When red chillies are dry- roasted during cooking it release capsaicin compounds become airbone as fumes. These fumes cause severe coughing, eye irritation, throat burning and bretjing difficulty for people in the kitchen.
🌼Why address this problem? Motivation?
I want to do tjis because I see my mother and many cooks suffer daily while making masalas or any dishes with red chilli. They consider it normal but prolonged exposure can trigger asthma attacks and respiratory issues. There is no affordable solution for home kitchens right now.
🌼 Where does this occur and how frequenty?
This occur in almost every Indian household kitchen and street food stall. It happens to 2-3 minutes daily in most homes when chilies are roasted for curries and pickles etc.
🌼It is threating? does it can financial loss?
Yes, it is threating for children elderly and people with Asthma and allgies. Repeated exposure can lead to chronic respiratory problems. Financial losses occur through medical bills for cough syrups, inhalers and doctor visits. work days are also lost when cooks fall sick.
🌹For example: when 50grams of red chilli are roasted for a typical Indian Curry the release capsaicin can release coughing fits for 5 to 10 minutes even with exhaust fan on. Because may health issues. It is hazardous work to people who are cooking.
🌼 student innovation:
This problem is highly relevant because 90% + of Indian homes use red chillies daily. Student innovation can create a low lost fume absorber, chilli roasting lid or modified exhausted technique. solving these protects the health of millions of mothers and cooks.