Black pepper oil is extracted from plant Piper nigrum of Piperaceae family. The oil is made from unripe red fruit of plant that is picked when fully ripe and outside layer (pericarp) is removed before drying. This essential oil blends and mixes well aroma wise with other essential oils. Black pepper is native to India and is extensively cultivated there and in tropical regions. The spiciness of black pepper is due to the chemical piperine. Black pepper essential oil and its major active principle, piperine, which has the ability to enhance the digestive system and protect us against oxidative damage. The aroma of black pepper is spicy, musky, warm, and or course peppery. Its oil is mostly used as a supplement for digestive and nervous system support and wellness. For this reason, many people will use the oil as a flavouring in their cooking, just as you might with crushed black pepper. Pepper is native to south Asia and southeast Asia and has been known to Indian cooking since at least 2000 BCE. J. Innes miller notes that while pepper was grown in southern Thailand and in Malaysia, its most important source was India, particularly the Malabar coast, in what is now the state of Kerala famous for exporting black pepper and various other spices, gets mentioned in a number of classical historical sources.

Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in India. The 5th century Syriac Book of Medicines prescribes pepper (or perhaps long pepper) for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.Various sources from the 5th century onward also recommend pepper to treat eye problems, often by applying salves or poultices made with pepper directly to the eye. There is no current medical evidence that any of these treatments has any benefit; pepper applied directly to the eye would be quite uncomfortable and possibly damaging As of 2013, Vietnam was the world’s largest producer and exporter of black peppercorns, producing 163,000 tonnes or 34%of the world total of 473,000 tones (table). Other major producers include Indonesia (19%) (table). Global pepper production may very annually according to crop management, disease and weather. Vietnam dominates the export market, using almost none of its production domestically. Peppercorns are among the most widely treaded spice in the world, accounting for 20 percent of all spice imports.