Black Pepper

CAS #

:

8006-82-4

Country of Origin

:

Sri Lanka

Color & Odor

:

Pale straw with Characteristic of black pepper, spicy odor

Solubility

:

Soluble in alcohol and oils. Insoluble in water.

Specific Gravity

:

0.853 – 0.907 @ 25 Deg. C

Optical Rotation

:

-1.0 – -26 @ 25°C

Refractive Index

:

1.478 – 1.488 @ 25 Deg. C

Flash Point

:

82.3 °C

Storage & Handling

:

Store in cool, dry and well ventilated area protected in tightly closed container away from sources of ignition, heat and sunlight. Keep air contact to minimum.

Storage Temperature

:

Ambient 10C - 32C

Extraction Method

:

Supercritical CO2 Extraction

DESCRIPTION
Black pepper oil obtains from the berries of the pepper plant. It includes black pepper, green pepper and white peppercorns. The color of these varieties is a reflection of various stages of development and processing methods.

COMMON NAMES
Black Pepper

BLENDS WITH:
It can blend easily with bergamot, clary sage, clove, coriander, fennel, frankincense, geranium, ginger, grapefruit, lavender, juniper, lemon, lime, mandarin, sage, sandalwood and ylang-ylang.

CONSTITUENTS
Black pepper contains a volatile oil that includes beta-bisabolene, camphene, beta-caryophyllene, and many other terpenes and sesquiterpenes, about 11 % proteins and small amounts of minerals.

USES
This oil is used to warm the body and help in improving the performance of the digestive system. It is also used in the treatment of nausea, all kinds of stomachache, abdominal flatulence and abdominal bloating.