Oil Properties It is a strong and sharp spicy smelling oil and is faintly reminiscent of clove oil, yet more refined. It can range in colour from light amber to yellow-green and has a watery viscosity. Origin The plant originated from India, Malaysia, Madagascar, China and Indonesia and the oil is mostly made in Singapore, India and Malaysia. The plant The plant is originally a forest plant and this climbing woody vine uses trees or other supports to grow to about twenty feet high, but is normally kept to about 12 feet for commercial purposes and has a lifespan of about twenty years. The word pepper is derived from the Latin word piper, which in turn is taken from the Sanskrit word pippali. It has been used since the times of the Ancient Romans and Greeks. Even the Turks levied a tax on pepper, while the French, Portuguese and Dutch often went to war in the middle ages to fight for this lucrative trade from the far east. Extraction The unripe, sun-dried peppercorns (fruit) are used for the extraction of the oil, using steam distillation which produces a yield of nearly 2%. Chemical Composition The essential oil is composed of various chemical constituents and includes the following; a-thujone, a-pinene, camphene, sabinene, b-pinene, a-phellandrene, myrcene, limonene, caryophyllene, b-farnesene, b-bisabolene, linalool and terpinen-4-ol. Precautions Black pepper oil may cause irritation to sensitive skins and using too much could over-stimulate the kidneys. It should be avoided in pregnancy due to its possible skin sensitizing effect.
Supplied in 10ml amber glass bottle with dropper and tamper evident cap.
MSDS & Allergens cert available on request.
Botanical Name: Piper nigrum - Plant Part: Dried Berries - Extraction Method: Steam