|Botanical Name||Piper nigrum|
|Common Name||Black Pepper|
|Country of Origin||India|
|Solubility||Soluble in alcohol and oils. Insoluble in water.|
|Specific Gravity||0.853 – 0.907 @ 25 Deg. C|
|Optical Rotation||-1.0 – -26 @ 25°C|
|Refrective Index||1.478 – 1.488 @ 25 Deg. C|
|PlantPart||Dried and crushed peppercorns|
|Bland With||It can blend easily with bergamot, clary sage, clove, coriander, fennel, frankincense, geranium, ginger, grapefruit, lavender, juniper, lemon, lime, mandarin, sage, sandalwood and ylang-ylang.|
|Flash Point||82.3 °C|
|Extraction Method||Supercritical CO2 Extraction|
Black pepper oil obtains from the berries of the pepper plant. It includes black pepper, green pepper and white peppercorns. The color of these varieties is a reflection of various stages of development and processing methods.
Pepper is native to South Asia and South East Asia and has been known to Indian cooking since at least 2 BCE
Color : Pale straw with Characteristic of black pepper, spicy odor,
Aroma : Its aroma is strong, sharp and spicy. It resembles clove oil.
Black pepper contains a volatile oil that includes beta-bisabolene, camphene, beta-caryophyllene, and many other terpenes and sesquiterpenes, about 11 % proteins and small amounts of minerals.
This oil is used to warm the body and help in improving the performance of the digestive system. It is also used in the treatment of nausea, all kinds of stomachache, abdominal flatulence and abdominal bloating.