Description
Black pepper oleoresin is produced through steam distillation to get the aromatic, odorous constituent of the spice i.e., the volatile oil. Whilst the pungent, non volatile principles for which the pepper is so highly esteemed as a condiment is present in its oleoresin, which is obtained by the extraction of berries with volatile solvents and concentrating to remove the solvent.
History
The origin is basically India. Black Pepper is found mostly is southwest India but other countries known for its cultivation are Malaysia, China and Indonesia. The plant grows up to 16 feet in height and has heart-shaped small leaves and requires extreme care. It has white flowers which blossom into small, round fruits.
Color & Aroma
Color :
It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper,
Aroma :
Its aroma is strong, sharp and spicy. It resembles clove oil.
Constituents
a-thujone (0.22 - 3.59%) - (terpenes), a-pinene (1.11 - 16.20%), camphene (0.23 - 1.44%), sabinene (0.14 - 13.78%, b-pinene (4.92 - 14-33%), a-phellandrene (0.46 - 27.37%, myrcene (1.66 - 2.53), limonene (16.41 - 24.36%), caryophyllene (9.39.- 30.94%) - (sesquiterpenes), B-farnesene (0.03- 3.26%), B-bisabolene (0.09 - 5.18%), linalool (0.04 - 0.25%) and terpinen-4-ol (0.01- 0.18%).
Uses
Black pepper oleoresin is used as a food condiment, preservative and also has various medicinal uses.