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black pepper essential oil

  • Botanical (and family):
    Piper Nigrum. Family Piperaceae
  • Distribution:
    Native to south west India, it is now cultivated extensively in tropical countries, as Malaysia, Madagascar and Singapore.
  • Description of plant:
    A climbing vine-like shrub with dark green leaves, white flowers and red fruit.
  • Extraction:
    Steam distillation of dried and crushed black peppercorns.
  • Charactersitics:
    An almost water-white or pale greenish-grey mobile liquid with a fresh, dry-woody, warm-spicy smell, reminiscent of dried black pepper, elemi or cubeb.
  • Odour effects:
    Highly stimulating.
  • Cautions:
    Too much too often could stimulate the kidneys. A possible skin irritant.
  • Main chemical constituents:
    Piperitone and dihydrocarvone - 4%
    Beta-caryophyllene - 31%
    Piperonol - 1%
    Limonene, sabinene, pinenes, myrcene, camphene and thujene - 60%
    terpinen-4-ol, linalool - 3%
    Myristicen and safrole - 1%
  • Properties and indications:
    Very stimulating, strengthens nerves and mind.
    Tones skeletal muscles. Good sports oil, where excessive exertion occurs. Helpful with rheumatoid arthritis. Increases flow of saliva and stimulates the appetite. Quells vomiting and encourages peristalsis, so also restores tone to colon muscles. Said to be an antidote for fish and mushroom poisoning. Gets rid of excess fat and expels toxins. Reputedly aids formation of new blood cells.
    Helpful with bruises.
  • Other uses:
    Extensive use in spice preparation. Used in oriental and floral fragrances.
  • Blends well with:
    Basil, Bergamot, Cypress, Frankincense, Geranium, Grapefruit, Lemon, Palmarosa, Rosemary.