Pepper (black)

Black pepper oil is classified as GRAS by the US FDA.

Low skin sensitization risk. Mild irritation possible at high concentrations.

(+)-Limonene and δ-3-carene oxidation products may sensitize. Store properly.

No data indicates hazard in pregnancy.

β-Caryophyllene, (+)-limonene, and α-caryophyllene have anticarcinogenic activity in vitro.

Piper nigrum is a tropical climbing vine native to southern India (Malabar Coast). Small fruits ripen red, then dry to black peppercorns.

The essential oil is distilled from lightly crushed dried peppercorns. Yield is about 2-4 percent of dried peppercorn weight.

Main production: India, Vietnam (world's largest peppercorn exporter), Indonesia, Brazil, Malaysia. Vietnam is the world's leading peppercorn exporter; Phu Quoc, Chu Se, and Dak Lak are renowned growing regions.

Family Piperaceae, same family as betel leaf and long pepper.

Black pepper oil aroma: spicy, warm, woody, with a mild mucosal pungency. Contains no piperine (the spicy compound in peppercorns), piperine does not steam-distill.

In perfumery, black pepper is a top/heart note for 'modern masculine' and 'spicy floral' fragrances. Blends well with citrus, rose, sandalwood.

In Vietnamese and Chinese traditional medicine, peppercorn is used for digestion, respiration, and abdominal warming.

In cosmetics, black pepper oil is used at low concentrations in fragrance and warming massage oils. Use with caution on sensitive skin.