Editing Chili pepper (section)

== Safety ==

The [[volatile oil]] in chili peppers may cause skin irritation, requiring hand washing and care when touching the eyes or any sensitive body parts.<ref name="bhg">{{cite web |url=https://www.bhg.com/recipes/how-to/cooking-techniques/handling-hot-peppers/ |title=How to Handle Hot Peppers and Chiles Safely |publisher=Better Homes and Gardens |vauthors=Beck A |date=8 May 2019 |access-date=23 July 2022}}</ref> Consuming hot peppers may cause stomach pain, [[hyperventilation]], [[sweat]]ing, [[vomit]]ing, and symptoms possibly requiring hospitalization.<ref name="Goldfrank 2007">{{Cite book |title=Goldfrank's Toxicologic Emergencies |veditors=Goldfrank LR |page=1167 |publisher=McGraw-Hill |location=New York, New York |isbn=978-0-07-144310-4 |date=23 March 2007 }}</ref>

Unscrupulous traders have illegally added at least eight different synthetic dyes, including [[Auramine O]], [[Chrysoidine]], [[Sudan stain|Sudan stains I to IV]], [[Para red]], and [[Rhodamine B]] to chili products. All these chemicals are harmful. They can be detected by [[liquid chromatography]] used together with [[mass spectrometry]].<ref name="Li Ding Liu 2013">{{cite journal |vauthors=((Li J, Ding X-M, Liu D-D, Guo F, Chen Y, Zhang Y-B, Liu H-M)) |title=Simultaneous determination of eight illegal dyes in chili products by liquid chromatography–tandem mass spectrometry |journal=Journal of Chromatography B |volume=942-943 |year=2013 |doi=10.1016/j.jchromb.2013.10.010 |pages=46–52 |pmid=24212142 }}</ref>