Country of Origin
|:||Southern states of India, Vietnam and few other Asian countries|
Color & Odor
|:||yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper|
|:||soluble in water, insoluble in oil|
|:||0.864 - 0.884@ 25°C|
|:||23° to -1°|
|:||1.4790 - 1.4880 @ 20°C|
|:||Solvent extraction of dry fruit|
DESCRIPTION:The oleoresin is obtained from properly ripened seeds of black pepper. Dried peppercorns are completely processed with the blackened external covering. The extraction is performed by percolating with variety of solvents, primarily hexane, which are removed prior to use. Black pepper oleoresins have heavier flavor and is far more popular than other varieties.
CONSTITUENTS:Volatile oil content v/w : 20 ml/100gm Piperine content : 40% Residual solvent (By gas chromotography): Less than 10 ppm.
AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:Sweet, fruity and almost citrus-like.
AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:A middle note with a medium aroma, Black Pepper Essential Oil has a sharp, spicy scent faintly reminiscent of Clove.
BLENDS WITH:Bergamot, clove, coriander, clary sage, fennel, geranium, ginger, frankincense, grapefruit, juniper, lavender, lemon, mandarin, lime, sage, sandalwood & ylang-ylang.
COMMON NAMES:Black Pepper, Piper (United States Pharmacopceia).
USES:Black pepper oleoresin is widely used in food industry as a coloring and flavoring agent. The oleresins represent complete spice flavor whereas essential oils only the aroma.