The main ingredient of chili essence is capsaicin, which has a certain chemical stability, but if it is not stored properly, it may affect its spiciness, color and flavor. Therefore, a reasonable storage method is crucial to maintaining the quality of chili essence.
1. Storage environment requirements

• Temperature: It is recommended to store in a cool environment of 5-25℃ to avoid high temperature that accelerates the decomposition of capsaicin and affects the spiciness. Refrigeration (0-5℃) can be selected for long-term storage, especially for high-concentration chili essence, to extend the shelf life.
• Humidity: Powdered chili essence is easy to absorb moisture and agglomerate. It should be kept in a dry environment to avoid moisture and quality degradation.
•  Light: Avoid direct sunlight. Ultraviolet rays will accelerate oxidation, darken the color of chili essence, and affect the spicy effect. It is recommended to use dark glass bottles or opaque containers for storage.
• Sealing: It should be sealed after each use to prevent air from entering and causing oxidation or volatilization. Liquid chili essence can be stored in food-grade plastic barrels or glass bottles, and powdered products can be sealed in bags or vacuum packaging.

2. Precautions for use

•  Wear gloves and masks when taking, and avoid direct contact of chili essence with skin or eyes to avoid strong irritation.
• Avoid frequent opening, seal immediately after each use, reduce contact with air, and keep the spiciness stable.
•  Chili essence should be kept away from strong oxidants, acid and alkali chemicals, etc. to avoid chemical reactions that affect quality.

3. Deterioration judgment
If the color of chili essence becomes darker, the smell is abnormal, and the spiciness is significantly reduced, it may have been oxidized or deteriorated, and should be avoided. Proper storage can keep chili essence from deteriorating for 1-2 years, ensuring safety and effectiveness