|Botonical Name||Piper nigrum|
|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|
|Refractive Index||Soluble in Water, Insoluble in Oil|
|Extraction Method||Solvent extraction of dry fruit|
Preferred Buyer From
|Location||All Countries Except India|
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.
Black Pepper, Piper (United States Pharmacopceia)
Volatile oil content v/w : 20 ml/100gm Piperine content : 40% Residual solvent (By gas chromotography): Less than 10 ppm
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.