Chili peppers are hot Capsicum pods that range from green to red and are used fresh, dried, or in sauces to add heat to food; examples include jalapenos, habaneros, serranos, and cayenne. They contain capsaicin that may cause severe oral and gastrointestinal irritation with drooling, vomiting, diarrhea, and distress. Avoid feeding chili peppers, spicy sauces, or seasoned foods and keep them out of reach.
Capsaicin may also irritate the skin and eyes, so wash hands after handling very hot peppers to prevent accidental contact with animals.
Chili peppers vary in heat from mild to very hot. They are sold fresh, dried whole, or ground into flakes and powders. Hot sauces, salsas, and seasoning blends often concentrate the heat. Pepper pastes such as harissa, sambal, and gochujang can be especially concentrated.
Capsaicin is concentrated in the white ribs and seeds. Even tiny tastes can cause burning and stomach upset. Keep pepper scraps and spicy oils off floors and bowls.
Dried chilies are used in chili powder and spice rubs. Chili oils and infused sauces can coat bowls and utensils. Even small residue can irritate mouths.
Dried pepper flakes can spill from jars or packets easily.
Powders can drift in the air when shaken.
