| Botanical Name | Piper nigrum |
| Common Name | Black pepper, Pepper |
| Country of Origin | India |
| Solubility | soluble in water, insoluble in oil |
| Specific Gravity | 0.853 – 0.880 @ 25 Deg. C |
| Optical Rotation | -1.0 – -26 @ 20°C |
| Refrective Index | 1.478 – 1.488 @ 25 Deg. C |
| PlantPart | Leaves |
| Bland With | Bergamot, Geranium, Lavender, Marjoram |
| CAS No | 84929-41-9 |
| Flash Point | 215°F |
| Extraction Method | Solvent Extraction |
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.
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 : 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.
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%).
Black pepper oleoresin is used as a food condiment, preservative and also has various medicinal uses.
