Black pepper CO2 extract

Freshly ground pepper, dry wood, light citrus, a little resin and earth. The total extract carries clear heat; fuller and warmer than the oil, with rotundone's peppery wood.

Black pepper CO2 has no dedicated standard in the IFRA 51 index. Limonene and linalool are present and are EU-labelled allergens above threshold.

The total extract contains piperine, the pungent principle, which can feel hot on skin. Store dark, sealed and cool; monoterpenes oxidise easily.

Piper nigrum is a tropical vine native to the Malabar Coast of India. Black pepper is the fruit picked green and sun-dried; the skin darkens and wrinkles. White pepper is the ripe fruit with the skin removed.

Vietnam is the world's largest producer and exporter of pepper, with main growing areas in the Central Highlands and the Southeast. India, Indonesia, Brazil and Sri Lanka are other major sources.

CO2 extraction uses compressed carbon dioxide as the solvent. Under subcritical conditions CO2 takes mainly the volatile fraction, giving a product called a select extract. Under supercritical conditions it also takes lipids and non-volatiles, giving a total extract. On depressurisation the CO2 evaporates completely and leaves no solvent residue.

Rotundone, a sesquiterpene ketone, was identified as the key peppery-woody odorant, also found in Syrah grapes. It has a very low odour threshold. Piperine is non-volatile; it gives heat but no odour.

In perfumery black pepper CO2 serves spicy tops in woody, leather, masculine and rose fragrances. It adds dryness and warmth, unlike the fresh, sweet note of pink pepper.

Quality varies with region and drying. Unevenly dried or mouldy pepper carries a musty note and lowers extract quality.

Vietnamese pepper is commonly graded by bulk density in grams per litre.