Pepper

 

Botanical Name
: Piper nigrum
Family Name
: Piperaceae
Name in some International Languages
:
Spanish-Pimienta
Arabic-Filfil Aswad
Chinese-Hu-Chiao
Flavour Characteristics
:
Highly aromatic and hot
Usage Profile
:
Foods, Preservatives and Medicines
Commercial part
:
Fruit
Harvesting Season
:
December to March
Product
: Black Pepper Oil and Oleoresin
 

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Black Pepper Oil and Oleoresin

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.

Specifications
Pepper Oil
Description
: Obtained by steam distillation of the dried unripe berries of piper nigrum L. (family: Piperceae).
Storage
: Store in full, tight  containers in a cool dry place, protected from sun light. 12 months under the specified storage conditions.
Packing
: 220,100,50,20,10 kg HDP drums; and 5kg aluminum containers.

Appearance

: Colourless to bluish green liquid.

Odour

: Characteristic of black pepper.

Microbiology

: Free from microbial contaminants.
Labelling
: The label displays product name, lot number, net weight, gross weight, and other information/marks specified by the customer.
Handling
: Avoid contact with skin and eyes.
Specifications
Oleoresin black Pepper De-Colourised
Description : Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.
Manufacturing Process : 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 : It is a yellowish brown viscous liquid with pungent slightly biting aroma of  Black Pepper.
Spice  Equivalent : About 5-10 kgs of Oleoresin replaces 100 Kgs of dried black Pepper .
Packing : 10, 20,40  Kgs HDPE Carbouys
5,10,20,40 Stainless Steel containers
Shelf life and Storage : 18 months. Product should be stored in full tight containers at controlled atmosphere protected from direct heat and light.
Technical Specifications
Piperine content
: 40%
Microbiology
: Free from Microbial contaminants.

Dscription : Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).

Benefits :

  • The health benefits of black pepper include relief from respiratory disorders, coughs, the common cold, constipation, indigestion, anemia, impotency, muscular strains, dental disease, pyorrhea, diarrhea, and heart disease.
  • Black pepper is the fruit of the black pepper plant from the Piperaceae family and is used as both a spice and a medicine. The chemical piperine, which is present in black pepper, causes the spiciness. It is native to Kerala, the southern state of India. Since ancient times, black pepper is one of the most widely traded spices in the world. It is not considered a seasonal plant and is therefore available throughout the year. When dried, this plant-derived spice is referred to as a peppercorn, and is then ground into a powder to be put on food to add flavor and spice.
  • Because of its antibacterial properties, pepper is also used to preserve food. It is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fiber. Black pepper is also a very good anti-inflammatory agent.
  • Peppercorns contain an impressive list of plant derived chemical compounds that are known to have disease preventing and health promoting properties. Black peppers have been in use since centuries for their anti-inflammatory, carminative, anti-flatulent properties.
  • Peppercorns composed of health benefiting essential oils such as piperine, an amine alkaloid, which gives strong spicy pungent character. They also carry numerous monoterpenes hydrocarbons such as sabinene, pinene, terpenene, limonene, mercene, etc., which altogether gives aromatic property to the pepper.
  • The above-mentioned active principles in the peppercorns may increase gut motility as well as the digestion power through augmenting gastro-intestinal enzyme secretions. It has also been found that piperine can increase absorption of selenium, B-complex vitamins, beta-carotene, as well as other nutrients from the food.
  • Black peppercorns contain a good amount of minerals like potassium, calcium, zinc, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is essential for cellular respiration and blood cell production.
  • They are also an excellent source of many vital B-complex groups of vitamins such as Pyridoxine, riboflavin, thiamin and niacin.
  • Peppercorns are a good source of many anti-oxidant vitamins such as vitamin-C and vitamin-A. They are also rich in flavonoid polyphenolic anti-oxidants like carotenes, cryptoxanthin, zea-xanthin and lycopene. These compounds help the body remove harmful free radicals and help protect from cancers and diseases.