| Company | Ingredient Name | ID | Comments | Naturality | Certifications | Purity | Latin name | Treated part | Geographical origin | MOQ |
|---|---|---|---|---|---|---|---|---|---|---|
|
Huile essentielle de Poivre noir - 30 gr | - |
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- | - | - | - | - | - | |
|
Black Pepper Oil - CO2 | BP-001 |
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|
Natural |
|
100 | Piper nigrum | Fruit | Indonesia | 50 Kgs |
|
PEPPER (BLACK) Essential Oil | M_0051567 |
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|
Naturel | - | - | - | - | - | |
|
BLACK PEPPER EO- A | 4410000006 |
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|
Naturel | - | - | - | - | - | |
|
|
BLACK PEPPER EO MADAGASCAR. | 4410000019 |
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|
Naturel | - | - | - | - | - | |
|
|
BLACK PEPPER OIL SCFE | 4410000007 |
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|
Naturel | - | - | - | - | - | |
|
|
BLACK PEPPER OIL SCFE-INDO. | 4410000012 |
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|
Naturel | - | - | - | - | - | |
|
POIVRE NOIR | N775 |
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|
Huile essentielle |
|
- | Piper nigrum L. | Grain | Madagascar | - |
|
|
POIVRE NOIR | B775 |
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|
Huile essentielle |
|
- | Piper nigrum L. | Grain | Madagascar | - |
|
|
POIVRE NOIR | F2079 |
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|
Huile essentielle | - | Piper nigrum L. | Baie | Madagascar | - | |
|
|
POIVRE NOIR | B775F |
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|
Huile essentielle |
|
- | Piper nigrum L. | Grain | Madagascar | - |
|
|
POIVRE NOIR SELECTION | P83631009000 |
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|
Huile essentielle |
|
- | Piper nigrum L. | Baie | Madagascar | - |
Huile essentielle de Poivre noir - 30 gr
Certifications :
Black Pepper Oil - CO2
ID : BP-001
Indonesia
Certifications :
PEPPER (BLACK) Essential Oil
ID : M_0051567
Certifications :
BLACK PEPPER EO- A
ID : 4410000006
Certifications :
BLACK PEPPER EO MADAGASCAR.
ID : 4410000019
Certifications :
BLACK PEPPER OIL SCFE
ID : 4410000007
Certifications :
BLACK PEPPER OIL SCFE-INDO.
ID : 4410000012
Certifications :
POIVRE NOIR
ID : N775
Madagascar
Certifications :
POIVRE NOIR
ID : B775
Madagascar
Certifications :
POIVRE NOIR
ID : F2079
Madagascar
Certifications :
POIVRE NOIR
ID : B775F
Madagascar
Certifications :
POIVRE NOIR SELECTION
ID : P83631009000
Madagascar
Certifications :
General Presentation
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CAS N° : 8006-82-4
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EINECS number : 284-524-7
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FEMA number : 2845
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Appearance : Colorless liquid
-
Density : May have variations upon origins: Sri Lanka -> 0,861 - 0,876 @20°C India -> 0,864 -0,880 @20°C Madagascar -> 0,864 - 0,884 @20°C Indonesia -> 0,861 - 0,885 @20°C
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Volatility : Head/Heart
-
Price Range : €€€€
Physico-chemical properties
-
Optical rotation : Donnée indisponible
-
Vapor pressure : Donnée indisponible
-
Refractive Index @20°C : Donnée indisponible
-
Acid Value :
-
Flash Point :
Uses
Uses in perfumery :
Used in masculine, woody, spicy and amber notes.
Major Components :
- D-Limonene (≈20%)
- Beta-Caryophyllene (≈15%)
- Alpha-Pinene (10-15%)
- Beta-Pinene (10-15%)
- Delta-3-Carene (10-15%)
- Sabinene (≈5%)
Photo credits: ScenTree SAS
Botanical name :
Piper nigrum L.
Synonyms : Piper aromaticum Lam. // Piper baccatum C.DC.
Botanical profile :
Black pepper is the fruit of a tree of the family Piperaceae and the genus Piper.
Chemotypes :
There are many species of pepper (Piper), cultivable for perfume or not:
Piper nigrum (Black Pepper EO) - Classic pepper, worldwidely famous for its spice
Piper betel (Betel leaf EO) - From south east Asia, known for the medicial properties of its leaves.
Piper cubeba (Cubeb pepper Absolute - Cubeb pepper CO2 - Cubeb pepper EO) Cubeb pepper, or ''tailled pepper ''
Piper umbellatum - Cow foot leaf , native to the Amazon.
Piper guineense - Guinea pepper, rich in myristicin.
Piper bourbonense - Bourbon pepper, from Madagascar.
Piper longum - Long pepper, used in Ayurvedic (Indian) medicine.
Piper longifolium - Long-leaved pepper.
There are also fake peppers:
Cubeba officinalis - whose leaves are distilled.
Pimenta dioica - Jamaican pepper or All Spice EO.
Zanthoxylum armatum - Sichuan Pepper Absolute.
Capsicum frutescens - Cayenne pepper.
Extraction process :
The pepper tree is a creeper that can reach up to 10 meters long, whose flowers are grouped in ears and form globular berries overtime, called pepper. The cultivation is done on pepper vines, or more rarely in growing pots with a lower yield. In December and January, as they become red, the clusters of black pepper are harvested, stocked a few hours in bags, soaked for 2 minutes in boiling water and dried in the sun for a few days (a quick drying can be done with a dryer at a higher cost). Then, the fruits begin to become brown and wrinkle. The maturity of the spikes depends on the region, the altitude and the temperature of culture among others. The culture is delayed depending on the type of pepper wished for the production.
The cultivation in India is done in small plantations where several other plants are grown, while Vietnam and other countries cultivate it in exclusive plantations. A mechanization of the culture is possible, but it only concerns the biggest plantations.
After being crushed, the berries are steam distilled for 6 hours. The essential oil is separated by decantation of the water in the distillate. The efficiency of the steam distillation is 2 to 3%. The yields of culture and extraction are better with a plant of 6 to 20 years of age.
Black pepper can also be extracted with a volatile solvent to obtain a resinoid with a yield of 6 to 14%. The berries are also extractible with supercritical CO2, to obtain a high olfactory quality at a higher cost.
Other comments :
Several peppers are known according to their degree of maturity. Green pepper is a pepper that has not reached maturity. Black pepper is a mature pepper. White pepper is an overripe pepper, or is made from black pepper by a suitable process.
Black pepper is the most popular and used spice in the world. It accounts for 34% of international trade in spices. Black pepper is also the first spice that has been introduced to the Western world, and more particularly to the Romans and the Greeks.
In 2011, the global pepper production (all combined) was between 320,000 and 350,000 tonnes annually, including about 250,000 tonnes of black pepper.
Black pepper is subject to a disease called Phytophthora that tends to affect some plants, lowering the production of some countries. Threats to production in some countries (notably Indonesia) are brought by the mining industry and the replacement of certain plantations by cocoa plantations (in Brazil in particular).
Peppers are graded according to their external appearance and according to their size (depending on the drying). We distinguish the grades MG (Malabar Garbled, medium size), TG (Tellicherry Garbled, large), GL (Garbled Light, smaller), PH (Pin Heads, very small) and NS (Non Specified, without a specified size) among others.
A pepper essential oil must meet certain physical standards established by the American Spice Trade Association (ASTA) and the European Spice Association (ESA). Nevertheless, adulterations of the essential oil exist with lower quality essential oils or with low cost terpenes.
Stability :
Solubility issues in perfumes
The terpenes identified in this raw material can polymerize when they are oxidized
Regulations & IFRA
Allergens :
IFRA 51th :
This ingredient is not restricted for the 51th amendment
