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Having a remedy for chile pepper burns at the ready is the type of kitchen preparedness that can mean the difference between hours of painful stinging (and an unfinished meal) or a speedy return to the preparation of your favorite jalapeño-cheddar rolls.

The type, quantity, and ripeness of the peppers you're using in your recipe influences how long-lasting and painful your burn will be, but quick and easy home remedies that rely on cooking oils, honey, or molasses can all put an end to your discomfort. We asked culinary experts to share their best tips for working with hot peppers so you can avoid the burn.

8 Types of Chile Peppers—and How Spicy They Are

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Candice Bell / GETTY IMAGES

Why Does Jalapeño Oil Burn Your Hands?

If you're a fan of spicy food, you've probably experienced a burning feeling on your hands after cutting a jalapeño or other chile pepper. That uncomfortable tingling is caused by capsaicin, most concentrated in the seeds and pith, which is the same oil-like substance that gives peppers their delightfully spicy flavor. But why does it burn, exactly?

According to Olivia Roszkowski, chef-instructor at the Institute of Culinary Education, capsaicin binds to receptors on your skin, creating a nervous system response that's similar to the feeling of being exposed to high temperatures. The result is a burning sensation, which can range from uncomfortable to painful.

How Long Will the Burning Last?

Generally, a pepper burn will last for a few hours, but without a remedy, some burns can last for several hours—or even days. The exact length of time a pepper burn hurts depends on the type, quantity, and ripeness of the peppers you're using.

Hotter Peppers

Peppers with higher levels of capsaicin are hotter and spicier, so they'll create a longer-lasting burn. The heat of a pepper is measured on the Scoville scale. Bell peppers measure at zero Scoville units, compared to Pepper X, the world's hottest pepper, measuring at 2.69 million Scoville units. On the Scoville scale, a jalapeño pepper falls between 2,500 to 5,000 Scoville heat units, while Thai peppers land between 50,000 to 100,000. This means the burn from one jalapeño won't last as long as the burn from one Thai pepper.

More Peppers

Since the actual capsaicin molecule is the same from pepper to pepper, your pepper burn will also depend on how much capsaicin you're exposed to. Working with 20 jalapeños will create a more intense burn than working with one Thai pepper, says Roszkowski. If you're creating a highly concentrated recipe, like hot sauce, the burn may be extremely painful and last longer than 24 hours.

Ripe Peppers

Ripeness plays a factor, too. "Capsaicin is at its peak for a few weeks after the flower opens on a plant, then decreases slightly as the pepper sits on a grocery shelf for days or weeks," says Roszkowski. If you're handling a freshly picked pepper from your garden or farmers' market, you might be exposed to more capsaicin while cutting and de-seeding—and ultimately, experience a longer burn.

How to Get Jalapeño Oil Off Your Hands

There are a few home remedies that will remove the oil—and soothe the burn.

Proper Handwashing

Your first instinct when your hands start burning may be to wash them, but it's important to use the right products. Since capsaicin is oil-based, you'll have better luck getting it off your skin if you use a grease-cutting dish soap, says Chef Petrina Peart of Gaiya's Harvest.

Acids are another option since they can also cut through the oil to calm a burn. "Vinegar and lemon juice can be used to neutralize the oil of capsaicin on your skin," she says. "Regular hand soap may not be the best option unless combined with an acid."

Cooking Oils

If your hands burn after slicing or deseeding chiles, you can often remove the sting with staple cooking oils. "This is much more effective than just rinsing with water, which can actually spread the capsaicin to a larger area on your hands," says Roszkowski.

Rub your hands with olive oil or coconut oil for 30 seconds, since "capsaicin is soluble in fat," says Roszkowski.

Rinse your hands with soapy water to remove the oil and capsaicin.

Honey or Molasses

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Olga Trishina / GETTY IMAGES

You can also try counteracting the capsaicin with something sweet, like honey or molasses. "Sugars can bind to pain receptors in [your] hands more easily than capsaicin [does], so this can eliminate or minimize the burning sensation," explains Roszkowski. "Because the syrup can trap in heat, it might feel warm at first," she says. However, the method "can offer relief after 10 to 30 minutes," she says.

Make sure the area is clean, and remove excess capsaicin using the rinsing method mentioned above.

While wearing a glove to keep things mess-free, apply a thick layer of honey or molasses to the painful skin. Alternatively, fill a kitchen glove with either ingredient to maximize contact with less mess, says Roszkowski.

Reapply as needed.

If the burning sensation is severe or doesn't get better after a few days, you should see a healthcare professional. Depending on your symptoms, they might recommend treatments like burn cream and/or pain relievers.

How to Prevent Jalapeño Hands

Once you've experienced a jalapeño or chile pepper burn, you likely won't want it to happen again. Here are some ways to keep chile burns at bay.

Wear gloves: One of the best ways to avoid capsaicin burns is to wear disposable gloves. If you're handling extra-hot peppers (like Scotch bonnet peppers), wear thicker rubber gloves.

Use the right tools: You can also prevent the sensation by using the right cutting tools. "Use a sharp knife to cut away some of the pith and seeds, where the capsaicin [is concentrated]," says Roszkowski. If you use a dull knife, you'll be more likely to crush the pith and seeds, ultimately spreading the capsaicin oil on your cutting board and hands.

Neutralize the heat: You can also cut the pepper in half and coat it with an acid, like citrus juice or vinegar, for a few minutes. This can help neutralize some of the capsaicin and reduce your exposure while cutting, says Roszkowski.

Avoid cross-contamination: "After working with your chile, clean your workstation and tools before moving on to another ingredient. And of course, wash your hands, and avoid touching other areas of your body, especially areas with mucus membrane."