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Botanical Name |
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Piper nigrum |
Family Name |
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Piperaceae |
Name in some International Languages |
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Spanish-Pimienta
Arabic-Filfil Aswad
Chinese-Hu-Chiao |
Flavour Characteristics |
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Highly aromatic and hot
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Usage Profile |
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Foods, Preservatives and Medicines
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Commercial part |
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Fruit
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Harvesting Season |
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December to March
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Sami's Product |
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Black Pepper Oil and Oleoresin |
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Sami's Product
Black Pepper Oil and Oleoresin
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| Piper nigrum Linn or Black peppercorns is produced through steam distillation to get the aromatic, odorous constituent of the spice i.e., the volatile oil. Whilst the pungent, non volatile principles for which the pepper is so highly esteemed as a condiment is present in its oleoresin, which is obtained by the extraction of berries with volatile solvents and concentrating to remove the solvent. The crushed black pepper generally yields 1 to 2.5 percent of volatile oil which contains mainly Terpenes, Sesquitenpenes and Oxygenated compounds, and is used for flavouring and perfumery. The oleoresin of pepper contains Alkaloids, Piperine (4-10 percent) and Chavicine, which contributes for its pungent taste. |
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Specifications
Pepper Oil |
Description |
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Obtained by steam distillation of the dried unripe berries of piper nigrum L. (family: Piperceae). |
Storage |
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Store in full, tight containers in a cool dry place, protected from sun light. 12 months under the specified storage conditions. |
Packing |
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220,100,50,20,10 kg HDP drums; and 5kg aluminum containers. |
| Appearance |
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Colourless to bluish green liquid. |
| Odour |
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Characteristic of black pepper.
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| Specific Gravity (250 C) |
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0.8600 to 0.8840 |
| Refractive Index (250 C) |
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1.4870 to 1.4880 |
| Optical rotation (250 C) |
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-1 to –23 deg |
| Microbiology |
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Free from microbial contaminants. |
Labelling |
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The label displays product name, lot number, net weight, gross weight, and other information/marks specified by the customer. |
Handling |
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Avoid contact with skin and eyes. |
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Specifications
Oleoresin black Pepper De-Colourised |
| Description |
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Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. |
| Manufacturing Process |
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It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. |
| Physical Appearance |
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It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper. |
| Spice Equivalent |
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About 5-10 kgs of Oleoresin replaces 100 Kgs of dried black Pepper . |
| Packing |
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10, 20,40 Kgs HDPE Carbouys
5,10,20,40 Stainless Steel containers |
| Shelf life and Storage |
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18 months. Product should be stored in full tight containers at controlled atmosphere protected from direct heat and light. |
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| Technical Specifications |
Residual Solvent
(By gas chromotography) |
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Less than 10 ppm |
Volatile Oil content v/w |
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20 ml/100gm |
Piperine content |
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40% |
Microbiology |
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Free from Microbial contaminants. |
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Specifications
Oleoresin black Pepper |
| Description |
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Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. |
| Manufacturing Process |
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It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. |
| Physical Appearance |
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It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper. |
| Spice Equivalent |
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About 5-10 kgs of Oleoresin replaces 100 Kgs of dried black Pepper . |
| Packing |
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10, 20,40 Kgs HDPE Carbouys
5,10,20,40 Stainless Steel containers |
| Shelf life and Storage |
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18 months. Product should be stored in full tight containers at controlled atmosphere protected from direct heat and light. |
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| Technical Specifications |
Residual Solvent
(By gas chromotography) |
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Less than 10 ppm |
Volatile Oil content v/w |
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20 ml/100gm |
| Piperine content |
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40% |
| Microbiology |
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Free from Microbial contaminants. |
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