Anyone who's accidentally rubbed their eyes after cutting jalapeños knows the intense burning sensation that capsaicin can cause. While jalapeños are delicious and relatively mild on the Scoville scale, they still contain enough capsaicin to cause significant discomfort if handled carelessly. This guide covers everything you need to know about safely handling jalapeños in the kitchen and garden.
Understanding Capsaicin
Capsaicin is the chemical compound responsible for the heat in chilli peppers. It's concentrated primarily in the white pith (ribs) inside the pepper and in the seeds, though smaller amounts are present throughout the flesh. When capsaicin comes into contact with skin or mucous membranes, it binds to pain receptors and creates a burning sensation that can last from minutes to hours depending on the concentration and exposure time.
Importantly, capsaicin is an oil-based compound, which means water alone won't wash it away effectively. This is why many people find their hands still burning even after thoroughly washing with soap and water. Understanding this characteristic is key to properly removing capsaicin and treating burns.
Be especially careful to avoid capsaicin contact with:
- Eyes and surrounding skin
- Nose and mouth
- Any cuts or broken skin
- Contact lenses (capsaicin can be trapped)
- Sensitive skin areas
Protective Equipment for Handling Jalapeños
The most effective way to prevent capsaicin burns is to avoid direct skin contact entirely. While you might get away with bare hands when cutting a single jalapeño, it's always safer to use protection, especially when handling multiple peppers.
Disposable Gloves
Nitrile or latex gloves provide excellent protection against capsaicin. Disposable gloves are ideal because you can simply remove and discard them when finished, eliminating any risk of transferring capsaicin to other surfaces. Make sure gloves fit properly—loose gloves can slip during cutting, exposing skin to pepper juices.
Kitchen Barriers
If you don't have gloves available, you can use plastic bags over your hands in a pinch. Some cooks coat their hands with a thin layer of vegetable oil before handling peppers, which creates a barrier that makes cleanup easier. However, this method is less reliable than wearing proper gloves.
Safe Cutting Techniques
How you cut jalapeños can significantly impact your capsaicin exposure. Using proper technique minimises the release of volatile oils and reduces the chance of accidents.
Always use a sharp knife when cutting jalapeños. A dull blade requires more pressure and is more likely to slip, and it crushes the pepper rather than cutting cleanly, releasing more capsaicin. Work on a stable cutting board that won't slide around during use.
- Put on protective gloves before touching the peppers
- Rinse peppers under cool water to remove any surface dirt
- Cut off the stem end first
- Slice the pepper lengthwise to expose the seeds and ribs
- Use a spoon to scrape out seeds and white pith if desired
- Cut the pepper into your desired size
- Clean your knife and cutting board before removing gloves
Minimising Airborne Capsaicin
When cutting large quantities of jalapeños, capsaicin can become airborne and irritate your eyes, nose, and throat. Work in a well-ventilated area, ideally near an open window or under a range hood. Avoid leaning directly over the peppers while cutting, and take breaks if you notice any respiratory irritation.
Cooking jalapeños releases capsaicin into the air as well. When sautéing or roasting peppers, turn on your exhaust fan and avoid breathing directly over the pan. The fumes can cause coughing and eye irritation even without direct contact.
What to Do If You Get Burned
Despite best precautions, capsaicin burns can still happen. Knowing how to respond quickly can significantly reduce discomfort and duration of the burn.
Treating Skin Burns
If capsaicin gets on your skin, avoid the instinct to immediately rinse with water. Because capsaicin is oil-based, water alone won't remove it effectively and may actually spread it around. Instead, try these approaches:
Dish soap: Thoroughly wash the affected area with dish soap, which is designed to cut through grease and oils. Scrub for at least 30 seconds, then rinse. Repeat if necessary.
Rubbing alcohol: Alcohol dissolves capsaicin effectively. Apply rubbing alcohol to the affected area with a cotton ball, then wash with soap and water.
Vegetable oil: Rubbing vegetable oil on the affected area can help dissolve and lift the capsaicin. Follow up by washing thoroughly with dish soap.
Milk or dairy: The casein protein in dairy products binds to capsaicin and helps remove it. Soak the affected area in milk or apply yoghurt for several minutes.
Key Takeaway
For skin burns, use dish soap, rubbing alcohol, or milk to remove capsaicin. Water alone won't cut through the oil-based compound effectively.
Treating Eye Exposure
Eye exposure to capsaicin is extremely painful and requires immediate attention. If capsaicin gets in your eyes:
First, remove contact lenses if you're wearing them—they can trap capsaicin against your eye. Flush your eyes thoroughly with cool water for at least 15 minutes. Blink frequently while flushing to help wash out the irritant. Some people find that splashing milk in the eyes provides relief, though water flushing should be the priority.
After flushing, avoid rubbing your eyes, as this can worsen irritation. If pain persists for more than 30 minutes after thorough flushing, or if you experience vision changes, seek medical attention.
Treating Mouth Burns
If you've eaten a jalapeño that's hotter than expected, reaching for water is actually counterproductive. Water spreads capsaicin around your mouth without neutralising it. Instead, consume dairy products like milk, yoghurt, or ice cream—the casein protein binds to capsaicin and reduces the burning sensation.
Starchy foods like bread or rice can also help by absorbing some of the capsaicin. Sugar has been shown to help counteract the burn as well. Avoid alcohol, as it can intensify the burning sensation.
Kitchen Cleanup and Cross-Contamination
Capsaicin residue can linger on surfaces long after you've finished cooking, creating a risk of accidental exposure later. Proper cleanup is essential for maintaining a safe kitchen environment.
Wash your cutting board, knife, and any utensils that touched the peppers with hot, soapy water immediately after use. For cutting boards, consider using a dedicated board for chillies or use a plastic board that can be thoroughly sanitised.
Wipe down countertops and any surfaces that may have come into contact with pepper juices. Pay attention to faucet handles, cabinet pulls, and other surfaces you may have touched while cooking.
When washing hands after removing gloves, scrub thoroughly under your fingernails where capsaicin can hide. Wash hands several times and avoid touching your face for at least an hour after handling peppers, even if you wore gloves.
- Dispose of gloves in sealed bag
- Wash cutting board and knife with hot, soapy water
- Wipe down all work surfaces
- Clean faucet handles and cabinet pulls
- Wash hands thoroughly, including under nails
- Avoid touching face for at least one hour
Special Considerations
Some individuals are more sensitive to capsaicin than others. If you have sensitive skin, respiratory conditions like asthma, or are working with particularly hot jalapeño varieties, take extra precautions. Consider wearing safety glasses when cutting large quantities of peppers, and always ensure adequate ventilation.
Children and pets should be kept away from areas where jalapeños are being prepared. Even residual capsaicin on surfaces can cause significant discomfort to curious hands or paws.
By following these safety guidelines, you can enjoy working with jalapeños while minimising the risk of uncomfortable burns. Prevention is always easier than treatment, so make wearing gloves a habit every time you handle chilli peppers.