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Botanical Name: Piper nigrum L Family: Piperaceae. Synonyms: Piper; pepper, kalimirch; peper; pimento. Origin: Native to the hills of western India. Now cultivated extensively in tropical countries. The major pepper producing countries are India, Malaysia, Brazil, Madagascar. Botanical Description: A perennial, glabrous woody climber up to 10-meter (30 ft) high. Has ovate, alternate leaves. The leaves are dark shiny green above and pale and glandular below. The inflorescence is a pendant spike on lateral branches, bearing small yellowish-green to whitish-yellow flowers. Black pepper is the dried fully grown unripe fruit. Oil Extraction: Essential oil is obtained by steam distillation of the crushed, dried nearly ripe berries. The oil is water-white to pale greenish-gray mobile liquid. Yield 1 to 4%. Aroma Profile: The top note is fresh with a dry-woody, warm-spicy body note, reminiscent of the spice and elemi. The dry-out is dry-woody with limited tenacity. Major Constituents: α-pinene, β-pinene, β-caryophyllene, limonene, sabinene and δ-3-carene. Adulterants: Rarely adulterated. Regulatory Status: GRAS 182.20 Aromatherapy: Warming, sense-enhancing. Blends well with: Rose, vanilla, lavender, rosemary, frankincense, bay leaf, lavandin, allspice, ylang ylang, sandalwood. Safety Data: A skin irritant. Non-toxic, non-sensitizing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Want to learn more? Take our Online Aromatherapy Course.
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