exposed skin before breaks or meals
Engineering controls: Local exhaust ventilation in areas with airborne powder; prevent dust accumulation
Exposure limits: Not established for paprika; use general nuisance dust limits (e.g., OSHA PEL: 15 mg/m³ total dust)
Personal protective equipment: Dust mask or NIOSH-approved respirator, safety goggles, gloves for bulk handling, long sleeves recommended
Environmental controls: Avoid release of dust into the environment, use closed systems or dust suppression where practical
Appearance: Red to deep orange fine powder
Odor: Characteristic, sweet and slightly pungent aroma
Odor threshold: Not determined
pH (1% solution): Approximately 5.0 to 6.5
Melting/freezing point: Not applicable (organic powder)
Boiling point: Not applicable
Flash point: Above 400°C for dust
Evaporation rate: Not applicable
Flammability: Dust may be flammable in air
Upper/lower flammable limits: Not determined, but standard dust parameters apply
Vapor pressure: Negligible
Vapor density: Not applicable
Bulk density: 400-600 kg/m³ (varies with grind)
Water solubility: Insoluble, disperses in water
Partition coefficient: Not applicable
Auto-ignition temperature: Over 400°C
Decomposition temperature: Subject to decomposition at high temperatures
Viscosity: Not applicable -- solid powder
Chemical stability: Stable under recommended storage, light and heat hasten color loss
Possible reactions: Reacts with strong oxidizing agents
Conditions to avoid: Exposure to air, moisture, heat, direct sunlight
Decomposition products: Oxides of carbon, minor organic breakdown products
Hazardous polymerization: Does not occur
Acute toxicity: Not expected to be toxic in normal amounts; large quantities may cause gastrointestinal discomfort
Skin/eye irritation: Mild, primarily due to capsaicinoids, pigments, or dust
Inhalation: Dust inhalation can irritate respiratory tract, cough or sneezing
Chronic effects: Not documented for paprika; workers with long-term dust exposure may develop irritation symptoms
Carcinogenicity: No evidence from regulatory agencies for this food product
Mutagenicity/Reproductive toxicity: No evidence in available literature for paprika powder
Ecotoxicity: Not considered a risk in food use, biodegradable in soil and water
Persistence and degradability: Readily biodegradable, natural plant material
Bioaccumulative potential: No known bioaccumulative potential
Mobility in soil: No unusual mobility, will decompose
Other adverse effects: None known, safe as food product for humans and most animals
Waste methods: Sweep up, contain in sealed containers; dispose in accordance with local regulations on organic plant waste
Contaminated packaging: Rinse or wipe clean where reusable, otherwise dispose as non-hazardous solid waste
Incineration: Acceptable in facilities approved for organic material
Landfill: Permitted under local law for non-hazardous plant derivatives
UN Number: Not regulated as dangerous goods
Proper shipping name: Sweet Paprika Powder
Hazard class: Not classified
Packing group: Not applicable
Environmental hazards: None
Special transport precautions: Ship in sealed, sturdy containers to prevent moisture uptake and dust release, avoid exposure to direct sunlight and high heat
Labelling requirements: Food labeling laws in every country, does not require hazard warning
Regulatory status: Considered a food ingredient, exempt from most chemical regulations
OSHA status: Not subject to specific OSHA chemical requirements
EPA status: Not regulated as hazardous
International rules: Meets Codex Alimentarius food standards, use and transport allowed under standard food import/export laws
Additional information: SEE country-specific food safety and import regulations for further restrictions on contaminants or labeling
